Grain spirit

Gra.in Spirits. Grain spirits are neutral spirits from grain that are matured in used oak barrels and bottled at 80° proof or higher. The period of aging in oak may be declared on the botde. 

Semivolatile and non-volatile compounds of wood change the colour of the distillate and contribute to an up-rounded flavour. The wooden barrels which are permeable allow air to pass in and cause ethanol to evaporate thus, the ethanol content decreases and the aroma gets more intense, complex, and concentrated. Also harsher aroma constituents are removed and the spirit changes to mellow. The period of maturation depends on the size of the casks used, the alcoholic strength, as well as the temperature and humidity in the warehouse which leads to a smoother flavour. For production of neutral highly rectified distilled spirits like vodka, grain spirit, or white rum, the quality of water is of utmost importance to the flavour. In vodka production different treatments of water like de-... 

Since malt is used as a source of liquefying and saccharifying enzymes in whiskey and grain spirits fermentations, and gibberellic acid increases the a- and /3-amylase content of malt, it became desirable to determine gibberellin residues in a distiller s feed by-product. 

Other uses of organic cereals include syrup production (wheat, maize, barley and rice) and brewing. The number of organic beers on the market is growing fast and distilled grain spirits such as vodka and gin have recently made an appearance (see Chapter 11). 

Numerous reviews are in the literature on the fermentation-derived components of distilled spirits. Over 280 components have been identified in whiskies(25) and over 400 components have been found in rum(26). The conditions of fermentation and distillation determine the concentration of volatiles. For example the concentration and composition of trace sulfur compounds in grain spirits reflects the manner in which the distillation was carried out. No attempt will be made to compile the complete list of compounds identified to date. Rather, several newly identified components made possible by the recent advances in gas chromatography/mass spectrometry will be reported. 

Grape spirit is used in high-class liqueurs, but the commoner varieties are manufactured from grain spirit. 

Iodine Lotion. Tincture of iodine, I fluid ounce Iodide of iron, 12 grains chloride of antimony, 4 ounce. Mix for a wash. It is a reme( for corns. Apply with a smaLl brush. Or Iodine, 14 grains spirits of wine, 3 tea-spoonfuls. Dissolve, and add 1 pint of water. A most excellent wash for scrofulous sores. 

Bemedy for Spaamo. Take of acetate of morphia, 1 grain spirit of sal-volv tile and sulphuric other, of eacn 1 fluid ounce camphor julep, 4 fluid ounces. Mix. It. should be kept closely corked, in a cool places iiad should wt well shaken before use. Dose, 1 tea-spoonful in a glassful of cold water or wine, 03 reqhircd. 

Prentice, R.D.M. J.H. Bryce. A source of dimethyl disulfide and dimethyl trlsulfide in grain spirit produced with a coffey still./. Am. Soc. Brew. Chem. 1998, 56, 99-103. 

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