Flavors in Malt Whisky: A Review
Akira Wanikawa
Journal of the American Society of Brewing Chemists
Abstract
Malt whisky is made from malted barley, yeast and water, and contains volatile and non-volatile flavor compounds derived from both the raw materials and the production processes including malting, mashing, fermentation, distillation and maturation. Evaluation of the character attributes of malt whisky has mainly relied on sensory analysis and the relationships between sensory and chemical analyses are not well elucidated. Sensory analysis can outline the character and origin of flavor compounds in each process. Phenolic compounds are produced during the kilning of malted barley. Yeast and naturally occurring lactic acid bacteria affect the character during the fermentation process. Distillation in copper pot stills influences the behavior of sulfur compounds including polysulfides. Lastly, the role of maturation in oak casks involves the extraction and absorption of various compounds. Sweet volatiles and gustatory non-volatiles are extracted, while unpleasant sulfur compounds are absorbed. This review summarizes current data on the mechanisms underlying the formation of flavor compounds in malt whisky.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
Phenolic compounds are produced during kilning of malted barley
“Phenolic compounds are produced during the kilning of malted barley.”
Maturation in oak casks absorbs unpleasant sulfur compounds
“Sweet volatiles and gustatory non-volatiles are extracted, while unpleasant sulfur compounds are absorbed.”
Distillation in copper pot stills influences behavior of sulfur compounds
“Distillation in copper pot stills influences the behavior of sulfur compounds including polysulfides.”