Search

• We complete the literature with the first causality analysis between rare whisky market and other markets, using a recent time-varying Granger causality approach. • Rare whisky and fine wine respectively provide attractive diversification opportunities with stocks, except in hectic periods. Conversely, the combination of whisky and wine is riskier, especially in the recent period since their causal relationship becomes increasingly significant over time. • Our findings give useful insights for whisky and wine investors, and more generally for those that could benefit from the addition of a collectible asset in their portfolio. Whisky has entered the category of alternative investment assets, with particularly attractive returns on certain bottles. The literature has shown the diversification benefits of investing in collectible assets, such as fine wine, but analyses dedicated to whisky investment remain scarce. Using different causality tests – parametric, non-parametric, and time-varying – applied to whisky, wine, and the MSCI World indices, we analyze the connection/disconnection between rare whisky, fine wine, and financial markets over a 13-Year period, from January 2010 to January 2023, in weekly frequency. Our results show that whisky and wine respectively provide attractive diversification opportunities when combined with stocks, except during "hectic" periods. Conversely, the combination of whisky and wine appears to be riskier in terms of portfolio diversification, especially since the COVID-19 pandemic. [ABSTRACT FROM AUTHOR]

We conducted an experimental investigation on the evaporation of sessile drops subject to an airflow in crosswind arrangement compared with the naturally developing ascending vapor plume and with air speeds up to almost 2 m/s using ethanol, water and a single malt Scotch Whisky as liquids and Teflon as substrate material. We used Infra-Red to map the temperature evolution of the drying drops curved interface and also measured the drop contact angles. We report a significant decrease in temperature of the drop apex as the air speed is increased. The Infra-Red measurements detect also the location of the contact line which remains mainly pinned for drying water and whisky drops, whereas it is greatly affected in the case of drying ethanol drops. The temperature measurements of ethanol drops clearly demonstrate that during the first stage of drop evaporation with pinned contact line, the drop contact line temperature decreases noticeably. In the subsequent stage of contact line de-pinning and constant contact angle, the contact line temperature remains broadly the same. After drop deposition, experimental values of temperature deviate noticeably from the models of Hu and Larson [31] and Semenov et al. [32] and this might be due to the fact that evaporation is not uniform and constant along the drop. • The Infra-Red measurements detect the location of the contact line around the whole drop perimeter. • Ethanol drops show several de-pinning which are not present for water and Whisky drops at all air speeds investigated. • Ethanol drops show significant decrease of contact line temperature in the first stage of drop evaporation with CCR. • The subsequent stage of ethanol drop evaporation shows contact line temperature broadly the same. [ABSTRACT FROM AUTHOR]

Abstract This study is concerned with the development of a fluorescent fingerprinting technique using external fluorophores. This approach is based on the quenching/dequenching of emissions by the components in the sample and therefore has wider possibilities than the common fingerprinting technique, which is based on the intrinsic fluorescence of a sample. The procedure involved mixing the sample with fluorophores in 96-well plates and recording emissions by digital photography using a Camag Visualizer 2 instrument. After RGB splitting of the images, the data were normalized and treated by principal component analysis (PCA). The quality of discrimination, characterized by the number of separate groups of points in the scores plot, was essentially improved when the images were contrasted using the bundled software. To enable interactions with a wide range of potential marker compounds, we studied six fluorophores of different chemical origins (rhodamine B on silica nanoparticles, fluorescein attached to polyethyleneimine, a Schiff base obtained using o ‑phthalaldehyde and polyethyleneimine, quantum dots of CdSe/CdS/ZnS, a ruthenium(II) complex with 2,2′‑bipyridine (Ru(bpy) 3 2+), and a zinc complex with 8‑hydroxyquinoline‑5‑sulfonate). Interestingly, just one fluorophore, Ru(bpy) 3 2+, sufficed to discriminate between 16 samples of whiskies (Scotch, Irish, Bourbon, and other varieties). The quality of discrimination by RGB images was at least equal to that obtained using the emission spectra measured with a spectrofluorimeter (400–700 nm). Using any of the studied fluorophores is more efficient for discrimination than depending on the intrinsic fluorescence of individual whiskies. Highlights • An approach to fluorescent fingerprinting based on introduced fluorophores • Rapid obtaining of the fluorescent signal by photographing a 96-well plate • Discrimination of 16 whisky samples with just one fluorophore • Better discrimination than by using intrinsic fluorescence [ABSTRACT FROM AUTHOR]

