GB2316951A - A process for producing whisky - Google Patents
A process for producing whisky Download PDFInfo
- Publication number
- GB2316951A GB2316951A GB9618174A GB9618174A GB2316951A GB 2316951 A GB2316951 A GB 2316951A GB 9618174 A GB9618174 A GB 9618174A GB 9618174 A GB9618174 A GB 9618174A GB 2316951 A GB2316951 A GB 2316951A
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- GB
- United Kingdom
- Prior art keywords
- mixture
- yeast
- malt
- temperature
- added
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The process comprises the steps of:- (i) forming a mixture comprising milled malt and water at a temperature in the range of from 14 to 26{C; (ii) adding yeast to the mixture from step (i) and allowing the resulting mixture to ferment; and (iii) distilling the fermented mixture from step (ii).
Description
A Process for Producinq Whisky
The present invention relates to a process for producing whisky and, in particular, to a process for producing malt whisky.
Malt whisky is produced by fermenting a mash of malted barley and water with yeast.
In its simplest terms, conventional malt whisky production can be divided into five main processing steps. The first step, known as malting, involves adding water to barley to initiate germination. The germinated barley is cleaned and then dried in a kiln.
The dried malt is subsequently milled to form a malt flour called grist. In the second step, known as mashing, the grist is added to water at a temperature typically in the region of 60 to 700C and the mixture, called mash, stirred for several hours. The mash is then filtered resulting in a sweet liquid called wort and a residue which comprises husks and spent grains.
In the third step, the wort is cooled to a temperature in the region of 20 to 250C and conveyed to a fermentation vessel called a washback. Yeast is then added to the wort and fermentation commences resulting in an alcoholic liquid called wash. The wash is then distilled in the fourth step, whereby the alcohol in the wash is separated from the water. Finally, in the fifth step, known as maturation, the whisky is stored in oak barrels.
We have now developed a process which results in an increased spirit yield compared with the conventional processes and which produces a whisky with a distinctive character.
Accordingly, in a first aspect the present invention provides a process for the production of whisky comprising the steps of:
(i) forming a mixture comprising milled malt and
water at a temperature in the range of from
14 to 260C; (ii) adding yeast to the mixture from step (i)
and allowing the resulting mixture to
ferment; and
(iii)distilling the fermented mixture from step
(ii)
In contrast to the conventional procedure, the mixture from step (i) is not separated into wort and a residue of husks and spent grains before the yeast is added. The mixture of step (i) is not mashed.
Preferably the temperature at which the mixture of step (i) is formed is in the range of from 16 to 240C, more preferably from 18 to 220C, still more preferably approximately 200C. It will be appreciated by those skilled in the art that a separate cooling mechanism would be required if the temperature exceeded approximately 24 cm.
In order to control excessive bacterial infection, which would result in a reduced spirit yield, the yeast is preferably added to the mixture from step (i) within 1 hour of forming the said mixture, more preferably within 30 minutes, still more preferably within 15 minutes, still more preferably within 5 minutes.
Advantageously the yeast is added to the mixture from step (i) by conveying the mixture from step (i) concurrently with the yeast into a fermentation vessel.
The resulting mixture from step (ii) is preferably allowed to ferment adiabatically.
Fermentation continues for a period of time typically in the range of from 40 to 100 hours.
In another aspect, the present invention provides a process for the production of whisky comprising the steps of:
(a) forming a mixture comprising milled malt and
water at a temperature in the range of from
14 to 260C; (b) forming a mixture comprising milled malt and
water at a temperature in the range of from
60 to 70 C; (c) cooling the second mixture to a temperature
in the range of from 14 to 260C; (d) forming a mixture comprising yeast, the
mixture from step (a) and the mixture from
step (c) and allowing the resulting mixture
to ferment; and
(e) distilling the fermented mixture from step
(d).
Preferably the temperature at which the mixture of step (a) is formed and/or the temperature of step (c) is in the range of from 16 to 240C, more preferably from 18 to 220C, still more preferably approximately 20 CC.
In step (b), the mixture is preferably at a temperature in the range of from 63 to 650C and is preferably mixed for about 1 hour.
