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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：麦芽和麦芽秸秆对精神特征的影响：苏格兰威士忌迷失的风格

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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，对苏格兰麦芽威士忌的风味和香气的麦芽参数进行了相当大的分析研究。这导致了标准格式，味道轮，描述了任何麦芽精神的属性，并将它们与常见的麦芽参数相关联。在同一时期没有充分记录的是麦芽加工技术的变化，这导致了与苏尔维尔的风味轮，坚果/烧灼/烟雾，泥质和果味有关的参考化合物的浓度逐渐但显着变化/ esery字符。本综述涵盖了这些变化中最重要的，这已成为整个行业的常见做法，具体展示了麦芽大麦品种，麦芽杆和泥浆，麦芽河恢复，酵母管理以及洗涤仍然有所贡献的不同剧烈的麦芽品种。一些风格的麦芽威士忌。 （c）2019年酿造和蒸馏学院

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