Scotch whisky

Scotch malt whiskies contain complex mixtures of phenolic compounds which are extracted from the wooden casks in which the maturation process takes place. The phenolic profile is influenced by several factors including the length of maturation, the species of oak from which the casks are made, the pre-treatment of the cask by charring of the wood, prior 

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Scotch Seal Scotch-Weld Scotch whisky Scouring... 

Scotch. In 1988, the Scotch Association Council approved a new, tighter definition for Scotch whisky which is as follows "Scotch whisky is a potable spidt—... 

Adam, T., Duthie, E., Feldmann, J. Investigations into the use of copper and other metals as indicators for the authenticity of Scotch whiskies. J. Inst. Brew. 108, 459 64 (2002)... 

Interestingly, phenols from peat smoke are included in the flavours of Scotch whisky to dry the malt. ... 

The production of cheap and palatable Scotch whiskies involves a different set of considerations. It is necessary for pot still spirits to mature in wood in order that they should acquire a pleasant flavor. Patent still whiskies, on the other hand, although they are improved by aging in wood, change to a less extent and mature much more quickly. It is stated that by blending immature pot still with patent still whiskey the pungent, unpleasant taste of the former is attenuated or toned down and that the mixture then becomes a palatable and not unwholesome spirit. Such a mixture, if stored in wood, would mature in a shorter time than would the pot still whiskey alone. 

Introduction of a second boronic acid functional group to the scaffold yielded compound 26, which was effective in binding phenolic acids. A competition assay with pyrocatechol violet was used to determine the binding affinity for 26 for gallate (K = 1.0 x M ). This sensing ensemble was used in the analysis of scotch whisky. The collective response of the host to the phenolic acid components of the whisky was correlated to the ages of the scotches. 

It has already been discussed that a major difference between brewer s yeast strains and other alcoholic producing yeasts is that brewers recycle their yeast cultures from one fermentation into a subsequent fermentation. It is therefore important to protect the quality of the cropped yeast culture because it will be used to pitch a later fermentation and will consequently have a profound effect on the quality of the resulting beer produced with it. Distillers (e.g. Scotch whisky producers) use a yeast culture only once. This introduces a separate series of selection criteria for a yeast culture that are beyond the scope of this chapter. 

Three case studies are presented in this section. The first two studies desalbe the application of conceptual profiling to High Street pharmacy retailer brands and to the development of a derived index of fit-to-brand in the Single Malt Scotch Whisky category. The third study explores the relationship between our derived index of fit-to-brand and new product sales volumes. 

To explore this, a large sample of UK SMSW users were recruited onhne. All respondents were aware of multiple SMSW brands, had consumed SMSW in the past 3 months, had purchased a bottle of SMSW in the past 12 months and were able to articulate some degree of understanding of the differences between SMSW and blended Scotch whisky. 

A snbset of 15 from 23 of the SMSWs previously included in the branded study was taken forward for nnbranded conceptual profiling. AH of the whiskies were diluted to 20% alcohol by volume an industry-wide standard procedure amongst Scotch whisky master blenders. The diluted whiskies were served in 25 mL shots in Glencaim whisky nosing glasses (www.glencaim.co.uk) at approximately 15°C. 

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