KR20150077505A - Method for manufacturing whisky - Google Patents

Abstract

The present invention relates to a manufacturing method of whisky and, more specifically, to a manufacturing method of whisky using an oak chip for the aged smell and the improved quality. According to the present invention, a manufacturing method of whisky comprises the steps of: a first step for preparing an oak chip and whisky containing alcohol; a second step for sterilizing the oak chip in boiling water; a third step for drying the sterilized oak chip; and a fourth step for aging as adding the oak chip in whisky.

Description

METHOD FOR MANUFACTURING WHISKY

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing whiskey, and more particularly, to a method for manufacturing whiskey using an oak chip for aging and quality improvement.

In general, the flavor and flavor of whiskey is the most important reason why consumers prefer whiskey. The distinctive flavor and taste of whiskey is the most important factor in the quality of whiskey. The factors that influence the flavor and taste of this whiskey are roughly divided into ingredients, manufacturing process, storage and aging using oak.

Whiskey is a distillate that has been fermented with cereals such as malt, barley, and wheat. The basic manufacturing method is to saccharify the raw material, ferment it by mixing the yeast, and then subject to the distillation process. After two distillations, distilled liquor is colorless and transparent and has a high alcohol content of about 70%. The spirits thus obtained are aged for at least three years in oak barrels for at least 50 years. During this period of aging in oak barrels, whiskey's inexperienced incense disappears, but it is accompanied by floral, honey, vanilla, and fruit flavors and has a strong, soft flavor. In the whiskey manufacturing process, the process of aging in oak is the most important time to create a decisive flavor of whiskey. The flavor, taste and color of whiskey are determined by the type, size and aging period of the oak barrel.

Particularly, during the aging process of whiskey, there are considerably complicated changes such as physicochemical change of whiskey ingredient, oxidation by air, elution of oak ingredient, reaction of whiskey ingredient with orc, reaction between ingredients. The total polyphenol content in the orc is added to soften the feeling in the mouth.

On the other hand, the analysis of the quality level of low - year - old whiskey with a short ripening year through the investigation of the quality characteristics and the quality level of whiskeys currently on the market has revealed various problems compared with whiskeys having a quality of 12 years or more. Especially, low - aged whiskey showed rough and inexperienced taste and flavor and low content in total polyphenols. This is a problem caused by the fact that the ripening period is short and the aging process through oak barrel is not enough.

The present invention has been devised to solve the above problems, and it is an object of the present invention to provide a process for preparing a condition similar to a chemical change occurring in Sherry Wood by utilizing oak chips and red wine in a whiskey circumference, And a process for aging the whiskey.

It is another object of the present invention to provide a method of manufacturing a whiskey which can produce a product exhibiting sensory characteristics equivalent to that of imported whiskey of 12 years or more for a short period of time, .

In addition, the present invention provides oak chips to whiskey by various adding methods for improved high quality whiskey development and standardization studies, and then examines changes in oak chip ratio, optimal preprocessing time, The purpose of this study is to provide a method of manufacturing whiskey for improving quality and income by developing high quality whiskey through development of oak chip preprocessing method by establishing standardized manufacturing method and establishing technology for improving quality through studying whiskey pretreatment condition, .

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems to be solved by the present invention, which are not mentioned here, As will be appreciated by those skilled in the art.

A method of manufacturing a whiskey according to the present invention includes: a first step of preparing an oak chip and an alcohol-containing whiskey; A second step of sterilizing the oak chips in boiling water; A third step of drying the sterilized oak chip; And a fourth step of adding oak chips to the whiskeys and aging them.

In the second step of the present invention, the oak chips are immersed in boiling water of 100 DEG C for 5 to 20 minutes to sterilize them. In the third step, the sterilized oak chips are dried in a drying oven at 60 DEG C for 2 to 4 hours Followed by drying.

Further, in the fourth step of the present invention, 0.4 to 0.6 parts by weight of oak chips are added to 100 parts by weight of whiskey.

In the fourth step of the present invention, the time for which oak chips are added and aged is set to 22 hours to 26 hours.

Further, in a fourth step of the present invention, the whiskey is agitated and aged on an incubator containing the oak chips.

Further, in the fourth step of the present invention, the whiskey is circulated and matured on a column containing oak chips.

Further, in the third step of the present invention, the dried oak chips are characterized in that the red wine is absorbed and treated.

Further, 0.2 to 0.3 parts by weight of red wine is absorbed and treated in 100 parts by weight of the whiskey of the present invention.

In the first or third step of the present invention, the oak chips are subjected to a toasting treatment.

