• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of the Institute of Brewing >Sources of variation in bourbon whiskey barrels: a review
【24h】

Sources of variation in bourbon whiskey barrels: a review

机译：波旁威士忌桶的变异来源：综述

获取原文
获取原文并翻译 | 示例
       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Oak barrels serve two purposes in the production of distilled spirits: storage containers and reaction vessels. It is the latter function which bestows barrel aged spirits with their unique and highly sought after flavour profiles. However, achieving consistent flavour profiles between barrels is notoriously difficult as no two barrels are comprised of the same source of oak. Source variation is due to a range of factors, beginning with the genetic and topographical background of the oak tree from which the barrel staves originate, the spatial region of the tree from which the stave was taken and continuing through each step of the barrel production process. In this review, we detail each source of variation and highlight how this variation affects the reactants present in the barrel staves. The effect of pyrolysis on biomass is explored and how this knowledge relates to barrels that undergo the practices of toasting and charring is discussed. We also detail the significance of variation in the availability of reactants during the maturation process. The goal of writing this review is to identify areas of needed research, stimulate research and encourage investigation into the possibility of creating barrels with more consistent properties. (c) 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.
机译：橡木桶在生产蒸馏烈酒中提供了两种用途：储存容器和反应容器。它是后一种函数，它赋予桶老化的精神，其独特和高度追捧在风味概况。然而，在桶之间实现一致的味道概况是众所周知的困难，因为没有两个桶包括相同的橡木源。源变化是由于一系列因素，从枪管螺钉的遗传和地形背景开始，从桶齿轮起源，树的空间区域是从枪管所采取的，并通过桶形生产过程的每个步骤继续。在这篇综述中，我们详细介绍了每个变化的来源，并突出了这种变化如何影响桶汽笛中存在的反应物。探索了热解对生物量的影响，以及如何讨论经过烤织和炭化惯例的桶。我们还详细介绍了成熟过程中反应物可用性变化的重要性。撰写本综述的目标是确定所需的研究领域，刺激研究，并鼓励调查以更加一致的属性创造桶的可能性。 （c）2021作者。 John Wiley＆Sons Ltd在酿造和蒸馏学院发表的酿造研究所。

著录项

  • 来源
    《Journal of the Institute of Brewing》 |2021年第3期|210-223|共14页
  • 作者

    Gollihue Jarrad; Pook Victoria G.; DeBolt Seth;

  • 作者单位

    Univ Kentucky Dept Hort Lexington KY 40546 USA|Univ Kentucky James B Beam Inst Kentucky Spirits Lexington KY 40546 USA;

    Univ Kentucky Dept Hort Lexington KY 40546 USA|Univ Kentucky James B Beam Inst Kentucky Spirits Lexington KY 40546 USA;

    Univ Kentucky Dept Hort Lexington KY 40546 USA|Univ Kentucky James B Beam Inst Kentucky Spirits Lexington KY 40546 USA;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Bourbon whiskey; cooperage; oak; stave; maturation;

    机译：波旁威士忌;合作;橡木;梯级;成熟;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号