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THE ESTIMATION AND IDENTIFICATION OF PHENOLS IN MALT FROM PEAT‐FIRED KILNS AND SOME APPLICATIONS OF THE ANALYSIS
Author(s) -
Macfarlane C.
Publication year - 1968
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1968.tb03126.x
Subject(s) - phenols , peat , chemistry , kiln , extraction (chemistry) , pulp and paper industry , chromatography , environmental chemistry , organic chemistry , waste management , engineering , biology , ecology
A method for determining phenols in malt, involving extraction of the phenols with ether under acid conditions and absorptiometric measurement of the colour developed with 4‐aminophenazone is described. Measurements of phenols in malts kilned in electric, oil‐fired and peat‐fired kilns are listed. The total phenols produced from various peats burnt under standardized conditions are given. This information, together with gas chromatographic analysis, is used to indicate that the pronounced character of Islay whiskies is due, wholly or partly, to the prolonged kilning and large quantity of peat burnt in producing the malt.