Solute Effects on the Interaction between Water and Ethanol in Aged Whiskey
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- 作者：Akira Nose ; Masashi Hojo ; Mika Suzuki ; and Tadaharu Ueda
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：August 25, 2004
- 年：2004
- 卷：52
- 期：17
- 页码：5359 - 5365
- 全文大小：115K
- 年卷期：v.52,no.17(August 25, 2004)
- ISSN：1520-5118
文摘
The hydrogen-bonding structure of water-ethanol in whiskey was examined on the basis of 1H NMRchemical shifts of the OH of water and ethanol. Phenolic acids and aldehydes (gallic, vanillic, andsyringic acids; vanillin and syringaldehyde) exhibited their structure-making effects regardless of thepresence or absence of 0.1 or 0.2 mol dm-3 acetic acid. The OH-proton chemical shifts were measuredfor 32 malt whiskey samples of a distillery, aged for 0-23 years in five different types of casks. TheOH-proton chemical shift values of the whiskies shifted toward the lower field in proportion to theircontents of total phenols. It can be concluded that the strength of the hydrogen bonding in agedwhiskies is directly predominated by acidic and phenolic components gained in oak wood casks andnot dependent on just the aging time.Keywords: Chemical shift in 1H NMR; hydrogen bonding; water structure; ethanol; whiskey; whisky;aging; mellowness; gallic acid; anthocyanin; vanillin; lactone