Whiskey malting

Malt Whiskey. Malt whiskey is an alcohoHc distiUate made from a fermented wort derived from malted barley only and distiUed in pot stiUs. It is the second fraction (heart of the mn) of the distiUation process. 

Malt syrups Malt whiskey Malvalic acid... 

Grain Whiskey. Grain whiskey is an alcohoHc distiUate from a fermented wort derived from malted and unmalted barley and com, in varying proportions, and distiUed in a continuous patent stiU (Coffey). 

Low Wines. Low wines is the term for the initial product obtained by separating (in a pot or Coffey stiU) the beverage spirits and congeners from the wash. Low wines are subjected to at least one more pot stiU distiUation to attain a greater degree of refinement in the malt whiskey. 

Single Whiskey. Single whiskey is the whiskey, either grain or malt, produced by one particular distillery. Blended Scotch whiskey is not a single whiskey. 

The grain whiskeys used in Scotch blends are produced using com, rye, and barley malt and are distilled using a continuous multicolumn stiU at 180—186° proof (90—93%). Grain whiskeys are aged in used oak barrels of 190 Hter capacities. The used barrels are often purchased in the United States from bourbon distilleries. 

Irish Whiskey. Irish whiskeys are blends of grain and malt spirits three or more years of age that are produced in either the RepubHc of Ireland or Northern Ireland and comply with the respective laws regulating their manufacture. Since no peat is used in the malting process, Irish whiskey lacks the smokey character of Scotch. In the manufacturing process, the malt is soaked in water and milled to produce the wort. The fermentation usually takes about 60 hours. The first distillation in a pot stiU yields a 22—23% alcohol product. A second pot stiU distiUation produces a product that is 45—46% alcohol. This is foUowed by a third distiUation in another pot stiU to yield the Irish whiskey of about 68—70% alcohol. 

Bourbon. Bourbon, and also rye, wheat, malt, and rye malt whiskeys, are made from a fermented mash not less than 51% com, rye, wheat, malt, or rye malt, respectively. They are distiUed at not over 160° proof and matured at not more than 125° proof in new charred oak barrels and bottled at not less than 80° proof. If stored for less than four years, it must be declared on the label. 

Foodstuffs subject to drying by combustion gases (containing oxides of nitrogen) such as malt for production of beer and whiskey, low-fat dried milk products and spices. 

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. 

Consumption of 300 ml of red wine significantly increased TAC of blood plasma (by over 60%) 2-3 hr after the event. Ingestion of white wine, of lower TAC, evoked a smaller increase of plasma TAC (by 15-20%). No increase of TAC was noted after drinking the same volume of 10% water-alcohol solution (T7). In another study, increase in blood plasma TAC was noted after ingestion of green or black tea and alcohol-free red wine, but not white wine (S11) (Fig. 10). An increase of blood plasma TAC within 30 min after ingestion of not only red wine, but also 100 ml of malt whiskey, but not unmatured new make spirit, was also reported (D13). 

Conner, J.M., Paterson, A, Piggott, J.R. (1994). Agglomeration of ethyl-esters in model spirit solution and malt whiskeys. J. Sci. Food Agric., 66, 45-53. 

PROP Light yellow-amber liquid. Pleasant to fruity odor. D 0.923-0.935 15.56° 47-53% of ethanol, by volume, flash p 80.0°F (CC). Made by distillation of fermented malted grains, e.g., corn, rye, or barley. After distillation, whiskey is aged in wooden containers for up to several years. The aging extracts such components as acids and esters from the wood and promotes oxidation of components of raw whiskey and some reactions between organic components to form new flavors. 

NDMA has been detected in ambient air, water and soil however, monitoring data are rather scant. Low levels of NDMA (measurable in terms of ppb) are commonly found in the air of car interiors, food, malt beverages (beer, whiskey), toiletry and cosmetic products, rubber baby bottle nipples and pacifiers, tobacco products and tobacco smoke, pesticides used in agriculture, hospitals, and homes, and sewage sludge. 

Where malt whiskeys are produced, and it is the object of the distiller to retain in the product some of the esters, higher alcohols, and other bodies which give the spirit its characteristic flavour, the apparatus employed is the pot still. 

The finest whiskey is manufactured in Scotland and Ireland from malt or missed malt and grain there are two processes in use, the pot stiU and the patent stiU. 

Scotch whiskeys may be divided into the following five principal classes (i) Highland malts (2) Lowland malts ... 

The primary constituent of whiskey is ethyl alcohol, the characteristic flavour is due to small quantities (rarely exceeding per cent, of the alcohol present) of esters, acids, higher alcohols and aldehydes produced during malting, fermentation, distillation, and maturing. These products are known as " secondary constituents. ... 

Malt is used, either alone or in combination with unmalted cereals, as a raw material in the manufacture of whiskey, gin, vodka and kornbranntwein. It is also used as a raw material in the manufacture of beer. It is, therefore, one of the most important products used by the liquor industry. 

Low grade American whiskeys are made from mashes containing from 10 to 15 per cent malt. 

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