Distilled Spirits

Distilled Spirits is the "go-to” guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin. Includes chemical methods of analysis for assessing spirit quality Presents best practices for designing and running a sensory panel Provides identification methods to determine aroma and flavor defects Front cover Half Title Title Copyright Contents Contributors Preface Acknowledgments Chapter 1 Whisk(e)y 1.1 Introduction 1.1.1 History 1.2 Raw materials 1.2.1 Cereal 1.2.2 Water 1.2.3 Yeast 1.2.4 Commercial enzymes (non-Scotch) 1.3 Whisk(e)y production 1.3.1 Malting 1.3.2 Mashing 1.3.3 Fermentation 1.3.4 Distillation 1.3.5 Maturation 1.4 Blending 1.4.1 Single Malts 1.5 Prebottling processes 1.6 Quality 1.6.1 Flavor wheel 1.7 Future References Chapter 2 Vodka 2.1 Introduction 2.1.1 Markets and volume 2.1.2 Definition and regulations 2.2 Production 2.2.1 Overview 2.2.2 Raw materials 2.2.3 Brewhouse operation 2.2.4 Fermentation 2.2.5 Distillation 2.2.6 Charcoal & filtration 2.2.7 Other purification methods 2.3 Quality 2.4 Future References Chapter 3 Rum and cachaça 3.1 Introduction 3.2 Raw materials 3.2.1 Sugarcane 3.3 Yeast and other micro-organisms 3.4 Production process 3.4.1 Must preparation from sugarcane juice or molasses 3.4.2 Fermentation process 3.4.3 Distillation 3.4.4 Aging and maturation process 3.5 Filtration, standardization, and bottling 3.6 Quality 3.6.1 Flavor profile 3.6.2 Sensorial properties 3.7 Future References Chapter 4 Gin 4.1 Introduction 4.1.1 History 4.1.2 Genever 4.1.3 Market 4.1.4 Regulations 4.1.5 Other styles of gin 4.2 Raw materials 4.2.1 Ethyl alcohol 4.2.2 Water 4.2.3 Botanicals and their flavors 4.3 Gin production 4.3.1 Steep infusion method 4.3.2 Multishot 4.3.3 Vapor infusion 4.3.4 Vacuum distilling 4.3.5 Distillation summary 4.3.6 Compound gin 4.4 Quality 4.4.1 Flavor defects 4.5 Future References Chapter 5 Baijiu 5.1 Introduction 5.1.1 The origin of Baijiu 5.1.2 The value of Baijiu 5.2 Production of Baijiu 5.2.1 Baijiu and brewing techniques 5.2.2 The unique application of Jiuqu 5.2.3 Solid-state fermentation progress 5.3 Quality: Flavor chemistry of Baijiu 5.3.1 Analysis of chemical composition 5.3.2 Characteristics of flavor compounds 5.4 Future References Chapter 6 Soju 6.1 Introduction 6.2 Distilled spirit industry in Korea 6.3 Raw materials 6.4 Soju production process 6.5 Pot distilled Soju 6.5.1 A treasure trove of microbial diversity, Nuruk (Guk) 6.5.2 Traditional pot distillation still, Sojut-gori 6.6 Diluted (blended) Soju 6.6.1 Large-scale rapid fermentation of new-make spirit for diluted Soju 6.6.2 Continuous distillation of diluted Soju 6.6.3 Activated carbon filtration for purifying of new-make spirit in diluted Soju production 6.7 Quality 6.7.1 Soju flavor compounds 6.8 Future 6.8.1 Development of characteristic strains and formulation technologies on demand 6.8.2 Energy efficiency of distillation stills 6.8.3 Development of maturation materials using soil and forest resources 6.8.4 Development of matured pot distilled Soju, tradition to modern References Website Links Chapter 7 Shochu 7.1 Introduction 7.2 What is shochu? 7.2.1 General overview 7.2.2 Definition according to Japanese Liquor Tax Regulations 7.3 What is koji? 7.3.1 Shochu koji 7.3.2 Enzymes in shochu koji 7.3.3 Flavors originating from koji 7.4 History and geography of shochu production 7.4.1 History (Pellegrini, 2018; Sameshima, 2020, 2004) 7.4.2 Shochu-making regions 7.5 Shochu market 7.6 The shochu production process 7.6.1 Raw ingredient processing 7.6.2 Koji-making 7.6.3 Multiple parallel fermentation 7.6.4 Distillation 7.6.5 Purification 7.7 Quality: Flavors of shochu 7.7.1 Sensory analysis 7.7.2 Volatile components 7.7.3 Musty off-flavors 7.8 Future References Chapter 8 Mezcal and Tequila 8.1 Introduction: A culturally historical family of agave-based distilled beverages 8.2 Of Mexico, maguey-agave, and mezcal 8.3 Agave storage carbohydrates: Fructans, agavins, and a note on methanol 8.3.1 Fructans 8.3.2 Methanol 8.4 The production of mezcal 8.4.1 Mezcal, artisanal, and