According to the solution of the above-mentioned problem, the manufacturing method of the whiskey of the present invention is characterized in that, by using oak chips and red wine in the whiskey circumference, a condition similar to the chemical change occurring in the Sherry Wood and a pretreatment And a process of high-speed ripening.

In addition, the production method of the whiskey of the present invention can produce a product having a sensory characteristic equivalent to that of imported whiskey of 12 years or more in a short period of time, so that it can be widely used to replace a high-season product.

The whiskey production method of the present invention can be applied to whiskey development and standardization research of high quality whiskey by adding various kinds of oak chips to the whiskey and then comparing the changes of the oak chip ratio, And whiskey pretreatment conditions such as optimum temperature conditioning, establishing standardized manufacturing methods and establishing technologies that can improve quality, and developing high quality whiskey through development of oak chip pretreatment method to improve quality and increase income .

In addition, the whiskey production method of the present invention enhances the flavor and aroma of whiskey through oak chip processing, and thus has an effect of high-speed ripening.

1 is a flowchart illustrating a method of manufacturing a whiskey according to an embodiment of the present invention.
2 is a photograph showing a sterilization and sterilization process of an oak chip according to an embodiment of the present invention.
FIG. 3 is a photograph showing a whiskey sample with different amounts of oak chips according to an embodiment of the present invention.
4 is a photograph showing an example of an oak chip processing apparatus according to an embodiment of the present invention.
FIG. 5 is a graph showing a comparison of colors of whiskey according to two oak chip processing methods according to an embodiment of the present invention.
6 is a graph comparing total polyphenols of whiskey according to two oak chip processing methods according to an embodiment of the present invention.
FIG. 7 is a graph illustrating a comparison of colors of whiskey according to the red wine processing according to an embodiment of the present invention.
FIG. 8 is a graph comparing alcohol composition analysis of whiskey according to an embodiment of the present invention.
9 is a photograph showing a comparison between a toasting-treated oak chip and a general oak chip according to an embodiment of the present invention.
10 is a graph illustrating a comparison of colors of whiskey according to an orch chip toasting process according to an embodiment of the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in more detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a whiskey according to an embodiment of the present invention.

1, a method of manufacturing a whiskey according to an embodiment of the present invention is performed according to the following steps.

First, in the first step S110, an alcohol-containing whiskey and an oak chip are provided.

Next, in the second step (S120), the oak chips are sterilized in boiling water. Specifically, in a second step (S120) according to an embodiment of the present invention, the oak chips are sterilized by immersing them in boiling water at 100 DEG C for 5 minutes to 20 minutes.

Next, in the third step (S130), the sterilized oak chip is dried. Specifically, in the third step S130 according to an embodiment of the present invention, it is possible to dry the sterilized oak chip in a drying oven at 60 DEG C for 2 to 4 hours.

Next, in the fourth step (S140), oak chips are added to the whiskey and aged. More specifically, in a fourth step S140 according to an embodiment of the present invention, it is possible to add 0.4 to 0.6 parts by weight of oak chips to 100 parts by weight of whiskey, To 26 hours. This will be described in more detail with reference to the following concrete examples.

Further, in a fourth step (S140) according to one embodiment of the present invention, it is possible to agitate the whiskey on the incubator containing the oak chips or to circulate and whisk the whiskey on the column containing the oak chips.

Meanwhile, in the third step (S130) according to an embodiment of the present invention, the dried oak chips can further absorb red wine. At this time, it is preferable that 0.2 to 0.3 part by weight of red wine is absorbed to oak chips with respect to 100 parts by weight of whiskey.

In addition, in the first step (S110) or the third step (S130) according to an embodiment of the present invention, it is possible to treat the oak chips.

According to the manufacturing method of the whiskey of the present invention, oak chips and red wine are used in the circumference of the whiskey to form conditions similar to chemical changes occurring in the sherry wood, and to improve the whiskey flavor, There is an advantage that the process can be included.

In addition, the method of manufacturing whiskey according to an embodiment of the present invention can produce a product exhibiting sensory characteristics equivalent to those of imported whiskey of 12 years or more in a short time, .

Hereinafter, according to the method of manufacturing whiskey according to an embodiment of the present invention, oak chips are added to whiskey by various addition methods for the development of improved high-quality whiskey and standardization, Establishment of a standardized manufacturing process through the study of whiskey pretreatment conditions such as oak chip ratio, optimum preprocessing time and optimum temperature conditioning, and establishing a technology to improve the quality, and developed high quality whiskey through the development of oak chip pretreatment method. You will be able to increase your income.

