Chemical composition of whiskies produced in ... - Dirk Lachenmeier

149A Originalarbeiten «
Chemical composition of whiskies produced in Brazil compared to international products
Ian C. C. Nóbrega, Sonia P. A. Oliveira, Yulia B. Monakhova, Elainy V. S. Pereira, Adelia C. P. Araújo, Danuza L. Telles, Marileide Silva,
Vera L. A. G. Lima and Dirk W. Lachenmeier
Tab. 1 Ingredientsa (provided by labels), and analysis resultsb of blended whiskies produced and bottled in Brazil (BWB, W01–W07) and blended Scotch
whisky bottled in Brazil (SWB, W08–W09) as well as Scotch, Irish, Canadian and Bourbon whiskies
Brandc Ingredients Alcoholic
Strength
[%vol]
W01 Malt whisky;
ethanol
W02 Malt whisky;
ethanol
W03 Malt whisky;
aged cereal
spirit; ethanol
W04 Malt whisky;
aged cereal
spirit; ethanol
W05 Malt whisky;
aged cereal
spirit
W06 Scotch malt
whisky;
sugarcane
spirit
W07 Scotch malt
whisky; aged
ethanol
Volatile
acidity
Acetaldehyde
Methanol
Ethyl
acetate
mg/100 mL pure ethanol Ethyl
n-Propanol
(pr)
Isobutanol
(ib)
2- + 3-
Methylbutanold
(mb)
mb/
ibe
pr+
ibf
pr+ib+
mbg
carbamate h
[mg/L]
Cu
[mg/L]
38.5±0.3 58.8±1.0 6.4±1.1 5.2±0.5 10.8±0.4 7.0±0.5 8.9±0.5 34.1±0.2 3.8 15.9 50.0 0.09±0.01 0.3±0.0
39.6±1.0 16.5±0.5 3.1±1.1 2.8±0.0 13.2±0.5 12.2±0.2 20.8±1.9 76.8±2.7 3.7 33.0 109.8 < LQ 0.1±0.0
39.5±0.1 19.7±0.0 2.6±1.7 2.1±0.1 14.4±0.0 10.8±1.1 24.3±1.5 85.8±1.6 3.5 35.1 120.9 < LQ 0.2±0.0
40.4±0.7 18.3±0.2 3.1±0.6 2.1±0.1 14.1±0.0 11.4±0.7 23.8±0.4 83.0±0.4 3.5 35.2 118.2 < LQ 0.2±0.0
38.9±1.2 26.4±0.5 2.3±1.4 4.2±0.3 14.6±0.3 11.7±0.8 23.5±1.7 87.4±0.5 3.7 34.2 122.6 < LQ 0.5±0.1
37.9±0.6 36.2±0.5 4.9±0.6 2.1±0.1 16.0±0.1 10.5±0.6 23.5±0.1 79.4±0.9 3.4 34.0 113.4 < LQ 0.1±0.0
38.9±0.0 21.9±0.1 3.6±0.1 2.6±0.0 21.7±0.2 13.3±0.0 34.2±0.5 100.3±1.3 2.9 47.5 147.8 < LQ 0.2±0.0
Minimum – 37.9 16.5 2.3 2.1 10.8 7.0 8.9 34.1 2.9 15.9 50.0 < LQ 0.1
Average – 39.0 26.8 3.5 2.9 14.5 10.5 21.0 72.6 3.4 31.4 104.1 – 0.2
Maximum – 40.4 58.8 6.4 5.2 21.7 13.3 34.2 100.3 3.8 47.5 147.8 0.09 0.5
W08 Scotch malt
whisky;
Scotch grain
whisky
W09 Scotch malt
whisky;
Scotch grain
whisky
Limits established by
Brazilian regulationsi
Blended Scotch whisky
(n = 32)
Single malt Scotch
whisky (n = 5)
Straight Bourbon
whisky (n = 6)
Blended Bourbon
whisky (n = 17)
42.2±2.4 25.3±1.0 4.2±0.2 6.9±0.5 24.1±0.6 46.1±0.8 52.8±0.8 77.7±4.4 1.5 98.9 176.6 < LQ 0.1±0.0
39.9±0.0 35.8±0.2 4.7±0.8 5.1±0.0 27.4±0.9 54.7±1.2 57.1±0.2 95.4±3.1 1.7 111.8 207.2 < LQ 0.2±0.0
38-54 0-150 0-20j 0-20 0–150k – – – – – 0–300l – 0–5
39.8±0.2 m 5.1±2.0n 6.8±3.0 m 64.0±18.7 56.6±7.5 55.8±22.8 1.0 120.6 176.4 m m
40.9±2.6 m 15.9±2.7 6.3±0.6 m 46.7±2.9 78.9±9.0 209.3±15.4 2.7 125.6 334.9 m m
40.4±1.7 m 8.6±4.3 14.1±1.2 m 28.7±3.8 155.1±8.9 402.8±61.9 2.6 183.8 586.6 m m
39.7±0.1 m 8.3±1.5 14.1±1.8 m 20.9±2.8 73.9±7.7 302.6±24.4 4.1 94.8 397.4 m m
Irish whisky (n = 4) 39.9±0.2 m 7.9±2.3 8.2±0.5 m 28.4±7.6 21.1±8.2 70.0±21.6 3.3 49.5 119.5 m m
Canadian whisky (n = 6) 39.9±0.4 m 2.5±0.9 6.6±3.2 m 10.2±12.7 5.3±2.5 12.4±4.1 2.4 15.4 27.8 m m
a Basic ingredients only. Although water (for alcoholic strength correction) and caramel (for colour correction) are listed ingredients in all brands they are not shown in Table 1.
b Values are expressed as average ± standard deviation c Brands are ranked in increasing order of retail prices per litre of product in Brazil. d Peaks of 2-methyl-1-butanol and
3-methyl-1-butanol (amyl alcohols) co-eluted. e Amyl alcohols/isobutanol. f n-propanol + isobutanol. g n-propanol + isobutanol + amyl alcohols. h Limit of quantification (LQ) of ethyl
carbamate = 0.05 mg/L;