The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky

The potential for Scotch Malt Whisky flavour diversification by yeast

Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.

Evaluating the Nutritional Properties of Food: A Scoping Review

There are many methods or indicators used for evaluating the nutritional value of foods; however, it is difficult to accurately reflect the comprehensive nutritional value of a food with a single indicator, and a systematic evaluation system is lacking. In this article, we systematically summarize the common evaluation methods and indicators of the nutritional value of foods. The purpose of this review was to establish an evaluation procedure for nutritional properties of foodstuffs and to help scientists choose more direct and economical evaluation methods according to food types or relevant indicators. The procedure involves the selection of a three-level evaluation method that covers the whole spectrum of a food’s nutritional characteristics. It is applicable to scientific research in the fields of agricultural science, food science, nutrition, and so on.

The Elemental Fingerprints of Different Types of Whisky as Determined by ICP-OES and ICP-MS Techniques in Relation to Their Type, Age, and Origin

A total of 170 samples of whisky from 11 countries were analysed in terms of their elemental profiles. The levels of 31 elements were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS): Ag, Al, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Sb, Sn, Sr, Te, Tl, U, and V, Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) Ca, Fe, K, Mg, P, S, Ti, and Zn and Cold Vapor-Atomic Absorption (CV-AAS): Hg techniques in those alcoholic samples. A comparative analysis of elemental profiles was made on the basis of the content of chosen elements with regard to selected parameters: country of origin, type of whisky (single malt and blended) and age of products. One of the elements which clearly distinguishes single malt and blended types of whisky is copper. Single malt Scotch whisky had a uniform concentration of copper, which is significantly higher for all malt whisky samples when compared with the blended type. Analysis of samples from the USA (n = 26) and Ireland (n = 15) clearly revealed that the objects represented by the same product but originating from independent bottles (e.g., JB, JDG, BUS brands) show common elemental profiles. On the other hand, comparative analysis of Scotch whisky with respect to aging time revealed that the longer the alcohol was aged, (i.e., the longer it stayed in the barrel), the higher the content of Cu and Mn that was recorded.

A Narrative Review of Sulfur Compounds in Whisk(e)y

The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty compounds have been reported: they are formed during malting, fermentation, and distillation, but some may decrease in concentration during distillation and maturation. In sensory analysis, sulfur characteristics are described as sulfury, meaty, cereal, feinty, and vegetable, among others. Their contribution to overall quality depends on their concentration, with a positive contribution at low levels, but a negative contribution at high levels. Chemical analyses of sulfur volatiles have been developed by using sulfur-selective detectors and multi-dimensional gas chromatography to overcome the numerous interferences from the matrix. Formation pathways, thresholds, and contribution have not been elucidated completely; therefore, methods for integrating diverse data and knowledge, as well as novel technical innovations, will be needed to control sulfur volatiles in the future.