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Vliv technologického postupu na kvalitu sladové whisky
Havlát, Petr
This thesis discusses the specifications of Scotch malt whisky and Irish malt whiskey. It also focuses on various technological aspects of malt whiskey. Specifically malt production, technological possibilities of preparing malt mash, technological influence of fermented malt mash, conditions and processes during maturation and analyzing samples from 100 years old malt whiskey found at the South Pole. The practical part includes the production of malt from the Malz variety of malting barley, from which samples of distillates were subsequently produced under different conditions of sweet mash fermentation and matured for 12 months in laboratory conditions. The distillate samples were mixed according to the type of preparation of the fermented malt mash and diluted to 36 %, 40 %, 44 % and 48 % alcohol by volume. The alcoholic strength varied according to the amount of distillers' yeast added and the length of fermentation. During the practical part, several methods were used to determine the moisture of malting barley, and the starch content in malting barley. Density, alcohol concentration and real alcohol yield were determined psychometrically. Individual samples of the whiskey were GC analyzed after 12 months, revealing a concentration of higher alcohols and several different esters. The CG values were then statistically compared with sensory analysis results which were also statistically evaluated and discussed. The aim of this work was to verify the influence of different technological procedures in the preparation of ripe mash. Apart from dilution, all other technological processes remained the same. Four samples of different alcoholic strengths were created and analysed, one year apart, for the concentration of sensory compounds that carry both positive and negative character in the whisky. The physico-chemical analysis was to be compared with the sensory analysis. The samples were malted in the school's micro malt for pilsner malt. The best sensorial-rated whiskey sample was 44 % alcohol by volume, but this was not statistically confirmed.
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