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首页> 外文期刊>Journal of the Institute of Brewing >Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort
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Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort

机译：从发酵甘蔗汁和麦芽麦芽麦芽汁的组合获得的新型蒸馏烈酒

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Distinctive sensory characteristics increase the competitive advantage of distilled spirits. In Brazil, cachaca is the most consumed spirit, although consumption of whisky, mainly imported from the United States and Scotland, is also important. This study assessed the chemical and sensory quality of distilled spirits created from combinations of sugarcane juice and malted barley wort. Prepared separately and mixed in five different proportions, A - 100% sugarcane juice, B - 75% + 25%, C - 50% + 50%, D - 25% + 75%, E - 100% malted barley wort, fermented at 30 degrees C with 1.5 g/L Saccharomyces cerevisiae LNF CA-11 and Fermentis SafAle (TM) S-33. The distillation method was based on Scotch whisky. After maturation in 2.5L oak barrels for 60 days, aged spirits were analysed for alcohol, copper, volatile congeners, ethyl carbamate, colour, total phenolic compounds, and maturation-related congeners. Preference and descriptive tests were performed respectively by a panel of consumers and of experienced assessors. Statistical analyses used SAS (ANOVA and Tukey's test). Spirits from sugarcane juice combined with a higher percentage of malted barley wort had lower ethyl carbamate levels. The aging congeners, syringaldehyde and gallic acid were present in the highest concentrations. Spirit A - 100% sugarcane juice - had the highest concentration of aging congeners. Spirits A and C (50% sugarcane juice + 50% malted barley wort) achieved the best results in the sensory analysis. (c) 2021 The Institute of Brewing & Distilling
机译：独特的感官特性增加了蒸馏烈酒的竞争优势。在巴西，Cachaca是最消耗的精神，尽管威士忌的消费主要来自美国和苏格兰，也很重要。本研究评估了由甘蔗汁和麦芽麦芽麦芽汁的组合产生的蒸馏烈酒的化学和感官质量。单独制备并用五种不同的比例混合，A - 100％甘蔗汁，B - 75％+ 25％，C - 50％+ 50％，D - 25％+ 75％，E - 100％麦芽麦芽麦芽汁，发酵30摄氏度，1.5克/克Saccharomyces Cerevisiae LNF Ca-11和Fermentis Safale（TM）S-33。蒸馏法基于苏格兰威士忌。在2.5L橡木桶中成熟60天后，分析了醇，铜，挥发性同质素，氨基甲酸甲酸乙酯，颜色，总酚类化合物和与成熟相关的同胞的老化烈酒。偏好和描述性测试分别由消费者和经验丰富的评估员分别进行。统计分析使用SAS（ANOVA和TUKEY的测试）。来自甘蔗汁的烈酒与较高的麦芽麦芽麦芽汁相结合，具有较低的氨基甲酸酯水平。衰老的同胞，辛醛和无碱酸以最高浓度存在。 Spirit A - 100％甘蔗汁 - 具有最高浓度的老化同源物。烈酒A和C（50％甘蔗汁+ 50％麦芽麦芽麦汁）在感官分析中获得了最佳结果。 （c）2021酿造和蒸馏研究所

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