A Narrative Review of Sulfur Compounds in Whisk(e)y

Molecules

Toshikazu Sugimoto¹  Akira Wanikawa¹ 

[1] Technical Development Center, The Nikka Whisky Distilling Co., Ltd., 967 Masuo, Kashiwa, Chiba 2770033, Japan;

关键词: malting;    fermentation;    distillation;    maturation;    sensory analysis;    chemical analysis;   

DOI  :  10.3390/molecules27051672

来源: DOAJ

【 摘 要 】

The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty compounds have been reported: they are formed during malting, fermentation, and distillation, but some may decrease in concentration during distillation and maturation. In sensory analysis, sulfur characteristics are described as sulfury, meaty, cereal, feinty, and vegetable, among others. Their contribution to overall quality depends on their concentration, with a positive contribution at low levels, but a negative contribution at high levels. Chemical analyses of sulfur volatiles have been developed by using sulfur-selective detectors and multi-dimensional gas chromatography to overcome the numerous interferences from the matrix. Formation pathways, thresholds, and contribution have not been elucidated completely; therefore, methods for integrating diverse data and knowledge, as well as novel technical innovations, will be needed to control sulfur volatiles in the future.

【 授权许可】

Unknown