Experimental Whisky Fermentations: Influence of Wort Pretreatments

In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. This study investigated the impact of wor...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Martina Daute, Frances Jack, Barry Harrison, Graeme Walker
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	wort fermentation flavour spirit whisky congener Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/5449a4b8af3e41ecb752f74eb036cfa0
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:5449a4b8af3e41ecb752f74eb036cfa0
record_format	dspace
spelling	oai:doaj.org-article:5449a4b8af3e41ecb752f74eb036cfa02021-11-25T17:35:16ZExperimental Whisky Fermentations: Influence of Wort Pretreatments10.3390/foods101127552304-8158https://doaj.org/article/5449a4b8af3e41ecb752f74eb036cfa02021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2755https://doaj.org/toc/2304-8158In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. This study investigated the impact of wort pretreatments (boiled, autoclaved, filtered) on fermentation performance and flavour development in Scotch whisky distillates as an alternative to freezing wort for storage. Our study showed that no significant sensorial differences were detected in low wines (first distillates), while the chemical compositions showed clear changes in increased levels of esters and higher alcohols in boiled and autoclaved wort. In contrast, filtered wort comprised overall lower levels of congeners. Regarding alcohol yield, all three pretreatments resulted in decreased yields. In practice, the pretreatment of wort prior to fermentation requires additional process operations, while freezing requires large storage units. The pretreatments adopted in this study significantly influence the composition of the malt wort used for experimental whisky fermentations, and this results in a poorer fermentation performance compared with untreated wort. We recommend the use of fresh or frozen wort as the best options for small-scale fermentation trials.Martina DauteFrances JackBarry HarrisonGraeme WalkerMDPI AGarticlewortfermentationflavourspiritwhiskycongenerChemical technologyTP1-1185ENFoods, Vol 10, Iss 2755, p 2755 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	wort fermentation flavour spirit whisky congener Chemical technology TP1-1185
spellingShingle	wort fermentation flavour spirit whisky congener Chemical technology TP1-1185 Martina Daute Frances Jack Barry Harrison Graeme Walker Experimental Whisky Fermentations: Influence of Wort Pretreatments
description	In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. This study investigated the impact of wort pretreatments (boiled, autoclaved, filtered) on fermentation performance and flavour development in Scotch whisky distillates as an alternative to freezing wort for storage. Our study showed that no significant sensorial differences were detected in low wines (first distillates), while the chemical compositions showed clear changes in increased levels of esters and higher alcohols in boiled and autoclaved wort. In contrast, filtered wort comprised overall lower levels of congeners. Regarding alcohol yield, all three pretreatments resulted in decreased yields. In practice, the pretreatment of wort prior to fermentation requires additional process operations, while freezing requires large storage units. The pretreatments adopted in this study significantly influence the composition of the malt wort used for experimental whisky fermentations, and this results in a poorer fermentation performance compared with untreated wort. We recommend the use of fresh or frozen wort as the best options for small-scale fermentation trials.
format	article
author	Martina Daute Frances Jack Barry Harrison Graeme Walker
author_facet	Martina Daute Frances Jack Barry Harrison Graeme Walker
author_sort	Martina Daute
title	Experimental Whisky Fermentations: Influence of Wort Pretreatments
title_short	Experimental Whisky Fermentations: Influence of Wort Pretreatments
title_full	Experimental Whisky Fermentations: Influence of Wort Pretreatments
title_fullStr	Experimental Whisky Fermentations: Influence of Wort Pretreatments
title_full_unstemmed	Experimental Whisky Fermentations: Influence of Wort Pretreatments
title_sort	experimental whisky fermentations: influence of wort pretreatments
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5449a4b8af3e41ecb752f74eb036cfa0
work_keys_str_mv	AT martinadaute experimentalwhiskyfermentationsinfluenceofwortpretreatments AT francesjack experimentalwhiskyfermentationsinfluenceofwortpretreatments AT barryharrison experimentalwhiskyfermentationsinfluenceofwortpretreatments AT graemewalker experimentalwhiskyfermentationsinfluenceofwortpretreatments
_version_	1718412164744609792

Experimental Whisky Fermentations: Influence of Wort Pretreatments

Ejemplares similares