The discrimination of whisky brands and counterfeit identification were performed by UV–Vis spectroscopy combined with partial least squares for discriminant analysis (PLS-DA). In the proposed method all spectra were obtained with no sample preparation. The discrimination models were built with the employment of seven whisky brands: Red Label, Black Label, White Horse, Chivas Regal (12 years), Ballantine’s Finest, Old Parr and Natu Nobilis. The method was validated with an independent test set of authentic samples belonging to the seven selected brands and another eleven brands not included in the training samples. Furthermore, seventy-three counterfeit samples were also used to validate the method. Results showed correct classification rates for genuine and false samples over 98.6% and 93.1%, respectively, indicating that the method can be helpful for the forensic analysis of whisky samples. [ABSTRACT FROM AUTHOR]

Most methods used in the identification of counterfeit whisky have focused on the profiling of volatile organic congeners determined by gas chromatography. We tested the use of total reflection x-ray fluorescence (TXRF) for trace element analysis of whisky and application of the data as a potential tool in the identification of counterfeit samples. Twenty five whiskies that were produced in different regions of Scotland or were blends, 5 counterfeit whiskies, 1 unmatured grain whisky, and 1 matured grain whisky were analysed for 11 elements (P, S, Cl, K, Ca, Mn, Fe, Cu, Zn, Br and Rb). The effect of cold plasma ashing with oxygen on whisky residues evaporated on the TXRF reflector on the instrument performance was investigated. Cold plasma ashing with oxygen reduced beam scatter and improved the limits of detection but was ultimately deemed unnecessary. The element concentration data for whisky obtained by TXRF (after log transformation) was compared with the values obtained by inductively coupled plasma spectroscopy and showed correlation values (R 2 ) ≥ 0.942 for K, Mn and Cu: ≥ 0.800 for Ca, Fe and Rb; and ≥0.535 for P, S and Zn. The range of concentration values for individual elements was variable and principal components analysis of the elemental concentrations partially differentiated the whiskies by region or type but showed clear separation of the counterfeit samples from the other samples. Using the principal component scores of the elemental concentration data, linear discriminant analysis also distinguished the counterfeits from the other samples. [ABSTRACT FROM AUTHOR]

Headspace mass-spectrometry (HS-MS), mid infrared (MIR) and UV–vis spectroscopy were used to authenticate whisky samples from different origins and ways of production ((Irish, Spanish, Bourbon, Tennessee Whisky and Scotch). The collected spectra were processed with partial least-squares discriminant analysis (PLS-DA) to build the classification models. In all cases the five groups of whiskies were distinguished, but the best results were obtained by HS-MS, which indicates that the biggest differences between different types of whisky are due to their aroma. Differences were also found inside groups, showing that not only raw material is important to discriminate samples but also the way of their production. The methodology is quick, easy and does not require sample preparation. [ABSTRACT FROM AUTHOR]

Agricultural production and further processing to food and drink have large impacts on the environment. However, there are still few examples of LCA studies on beverages such as whisky. This paper presents a life cycle assessment of Swedish single malt whisky and different environmental improvements of the production chain are discussed. The functional unit is one bottle (70 cl) of whisky and results are obtained for global warming potential (GWP), Acidification Potential (AP), Eutrophication potential (EP) and primary energy (PE). The contribution to GWP is dominated by CO 2 emissions from transport of stillage. When avoided emissions from use of biogas are included, the net result is 2.1 tonnes CO 2 -eq. Acidification is mainly due to emissions of SO 2 from bottle production, transport and barley cultivation which ends up to 14.6 kg SO 2 -eq. Eutrophication results are totally dominated by barley cultivation, in total 8.6 kg PO 4 3 − . The total use of primary energy is 53.5 MJ/FU with a 50/50 distribution in renewable and non-renewable. Non-renewables emanate from fossil fuels used for transports and in glass production, whereas renewables are mostly used for heating in the distillery. Improvement analysis of transports included; (1) decreasing need of transport, (2) change of fuel and (3) change of transport mode. Decreasing transport of stillage is an efficient measure to reduce GWP and use of non-renewable energy. Substituting diesel with biodiesel for all road transports is an even more efficient measure for these categories, but increases other environmental impact. For all impact categories except use of renewable energy a scenario combining all improvements is the most efficient measure to reduce environmental impact. The results can be used by the manufacturer, but an improved and expanded LCA on product level can be used for a more specific eco-labelling of the different whisky editions. [ABSTRACT FROM AUTHOR]