<Materials>

Non-age whiskey from Scotland Benriach was used as a whiskey sample in this experiment. Table 1 shows the general characteristics of whiskey used as a sample.

Referring to FIG. 2, the oak chip was a French Oak Chip purchased from Dumpling Company. The oak chips were sterilized in boiling water at 100 ° C for 10 minutes and then dried in a dry oven at 60 ° C for 3 hours.

<Outline of Experimental Example>

0.3%, 0.5%, 0.8%, 1%, and 3%, respectively, relative to the weight of the whiskey containing 40% to 60% v / v alcohol to investigate the proper addition of oak chips, , 5%, 10%, and 15% (w / w) of oak chips were added, incubated for 6 to 168 hours in an incubator, and then agitated at 25 ° C and 65 rpm or through a column, , Whiskey without oak chips was used at the same time.

<Analysis method of whiskey>

The alcohol content of whiskey was measured using a density meter (DMA 4500M, Anton Paar, Karntner Strabe, Austia). The sugar content was measured using a refractometer (MASTER-T, ATAGO, Tokyo, Japan). pH was measured by oak chip treatment using a pH meter (Orion 420A +, Thermo Electron, Milford, Mass., USA). Color was measured by absorbance at 430 nm using a spectrophotometer (Spectrophotometer-Optizen 2120UV plus, Mecasys, Daejeon, Korea).

The total polyphenol content of the whiskey samples was quantified using HPLC (Series 200, Perkin Elmer, Waltham, Mass., USA).

The content of acetyldehyde, ethyl acetate, methanol, 1-propanol, butanol, isoamyl alcohol and furfural in whiskey samples Was quantified using a gas chromatograph (GC-2010, SHIMADZU, Kyoto, Japan).

The sensory evaluation of the whiskey was carried out by the 5-point scale method using the questionnaire including ten items, the description of the study, and the evaluation criteria of the sensory evaluation. The sensory scores were evaluated as 5, very good, 4, good, 3, fair, 2, bad, 1, and very bad. All data were verified as independent T-test (SPSS) using statistical package for social science.

<Experimental Example 1 - Determination of proper amount of oak chips>

To compare the change of whiskey according to the addition amount of oak chips, 0.1%, 0.3%, 0.5%, 0.8%, 1%, 3%, 5%, 10% and 15% of oak chips were added to 40% After incubation for 24 hours in an incubator kept at &lt; RTI ID = 0.0 &gt; 0 C &lt; / RTI &gt; and the sample was filtered to dilute to 36.7%, the components extracted from the oak chip were analyzed as follows.

Typical features of whiskey upon addition of oak chips are shown in FIG. 3 and Table 2.

Alcohol was slightly decreased by aging and filtration process, but there was no difference according to the presence or absence of oak chips. Brix increased as the amount of oak chips increased. In the case of pH, whiskey treated with 15% oak chips was slightly lower, but no significant difference was observed. Table 2 shows that the content of the component extracted from the oak chips increases as the addition amount of the oak chips increases. At this time, the oak chip extraction efficiency was measured indirectly by absorbance measurement at EBC of 430 nm wavelength which can measure the color added to the whiskey due to the extraction component of oak chip.

As the addition amount is increased, the value of hop intensity at 430 nm which shows brownness gradually increases, and the value increases proportionally with the amount of hue added. These results are consistent with the study that the higher the total phenolic compound content, the higher the chromaticity value.

It is understood that the average color of the whiskey product of 12 kinds of 12 kinds of currently marketed products in the market is 15.6 ± 5EBC and the addition amount of 5% or more in which the color is 26EBC or more is not preferable.

The content of the total polyphenol compounds in the whiskey used as a sample in Experimental Example 1 is shown in Table 3. Wherein the component unit is ppm.

The total polyphenol content is increased and the total polyphenol content is also increased with the addition of oak chips.

 Phenolic compounds are chemical components extracted from oak barrels during the storage of whiskeys, which are produced as slimy when making oak barrels, or partly produced by ethanolysis during the storage of whiskey.

Therefore, the increase of total polyphenol can be understood that the oak chip component is extracted into whiskey and gives an aging effect. That is, the total polyphenol value gradually increases as the amount of orc chip is increased, and the increase rate with respect to the addition amount gradually decreases as the addition amount increases.

The average total polyphenol content of the nine 12-year-old whiskey products currently on the market is in the range of 6 to 9 ppm, and the addition amount of 1% or more, which represents more than 10 ppm, is not desirable.

The content of oak chips was determined by the addition of acetaldehyde, ethyl acetate, methanol, 1-propanol, butanol, isoamyl alcohol, furfural Furfural) is shown in Table 4 below. Wherein the component unit is ppm.

