Whisky production

Whole grains means grains of cereals from which no part has been intentionally removed. The unique taste characteristics and smokey flavor of Scotch is developed from peat used in the whisky production process. The character and amount of peat used in malting the barley have a critical affect on the flavor intensity of the final product. The aroma of the burning peat is absorbed by the barley malt and is carried through the distillation process. 

We have already seen examples, when in Computer Activity 2.4 TLC was used to separate several components, and in Computer Activity 2.7 GLC was employed to examine the spirit distilling in whisky production. The 2-chloro-2-methylpropane product of the preparation discussed in Sections 1 and 2 is known to boil at 49 °C to 51 °C, so if the product of the reaction boils in the same narrow temperature range, it is likely to be pure 2-chloro-2-methylpropane. 

JS Swan, SM Burtles. Quality control of flavour by the use of integrated sensory analytical methods at various stages of Scotch whisky production. In H van der Starre, ed. Olfaction and Taste VII. London IRL Press, 1980, pp 451-452. 

Canadian. By government regulation, Canadian whiskeys contain no distilled spidts less than three years old. They are usually blended products and are often up to six years of age. Canadian whisky tends to be light bodied and deHcate in flavor. The Canadian government sets no limitations as to mashing formulas, distilling proofs, or types of cooperage used in maturation. 

The dried malted barley is ground and mashed in a tub, after which the Hquid portion is drained off, cooled, and placed in the fermentor. After fermentation, a batch distillation system is usually used to separate the whisky from the fermented wort. The stiU consists of a copper ketde with a spiral tube or "worm" leading from the top. The dimensions and shape of the stills have a critical effect on the character of the whisky. The product taken off in the first part of the distillation is called foreshots (heads). The middle portion is the high wines and the last portion is the feints (tails). The middle portion is redistilled at the 140—160° proof (70—80%) range and matured in used oak cooperage. 

The chief advantage of wood for containers is that many common species are free from harmful contaminants. For this reason wood had widespread use in the food and beverage industries, but it has now suffered severe competition from corrosion-resistant metals, plastics and paper products. Oak had a very extensive use in tight cooperage in the brewing industry, and its use for barrels still survives in the maturing of whisky and brandy and in the wine industries. Wood is particularly useful where acetic acid is present as this acid is corrosive to most common metals. 

The natural products as- and fra t-whisky lactones 95 have been prepared from the furanones 94 (92-93% yield), which were themselves obtained from ak-3-phenyl-6-butyl-3,6-dihydro-l,2-dioxin 92 and a chiral malonate ester 93 in 54% yield <20060L463> chromatographic separation on silica gel provided the pure (3R,43, 53)- and (33, 4i ,5R)-diastereomers of 94 which were converted into two nature-identical and two non-natural isomers of 95. 

Copper Dissolution in Alcohol. Copper is believed to be stable to alcohol, at least in bulk, because copper still is used in distillation processes for the production of whisky. However, it was found that the color of copper sols prepared by the gas flow-solution trap method changed from the initial wine red to yellow within 30... 

The separation of alcohol from different raw materials like cider [13], wine fermentation broth [14], alcohol-water mixtures [15-18] and wine [19-22] is an interesting alternative to distillation processes especially if heat sensitive substances are present. Separex company separated the aroma substances out of whisky and cognac, which gives a very interesting product for food industry. 

The most important of these are whisky and gin. By whisky is meant the distillation product of the fermented worts obtained by diastatic saccharification of various cereals. Good whiskies are prepared by partial rectification of the first distillate. Gin is similarly prepared, but juniper berries are added to the still thus, it contains juniper oil as well as the prdinary impurities of alcohol. 

According to the Directive, the term caramel relates to products of a more or less intense brown colour, which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g., confectionery, pastry, and alcoholic drinks). Caramel is the only colour permitted in malt bread, vinegar, and alcoholic drinks, such as beer, whisky, and liqueurs. 

The stability of both foam films and the foam, plays an important role in the effective application of the foams. They should satisfy special requirements for stability which might differ significantly even within the same group. Several techniques for controlling the quality of the products, for example, of beer, tea and whisky [8], or the tightness of pipe and reservoir welds, are based on the formation of a foam with a definite lifetime. 

On a more serious note, those who make their own alcoholic drinks, in particular distil their own spirits, run the risk of methanol poisoning because, unless it is done carefully, distillation can lead to a greater amount of methyl alcohol in the final product. People who made moonshine whisky during Prohibition in the USA sometimes suffered from methanol poisoning. If it is done properly, distillation, as used in the... 

Inhibiting methanol metabolism. Ethanol, which occupies the dehydrogenase enzymes in preference to methanol, competitively prevents metabolism of methanol to its toxic products. A single oral dose of ethanol 1 ml/kg (as a 50% solution or as the equivalent in gin or whisky) is followed by 0.25 ml/kg/h orally or i.v., aiming to maintain the blood ethanol at about... 

American whisky is produced from com, rye and wheat by means of saccharification with malt fermentation of the lauterized mash and through double distillation in column distilling units. The product is then stored in charred casks made from oak wood. Bourbon whisky contains at least 51% com distillate and grain whisky at least 80%. Rye whisky has a minimum content of 51% rye and wheat whisky contains mostly wheat distillate. 

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