[Display omitted] • Determination of alcohols and esters whiskies by HS-SPME/ GC-BID. • A chromatographic method optimized for volatile in distilled beverages. • Internal standard addition as a calibration method for matrix effect correction. • GC-BID with multivariate optimization using the weighted linear Square. To maintain quality control in the production of distilled beverages, it is necessary to perform several types of chromatographic analysis, where gas chromatography (GC) coupled with mass spectrometry (GC/MS) and flame ionization detector (GC-FID) have been used as traditional analysis techniques for volatile organic compounds. More recently the dielectric barrier discharge ionization detector (BID) has been coupled to GC (GC-BID) which is more sensitive than the FID and the thermal conductivity detector (TCD) for analyzing various volatile compounds. This study aims to develop a new method for determining higher alcohols, n-butanol, and ethyl acetate in cachaça and whisky samples using headspace solid-phase microextraction (HS-SPME) followed by GC-BID. The HS-SPME method was optimization with multivariate analysis. The analytical results were provided by the weighted linear Square (WLS) method for linearity correction, internal standard addition (ISA) as a calibration method for matrix effect correction, reproducibility, recovery and accuracy. The best conditions for extraction of the compounds by HS-SPME were obtained for 50 °C, 20 min and without addition of NaCl. The WLS regression allowed to obtaining satisfactory correlation coefficients (0.9632 to 0.9992). The matrix effect (ME) was verified for n-propanol, isobutanol and isoamyl in both matrices. The recovery values of the cachaça matrix ranged from 81.24 to 106.94 %, except for isoamyl alcohol, and ranged from 82.06 to 106.25 % for the whisky matrix, except for n-butane. The precision ranged from 0.66 to 7.38 % and 0.62 to 6.77 % for the cachaça and whisky samples, respectively. Limit of detection (LOD) values ranged from 0.26 to 0.51 mg L-1, while limit of quantification (LOQ) values ranged from 0.78 to 1.55 mg L-1. The validation process and statistical methods were successfully applied to quality assurance of the analysis of cachaça and whiskey samples, where n-propanol, ethyl acetate, isobutanol and isoamyl were detected for all samples within the maximum content for higher alcohols and ethyl acetate, except n-butanol. The method can be satisfactorily applied to quantify higher alcohols and esters in samples of alcoholic beverages. [ABSTRACT FROM AUTHOR]

Technologists and non-technologists have different perspectives that complicate their understanding of innovation. The taste and smell of Scotch Whisky is offered as a sensual experience (smell and/or taste) to assist people in gaining an understanding and appreciation of how process innovation leads to and is intertwined with product innovation for foods, chemical and engineered materials. The contribution of this paper is to demonstrate how to enhance learning and understanding about innovation through a straightforward exercise in experiential learning. [ABSTRACT FROM AUTHOR]

This was a case study analysis on Seagram (Thailand) Limited. The company was a producer of several whisky brands such as Chivas Regal and Master Blend. This study analyzed the marketing strategy of the company before liquor liberalization in 2000. Qualitative and descriptive research method had been used in this study. The results showed as follows: Its marketing objective was to increase sale and income. Its marketing strategies were focused on direct sell strategy and sport marketing strategy. Additionally, the company conducted marketing mix strategy such as product, price, promotion and place (of distribution). [ABSTRACT FROM AUTHOR]

