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雪莉桶陈酿苏格兰麦芽威士忌的化学特性与感官评价：静态与动态陈酿系统的比较

Chemical Characterization and Sensory Evaluation of Scottish Malt Spirit Aged in Sherry Casks: Comparison Between Static and Dynamic Aging Systems.

作者信息

Butrón-Benítez Daniel, Valcárcel-Muñoz Manuel J, García-Moreno M Valme, Rodríguez-Dodero M Carmen, Guillén-Sánchez Dominico A

机构信息

Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain.

Bodegas Fundador S.L.U., C/San Ildefonso, nº 3, 11403 Jerez de la Frontera, Cádiz, Spain.

出版信息

Molecules. 2025 Mar 19;30(6):1378. doi: 10.3390/molecules30061378.

DOI:10.3390/molecules30061378
PMID:40142153
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11944592/
Abstract

Aging spirits in wooden casks is a traditional and mandatory process for the production of certain products, such as whisky. The physicochemical and sensory changes that occur during aging are shaped by the characteristics of the barrels and the aging method used. In this paper, we examined the behavior of the same malt spirit when aged using two different Sherry Casks methods. The first one was static aging, with the distillate remaining still in the cask, and the second one was a dynamic system, characterized by the regular racking of the spirit between casks at different aging stages (). For 36 months, the aging spirits were sampled and analyzed to determine any changes in acidity, volatile, and phenolic compound content that might indicate changes in their chemical profile. The spirits were also subjected to sensory evaluations. The analysis revealed a significant evolution of the distillate in either system, although with different chemical profiles. Multiple Linear Regression Models (MLR and PLS) were successfully used to estimate the age of the distillates at a high level of confidence. Although, after the first racking operation, the distillates in the dynamic system had an average age greater than the theoretical one, these differences tended to fade away as the system gradually stabilized.

摘要

在木桶中陈酿是生产某些产品（如威士忌）的传统且必要的过程。陈酿过程中发生的物理化学和感官变化受木桶特性和所用陈酿方法的影响。在本文中，我们研究了同一麦芽酒在使用两种不同雪莉桶方法陈酿时的情况。第一种是静态陈酿，馏出物留在桶中静止不动，第二种是动态系统，其特点是在不同陈酿阶段将酒定期在不同桶之间转移（）。在36个月的时间里，对陈酿的酒进行采样和分析，以确定酸度、挥发性和酚类化合物含量的任何变化，这些变化可能表明其化学特征的改变。这些酒还进行了感官评估。分析表明，两种系统中的馏出物都有显著变化，尽管化学特征不同。多元线性回归模型（MLR和PLS）成功地用于以高置信度估计馏出物的年份。虽然在第一次转桶操作后，动态系统中的馏出物平均年份大于理论年份，但随着系统逐渐稳定这些差异趋于消失。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/30fb264bd19a/molecules-30-01378-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/d0cf61c0594b/molecules-30-01378-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/18e9750aa19f/molecules-30-01378-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/d2afed66b731/molecules-30-01378-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/a0f54600ae3c/molecules-30-01378-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/66d04e81b91d/molecules-30-01378-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/138859d53bd1/molecules-30-01378-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/6c2e5817d87d/molecules-30-01378-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/02c41920f395/molecules-30-01378-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/3df478fbe4c1/molecules-30-01378-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/8da4c3d553eb/molecules-30-01378-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/30fb264bd19a/molecules-30-01378-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/d0cf61c0594b/molecules-30-01378-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/18e9750aa19f/molecules-30-01378-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/d2afed66b731/molecules-30-01378-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/a0f54600ae3c/molecules-30-01378-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/66d04e81b91d/molecules-30-01378-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/138859d53bd1/molecules-30-01378-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/6c2e5817d87d/molecules-30-01378-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/02c41920f395/molecules-30-01378-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/3df478fbe4c1/molecules-30-01378-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/8da4c3d553eb/molecules-30-01378-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/32ec/11944592/30fb264bd19a/molecules-30-01378-g011.jpg

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本文引用的文献

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