Flavour Components of Whiskey. III. Ageing Changes in the Low-Volatility Fraction

  • K. MacNamara Irish Distillers Group, Bow Street Distillery, Smithfield, Dublin 7, Republic of Ireland
  • C.J. van Wyk Department of Viticulture and Oenology, University of Stellenbosch, Private Bag Xl, 7602 Matieland (Stellenbosch), South Africa
  • P. Brunerie Pernod-Ricard, 120 Av. Du Marechal Foch, 94051 Creteil, France
  • O.P.H. Augustyn ARC Infruitec-Nietvoorbij, Private Bag X5013, 7599 Stellenbosch, South Africa
  • A. Rapp Institut fiir Lebensmittelchemie, Der Universitat Karlsruhe, 76128 Karlsruhe, Germany
DOI: https://doi.org/10.21548/22-2-2199

Abstract

The low-volatility wood-originating compounds isolated from whiskey by vacuum fractional distillation were analysed by high-resolution gas chromatography and mass spectrometry (GC-MS). Three phenolic esters previously unreported in whiskey were identified and confirmed by synthesis. Formation profiles for sixteen compounds were established in whiskeys aged for periods from 1.5 to 10 years in second-fill heavy-charred American Bourbon barrels.  These profiles indicated significant increases for several compounds, especially in the older whiskeys. Ratios of aromatic phenolic aldehydes, and similar ratio changes during ageing, were different from reported data relating to other wood types and treatments. Further preparative separation by high-pressure liquid chromatography (HPLC) of the wood fraction followed by GC-MS allowed retention and mass spectral characterisation of additional compounds originating from wood. Sensory investigation indicated different and unique contributions from the HPLC cuts. Spiking of the three phenolic esters into a young whiskey gave a detectable increase in maturation intensity.

Downloads

Download data is not yet available.
Issue
Vol. 22 No. 2 (2001)
Section
Articles

Copyright (c) 2017 South African Society for Enology and Viticulture

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.

 

In principle, the Author agrees to the following when he/she signes the copyright agreement:

I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.

 

This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.

Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.

A copy of the authors' publishers version may also be hosted on the following websites:

  • Non-commercial personal webpage or blog.
  • Institutional webpage.
  • Authors Institutional Repository.

The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI.   Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.

Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.

Articles as a whole, may not be re-published with another journal.

The following license applies:

Attribution CC BY-NC-ND 4.0