ウイスキー香気成分に関する研究 : (第11報)製造工程における各種成分の挙動について : (その2)蒸留工程

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The behavior of the flavor components during the distillation process of whisky malt production was revealed by chemical analysis, gas chromatographic analysis and the measurement of the ultra-violet absorption spectra. Comparative studies were also made between Australian and domestic malted barley.I. Chemical analysis At the beginning of the second distillation, the flow rate of aldehyde and ester was much higher than that of fusel oil. Fusel oil was also distilled at the middle and last stage of the second distillation. All acidwas distilled at the beginning. Thereafter the flow rate decreased to a minimum and then reached a maximum after 20〜25hr. The amount of the distillate of the mash produced by Australian malted barley was much greater than that produced by domestic malted barley. It was found that the amount of each component of the mash produced by Australian malted barley was much greater than that of domestic barley.II. Gas chromatographic analysis(1) Low-boiling point components Almost the total amount of acetaldehyde, ethylacetate and isobutyl alcohol was distilled at the beginning of the second distillation. A considerable amount of isoamylalcohol was distilled at the beginning, but it was also found at the last stage. Propylalcohol was distilled gradually from beginning to end. Comparative studies of the distillates from Australian and domestic malted barley were made. Australian malted barley was rich in isoamylalcohol and isobutylalcohol while domestic barley as rich in propylalcohol.(2) High-boiling point components Almost all amounts of n-decyl alcohol and ethyl esters of fatty acid were distilled at the beginning of the second distillation. Thereafter their flow rate decreased rapidly. The amount of furfurol was distilled almost constantly during the second distillation. β-Phenyl ethylacohol began to be distilled after about 8hrs and increased after about 14 hrs. During distillation, it was observed that a greater amount of the high-boiling point components except β-phenyl ethly alcohol, was distilled when Australian malted barley was used.3. Ultra-violet absorption spectra When Australian malted barley was used, the absorbance of the distillate at the wave length 220〜330mμ was kept higher throughout the second distillation. This fact suggest that Australian malted barley, contains a higher amount of higher alcohols, fatty acids and their esters. These results agreed with that of the chemical and gas chromatographic analysis.
社団法人日本生物工学会の論文
1967-04-25

ウイスキー香気成分に関する研究 : (第11報)製造工程における各種成分の挙動について : (その2)蒸留工程

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