The mixture of step (d) is preferably obtained by first combining the mixture from step (a) and the mixture from step (c), followed by adding the yeast.
The mixture from step (a) may be combined with the mixture from step (c) by conveying the said mixtures concurrently into a fermentation vessel. The yeast is preferably added to the mixtures from step (a) and (c) within 1 hour, more preferably within 30 minutes, still more preferably within 15 minutes, still more preferably within 5 minutes.
Alternatively, the mixture of step (d) may be obtained by first adding the yeast to the mixture from step (c) followed by adding the mixture from step (a) to the mixture from step (c) and yeast. In this case, the mixture from step (a) is preferably added within 1 hour of adding the yeast, more preferably within 30 minutes, still more preferably within 15 minutes, still more preferably within 5 minutes. Advantageously the mixture from step (a) is added to the mixture from step (c) and yeast by conveying the mixture from step (a) concurrently with the mixture from step (c) and yeast into a fermentation vessel.
In an alternative embodiment of the second aspect of the present invention, the mixture of step (d) may be obtained by conveying, as three separate streams, the mixture from step (a), the mixture from step (c) and the yeast concurrently into a fermentation vessel.
Preferably the resulting mixture from step (d) is allowed to ferment adiabatically. Fermentation continues for a period of time typically in the range of from 40 to 100 hours.
In both aspects of the present invention the milled malt may be obtained from malt which has been dried by any of the conventional processes, such as direct or indirect fired malt kiln drying.
The milled malt may be obtained from any of the known barley varieties, such as Puffin, Derkado,
Delibes or Maresi or a mixture of two or more thereof.
For higher spirit yields, the malt may be milled to give a fine particle size. For example, a typical particle size distribution would comprise in the range of from 0 to 20% coarse material and husk, in the range of from 65 to 75% fine grit and in the range of from 7 to 35% flour, preferably less than about 1% of coarse material and husk, about 68% fine grit and about 32% flour. Coarse material and husk is defined as material which is retained by a screen of 25 apertures/cm2; fine grit is defined as material which passes through a screen of 25 apertures/cm2 and is retained by screen of 800 apertures/cm2; and flour is defined as material which passes through a screen of 800 apertures/cm2.
It will be appreciated that in both aspects of the present invention, the mixture which is initially distilled will contain husks and spent grains.
Accordingly, two or more distillations are advantageously utilised.
After distillation, the thus formed spirit may be matured by the maturation procedures conventional in the art.
The present invention will now be further described with reference to the following examples.
Examples 1, 3 to 7 and 9 relate to the first aspect of the present invention and Example 2, 8 and 10 are comparative examples. Examples 11 and 13 relate to the second aspect of the present invention and
Examples 12 and 14 are comparative examples.
Example 1
This Example relates to the process of the first aspect of the present invention carried out on an industrial scale. Approximately 7.6 tonnes of malt of barley variety Derkado was ground on a Porteous 4 roll mill to give a grist analysis of 13:66:22 (coarse material and husk:fine grit:flour). The grist was then mixed with water at approximately 20"C using a standard distillery mashing machine. Yeast was added to the mixture at a rate of approximately 6.1 g pressed yeast (Quest 'M yeast) per litre of wort.
The mixture was pumped to a distillery fermentation vessel and allowed to ferment adiabatically for approximately 70 hours. The fermented mixture was distilled using a standard malt distillery process resulting in a yield of 434 litres of alcohol per tonne of malt (at 100% dry matter).
Example 2 (comParative)
For comparison, using a conventional procedure for malt whisky production, the same malt as used in
Example 1 was ground on the same mill to give a grist analysis of 15:75:11. The grist was then mashed at approximately 63-64"C by a standard three water process to give a clear wort. The wort was cooled to approximately 20"C and transferred to a fermentation vessel where it was mixed with approximately 3.5 g pressed yeast (Quest M yeast) per litre of wort.
The mixture was allowed to ferment adiabatically for approximately 70 hours and was then distilled using a standard malt distillery process resulting in a yield of 417 litres of alcohol per tonne of malt (at 100% dry matter).
