EWA Scotch Diploma - Sensory - Module 6 Flashcards
What compound does this represent in the flavour of Scotch Whisky?
- Phenols
Phenols almost wholly (but not quite 100%) derive from peat that is burned – and the peat reek that is generated – to flavour the malt during the kilning process. They are congeners that contain a carbon ring structure with various side chains attached.
Flavours from phenols
Peated flavours include smoke, tar, carbolic and antiseptic, as typified by the highly peated whiskies found coming from Islay.
What are Esters formed from?
Esters are formed from an organic acid and an alcohol.
Given there are a large number of different types of both alcohols and acids present during the manufacture of malt spirit, there is a large number of differing esters that can be formed.
While the parent acids and alcohols may have little flavour, the esters they form can be powerful and have major flavour impact and are commonly used in fragrances and essential oils.
There are two main generic types of ester in Scotch whisky:
The acetate esters (made from acetic acid and an alcohol)
And the ethyl esters (made from a fatty acid and ethanol).
What flavours do Aceteta Esters have?
Acetate Esters range from glue and solvents to pineapples, bananas and apples
Acetate Esters (made from acetic acid and an alcohol)
What flavours do Ethyl Esters generate?
Ethyl Esters generate fruity and floral aromas, like pears, peaches and tropical fruit.
ethyl esters (made from a fatty acid and ethanol).
What flavours come from Phenols?
Peated flavours include smoke, tar, carbolic and antiseptic, as typified by the highly peated whiskies found coming from Islay.
What do sulpher compounds come from?
Sulphur compounds come from protein breakdown products during fermentation and are responsible for a wide range of flavours.
While sulphur can give unpleasant, burnt match and rotten egg aromas, these will diminish during maturation.
What flavours come from Sulpher compounds?
As well as the expected burnt rubber or meaty aromas, sulphur congeners can give a grapefruit and citrus note.
What Percentage of new make spirits is ethanol alcohol?
About 68-70% when producing single malt whisky.
What character is the ethanol alcohol responsible for in the spirits?
Although not having much of a flavour itself, ethanol alcohol is responsible for the mouth feel and nose prickle of a Scotch whisky, which changes as the whisky is diluted.
What flavours come from Alcohols?
There is a range of other alcohols produced, often generically known as the fusel alcohols, with some giving a fruity sweet flavour while others are more solvent-like.
One in particular, 2-phenyl ethanol, has a floral, rose like aroma.
What are the Acids found in the Wort?
Acids include both the short and long chain fatty acids that are derived from the oils found in the malt and yeast during mashing and fermentation.
What influence do Shorter Chain Fatty Acids have?
The shorter chain fatty acids that do not come out of solution at low temperatures do have a flavour influence and give a waxy, creamy note.
They can be responsible for the desirable nutty flavours that are almond or walnut-like, but they can also give an off-note that is rancid or like burnt fat.
How does chill filtration change the flavour of scotch?
Chill filtration does not change the flavour of a Scotch whisky: only long chain fatty acids are removed – and they have no flavour themselves.
What step is responsible for all the flavours of scotch?
No single part of the manufacture of Scotch whisky is responsible for all of the formation of its flavour.
All parts, including the raw materials - and their interaction with the mashing, fermentation and distilling process - create the flavour of the new make spirit, although some parts of the process have a greater influence than others.
