1

Sulphur compounds: The new make spirit from both the stainless steel and copper stills were compared based on the levels of sulphur compounds present. The test carried out showed that the levels of sulphur compounds were less in the copper stills when comparatively less compared to stainless steel still. Of these compounds DMTS was present in a higher range in stainless steel still.

Fig: Sulphur compound levels in new make spirit were low in copper stills when compared to Stainless steel still.(Harrison, B. et al., 2011).

Taking these samples, the aroma threshold detection was carried out. It was declared that the DMTS has a direct impact on the aroma of the new make spirit. The results of aroma detection showed that DMTS was present in 33ppt in 20% ethanol. This result gave a note that DMTS is involved in

the increased levels of sulphur and meaty aromas in the new make spirit. Many other sulphur compounds were also detected but in a significantly low levels.

COPPER SULPHUR REACTIONS:

The copper present in the pot stills reacts with the sulphur compounds and its products produced during the distillation. These reactions were observed when the laboratory scale tests were carried out at the Scotch whisky research institute. In the laboratory, samples of DMTS, DMS, and DMDS were prepared. These samples were prepared in dilution with ethanol.

Fig: sensory profiles of new make spirit produced using copper and stainless steel stills. (Harrison, B. et al., 2011)

Laboratory scale spirit was prepared and the samples were analysed using different analytical instruments. The tests carried out were with the help of Perkin Elmer turbo matrix trap, Perkin Elmer clarus gas chromatograph and sievers 355sulphur chemiluminescence detector. Samples were prepared from both copper and stainless steel stills (Harrison, B., et al, 2011.).

Analysis of variance (ANOVA) was carried out to determine the sensory (or) compositional attributes of samples. These sensory analysis were carried out at SWRI with a panel of experts in sensory testing and the samples were rated on a scale 0 3.

REPLACEMENT OF COPPER WITH STAINLESS STEEL STILLS:

The idea of replacing copper stills with stainless steel stills was also employed. In this replacement, the spirit produced had shown high levels of dimethyl tri-sulphide. These high levels had a great effect on the composition and the aroma of the spirit. The spirit obtained from the stainless steel stills were unclean and had shown off flavours. These off flavours and unclean nature of spirit was absent when produced in the copper stills. The sensory attributes of the spirit produced from copper stills were cereal, pungent, feinty and most importantly clean. Using the stainless steel still resulted in a spirit which was unclean and could not be regarded as a potable spirit. This attribute of the spirit was due to the sulphury compounds and the meaty aromas when produced in a stainless steel still. Sensory analysis of the new make spirit produced from the copper and stainless steel stills were carried out. The sensory analysis of the spirit from copper still showed that the new make spirit produced had characteristic features like cereals, feinty, pungent and clean. Whereas the spirit from the stainless steel still had been described as significantly less clean when compared to the spirit from copper still. The new make spirit from the stainless steel still was declared unclean due to the increase in the sulphur compounds. When the analysis of samples were done, the threshold analysis showed that, the dimethyl trisulphide (DMTS)

level was low in the spirit produced from copper still when compared to that produced in stainless steel still.

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