Example 3
This example relates to the process of the first aspect of the present invention carried out on a laboratory scale. Approximately 50 g of malt of barley variety Derkado was ground on a Miag mill at setting 14 to give a grist analysis of 19:73:8, and mixed with water at approximately 16 C. After approximately 1 hour at this temperature, the mixture was transferred to an insulated fermentation vessel and yeast was added to the mixture at a rate of approximately 10 g pressed yeast ("Quest M yeast) per litre wort. The mixture was allowed to ferment adiabatically for approximately 65 hours and the fermented mixture was then distilled resulting in a yield of 424 litres of alcohol per tonne of malt (at 100% dry matter).
Example 4
Using the same process as described in Example 3, but with a mashing temperature of approximately 20"C, the same malt gave a yield of 426 litres of alcohol per tonne of malt (at 100% dry matter).
Example 5
Using the same process as described in Example 3, but with a mashing temperature of approximately 240C, the same malt gave a yield of 424 litres of alcohol per tonne of malt (at 100% dry matter).
Example 6
This example relates to the process of the first aspect of the present invention carried out on a laboratory scale. Malt of barley variety Puffin, which had been dried by a direct fired malt kiln, was ground on a Miag mill at setting 2, and mixed with water at approximately 200C. After approximately 1 hour at this temperature, the mixture was transferred to an insulated fermentation vessel and yeast added at a rate of approximately 1.2 g dried yeast ("Quest "M" yeast) per litre wort. The mixture and yeast was then allowed to ferment adiabatically for approximately 65 hours. The fermented mixture was then distilled resulting in a yield of 445 litres of alcohol per tonne of malt (at 100% dry matter).
Example 7
Using the same process as described in Example 6, malt was prepared from the same malting batch but was dried in an indirect fired malt kiln. This resulted
in a yield of 444 litres of alcohol per tonne of malt (at 100% dry matter).
Example 8 (comparative)
The same Puffin malt as described in Example 6 was dried by a direct malt kiln and then mashed by a laboratory procedure corresponding to a conventional procedure for the production of malt whisky. The fermented mixture was then distilled which resulted in an alcohol yield of 415 litres of alcohol per tonne of malt (at 100% dry matter).
Example 9
This example relates to the process of the first aspect of the present invention carried out on a laboratory scale. Four barley varieties were individually ground on a Miag mill at setting 2, to give a grist analysis of, for example, in the case of
Derkado malt (see table below) 0.05:67:33. Each of the ground varieties was then individually mixed with water at approximately 20"C. After approximately 1 hour at 200C, each mixture was transferred to an insulated fermentation vessel and yeast was added to the individual mixtures at a rate of approximately 1.2 g dried yeast ('Quest M yeast) per litre wort. The mixtures were then allowed to ferment adiabatically for approximately 65 hours. Each fermented mixture was then distilled and the alcohol yield assessed.
The alcohol yields were as follows:
Malt of Barley Variety Alcohol
litre/tonne malt
(100% Dry matter)
Puffin 446
Derkado 459
Delibes 452
Maresi 434
Example 10 (comParative)
The same four malts as described in Example 9, were each individually mashed by a laboratory procedure corresponding to a conventional procedure for the production of malt whisky. The four mixtures were than fermented and distilled and the alcohol yields assessed. The alcohol yields were as follows:
Malt of Barley Variety Alcohol
litre/tonne malt
(100% Dry matter)
Puffin 417
Derkado 427
Delibes 415
Maresi 401
Example 11
This example relates to the process of the second aspect of the present invention carried out on a laboratory scale. Approximately 50 g of malt of barley variety Maresi was ground on a Miag mill at setting 2.
A first mixture was prepared by mixing a proportion (80%, 50% and 20%) of this grist with water at approximately 650C and holding and mashing the mixture (no wort separation however) at this temperature for approximately 1 hour, after which the mixture was cooled to approximately 200C. A second mixture was prepared by mixing the balance of the grist (20%, 50% and 80%) with water at approximately 20"C. Next, a fermentation mixture was prepared by combining the cooled first mixture with the second mixture, transferring the resulting mixture to an insulated fermentation vessel, adding yeast at a rate of approximately 1.2 g dried yeast (Quest 'M' yeast) per litre of final wort, and allowing the mixture to ferment adiabatically for approximately 65 hours.
