Whisky Production
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The document discusses the process of whisky production. It involves malting barley grains, mashing and filtering the grains, boiling wort, fermentation using yeast, double distillation to increase alcohol concentration, aging the distilled alcohol in oak barrels for 3-4 years, and finally blending and bottling the aged whisky. Key steps are malting, fermentation, double pot distillation, aging in oak barrels for several years to develop flavors, and blending to produce the final whisky product.
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Without distillation we wouldn’t have many of the types of alcoholic beverages we know today including:
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Alcohol boils at : 173ºF
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So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
Which is 173ºF.
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Distillation is a method of separating liquids that a mixed together.
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So, if you have a mixture of both water and alcohol using alcohol distillation
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Which is 173ºF.
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Distillation is a method of separating liquids that a mixed together.
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The process of distillation is simple. Different liquids reach a boiling point at different temperatures. Put simply, distillation uses differences in boiling points to separate liquids.
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So, if you have a mixture of both water and alcohol using alcohol distillation
you can raise the temperature of the mixture to the boiling point of alcohol.
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All potable alcoholic liquors obtained by the process of distillation,(such as whiskey, brandy, rum and gin) but excludes fermented and malt liquors, such as wine and beer.
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Distilled beverages are basically the same in the begining. Plant material with sugars gets fermented by yeast. Then the distillation begins.
Whiskey is generally defined as a group of alcoholic beverages that are distilled from fermented grain mash. The grain mash is subjected to aging in wooden tubs known as casks usually made of oak barrels before bottling.
Whiskey is normally made by distillation of a fermented aqueous infusion of malted barley and other cereals like rye, wheat and maize. Whiskey is a strictly regulated spirit worldwide with many classes and types are the fermentation of grains, distillation and aging in wooden barrels.
Whiskey is classified as a spirit made from cereal starch, the manufacture of which involves hydrolytic breakdown of the starch into fermentable sugars, followed by fermentation, distillation and maturation.
The whiskey fermentation is carried out with a known strain of S.cerevisiae. This yeast is available in dry and wet form from commercial producers of yeast.
HISTORY OF WHISKEY: The term whiskey is derived from the Gaelic word for Water and is called uisge- beatha in Scotland that means “water of life”.
The exact origin of whiskey is not known, but the method of whiskey production was known to the people of Scotland, Irish, Coruish and Welsh since 800 BC.
The Arabic chemists developed the method of distillation and made the first real distilled beverage known as alembic. The distillation was practiced by achemists in Europe and this art of distillation became known to many 13 and 14 centuries.
The first written record of whiskey comes from 1405 BC in Ireland , where it was distilled by the monks.
Raw Materials: Barley
Yeast
Water
Peat
Cask
MALTING Steeping
Germination
Kilning
Cooking and Cooling
Milling
Mashing
Fermentation
Distillation
Continuous column system
Batch or pot still system
Maturation
Blending
Bottling
Various types of whiskey : Depending on the variation in grain, production conditions and locations, a number of types or brands of whiskies exists in the alcoholic beverage market.
Smoky scotch whiskey
Malt whiskey
Grain whiskey
Irish whiskey
Rye whiskey
Corn whiskey
Bourbon whiskey
Canadian whiskey
Light whiskey
Blended whiskey
HBAR - Beer
The document provides information on the history and production of beer. It discusses how humans may have started making beer before bread by soaking grains. Beer was thought to have medicinal properties and was included in many prescriptions. The document outlines the beer making process which involves mashing grains to convert starches to sugars, boiling the mashed grains with hops, fermenting with yeast to produce alcohol, and lagering/storage to mature flavors. It also discusses different types of beers including ales, lagers, craft beers, and macro breweries.