ancestral mezcal 8.4.2 Fermentation 8.4.3 Distillation processes in mezcal production 8.4.4 Summary 8.4.5 The worm in the bottle 8.5 Tequila -- Introduction and Production 8.6 The production of tequila 8.6.1 Cooking and the hydrolysis of carbohydrates 8.6.2 Diffuser 8.6.3 Fermentation 8.6.4 Distillation 8.6.5 Maturation of tequila 8.6.6 The valorization of waste residues from the mezcal process 8.7 A mess of mezcals—A few other better-known types: Bacanora, raicilla, and introducing sisal 8.7.1 Bacanora 8.7.2 Raicilla 8.7.3 Sisal 8.8 Microbiology and mezcal/tequila 8.9 The maturation of tequila and other mezcals 8.10 Quality 8.10.1 Mezcals, including tequilas–volatiles and their flavors and markers of authenticity 8.10.2 Authenticity of mezcals 8.10.3 Sensory evaluations and expectation of consumers 8.11 Summary 8.12 Future References Addendum References Chapter 9 Brandies, grape spirits, and fruit distillates 9.1 Introduction 9.1.1 A brief history of brandy 9.2 Un-matured grape spirits: Eau de vie, grappa, pisco, and neutral spirits 9.2.1 Eau de vie and pisco 9.2.2 Grappa, Marc, and Orujo 9.2.3 Neutral spirits 9.2.4 Fortifying spirit 9.3 Matured grape spirits: Cognac, Armagnac, and world brandies 9.3.1 Cognac 9.3.2 Armagnac 9.3.3 Spain 9.3.4 Australia 9.3.5 South Africa 9.3.6 United States of America 9.3.7 Cut “brandies” 9.4 Fruit brandies 9.4.1 Calvados and apple/pear brandies 9.4.2 Stone fruit brandies and schnapps 9.4.3 Cashew Feni 9.5 Quality: analytical and technical considerations for fruit distillates 9.5.1 Aroma and flavor development 9.5.2 Processing and food safety considerations 9.5.3 Analysis of brandy products 9.5.4 Viticultural parameters for grape distillates 9.6 Future References Chapter 10 Quality control: Methods of analysis 10.1 Introduction 10.2 Compliance 10.2.1 Alcohol strength 10.2.2 pH, acidity, extract, and color 10.2.3 Metals 10.2.4 Anions and cations 10.3 Safety 10.3.1 Methanol 10.3.2 Ethyl carbamate & hydrocyanic acid 10.3.3 Phthalates 10.3.4 Particulate matter 10.4 Flavor 10.4.1 Major volatile congeners 10.4.2 Maturation-related congeners 10.4.3 Sugars 10.4.4 Trace congeners by GC-MS 10.4.5 Phenols 10.4.6 Taints and off-notes 10.5 Authenticity 10.5.1 Application of flavor and safety methods 10.5.2 Denatured alcohol 10.5.3 Carbon dating 10.5.4 Stable isotope ratio techniques 10.6 Summary References Chapter 11 Quality control: Sensory evaluation 11.1 Background 11.2 Sensory perception and modalities 11.2.1 Taste—Basics tastes 11.2.2 Smell—Aromatics 11.2.3 Chemesthesis—Mouthfeel 11.3 Best practices 11.3.1 Regulations 11.3.2 Evaluation environment 11.3.3 Gold standard 11.4 Sample presentation 11.4.1 Sample temperature 11.4.2 Serving containers 11.4.3 Dilution 11.4.4 Nosing vs. tasting 11.4.5 A worked example using the formula 11.4.6 How to use the recommended serving volume table 11.4.7 A worked example using the recommended serving volume table 11.4.8 Order of samples 11.4.9 Blinding codes 11.4.10 Incentives 11.5 Understanding acceptable liquid variation 11.5.1 Corrective actions 11.6 Sensory assessors, screening, training, and calibration 11.6.1 Screening 11.6.2 Training 11.6.3 Calibration 11.7 Methods 11.7.1 Consensus vs. statistical analysis 11.7.2 In-out test 11.7.3 Discrimination 11.7.4 Scaling and descriptive analysis 11.8 Evaluation points in the process 11.8.1 Raw materials 11.8.2 Fermentation 11.8.3 Distillation 11.8.4 Maturation 11.8.5 Bottling or final packaging 11.9 Looking to the future 11.10 Additional resources References Chapter 12 Sustainable distilling: CO2 emissions, energy decarbonization, and by-products 12.1 Introduction 12.2 Sustainability: goals and ambitions 12.3 Life cycle assessment of distilled spirits 12.4 Greenhouse gas emissions 12.5 Energy decarbonization and net zero emissions 12.6 Sustainability and by-products 12.7 Sustainability, product quality, and conclusions References Distilling glossary Index Back cover "Distilled Spirits is the "go-to" guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin."--Publisher's website