Highlights: [•] Effects of alcoholic beverages on humans. [•] Consumption of distilled drinks resulted in higher blood alcohol levels in men. [•] Whisky consumption produced the highest blood alcohol levels in both men and women. [ABSTRACT FROM AUTHOR]

Abstract: Electrospray ionization (ESI) coupled to ultra-high resolution and accuracy Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) was employed for the direct analysis of whisky samples. No pre-separation or extraction steps were employed and, owing to the gentleness of ESI, characteristic profiles of polar constituents of authentic whiskies from five different brands were obtained, which greatly contrast to those of counterfeit samples. Owing to the accuracy of FT-ICR MS mass measurements, elemental composition of the main ions detected were also securely determined, and related to a series of carboxylic acids, phenols, saccharides, fat acids and sulfur or nitrogen constituents of whisky. The accurate mass measurements and the number of detected ions, together with the direct, no sample preparation procedure employed, make FT-ICR MS a highly reliable approach to fingerprint whisky and to control its quality, and to screen for aging, counterfeiting and adulteration at the molecular level. [Copyright &y& Elsevier]

Abstract: A method is described for characterization of sulfur compounds in unaged and aged whisky. The method is based on full evaporation dynamic headspace (FEDHS) of 100μL of whisky samples followed by selectable one-dimensional (1D) or two-dimensional (2D) retention-time-locked (RTL) gas chromatography (GC)–mass spectrometry (MS) with simultaneous element-specific detection using a sulfur chemiluminescence detector (SCD) and a nitrogen chemiluminescence detector (NCD). Sequential heart-cuts of the 16 sulfur fractions were used to identify each individual sulfur compound in the unaged whisky. Twenty sulfur compounds were positively identified by a MS library search, linear retention indices (LRI), and formula identification using MS calibration software. Additionally eight formulas were also identified for unknown sulfur compounds. Simultaneous heart-cuts of the 16 sulfur fractions were used to produce the 2D RTL GC-SCD chromatograms for principal component analysis. PCA of the 2D RTL GC-SCD data clearly demonstrated the difference between unaged and aged whisky, as well as two different whisky samples. Fourteen sulfur compounds could be characterized as key sulfur compounds responsible for the changes in the aging step and/or the difference between two kinds of whisky samples. The determined values of the key sulfur compounds were in the range of 0.3–210ngmL−1 (RSD: 0.37–12%, n =3). [Copyright &y& Elsevier]

Abstract: Neat Scottish whiskies and the local source water used for and during whisky production have been analysed for their 2H and 18O isotopic composition by High Temperature Conversion–Isotope Ratio Mass Spectrometry (TC/EA–IRMS). With coefficients of determination R 2 for δ2H and δ18O of 0.71 and 0.88, respectively, measured δ2H and δ18O values for water used in the production of Scottish whisky were found to be well correlated with the δ2H and δ18O values observed for the corresponding whiskies. By plotting bulk 2H against bulk 18O isotope abundance data of authentic whisky and counterfeit whisky samples it was possible to discriminate between samples of authentic whisky and samples of counterfeit whisky. [Copyright &y& Elsevier]

Abstract: The experimental study presented shows how optical spectroscopy can be used innovatively as a rapid and non-destructive tool for differentiating distinctive single-malt Scotch whiskies with respect to commercial-grade blends, and for classifying them according to the region of production. During the study, absorption and fluorescence spectroscopies are carried out without any sample treatment or handling. Spectroscopic data have been processed by means of multivariate analysis in order to design a discriminating map. The map shows that the cluster representing the single-malt whiskies from selected Scottish distilleries distinctly separates from the cluster of the commercial-grade blended whiskies. Moreover, the cluster of single-malt whisky is split into two subgroups, which represent samples from two main macro-areas: the “islands” and the “highlands”, respectively. [Copyright &y& Elsevier]