Whisky
Scotch whisky is defined as a whisky produced in Scotland from malted barley that has been distilled and aged in oak barrels for a minimum of 3 years. There are two main types - single malt, which comes from a single distillery, and blended whisky made from a mixture of malts and grain whisky. Popular brands of single malt include Glenfiddich and Glenlivet, while Johnnie Walker and Dewar's are well-known blended Scotch whiskies. The production process begins with malting, mashing, fermentation, and double distillation of the wash. The new make spirit is then aged for many years in oak casks to produce the smooth, complex
Whiskey/ Whisky (For bachelor studies)
This document provides an overview of whiskey, including its ingredients, manufacturing process, and types. It begins by defining whiskey and noting its origins. The key ingredients used are water, barley, yeast, peat, and casks. The manufacturing process involves malting, mashing, fermentation, distillation, and maturation. Whiskey is classified based on malt (single malt, blended, etc.) and origin (Scotch, Irish, American, Canadian). The document concludes with details on whiskey service.
Beer
Beer is made from natural home grown products.
The art required of the brewer is to choose his materials, control the processes according to the customer demands.produce beers of even quality under each label.
always within the limits imposed by commercial considerations, government regulations
Beer basics
- Beer has been brewed for over 7,000 years, originating in ancient Mesopotamia. It is made by fermenting grains like barley with hops.
- The brewing process involves malting, milling, mashing, boiling, cooling, fermenting, conditioning, filtering and packaging.
- There are various types of beers including ales, lagers, porters, pilsners and stouts which differ in ingredients and flavor profiles.
- Popular international beer brands include Corona, Heineken, Budweiser and Tsingtao while popular Indian beers are Kingfisher and Taj Mahal.
FERMENTATIVE PRODUCTION OF BEER,WINE AND OTHER DISTILLED BEVARAGES
The document discusses the production processes for various alcoholic beverages including ethanol, beer, wine, brandy, and vodka. For ethanol production, it describes the fermentation of sugars by yeast to produce ethanol and carbon dioxide. Beer production involves malting barley, mashing, boiling wort with hops, fermentation, maturation and bottling. Wine production includes viticulture, harvesting, crushing, fermentation, aging and bottling. Brandy is produced by distilling fermented grape wine to increase the alcohol concentration. Vodka production involves fermenting a starch source then distilling and filtering the alcohol.
Brandy ppt
1. Brandy is produced through a two-step distillation process of fermented fruit juice, typically grape wine. This separates the alcohol from the water for a higher alcohol content spirit.
2. Fine brandies are produced using small pot stills and double distillation, while mass-produced brandies use large column stills and fractional distillation.
3. Aging in oak barrels for several years further concentrates the flavors and aromas and is a key part of the production process for fine brandies like Cognac.
beer production.pdf
The document summarizes the process of beer production. It begins with a brief history of beer, noting it originated in Babylon in 6000 BC and was improved by Egyptians and commercially produced by Romans. It defines beer as a fermented alcoholic beverage made from grains like barley flavored with hops. The main ingredients in beer - barley, yeast, hops, water and other adjunct grains - are described along with their roles. The production process involves milling, mashing, boiling the wort, fermentation, clarification and bottling. Bottom and top fermenting beers are also defined based on the type of yeast used.
Beer production
The document summarizes the process of beer production. It begins with a brief history of beer, noting it originated in Babylon in 6000 BC and was improved by Egyptians and commercially produced by Romans. It defines beer as a fermented alcoholic beverage made from grains like barley flavored with hops. The main ingredients in beer - barley, yeast, hops, water and other adjunct grains - are described along with their roles. The production process involves milling, mashing, boiling the wort, fermentation, clarification and bottling. Bottom and top fermenting beers are also defined based on the type of yeast used.
Vodka Production
Vodka is produced through fermenting and distilling grains or vegetables to extract alcohol, which is then purified and diluted with water. The production process involves mashing the raw materials to convert starches to sugars, sterilizing and inoculating the mash with yeast to facilitate fermentation, distilling the resulting liquid to separate alcohol from other compounds, and bottling the diluted alcohol. Modern technologies have automated many steps but the basic process remains the same.