 As a result of alcohol composition (Alcohols composition) measurement by GC analysis, there was no significant change between all alcohols, but it was confirmed that furfural increased at a certain rate.

As a result of sensory evaluation, whiskey containing 0.5% orch chips showed higher score than other experimental groups in color, and the overall preference was the highest. In the case of whiskey containing 3% or more oak chips, overall acceptability was lower than that of the control Respectively.

Specifically, in the whiskey treated with 1% or more of the oak chips added to 0.1%, 0.3%, 0.5%, 0.8%, 1%, 3%, 5%, 10% and 15% whiskey, It was felt that the whiskey processed below 0.3% did not detect any difference from the control whiskey. Whiskey with added oak chips has a higher score in color than whiskey that is not added, because it comes from oak chips and looks a bit darker than the old whiskey.

However, whiskey containing 3% or more oak chips showed lower scores than the control in overall acceptability due to dark color and bitter taste from oak chips. Whiskey with 0.5% oak chips had higher scores on flavor and taste than the other experimental groups and the highest overall acceptability.

As described above, the addition of 5% or more of 1% or more of the oak chips is out of the range of the 12-year whiskey currently being distributed on the market, which is the index of the oak chip component extraction efficiency and total polyphenol, It was not appropriate. The sensory evaluation showed that the addition of 0.3% or less did not show any significant difference from the control whiskey without oak, and the addition of 0.5% was the best in terms of overall acceptability and oak extraction efficiency.

&Lt; Experimental Example 2 - Determination of proper treatment time of oak chips >

In Experimental Example 2, it was tried to confirm whether or not the whiskey can be manufactured more effectively when the oak chip addition time is increased or decreased.

0.5% (w / w) of oak chips according to Experimental Example 1. Orc Chip Appropriate Amount Test Results were added to the whiskey weight, and incubation was carried out for 6 hours, 12 hours, 24 hours, 72 hours , 96 hours, 120 hours, 144 hours, and 168 hours. The aliquots were diluted so that the alcohol content was 36.7% (v / v), and the content of the components extracted from the oak chips contained in the diluted samples was analyzed by the following method. Table 5 shows the general characteristics of whiskey according to oak chip snapping time.

Brix increased as the processing time of oak chips increased. In the case of pH, it tends to decrease with increasing oak chip treatment time. The color was increased with the treatment time, but no significant difference was observed after 120 hours of curing. That is, after the oak chip treatment for 120 hours, the oak chip component extraction efficiency is low.

 The content of total polyphenol compounds in whiskey according to oak chip treatment time is shown in Table 6. Wherein the component unit is ppm.

Total polyphenol increased overall up to 72 hours after oak treatment and did not increase after 72 hours. Especially after 24 hours. That is, after 24 hours of orc chip treatment, the extraction efficiency of the oak chip component is insignificant. Therefore, 24 hours is most suitable considering the production process efficiency.

The amount of oak chips treated with acetaldehyde, ethyl acetate, methanol, 1-propanol, butanol, isoamyl alcohol, furfural (Furfural content is shown in Table 7, in which the component unit is ppm.

As a result of alcohol composition measurement by GC analysis, there was no significant change between all alcohols.

 As a result of sensory evaluation of 0.5% orch chips treated with whiskey for 6 hours to 168 hours, overall acceptability of 6 hours and 12 hours was lower than that of 24 hours. There was no significant difference in the sensory properties among the samples for 24 hours.

As described above, the color of Example 2 increased with the oak chip treatment time, but no significant difference was observed after 120 hours of curing. Total polyphenols showed little or no increase after 24 hours and showed no significant difference in sensory properties. Therefore, 24 hour treatment was considered to be most suitable considering the efficiency of production process.

EXPERIMENTAL EXAMPLE 3 &gt;

In Experimental Example 2, it was confirmed whether or not the content of the extracted component was changed when the oak chip was added to the whiskey and extracted using a method of stirring using an incubator and a method of circulating using a column .

In order to compare the change of whiskey according to the addition amount of oak chips, 5% oak chips were added to the weight of the whiskey, and they were aged for 24 hours in an incubator kept at 25 ° C (Experiment group 1) 5% of oak chips were added to the column for aging while circulating for 24 hours (Experiment group 2). The samples were filtered to dilute to 36.7%, and the components extracted from the oak chips were analyzed as follows.

Referring to FIGS. 5 and 6, the Brix increases as the column processing time of the oak chip increases. The pH decreased with increasing column treatment time. In addition, the oak chip extraction efficiency through color was not significantly different up to 6 hours after indirect measurement, but after 24 hours curing, color of column was 2.77EBC higher.

