ven1401015 - VEN 140-Spring 2010 Distilled Beverage...

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VEN 140 -Spring 2010 Distilled Beverage Technology Barrel Aging of Spirits Roger Boulton 3154 RMI North [email protected] Outline • Barrel Terms • Oak Components • Extractives during Aging • The Oak Lactone Discovery • Effect of Proof on Extraction • The source of Rancio Character • Evaporative Losses
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Barrel Terms
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Barrel Making, Toasting
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Extraction Data Brandies, Whiskies
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Oak Extraction Troncais Oak Barrels Nomdedeu, L. (1988). La chauffe des barriques. Transformations chimiques du bois et ses consequences. La Journee Vinicole 17538:6-8
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The Oak Lactone in US Oak Discovered by Guymon and Crowell AJEV 23 : 114-120 (1972)
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Rancio Character The ultimate in the development of distinctive complexity in very old wood-aged spirits
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Rancio Formation • Complexity in very old products • Nutty, floral and dried fruit characteristics • Cognac after 10 years or so • Scotch after 15 years or so • Needs Cu ++ , Dihydroxy Phenols, Fatty acid pool from yeast, time • Seems to be radical formation followed by oxidation of acids(C8, C10 and C12) to ketones Table 2. Slopes, Correlation Coefficients, Offsets, and Root Mean Square Errors (RMSEC) for Graphs of Predicted Age versus
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This note was uploaded on 09/29/2010 for the course VEN 91866 taught by Professor Davidblock during the Spring '09 term at UC Davis.

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ven1401015 - VEN 140-Spring 2010 Distilled Beverage...

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