Effect of different secondary distillation methods on the flavor of new whiskey
In order to study the effect of different distillation methods on the flavor of new whisky, selecting two common distillation methods (pot distillation and tower distillation) in this study, the initial distillate of the first distillation was distilled twice, and the sample was taken in stages and...
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Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-177.pdf |
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| author | YANG Yunxia, LU Jun, SONG Xulei, WANG Xin, WANG Heng, WANG Deliang, YANG Yigong, ZHONG Chonghu, ZHANG Fuyu |
| author_facet | YANG Yunxia, LU Jun, SONG Xulei, WANG Xin, WANG Heng, WANG Deliang, YANG Yigong, ZHONG Chonghu, ZHANG Fuyu |
| author_sort | YANG Yunxia, LU Jun, SONG Xulei, WANG Xin, WANG Heng, WANG Deliang, YANG Yigong, ZHONG Chonghu, ZHANG Fuyu |
| collection | DOAJ |
| description | In order to study the effect of different distillation methods on the flavor of new whisky, selecting two common distillation methods (pot distillation and tower distillation) in this study, the initial distillate of the first distillation was distilled twice, and the sample was taken in stages and then evaluated by sensory evaluation. The volatile flavor substances of 22 distilled spirits samples were determined by gas chromatography (GC), and the effects of two different secondary distillation methods on the flavor of new whisky were compared. The results showed that the flavor of new whiskey distilled by the two distillation methods was different. The new whiskey distilled by pot distillation was biased towards floral aroma, while the new whiskey distilled by tower distillation was more biased towards fruity and sweet aroma. A total of 40 volatile flavor compounds were detected in new whisky, of which aldehydes and esters were mainly in the head part the wine, and esters were mainly ethyl acetate. Among the alcohols, the content of methanol in the core part of the whisky was low, and high in the tail part of the whisky. The volatile flavor substances in the new whiskey distilled by pot distillation were mainly alcohols, while the volatile flavor substances in the new whiskey distilled by tower distillation were mainly aldehydes and esters. |
| format | Article |
| id | doaj-art-01da291e320d427e8bba5dfaf77fe443 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-01da291e320d427e8bba5dfaf77fe4432025-08-20T02:58:19ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-01-0144117718410.11882/j.issn.0254-5071.2025.01.026Effect of different secondary distillation methods on the flavor of new whiskeyYANG Yunxia, LU Jun, SONG Xulei, WANG Xin, WANG Heng, WANG Deliang, YANG Yigong, ZHONG Chonghu, ZHANG Fuyu01. School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China; ;2. China National Research Institute of Food & Fermentation Industries Co., Ltd., Beijing 100015; ;3. Beijing Yanjing Brewery Co., Ltd., Beijing 101300; ;4. Yuzhijin Distilled Liquor (Shandong) Co., Ltd., Yantai 265600, ChinaIn order to study the effect of different distillation methods on the flavor of new whisky, selecting two common distillation methods (pot distillation and tower distillation) in this study, the initial distillate of the first distillation was distilled twice, and the sample was taken in stages and then evaluated by sensory evaluation. The volatile flavor substances of 22 distilled spirits samples were determined by gas chromatography (GC), and the effects of two different secondary distillation methods on the flavor of new whisky were compared. The results showed that the flavor of new whiskey distilled by the two distillation methods was different. The new whiskey distilled by pot distillation was biased towards floral aroma, while the new whiskey distilled by tower distillation was more biased towards fruity and sweet aroma. A total of 40 volatile flavor compounds were detected in new whisky, of which aldehydes and esters were mainly in the head part the wine, and esters were mainly ethyl acetate. Among the alcohols, the content of methanol in the core part of the whisky was low, and high in the tail part of the whisky. The volatile flavor substances in the new whiskey distilled by pot distillation were mainly alcohols, while the volatile flavor substances in the new whiskey distilled by tower distillation were mainly aldehydes and esters.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-177.pdfnew whiskey|secondary distillation|distillation method|gas chromatography|volatile aroma substance |
| spellingShingle | YANG Yunxia, LU Jun, SONG Xulei, WANG Xin, WANG Heng, WANG Deliang, YANG Yigong, ZHONG Chonghu, ZHANG Fuyu Effect of different secondary distillation methods on the flavor of new whiskey Zhongguo niangzao new whiskey|secondary distillation|distillation method|gas chromatography|volatile aroma substance |
| title | Effect of different secondary distillation methods on the flavor of new whiskey |
| title_full | Effect of different secondary distillation methods on the flavor of new whiskey |
| title_fullStr | Effect of different secondary distillation methods on the flavor of new whiskey |
| title_full_unstemmed | Effect of different secondary distillation methods on the flavor of new whiskey |
| title_short | Effect of different secondary distillation methods on the flavor of new whiskey |
| title_sort | effect of different secondary distillation methods on the flavor of new whiskey |
| topic | new whiskey|secondary distillation|distillation method|gas chromatography|volatile aroma substance |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-177.pdf |
| work_keys_str_mv | AT yangyunxialujunsongxuleiwangxinwanghengwangdeliangyangyigongzhongchonghuzhangfuyu effectofdifferentsecondarydistillationmethodsontheflavorofnewwhiskey |