Role of organic acids in maturation of distilled spirits in oak casks

被引：25

作者：

Conner, JM

Paterson, A

Birkmyre, L

Piggott, JR

机构：

[1] Scotch Whisky Res Inst, Edinburgh EH14 4AP, Midlothian, Scotland

[2] Univ Strathclyde, Dept Biosci & Biotechnol, Ctr Food Qual, Glasgow G1 1XW, Lanark, Scotland

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1999年 / 105卷 / 05期

关键词：

whisky; maturation; oak casks; organic acids;

D O I：

10.1002/j.2050-0416.1999.tb00522.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Maturation of whiskies and brandies in oak casks proceeds by reducing the perception: of less desirable aromas of new distillates. During maturation, extraction of wood components increases the solubility of distillate compounds which reduces their headspace concentration above the matured spirit. The origins of this interaction are changes in aggregation of ethanol due to increases in contents of organic acids. During wood maturation organic acid concentrations in spirits increase as a result of extraction from cask wood oxidation of ethanol and evaporation of ethanol and water. The effect of such changes was simulated using a model whisky ester in aqueous solutions of ethanol with acetic acid, oak wood extracts and acid fractions from new and matured Scotch malt distillates.

引用

页码：287 / 291

页数：5