FERMENTATION: TECHNIQUE USED FOR THE PRODUCTION OF FOOD BY MICROBES
Fermentation is a technique used to produce various foods through the metabolic process of microbes. It involves microorganisms like yeast and bacteria converting carbohydrates into alcohol and acids. Common fermented foods include wine (from grapes), beer (from malted barley), soy sauce (using fungus Aspergillus oryzae), yogurt and cheese (lactic acid bacteria), and bread (from yeast fermenting sugars). Fermentation allows production of diverse foods and offers benefits like food preservation through the antimicrobial acids generated.
Beverage training1
This document provides information about various types of alcoholic beverages including vodka, whiskey, tequila, mezcal, and rum. It discusses the production processes for each beverage, including fermentation, distillation, aging, and the key ingredients. Vodka can be made from potatoes, grains or grapes. Whiskey is made from grains like barley, corn or wheat through malting, mashing, fermentation and maturation in oak barrels. Tequila and mezcal are both made from agave plants, with tequila exclusively using blue agave from certain regions in Mexico.
Whisky production Whiskey processing Himstory of Whiskey
This document discusses the production process for whisky/whiskey. It begins by clarifying the spelling differences between whisky and whiskey depending on the country of origin. It then outlines the six main stages of production: malting, kilning, mashing, fermenting, distilling, and maturing. Malting involves soaking and germinating barley grains to produce enzymes that convert starches to sugars. Kilning dries the malt. Mashing extracts sugars from the malt. Fermentation converts the sugars to alcohol with yeast. Distilling concentrates the alcohol. Maturing in oak casks adds flavor over several years. The document provides some brief details about each step in whisky/wh
Alcoholic beverage
Alcohol can be produced through fermentation and distillation processes. There are two main distillation methods - pot still distillation and patent still distillation. Pot still distillation is slower and involves multiple distillations to produce spirits like scotch and rum. Patent still distillation uses a continuous column still for a more controlled process that requires only one distillation to produce spirits like bourbon and gin. Alcoholic strength is measured using various scales throughout history from traditional methods to modern scientific scales like Sykes hydrometer and OIML scale, which express alcoholic strength as a percentage of alcohol by volume. Common alcoholic beverages and their typical alcohol contents are also outlined.
Wine production (k.s)
Wine production involves several key steps: harvesting grapes, crushing and pressing them to extract juice, fermenting the juice into wine using yeast, clarifying the wine by removing solid particles, aging the wine in wooden barrels or tanks, and bottling the finished product. The average alcohol content of wine is about 12% but can range from 5-23% depending on the grape variety and winemaker. Wine has various health benefits including supporting longevity, heart health, preventing Alzheimer's and depression, and strengthening bones.
Similar to Whisky Production (20)
Processing and preservation of Beverages with videos
Processing and preservation of Beverages with videos
FERMENTATIVE PRODUCTION OF BEER,WINE AND OTHER DISTILLED BEVARAGES
FERMENTATIVE PRODUCTION OF BEER,WINE AND OTHER DISTILLED BEVARAGES
FERMENTATION: TECHNIQUE USED FOR THE PRODUCTION OF FOOD BY MICROBES
FERMENTATION: TECHNIQUE USED FOR THE PRODUCTION OF FOOD BY MICROBES
Whisky production Whiskey processing Himstory of Whiskey
Whisky production Whiskey processing Himstory of Whiskey
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Food regulations
The document provides information on various food regulatory organizations around the world:
- It discusses key Indian acts and organizations that regulate food including the Food Safety and Standards Act 2006, AGMARK, and FSSAI.
- The Food and Agriculture Organization (FAO) is introduced as the UN agency working to defeat hunger internationally.
- Details are given about the structure and departments of the FAO, as well as its objectives, programs, and achievements.
- The US Food and Drug Administration is summarized, including what products it regulates and its organizational structure with centers focused on specific product areas.