Abstract: SOD (Superoxide dismutase)-like activities of 23 kinds of single malt whisky (Scotch and Japanese) were evaluated. There was a positive correlation between SOD-like activity and the maturation age of whisky that exceeded the difference resulting from the manufacturing region. The SOD-like activity of Yamazaki 18, a typical single malt whisky in Japan, was approximately 1333U/ml and that of non-volatile components in the whisky was 388U/mg, indicating that single malt whisky generally has a very strong SOD-like activity. To elucidate their contribution to SOD-like activity, the non-volatile components of whisky (Yamazaki 18) were ultrafiltered and separated with a Diaion HP20/water-EtOH system. Elution of the fraction less than 5000 molecular weight (<5000MW fraction) with 60% (v/v) EtOH contributed most to SOD-like activity of the whisky. As this elution contained a considerable amount of polyphenolics, the content and SOD-like specific activity of ellagic acid, gallic acid, and lyoniresinol – the main whisky polyphenolics – were evaluated. The contribution of these compounds to the SOD-like activity of whisky was approximately 15%. Polyphenolics in whisky were relatively distributed to a higher MW fraction compared to carbohydrates in whisky, and specific activity (SOD-like activity per weight) of the >10,000MW fraction was greater than that of the <5000MW fraction, although the content of this fraction was low. These results indicate that various polyphenolics with higher molecular weights also contribute to the SOD-like activity of whisky together with main whisky polyphenolics. [Copyright &y& Elsevier]

Abstract: Ethanol and the volatile congeners of Scotch whisky have been analysed by GC–combustion stable isotope ratio mass spectrometry (GC–C–IRMS). Ethanol, propan-1-ol, 2-methylpropan-1-ol and methylbutan-1-ol (2- and 3-methylbutan-1-ol) have been separated using gas chromatography and their ratios of stable isotopes of carbon (13C/12C) determined by combustion isotope ratio mass spectrometry. The internal isotopic correlations for the ethanol and the congeners from the same sample were determined. A close and reproducible correlation was found for 13C/12C ratios of propan-1-ol and ethanol in authentic whisky samples and is the basis for determining the addition of neutral alcohol to whisky. Initial studies suggest that the method has the ability to detect the addition of neutral alcohol, depending on the cereal source of the whisky and neutral alcohol concerned, without the need for reference to databases. [Copyright &y& Elsevier]

Abstract: A headspace solid-phase microextraction (HS-SPME) method for the determination of 12 haloanisoles in wine and spirit samples using gas chromatography with atomic emission detection (GC–AED) was developed. The different factors affecting the efficiency of the extraction were carefully optimized. The divinylbenzene/Carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber was the most suitable for preconcentrating the analytes from the headspace of the sample solution. Sample:water dilutions of 3:4 and 1:6 for wines and spirits, respectively, and the use of a mixed bromochloroanisole compound as internal standard allowed sample quantification against external standards prepared in the presence of 5% (v/v) ethanol. Detection limits ranged from 1.2 to 18.5ngL−1, depending on the compound and the sample analyzed, with a fiber time exposure of 60min at 75°C. The optimized method was successfully applied to different samples, and several of the studied haloanisoles were detected at concentration levels ranging from 10.3ngL−1 to 1.14ngmL−1. [Copyright &y& Elsevier]

