Whiskey, analyses

Table XI.—Maximum and Minimum Results of Analyses on Fifty-eight Samples of Scotch Whiskey. Analyses by Schidrowitz.

It is of great importance in the interpretation of whiskey analyses to note the conclusions obtained by Crampton and Tolman from their investigation. 

K. MacNamara and A. Hoffmann, Simultaneous nitr Ogen, sulphur and mass spectr omet-rtc analysis after multi-column switching of complex whiskey flavour extracts , in... 

Actually, comparative analysis of old and new whiskey shows a somewhat greater content of secondary constituents in the old matured whiskies, especially in the relative amounts of volatile acids and aldehydes. The esters also increase, but to a lesser extent, while the furfural and higher alcohol contents remain practically unaltered. Of course, whiskey stored in wooden barrels increases in proof due to a relatively more rapid diffusion of water through the pores of the wood. In obtaining the analytical results noted above, this change is compensated by... 

Many liquids requiring analysis will in fact be solutions but often too dilute to use directly. In the case of whiskey, for example, the concentration must first be increased by a factor of 10 before a sample can be taken. This can be done by blowing a jet of dry nitrogen over the surface of about 10 ml of liquid contained in a beaker and... 

Reproduced with permission from Wilson LA, Ding JH, and Woods AE (1991) Gas-chromatographic determination and pattern-recognition analysis of methanol and fusel oil concentrations in whiskeys. Journal of the Association of Official Analytical Chemists 74 248-256.)... 

According to Joslyn and Goldstein (1964), the Folin-Denis method, published in 1912, was first intended for the measurement of tannins in wine and whiskey, and then used for the assay of tannins in fruits (Swain and Hillis 1959 Craft 1961). Various methods for phenolic compound analysis have been reported (Joslyn and Goldstein 1964 Hartley 1987 Karchesy 1989 Hagerman 1989), but the Folin-Denis method is still very useful for the measurement of phenolic compounds in fruits. 

Mac Namara, K., and A. Hoffmann, Simultaneous Nitrogen, Sulfur, and Mass Spectrometric Analysis After Multi-Column Switching of Complex Whiskey Extracts, Proc. 15th Int. Symp. on Capillary Chromatography, Riva del Garda, Italy, P. Sandra (ed.), 1993, pp 877 884. 

Glabasnia A, Hofmann T. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines. / Agric Food Chem. 2006 54 3380-3390. 

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