Each fermentation was distilled and the alcohol yields obtained were as follows: % grist mashed % grist added to Alcohol
fermentation (0 hrs) litre/tonne malt
(100% Dry matter)
80 20 429
50 50 432
20 80 434
Example 12 (comparative)
For comparison purposes, 100% of the grist of
Example 11 was mixed with water at approximately 65CC and the procedure of Example 11 repeated giving the following result.
% grist mashed * grist added to Alcohol
fermentation (0 hrs) litre/tonne malt
(100% Dry matter)
100 0 418
Example 13
Using an identical procedure to that described in
Example 11, the balance of the grist was added to the fermentation mixture 21 hours after the addition of the yeast. The alcohol yields were as follows: z grist mashed % grist added to Alcohol
fermentation (21 hrs) litre/tonne malt (100 Dry matter)
80 20 422
50 50 417
20 80 396
Example 14 (comparative)
For comparison purposes, 100% of the grist of
Example 13 was mixed with water at approximately 65"C and the procedure of Example 13 repeated giving the following result.
% grist mashed % grist added to Alcohol
fermentation (0 hrs) litre/tonne malt
(100% Dry matter)
100 0 415
The present invention provides a process for the production of malt whisky in which the spirit yield is typically improved by 4 to 9% compared with conventional processes and less starch and sugars remain at the end of fermentation step. The resulting spirit has a distinctive and characteristic organoleptic character. Samples produced according to the process of the present invention were described by sensory panellists as having a more green and biscuitlike character than spirit produced by conventional processes.
The process of the present invention results in a reduction in mashing times, saving typically 8 hours in the cycle time. There are also additional energy savings, since no hot water is required for mashing.
The process is environmentally friendly since it reduces reliance on cooling towers and cooling water disposal. An unexpected corollary of having husks and spent grains present during the initial distillation is that the distillation mixture is less likely to froth over in the pot stills.
Claims (25)
1. A process for the production of whisky comprising the steps of:
(i) forming a mixture comprising milled malt and
water at a temperature in the range of from
14 to 26"C; (ii) adding yeast to the mixture from step (i)
and allowing the resulting mixture to
ferment; and
(iii)distilling the fermented mixture from step (ii)
2. A process as claimed in claim 1, wherein the temperature at which the mixture of step (i) is formed is in the range of from 16 to 240C.
3. A process as claimed in claim 1 or claim 2, wherein the temperature at which the mixture of step (i) is formed is approximately 200C.
4. A process as claimed in any one of the preceding claims, wherein the yeast is added to the mixture from step (i) within 1 hour of forming the said mixture.
5. A process as claimed in any one of the preceding claims, wherein the yeast is added to the mixture from step (i) within 5 minutes of forming the said mixture.
6. A process as claimed in any one of the preceding claims, wherein the yeast is added to the mixture from step (i) by conveying the mixture from step (i) concurrently with the yeast into a fermentation vessel.
7. A process as claimed in any one of the preceding claims, wherein the resulting mixture from step (ii) is allowed to ferment adiabatically.
8. A process as claimed in any one of the preceding claims, wherein the resulting mixture from step (ii) is allowed to ferment for a period of time in the range of from 40 to 100 hours.
9. A process for the production of whisky comprising the steps of:
(a) forming a mixture comprising milled malt and
water at a temperature in the range of from
14 to 260C; (b) forming a mixture comprising milled malt and
water at a temperature in the range of from
60 to 70 CC; (c) cooling the mixture from step (b) to a
temperature in the range of from 14 to 260C; (d) forming a mixture comprising yeast, the
mixture from step (a) and the mixture from
step (c) and allowing the resulting mixture
to ferment; and
(e) distilling the fermented mixture from step
(d).
10. A process as claimed in claim 9, wherein the temperature at which the mixture of step (a) is formed and/or the temperature of step (c) is in the range of from 16 to 24 cm.
11. A process as claimed in any one of claim 9 or claim 10, wherein the temperature at which the mixture of step (a) is formed and/or the temperature of step (c) is approximately 20"C.