Abstract: In the present study, a simple and sensitive methodology based on dynamic headspace solid-phase microextraction (HS-SPME) followed by thermal desorption gas chromatography with quadrupole mass detection (GC–qMSD), was developed and optimized for the determination of volatile (VOCs) and semi-volatile (SVOCs) compounds from different alcoholic beverages: wine, beer and whisky. Key experimental factors influencing the equilibrium of the VOCs and SVOCs between the sample and the SPME fibre, as the type of fibre coating, extraction time and temperature, sample stirring and ionic strength, were optimized. The performance of five commercially available SPME fibres was evaluated and compared, namely polydimethylsiloxane (PDMS, 100μm); polyacrylate (PA, 85μm); polydimethylsiloxane/divinylbenzene (PDMS/DVB, 65μm); carboxen™/polydimethylsiloxane (CAR/PDMS, 75μm) and the divinylbenzene/carboxen on polydimethylsiloxane (DVB/CAR/PDMS, 50/30μm) (StableFlex). An objective comparison among different alcoholic beverages has been established in terms of qualitative and semi-quantitative differences on volatile and semi-volatile compounds. These compounds belong to several chemical families, including higher alcohols, ethyl esters, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, furanic compounds, terpenoids, C13-norisoprenoids and volatile phenols. The optimized extraction conditions and GC–qMSD, lead to the successful identification of 44 compounds in white wines, 64 in beers and 104 in whiskys. Some of these compounds were found in all of the examined beverage samples. The main components of the HS-SPME found in white wines were ethyl octanoate (46.9%), ethyl decanoate (30.3%), ethyl 9-decenoate (10.7%), ethyl hexanoate (3.1%), and isoamyl octanoate (2.7%). As for beers, the major compounds were isoamyl alcohol (11.5%), ethyl octanoate (9.1%), isoamyl acetate (8.2%), 2-ethyl-1-hexanol (5.9%), and octanoic acid (5.5%). Ethyl decanoate (58.0%), ethyl octanoate (15.1%), ethyl dodecanoate (13.9%) followed by 3-methyl-1-butanol (1.8%) and isoamyl acetate (1.4%) were found to be the major VOCs in whisky samples. [Copyright &y& Elsevier]

Abstract: A method for the quantitative determination of four powerful aromatic ethyl esters recently identified in some wines has been developed, validated and applied to the determination of these compounds in different samples of wine, whisky and brandy. Ethyl 2-, 3-, and 4-methylpentanoate and ethyl cyclohexanoate are extracted from 100ml of sample by solid phase extraction (SPE) on a 200mg LiChrolut EN bed. Major compounds are eliminated by rinsing with a water–methanol (50:50) solution containing 1% sodium bicarbonate, and analytes are eluted with 1.5ml of dichloromethane. Fifty microlitres of this extract are then injected in a multidimensional gas chromatography–mass spectromety (GC–GC–MS) system. Recoveries in the SPE are quantitative. Method repeatability is satisfactory (5–12% for a 5–10ngl−1 level, and less than 7% for 25–50ngl−1 level), the method linearity holds along the whole range of occurrence of analytes (2–2700ngl−1), and the signal is independent on the matrix. Method detection limits are below 1ngl−1 in all cases. Results suggest that these compounds are formed by the slow esterification with ethanol of the corresponding acids formed by different microorganisms. The levels of these compounds are above the corresponding thresholds in most samples of aged wines or distillates, but are particularly high in some sweet wines, whiskeys and brandies where they may constitute the most important contributors to the sweet-fruity notes reaching concentrations up to 85–350 times higher than the corresponding odor thresholds. [Copyright &y& Elsevier]

Abstract: A new method of analysis was previously developed by this group for the determination of β-damascenone in beer samples. The method consisted of a beer steam distillation, followed by an extraction/concentration step using a C18 SPE column and, finally, analysis by reversed-phase liquid chromatography with detection of β-damascenone at its 227nm UV-absorption maximum. This work describes further developments of the previous methodology and its application to the identification and quantification of β-damascenone in some other beverages, such as wine, whiskey and brandy. β-Damascenone concentration was monitored during a forced ageing assay of several wines from different regions of Portugal and the influence of heat treatment of wine on β-damascenone concentration was studied. The effect of pH on β-damascenone concentration is also discussed. [Copyright &y& Elsevier]

The anaerobic treatability of malt whisky distillery wastewater was investigated. Biochemical methane potential (BMP) experiments were conducted both with and without basal medium (BM) to observe the effect of nutrient supplementation. For batch reactors containing no nutrients but only NaHCO3, net total gas production at the end of 29 days were observed as 0.019 m3 gas/kg COD removed. With nutrient supplemented reactors the net total gas production was 0.020 m3 gas/kg COD. Continuous reactor experiments were carried out in two stage upflow anaerobic sludge blanket (UASB) reactors. These experiments indicated that the two stage UASB reactor configuration is an efficient system for malt whisky wastewater treatment until up to 33 866 mg/l influent COD concentration. Following the UASB experiments aerobic experiments in batch reactors were also conducted and further COD and BOD removal of up to 55 and 70%, respectively, were achieved. [Copyright &y& Elsevier]

