Effect of different secondary distillation methods on the flavor of new whiskey

Effect of different secondary distillation methods on the flavor of new whiskey

Blog Article

In order to study the effect of different distillation methods on the flavor of new whisky, selecting two common distillation methods (pot distillation Heated Merchandisers/Display and tower distillation) in this study, the initial distillate of the first distillation was distilled twice, and the sample was taken in stages and then evaluated by sensory evaluation.The volatile flavor substances of 22 distilled spirits samples were determined by gas chromatography (GC), and the effects of two different secondary distillation methods on the flavor of new whisky were compared.The results showed that the flavor of new whiskey distilled by the two distillation methods was different.The new whiskey distilled by pot distillation was biased towards floral aroma, while the new whiskey distilled by tower distillation was more biased towards fruity and sweet aroma.

A total of 40 volatile flavor compounds were detected in new whisky, of which aldehydes and esters were mainly in the head part the wine, and esters were mainly ethyl acetate.Among the alcohols, the content of methanol in the core part of the whisky was low, and Foot Massagers high in the tail part of the whisky.The volatile flavor substances in the new whiskey distilled by pot distillation were mainly alcohols, while the volatile flavor substances in the new whiskey distilled by tower distillation were mainly aldehydes and esters.