Roullier-Gall Chloé, Signoret Julie, Coelho Christian, Hemmler Daniel, Kajdan Mathieu, Lucio Marianna, Schäfer Bernhard, Gougeon Régis D, Schmitt-Kopplin Philippe
UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.
UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.
Food Chem. 2020 Apr 3;323:126748. doi: 10.1016/j.foodchem.2020.126748.
Understanding the chemical composition of whisky and the impact of each step in the manufacturing process provides a basis for responding to the challenges of producing high quality spirits. In this study, the objective was to discriminate whiskies according to their geographical origin and authenticate the maturation time in cask based on the non-volatile profiles. The combination of FT-ICR-MS and chemometrics allowed the distinction of whiskies from four geographical origins in Scotland (Highlands, Lowlands, Speyside and Islay). Statistical modeling was also used to discriminate whiskies according to the maturation time in cask and reveal chemical markers associated with the ageing regardless of the origin or the production process. Interestingly, the flow of transfer of compounds from wood barrels to distillates is not constant and homogeneous over the maturation time. The largest transfer of compounds from the barrel to the whisky was observed around twelve years of maturation.
了解威士忌的化学成分以及制造过程中每个步骤的影响，为应对生产高品质烈酒的挑战提供了基础。在本研究中，目标是根据威士忌的地理来源进行区分，并基于非挥发性成分特征鉴定其在木桶中的陈酿时间。傅里叶变换离子回旋共振质谱（FT-ICR-MS）与化学计量学的结合，使得能够区分来自苏格兰四个地理区域（高地、低地、斯佩塞和艾雷岛）的威士忌。统计建模还用于根据威士忌在木桶中的陈酿时间进行区分，并揭示与陈酿相关的化学标志物，而不考虑其来源或生产工艺。有趣的是，在陈酿过程中，化合物从木桶转移到馏出物的过程并非恒定且均匀。在陈酿约十二年时，观察到从木桶到威士忌的化合物转移量最大。