• FT-ICR-MS analysis of 106 whisky. • Four areas in Scotland, 32 distilleries and 3–43 years of maturation. • Brand and geographical origin authentication. • Maturation time authenticity. • Flow transfer of compounds from wood barrels to distillates not constant and homogeneous over the maturation time. Understanding the chemical composition of whisky and the impact of each step in the manufacturing process provides a basis for responding to the challenges of producing high quality spirits. In this study, the objective was to discriminate whiskies according to their geographical origin and authenticate the maturation time in cask based on the non-volatile profiles. The combination of FT-ICR-MS and chemometrics allowed the distinction of whiskies from four geographical origins in Scotland (Highlands, Lowlands, Speyside and Islay). Statistical modeling was also used to discriminate whiskies according to the maturation time in cask and reveal chemical markers associated with the ageing regardless of the origin or the production process. Interestingly, the flow of transfer of compounds from wood barrels to distillates is not constant and homogeneous over the maturation time. The largest transfer of compounds from the barrel to the whisky was observed around twelve years of maturation. [ABSTRACT FROM AUTHOR]

• Wort was initially treated using L. plantarum followed by fermentation with yeast. • Bacterial treatment increased the concentration of acetic, lactic and succinic acids. • Wash was double distilled on pot stills. • Bacterially treated spirit determined to be significantly different (p < 0.05) • Increased levels of ethyl acetate in spirit were measured. Distillery fermentations are non-sterile, which allow bacterial communities to flourish, typically towards the end of fermentation. The effect of beginning the bacterial fermentation at the start of fermentation was investigated. Wort was treated for 48 h using a commercial strain of Lactobacillus plantarum followed by fermentation using a distilling strain of Saccharomyces cerevisiae. The treated wash showed a substantial increase in lactic, acetic and succinic acids Sensory analysis determined that the spirit produced with bacterial treatment were significantly different (p < 0.05) and chemical analysis demonstrated an increase in the production of ethyl acetate. These results show that pre-treatment using species of Lactobacillus could be utilised to alter the quality of new-make spirit in a distillery. By using bacterial cultures present in the surroundings or raw materials, distillers could allow naturally occurring or commercially available microflora to be added thus enhancing flavour development during fermentation and producing different spirit characters. [ABSTRACT FROM AUTHOR]

• Methods from Natural Language Processing (NLP) can be applied to sensory evaluation. • NLP may allow rapid, "big data" collection and processing for sensory evaluation. • We provide recommendations for applying NLP methods to sensory problems. • 6589 whisky reviews were obtained and processed as a case study. • Using approaches from this paper, an automated whiskey lexicon was produced. As sensory evaluation relies upon humans accurately communicating their sensory experience, the diverse and overlapping vocabulary of flavor descriptors remains a major challenge. The lexicon generation protocols used in methods like Descriptive Analysis are expensive and time-consuming, while the post-facto analyses of natural vocabulary in "quick and dirty" methods like Free Choice or Flash Profiling require considerable subjective decision-making on the part of the analyst. A potential alternative for producing lexicons and analyzing the sensory attributes of products in nonstandardized text can be found in Natural Language Processing (NLP). NLP tools allow for the analysis of larger volumes of free text with fewer subjective decisions. This paper describes the steps necessary to automatically collect, clean, and analyze existing product descriptions from the web. As a case study, online reviews of international whiskies from two prominent websites (2309 reviews from WhiskyCast and 4289 reviews from WhiskyAdvocate) were collected, preprocessed to only retain potentially-descriptive nouns, adjectives, and verbs, and then the final term list was grouped into a flavor wheel using Correspondence Analysis and Agglomerative Hierarchical Clustering. The wheel is compared to an existing Scotch flavor wheel. The ease of collecting nonstandardized descriptions of products and the improved speed of automated methods can facilitate collection of descriptive sensory data for products where no lexicon exists. This has the potential to speed up and standardize many of the bottlenecks in rapid descriptive methods and facilitate the collection and use of very large datasets of product descriptions. [ABSTRACT FROM AUTHOR]