12. A process as claimed in any one of claims 9 to 11, wherein the mixture of step (d) is obtained by combining the mixture from step (a) and the mixture from step (c), followed by adding the yeast.
13. A process as claimed in claim 12, wherein the mixture of step (d) is obtained by conveying the mixture from step (a) concurrently with the mixture from step (c) into a fermentation vessel, followed by adding the yeast.
14. A process as claimed in claim 12 or claim 13, wherein the yeast is added within 1 hour of combining the mixture from step (a) and the mixture from step (c).
15. A process as claimed in any one of claims 12 to 14, wherein the yeast is added within 5 minutes of combining the mixture from step (a) and the mixture from step (c).
16. A process as claimed in any one of claims 9 to 11, wherein the mixture of step (d) is obtained by first adding the yeast to the mixture from step (c) followed by adding the mixture from step (a) to the mixture from step (c) and yeast.
17. A process as claimed in claim 16, wherein the mixture from step (a) is added within 1 hour of adding the yeast.
18. A process as claimed in claim 16 or claim 17, wherein the mixture from step (a) is added within 5 minutes of adding the yeast.
19. A process as claimed in any one of claims 16 to 18, wherein the mixture from step (a) is added to the mixture from step (c) and yeast by conveying the mixture from step (a) concurrently with the mixture from step (c) and yeast into a fermentation vessel.
20. A process as claimed in any one of claims 9 to 11, wherein the mixture of step (d) is obtained by conveying the mixture from step (a), the mixture from step (c) and the yeast concurrently into a fermentation vessel.
21. A process as claimed in any one of claims 9 to 20, wherein the resulting mixture from step (d) is allowed to ferment adiabatically.
22. A process as claimed in any one of claims 9 to 21, wherein the resulting mixture from step (d) is allowed to ferment for a period of time in the range of from 40 to 100 hours.
23. A process as claimed in any one of the preceding claims, wherein the milled malt is obtained from
Puffin, Derkado, Delibes or Maresi barley varieties or a mixture of two or more thereof.
24. Whisky whenever produced by a process as claimed in any one of the preceding claims.
25. A process for the production of whisky substantially as hereinbefore described with reference to any one of Examples 1, 3, 4, 5 to 7, 9 to 11 and 13.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB9618174A GB2316951B (en) | 1996-08-30 | 1996-08-30 | A process for producing whisky |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB9618174A GB2316951B (en) | 1996-08-30 | 1996-08-30 | A process for producing whisky |
Publications (3)
Publication Number | Publication Date |
---|---|
GB9618174D0 GB9618174D0 (en) | 1996-10-09 |
GB2316951A true GB2316951A (en) | 1998-03-11 |
GB2316951B GB2316951B (en) | 2000-07-12 |
Family
ID=10799205
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB9618174A Expired - Lifetime GB2316951B (en) | 1996-08-30 | 1996-08-30 | A process for producing whisky |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB2316951B (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110272803A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of brewing equipment and its brewing method of whiskey |
EP4239075A1 (en) | 2022-03-04 | 2023-09-06 | Technische Universität München | Process for the production of ethanol and/or fermentation by-products from a starch-containing biomass |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113789237A (en) * | 2021-09-18 | 2021-12-14 | 浙江致中和实业有限公司 | Single malt whisky saccharification and fermentation process |
-
1996
- 1996-08-30 GB GB9618174A patent/GB2316951B/en not_active Expired - Lifetime
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110272803A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of brewing equipment and its brewing method of whiskey |
EP4239075A1 (en) | 2022-03-04 | 2023-09-06 | Technische Universität München | Process for the production of ethanol and/or fermentation by-products from a starch-containing biomass |
WO2023166177A1 (en) | 2022-03-04 | 2023-09-07 | Technische Universität München | Process for the production of ethanol and/or fermentation by-products from a starch-containing biomass |
Also Published As
Publication number | Publication date |
---|---|
GB9618174D0 (en) | 1996-10-09 |
GB2316951B (en) | 2000-07-12 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PE20 | Patent expired after termination of 20 years |
Expiry date: 20160829 |