Professional Documents
Culture Documents
07/16/2020 CDBT/L#4/GPK 1
Distilled beverage alcohols
(whiskey, rum, brandy, gin, vodka, shochu, raksi)
History
• Fermented drinks have been produced over
7000 years ago in Babylon (now Iraq), over
5000 years in ago in Egypt, over 4000 years ago
in Mexico and 3500 year ago in Sudan
• Early distillation was believed to be originated
in Mesopotamia (in Iraq) in ca 2000 BC
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Types of liquors and raw materials
Liquors Raw materials
1 Whiskey Cereals based
• Bourbon whiskey >51 % corn + 30% rye+10% malt
• Rye whiskey >51% rye +?corn + rye malt
• Corn whiskey >80% corn +? +?
• Tennessee ~ Any combination
•Canadian ~ Corn + rye+ Barley malt
• Scotch ~
• malt ~ malt
• grain~ corn + barley malt
Irish ~ 60 % malt +25 %barley + ?rye+ ?
Wheat and /or oat
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Types of liquors and raw materials
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Process
Raw materials
Mashing
Fermentation
Distillation
Maturation
Processing
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Raw materials
Starchy raw materials—wheat, rye, barley,
maize, rice, millets, etc.
Quality check-up
Milling—dry or dry milling (hull, germ, gluten
separation)
Sugary raw materials—sugarcane or molasses,
fruit juices
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Mashing
(process of conversion of starch into sugar and development of flavor)
Grain meal
Water (100 L/bushel= ~1:3)
LAB 15 % malt
53C
3.9 pH Malt reduces viscosity
Yeast LAB reduces pH
Pasteurization
Propagation (82C/30 min)
Cooling
(23C)
3%
by vol.
Plant
Favorable conditions maintained
dona for desirable yeast growth
Quick start required
Fermentation QC at regular intervals
(22-30C/3-5 d) • TSS, pH, temp., acidity
Fermenters—concrete, wood, SS
Sanitary condition is very imp.
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Distillation– Pot still
• Batch or continuous
• Normal pressure or vacuum still
• Single or double distillition
• Removal of “heads and tails”
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Distillation– column still
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Distillation
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YouTube - Distillation Tower.flv
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Maturation
(time between distillation and bottling)
Aged in new or old, charred or normal oak barrels
Generally aged for 2 years +
Cost of aging vessel is about 0.26 USD/L
Alc lost during maturation—barrel surface act as
semipermeable membrane
Aging changes in color, flavor, texture, etc.
For clean fermentation and proper distillation, 2 yrs aging is
adequate
Excessive aging, 12-15 yrs—tends to impart similar flavor
Low temp. and high RH is maintained in aging room
Objective and subjective analyses done to
determine adequacy of aging
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Processing
(warehouse emptying from barrels proof reduction, special treatment (?),
filtration, lab. analyses, blending, bottling, labeling and packing )
• Filtration—chilling, filtration
– Filter aids—pads, papers, cellulose granules,
activated ‘C’ may be used
– Two stages—coarse filtration and polishing
• Bottling, labeling and storage
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Expression of alcohol concentration
New system—alcohol content should be expressed by per cent alcohol
by volume (% abv) at 20C by law
Old system
18th century to 1 Jan 1980, proof spirit was used to expressed
alcohol content in alcoholic beverages
If burn with blue flame—proof (seamen ration)
Gunpowder + alc burn with blue flame
UK: 100 Proof = 57.15% abv
USA: 100 Proof = 50% abv
Writing % abv is mandatory
The US regulation prevents the rum
over 155 proof from
entering the market
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Part I
Distilled beverages – general
_______________________________
Part II
Distilled beverages – general
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1. Brandy
(distilled wine, >38 % by vol.)
