Flavor changes of malt Whisky aged for two years in 5 different types of barrel
In order to compare the flavor changes of new malt Whisky aged for two years in 5 types of barrel, the quality indexes of 5 kinds of malt Whisky were determined according to the relevant national standard method, and the volatile flavor components were detected by gas chromatography-mass spectrometr...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-96.pdf |
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| Summary: | In order to compare the flavor changes of new malt Whisky aged for two years in 5 types of barrel, the quality indexes of 5 kinds of malt Whisky were determined according to the relevant national standard method, and the volatile flavor components were detected by gas chromatography-mass spectrometry (GC-MS). The results showed that the 5 malt Whisky samples aged for two years had preferred flavor scores, and only Whisky sample aged in the red wine barrel had lower taste scores, which should be continued to age. The sensory indexes, physiochemical indexes and health indexes of 5 malt Whiskey samples were all in line with relevant national standards. A total of 60 volatile flavor components were identified in 5 different malt Whiskey samples aged for two years, of which 54 were in common. The highest ester content was found in rum barrel (75.09 mg/L). The highest aldehyde content was found in PX Sherry barrel (6.65 mg/L). The highest alcohol content was found in bourbon barrel (7.53 mg/L). The highest acid content was found in red wine barrel (31.89 mg/L). Differences in barrel type and geographical environment leaded to changes in the volatile flavor components of the aged malt Whisky. After aging for two years, the malt Whisky in the 5 barrel all could reach the finished level, but it could still continue to age to monitor the subsequent development of the flavor. |
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| ISSN: | 0254-5071 |