Saturday 13 April 2013

Contents of different liquors

The Flavor of the Malt

INTRODUCTION:

All spirits have a given component part of the primary ingredients, water and ethanol. The differences between cheap and expensive liquors, therefore, develop in the extraordinary flavors and aromas particular to different types and brands. These unique flavors be the result of trace amounts of impurities in the liquor. Sometimes producers intentionally increase mark impurities to tag their product. In other cases, these adulterations have been added coincidently with the producers water supply used for the whisky, the soil type in which the grain or cereal was grown, the choice of cereal or grain itself, how and in what the liquor is aged, etc. For example, varlet Daniels whisky (produced in Lynchburg, Tennessee) is made from the iron-free water from a naturally recoil-fed limestone cave. gob Daniels also mellows their whiskey by slowly filtering their newly-made whiskey through giant ten-foot columns of hard-packed sugar maple wood charcoal. They therefore age their whiskey in flame-charred Ameri chiffonier White Oak barrels for many an(prenominal) months. Each element in the production process, the limestone cave spring water, the charcoal mellowing, and the oak barrel aging contributes unique impurities to the final product which we perceive as a characteristic flavor (www.JackDaniels.com).

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For this project, we have investigated and compared the organic compounds that contribute to flavor, in Jack Daniels Whiskey, Smirnoff Vodka, Captain Morgans Rum, and Glenfiddich Scottish Whiskey. Capillary gas chromatography is a reusable technique for measuring such differences in the components of these liquors. By canvas retention times of organic components coming off in the whiskey, vodka, and rum samples with the retention times of known standards, one can determine the exact components in each spirit. Determination of these components then illustrates the complexity of each spirit as well as differences between them which humans perceive as flavor.

Agilent...

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