Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 52, Issue 17, Pages 5359-5365Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0400516
Keywords
chemical shift in H-1 NMR; hydrogen bonding; water structure; ethanol; whiskey; whisky; aging; mellowness; gallic acid; anthocyanin; vanillin; lactone
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The hydrogen-bonding structure of water-ethanol in whiskey was examined on the basis of H-1 NMR chemical shifts of the OH of water and ethanol. Phenolic acids and aldehydes (gallic, vanillic, and syringic acids; vanillin and syringaldehyde) exhibited their structure-making effects regardless of the presence or absence of 0.1 or 0.2 mol dm(-3) acetic acid. The OH-proton chemical shifts were measured for 32 malt whiskey samples of a distillery, aged for 0-23 years in five different types of casks. The OH-proton chemical shift values of the whiskies shifted toward the lower field in proportion to their contents of total phenols. It can be concluded that the strength of the hydrogen bonding in aged whiskies is directly predominated by acidic and phenolic components gained in oak wood casks and not dependent on just the aging time.
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