橡木桶不仅是威士忌熟成的容器,更是赋予其独特风味特征的关键因素。为了深入探讨橡木桶在威士忌酿造过程中对其风味产生的显著影响,揭示橡木桶与威士忌风味之间复杂而微妙的关系,采用顶空固相微萃取与气相色谱-质谱联用技术和高效液相色谱技术定性定量检测威士忌陈酿期香气成分差异及变化。结果显示橡木桶的类型和桶陈时间对威士忌风味的影响极显著,威士忌陈酿香气成分会随着陈酿时间的延长而增加;4种桶型中的香气物质含量也存在极显著的差异。
Casks are not only the vessels in which whisky is matured but also the key factors that give whisky its unique flavour profile.To explore the significant influence of casks on the flavour of whisky during the whisky making process and to reveal the complex and subtle relationship between casks and whisky flavour, headspace solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC) were used to qualitatively and quantitatively test the differences and changes in the aroma composition of whisky during the aging period.It could be seen that the type of cask and cask aging time had a significant effect on the flavour of the whisky, and the aroma composition of the aging whisky increased as the aging time increased, there were also significant differences in the content of aroma compounds in the four types of casks.
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