Whiskey enzymes

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. 

We also demonstrated in this study that FAEE synthase activity could be induced nearly twofold in the WBC fraction of humans ingesting 2 oz of scotch whiskey for 6 d (Gorski. 1996). This supports the conclusion that FAEE synthase is regulated to some extent by the presence of ethanol. Ihe enzyme activity returned to baseline levels despite ingestion of 2 oz of scotch whiskey for an additional 3 d. In this report, it was also shown that alcoholic individuals have approximately half the WBC FAEE synthase activity detected in normal controls. The lower enzyme activity observed in the WBCs of alcoholics in a detoxification center may be the result of years of ethanol abuse, or it may be that alcoholics congenitally have low levels of FAEE synthase. If the latter is true, this finding may explain, in part, the genetic predisposition of many alcoholic individuals to ethanol abuse. 

Although ethanol is not as toxic as methanol (Section 12.9), 1 pint of pure ethanol, rapidly ingested, would kill most people. Ethanol is a depressant, and the effects of different hlood levels of ethanol are shown in Table 14.5. Rapid consumption of two 1-ounce shots of 90-proof whiskey or of two 12-ounce beers can cause one s blood alcohol level to reach 0.05%. Ethanol is quickly absorbed into the bloodstream and metabolized by enzymes produced in the liver. The rate of detoxification is about 1 ounce of pure ethanol per hour. Ethanol is oxidized to acetaldehyde, which is further oxidized to acetic acid eventually, GOg and HgO are produced and eliminated through the lungs and kidneys. 

Distinctive whiskey distilled in pot stills from a mash of cereals and barley malt grown in Ireland. It may be produced with the use of microbial enzyme preparations in addition to the malt. 

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