- Other food safety systems discussed include HACCP, which provides a systematic approach to food safety,
Waste utilization
This document discusses various ways that whey, a byproduct of cheese production, can be utilized. It is commonly used as animal feed but can also be concentrated, dried into powder, or processed into protein concentrates. Further processing can produce refined lactose, ethanol, organic acids, yeast products, biogas, hydrogen, or electricity through microbial fuel cells. The highest value applications involve separation or fermentation processes to extract high value components from whey for use in foods, pharmaceuticals, or energy production.
Fruits and vegetables waste utilization
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
Immobilized cell technology
This document discusses immobilized cell technology and its applications in the beer, wine, and dairy industries. It begins with an introduction to immobilization, which involves imprisoning cells or enzymes in a support or matrix. This allows cells to be reused as they are separated from products. The document then discusses specific applications of immobilized cell technology in wine production, beer production, and dairy industry production. It outlines various support materials and immobilization techniques used for each industry.
Microbial flavors production
This document discusses microbial flavors produced by microorganisms through metabolic processes. It describes several types of flavor compounds produced, including lactones, alcohols, aldehydes, and methyl ketones. Methods for microbial flavor production are outlined, such as de novo synthesis, biotransformation, and enzymatic methods using microbes like yeast, bacteria, and fungi. Examples of specific flavor compounds produced through these methods and the microbes involved are provided. Advantages of microbial flavor production are noted. The current status and market for microbial flavors is briefly summarized.
Microbial colors
Microbial pigments can be produced by microorganisms like bacteria, algae, and fungi through solid substrate or submerged fermentation. These natural pigments are promising alternatives to synthetic colors which are toxic. Various screening methods like Raman spectroscopy and mass spectrometry can be used to identify pigment-producing microbial strains. Microbial pigments have advantages like stability, potential health benefits, and ability to be produced sustainably. Future research focuses on genetic engineering to improve pigment yields and utilizing waste materials as substrates.
High fructose syrup and maltose syrup Production
This document discusses high fructose corn syrup (HFCS) and maltose syrup. It describes the process for making HFCS, which involves processing corn starch with enzymes like amylases and glucose isomerase to convert glucose into fructose. An alternative method uses inulinase enzymes on inulin to produce 95% fructose yield. Maltose syrup is made through a process of mixing starch with water and enzymes like amylases, then filtering, concentrating, and crystallizing to produce a syrup high in maltose. Both HFCS and maltose syrup are used as sweeteners in food production.
Glucose syrup and invert syrup Production
This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
Yoghurt and; kefir Production
The document summarizes the production processes of yoghurt and kefir. Yoghurt is made by fermenting milk with bacteria that convert lactose into lactic acid. The milk is standardized, pasteurized, homogenized, cooled, inoculated with cultures, fermented, cooled, flavored, and packaged. Kefir is made by inoculating milk with kefir grains containing bacteria and yeast. The microbes produce a polysaccharide that causes the milk to thicken during fermentation. Kefir grains are separated and reused in the process.
Indian fermented foods
This document provides information on traditional Indian fermented foods. It begins with an introduction on fermentation and the benefits it provides foods. Some common Indian fermented foods are then described, including dosa, idli, and dhokla made from rice and legumes, and dairy products like curd, shrikhand, buttermilk, and yogurt. The microorganisms involved in fermenting these foods are noted. Fermented pickles and vegetables like gundruk and sinki are also discussed. The document concludes with brief descriptions of fermented fish products in India like ngari and hentak.
Culture dairy and cream Production
This document discusses cultured dairy milk and cream. It begins by defining cultured dairy milk as fermented milk produced using lactic acid bacteria. It then describes the composition and types of cultured dairy milk products. The main types discussed are cultured buttermilk, Bulgarian buttermilk, acidophilus milk, kefir, kumiss, cultured sour cream, and yogurt. Manufacturing processes are provided for some products. The document also discusses cultured cream, describing types like creme fraiche, sour cream, and clotted cream. It concludes by noting the advantages and disadvantages of cultured dairy products.
