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Role of Organic Acids in Maturation of Distilled Spirits in Oak Casks
Author(s) -
Conner John M.,
Paterson Alistair,
Birkmyre Lorraine,
Piggott John R.
Publication year - 1999
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.2050-0416.1999.tb00522.x
Subject(s) - chemistry , ethanol , acetic acid , distillation , extraction (chemistry) , distilled water , solubility , evaporation , decomposition , aqueous solution , food science , chromatography , organic chemistry , physics , thermodynamics
Maturation of whiskies and brandies in oak casks proceeds by reducing the perception of less desirable aromas of new distillates. During maturation, extraction of wood components increases the solubility of distillate compounds which reduces their headspace concentration above the matured spirit. The origins of this interaction are changes in aggregation of ethanol due to increases in contents of organic acids. During wood maturation organic acid concentrations in spirits increase as a result of extraction from cask wood, oxidation of ethanol and evaporation of ethanol and water. The effect of such changes was simulated using a model whisky ester in aqueous solutions of ethanol with acetic acid, oak wood extracts and acid fractions from new and matured Scotch malt distillates.