胶体悬浮液的光散射:波旁威士忌中的形成和稳定性

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of The Institute of Brewing Pub Date : 2022-05-02 DOI:10.1002/jib.689

Stuart J. Williams, Sabina Islam, Orlin D. Velev

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引用次数: 0

摘要

用水稀释威士忌会导致不必要的雾霾的形成，这种雾霾在较低的温度下会加剧。这种现象在威士忌行业是众所周知的，使用冷过滤来生产清晰的产品以及提高产品稳定性是正常的做法。然而，到目前为止，还没有定量表征或了解胶体颗粒的大小和浓度作为威士忌稀释度、温度和成熟度的函数。本报告利用光散射技术来表征波旁威士忌中不同陈酿时期胶体的形成。较高的水稀释度减小了胶体颗粒的大小，增加了它们的稳定性。老化样品(>36个月)被发现更稳定，在较低的稀释度下具有较高的胶体浓度。这项工作表明，动态光散射可以用于烈酒行业的质量控制。©2022 The Institute of Brewing;蒸馏。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Light scattering of colloidal suspensions: formation and stability in bourbon whiskeys

The dilution of whiskey with water can lead to the formation of unwanted haze which is exacerbated at lower temperatures. This phenomenon is well known in the whiskey industry, and it is normal practice to use cold filtration to produce a clear product as well as improve product stability. However, to date, there has been no quantitative characterisation or understanding of the size and concentration of the colloidal particles as a function of whiskey dilution, temperature, and maturation. This report utilises light scattering techniques to characterise the formation of colloids in bourbon whiskeys of different aging periods. Higher water dilution decreased the size of the colloidal particulates and increased their stability. Aged samples (> 36 months) were found to be more stable, having a higher concentration of colloids at lower dilutions. This work demonstrates that dynamic light scattering can be useful for quality control in the spirits industry. © 2022 The Institute of Brewing & Distilling.

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来源期刊

Journal of The Institute of Brewing 工程技术-食品科技

CiteScore

6.20

自引率

7.70%

发文量

审稿时长

6 months

期刊介绍： The Journal has been publishing original research for over 125 years relating to brewing, fermentation, distilling, raw materials and by-products. Research ranges from the fundamental to applied and is from universities, research institutes and industry laboratories worldwide. The scope of the Journal is cereal based beers, wines and spirits. Manuscripts on cider may also be submitted as they have been since 1911. Manuscripts on fruit based wines and spirits are not within the scope of the Journal of the Institute of Brewing.