Cheese production by Ayan Santra
- Cheese is produced from milk through coagulation of the casein protein using rennet or lactic acid bacteria, which results in curds that are further processed (e.g. pressed, aged).
- The basic steps of cheese production are receiving/standardizing milk, adding cultures/rennet, coagulation, cutting/cooking curds, pressing/drying, and aging.
- There are various types of cheese classified by moisture content and aging process, from soft (high moisture) to hard/very hard (low moisture).
Lactic acid fermented foods
This document summarizes information about lactic acid bacteria and fermented foods. It discusses how lactic acid bacteria play an important role in food fermentation and preservation through producing lactic acid. Common fermented foods produced with lactic acid bacteria include sauerkraut, pickles, yogurt, cheese, buttermilk, kimchi, idli and dosa. The document provides details on the microorganisms involved and production processes for several of these fermented foods.
Lactic acid Production
Lactic acid can be produced through fermentation by microorganisms. It has various industrial uses, especially in cosmetics, pharmaceuticals, chemicals, food, and medical industries. Lactic acid fermentation occurs in wooden fermenters of 25-125 klt capacity using organisms like Lactobacillus kept at temperatures between 30-50°C depending on the species. The pH is maintained between 5.5-6.5 through additions of calcium carbonate or hydroxide and the fermentation takes 5-10 days to complete. Purification includes filtration, acidification, washing, evaporation and passing through ion exchange resins to obtain 50-60% pure lactic acid.
Citric acid Production
Citric acid is a natural organic acid found in plants and animals. It is widely used in food and pharmaceuticals, with global production estimated at 736,000 tons per year. Historically, citric acid was first isolated from lemon juice in 1874. Commercially, it is produced using the fungus Aspergillus niger via submerged, surface, or solid state fermentation processes. Submerged fermentation, accounting for 80% of production, involves growing A. niger in a liquid medium in batch, continuous, or fed-batch systems. Citric acid is then harvested through precipitation, extraction, or adsorption/absorption methods.
Vinegar Production
Vinegar is produced through the fermentation of ethanol by acetic acid bacteria, yielding acetic acid. There are three main methods of production: (1) the Orleans method using wooden barrels, (2) submerged fermentation in large steel tanks with air bubbling, and (3) the generator method dripping alcohol through wood shavings with air blown through. The production process involves refining raw vinegar to remove bacteria, filtration, pasteurization, bottling, and concentration to increase the acetic acid content.
Wine Production
Wine is produced through a multi-step process involving harvesting grapes, crushing and extracting juice, fermenting the juice into alcohol, aging and blending, and finally bottling. Key steps include crushing grapes to extract juice sugars, inoculating the juice with yeast to convert sugars to alcohol through primary and secondary fermentation, aging and developing flavors, removing solids and particles, and bottling the finished wine. Distilled spirits like whiskey and brandy involve additional distillation of wine.
Rum Production
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
Probiotic and prebiotic
The document discusses probiotics and prebiotics. It defines probiotics as live microorganisms that provide health benefits when consumed, and defines prebiotics as nondigestible food ingredients that promote the growth of beneficial bacteria. Some key points covered include the history of probiotics and prebiotics; characteristics, functions and food sources of probiotics; common prebiotic fibers like inulin and their health benefits; and potential side effects of excessive intake.