As a result, it can be seen that the content of the components extracted from the oak chips by the column treatment is higher when the same time is processed for 24 hours (12 hours or more).

The total polyphenol content of the whiskey after the treatment was not significantly different up to 6 hours. However, after 12 hours' curing, the column was treated with 5.6 ppm of total polyphenol after 24 hours of stirring.

As a result, it can be seen that the extraction efficiency of the component from the oak chip is higher in the column processing at the same time for 24 hours.

&Lt; Experimental Example 4 > Addition after oak chip red wine treatment &gt;

The purpose of this study was to investigate the difference in the extraction efficiency of red wines before oak chips. 0.25% (w / w) red wine relative to the whiskey weight considering the water content of the oak chips is added to the oak chips of 0.5% (w / w) based on the weight of the whiskey and added to the whiskey. After aging in an incubator for 24 hours, the experiment was carried out.

Referring to FIG. 7, after the red wine was treated with oak chips, the color value was increased as compared with the simple treatment with oak chips. In this case, the unit is EBC. Even in the sensory test, the effect of sufficient color increase can be seen through red wine processing so that the increase of redness is visually confirmed.

Also, referring to FIG. 8, it is possible to increase the constituent amount of isoamyl alcohol of whiskey by adding the isoamyl alcohol component contained in red wine to the whiskey by the red wine treatment.

EXPERIMENTAL EXAMPLE 5 Comparison of extraction efficiency according to oak chip toasting treatment [

Conventionally, it is known that when making whiskeys, the interior of the oak barrel is partially burnt by carbonizing it, which is to say that the toasted oak barrel effectively delivers the flavor and aroma to the whiskey, And more easily adsorbs contained impurities.

Thus, in Experimental Example 5, it was tried to determine whether or not oak components were more effectively extracted when the toque-untreated oak chip was used, when partially orchestrated oak chips were used.

Referring to FIG. 9, the oak chips were toasted for 20 minutes with medium toasting to reinforce the sweet vanilla flavor to evaporate and carbonize 5% (w / w) of the oak chip weight. In order to measure the degree of toasting, the degree of decrease in the weight of the oak chip was used. The toasting degree of the oak chips was measured by measuring the degree of reduction of the weight while toasting the oak chips.

As a result of indirect measurement of the oak chip extraction efficiency through color, as shown in FIG. 10, the color of the column was higher by about 2 to 3 EBC or more, as shown in the apparatus and method for treating oak chips in Experimental Example 3. As a result of toasting test with orch chips, the toasting treatment was more than 1EBC higher than that without treatment.

Thus, the oak chip is carbonized after the toasting process, whereby the color of the whiskey can be increased.

The total polyphenol content of the whiskey according to the oak chip toasting is shown in Table 8 below. In this case, the unit is ppm.

As shown in Table 8, the total polyphenol content of whiskey according to oak chip toasting shows that the total polyphenol content increased by 6.3 ppm to 6.3 ppm, compared with the case without toasting treatment.

Thus, it can be seen that the toasting treatment of the oak chips can increase the color and increase the total polyphenol.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the present invention should be construed as being included within the scope of the present invention.

Claims (9)

A first step of preparing an oak chip and an alcohol-containing whiskey;
A second step of sterilizing the oak chips in boiling water;
A third step of drying the sterilized oak chip; And
Adding the oak chips to the whiskey and aging the oak chips;
&Lt; / RTI &gt; The method according to claim 1,
In the second step, the oak chips are immersed in boiling water at 100 ° C for 5 minutes to 20 minutes,
In the third step, the sterilized oak chips are dried in a drying oven at 60 ° C for 2 to 4 hours. The method according to claim 1,
In the fourth step,
Wherein 0.4 to 0.6 parts by weight of the oak chips are added to 100 parts by weight of the whiskey. The method of claim 3,
In the fourth step,
Wherein the time of aging by adding the oak chips is set to be from 22 hours to 26 hours. 5. The method of claim 4,
In the fourth step,
And agitating the whiskey on an incubator containing the oak chips. 5. The method of claim 4,
In the fourth step,
Wherein the whiskey is circulated and matured on a column containing the oak chips. The method according to claim 1,
And the third step is to absorb red wines to the dried oak chips. 8. The method of claim 7,
And 0.2 to 0.3 parts by weight of the red wine is absorbed to the oak chip with respect to 100 parts by weight of the whiskey. The method according to claim 1,
Wherein the oak chips are subjected to a toasting process in the first step or the third step.

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