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Brandy (also called Weinbrand) is a alc. beverage
distilled from wine made of selected grape varieties,
esp. non sweet varieties grown in France
The resultant wine is slowly distilled in pot-stills and
may be combined and re-distilled
Matured at least 6 mo. in oak casks (cap.<1000 L)
Alc. content varies from 36-50 % abv; raw material
and cask derived volatiles; conc. > 125 g/hL abs. alc.
Not flavored but may contain caramel color
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The main fraction is about 70 % abv is matured in
oak casks
It assists in the formation of the characteristic
bouquet
Vine area of Cognac is 80,000 ha
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Distillation— 2-3 times; head and tail removed, heart
taken
Aging— 350 L oak cask; leach out color (amber color),
aroma, tannin, lignin; 2.5 to 60 y
Blending— different spirits used; adjusted to 40% abv;
with spring water or DW
Sometimes herbs, cinnamon, vanilla, may be added
Bottling— after that aging time not counted
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Brandy
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2. Scotch whisky
• All ‘Scotch’ leveled whiskies are produced in
Scotland; distilled 2 or 3
• Whisky means ‘water of life’ !
• Unblended malt whiskies are derived from malt
• Blended malt whiskies are derived from a blend of malt and
grains
• Matured in oak cask (min. 3 y 1d)
• A very peculiar product—nobody can imitate it !
• Blended whiskey—time of youngest one is written
• Alc. content >40 % abv
• Water and caramel allowed
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Other whiskies
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Distillation
• Pot still is still common in Scotland
• Fusel oil—higher alcohols, mildly toxic, and
strong disagreeable smell and taste
• #200—300 compounds detected
• Acetals—acetaldehyde diethylacetal (more in
malt)—fruitiness
• Diketone diacetyl –pleasing smell
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Maturation
• Bourbon, rye, and Tennessee whiskies are aged in new charred
white oak barrels
• Corn whiskey—may be finished in used barrels
• Greater the conc. of fusel oil, more the maturation
• In the case of light whiskey, long aging should be avoided to
prevent dominant woody flavor
• Clean fermentation and proper distillation require shorter
maturation (3-4 y)
• More aging in wood—12-15 y—is bad (same flavor develops)
• Period of aging is determined by objective and subjective
analyses
• Lactone (3-methyl-4-octanolide), found in oak, imparts coconut
aroma, and phenolics from charred oak are extracted
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Blending
• Different whiskies are blended to produce
target whiskies
• Proof reduced by untreated soft water or by
demineralized water
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Polishing
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3. Rum
• Rum is a spirit distilled from fermented sugar
cane juice or molasses.
• It is principally made in Jamaica and other
areas of the Caribbean
• Molasses is diluted, fermented, distilled, may
be aged in cask
• During aging, color is taken up from the
wood
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Process
Blending
Packaging
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Distillation
• Pot still
• Column still
Lower bp fraction—head (rich in aldehydes & esters), little allowed to
remain in the product
Main fraction—ethanol
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Maturation
Distillate is aged in new or old oak barrels for > 1 y
Alcohol in rum interacts with barrels and adds color,
flavor and smoothness
Method of maturing varies greatly
Rums generally gain golden to amber hues during maturing
Caramel may be added to impart dark color
Great secrets…??
Generally, the age statement must refer to the youngest
rum in the bottle
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4. Vodka
Vodka is a distilled liquor originally produced
in Russia and neighboring countries from
potato, grains (wheat, rye, barley, maize,
rice) and molasses
It is now also produced in UK, Spain, and the
USA in large quantities
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Raw materials
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Characteristics
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Distillation and filtration
• Distilled until bland taste and flavor
• Heads and tails are discarded
• Blending, 50 % abv—demineralized water
• Filtered through activated charcoal
• Types
– Unflavored vodka, clear and blend taste vodka –common
– Flavored vodka –herbs, vanilla, chocolate (no sugar)
• Standerdized—37.5—50 % abv
• Bottling (maturation not required)
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5. Gin
(berries and spices used, >38% abv
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The end
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