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首页> 外文期刊>Journal of the Institute of Brewing >The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky
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The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky

机译：麦芽汁和麦芽汁加工对精神品质的影响：苏格兰麦芽威士忌的失落风格

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Over the last 50 years there has been considerable analytical research on the malt parameters which govern the flavour and aroma, i.e. the 'character', of Scotch malt whisky. This has led to a standard format, the Flavour Wheel, to describe the attributes of any malt spirit and to relate them to a common group of malt parameters. What has not been well documented in the same period are the changes in malt processing technology which have led to a gradual but significant change in the concentrations of reference compounds used in the Flavour Wheel relating to sulphury, nutty/burnt/smoky, peaty and fruity/estery characters. This review covers the most significant of these changes, which have become common practice across the industry, and specifically demonstrates how different malting barley varieties, malt kilning and peating, wort recovery, yeast management, and wash still heating have all contributed to the loss of some styles of malt whisky. (C) 2019 The Institute of Brewing & Distilling
机译：在过去的50年中，对控制麦芽威士忌风味和香气的麦芽参数进行了大量的分析研究，即“特征”。这导致了一种标准格式，即风味轮，可以描述任何麦芽酒的属性并将其与一组常见的麦芽参数相关联。同期未充分记录的是麦芽加工技术的变化，导致风味轮中所用参考化合物的浓度与硫，坚果/燃烧/烟熏，豌豆和果味的浓度发生了逐渐但显着的变化。 /酯字符。这篇综述涵盖了这些变化中最重要的变化，这些变化已成为整个行业的普遍做法，并具体说明了不同的麦芽制麦大麦品种，麦芽煮制和去皮，麦芽汁回收，酵母菌处理和洗净加热仍然是造成玉米损失的原因。一些风格的麦芽威士忌。 （C）2019酿造与蒸馏研究所

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