Abstract
Whisky and other distilled beverages undergo major changes in flavour during maturation. These include direct flavour effects of materials extracted from the cask-wood, and of products of reactions within and between wood and distillate components. Wood-derived compounds also modify the headspace concentrations of volatile congeners. Dynamic light scattering indicated the presence of structures (agglomerates or micelles), with a mean diameter of 550 to 600 nm in unaged distillates, and 330 to 400 nm in matured distillates. The agglomerates were formed by medium- and long-chain ethyl esters and alcohols, which have limited solubilities in aqueous ethanol and are present at concentrations exceeding this limit in many malt whiskies. Agglomerates reduced the volatility of other congeners, with a proportion of these compounds being partitioned into the agglomerate. The reduction in agglomerate size during maturation, caused by the dissolution of wood components, was accompanied by changes in the solubilisation of distillate components which altered their partitioning between spirit and headspace.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