Functional foods
This document discusses various functional foods and their health benefits. It begins by defining functional foods as foods that provide health benefits beyond basic nutrition. The history of functional foods is then summarized, noting that Japan first established a definition for these foods in 1991. Several categories of functional foods are then listed, including those fortified with vitamins/minerals, containing cholesterol-reducing components, and probiotics/prebiotics. Specific examples like yogurt, fruits and vegetables are given. Methods for how foods can become functional are outlined, such as by adding or increasing beneficial components. The roles and health benefits of various functional food categories are then summarized in 1-2 sentences each, including dairy products like milk and yogurt, seafood rich in omega
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dtubbenhauer@gmail.com
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Immersive Learning That Works: Research Grounding and Paths Forward
We will metaverse into the essence of immersive learning, into its three dimensions and conceptual models. This approach encompasses elements from teaching methodologies to social involvement, through organizational concerns and technologies. Challenging the perception of learning as knowledge transfer, we introduce a 'Uses, Practices & Strategies' model operationalized by the 'Immersive Learning Brain' and ‘Immersion Cube’ frameworks. This approach offers a comprehensive guide through the intricacies of immersive educational experiences and spotlighting research frontiers, along the immersion dimensions of system, narrative, and agency. Our discourse extends to stakeholders beyond the academic sphere, addressing the interests of technologists, instructional designers, and policymakers. We span various contexts, from formal education to organizational transformation to the new horizon of an AI-pervasive society. This keynote aims to unite the iLRN community in a collaborative journey towards a future where immersive learning research and practice coalesce, paving the way for innovative educational research and practice landscapes.
waterlessdyeingtechnolgyusing carbon dioxide chemicalspdf
The technology uses reclaimed CO₂ as the dyeing medium in a closed loop process. When pressurized, CO₂ becomes supercritical (SC-CO₂). In this state CO₂ has a very high solvent power, allowing the dye to dissolve easily.
ESR spectroscopy in liquid food and beverages.pptx
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
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Whisky Production
- 1. Whisky Production By Ayan Santra
- 2. intro • It is a distilled alcoholic beverage obtained from fermentation of grains followed by distillation and ageing in white oak barrel for 3-4 years. • Primarily, barley is used but other grains such as corn, wheat, oat & rye are also used • The concentration of ethanol in whisky is not less than 40%. • Microbiology – Improved strains of Saccharomyces Cerevisiae.
- 4. • Various steps involved in whisky production are: • Malting • kilning • Mashing • filteration • wort boiling • hop separation • Fermentation • Distillation • Ageing • Blending
- 5. • Fermentation • Wort is added with cultured yeast for fermentation in vats • During the fermentation, the yeast breaks down sugar into Carbon dioxide and alcohol. • During the process, the temperature goes up to beyond 32degree C. • the fermentation is rapid and completed within three days. • The fermented liquid is called as “WASH”.
- 6. • Step V: Distillation • wash is then transferred to a pot still, . The fermented wash is heated either by a source of fire from underneath or by steam coils present on the side of the pot still. At 78.30 the alcohol gets evaporated while the water is still in liquid state. The evaporated alcohol then passes through a coiled pipe through a tank of cold running water, convert the alcoholic vapors into liquid alcohol. • The first distillation produces three parts: – • Head called as “FORESHOT” contains Methyl alcohol • Heart called as low wines because of low alcoholic content.about 40% of alcohol • Tail called as “AFTERSHOT” heavier alcohols, • The heart also produces three parts:- • Head 2. Heart 3. Tail • The heart, which is whiskey, is also called as high wine because of the high alcoholic strength of 70%
- 7. • Step VI: Maturation/ Ageing • The high Wine is diluted with by water to obtain the solution with alcohol content 50-65%. • In the Scotland, the diluted ethanol is kept inside white oak barrel • Whereas in American whisky, the ageing is done in warm and dry condition. • During ageing, the congeners, esters, sugars, and alcohols react together to form special type of aroma. • Ageing is conducted minimum for 3-4 years & maximum up to 10-15 years.
- 8. • Step VII: Blending • In blending, appropriate proportion of previous batch whisky is mixed with the aged whisky. • appropriate proportion of Sherry port & other things are also mixed to develop flavors. • Finally, caramel mix is added to develop a suitable color. • Finally, it is checked by testing with master blender. • Whiskey is bottled and sent into the markets.