Whisky aging acceleration using ultrasound treatment
The ageing of whisky is one of the most crucial yet critical stages in the production of the beverage. It is during this stage, in fact, that most of the aromas which define the quality and complexity of the drink develop. However, this phase requires a very long time due to the slow kinetics of the extraction and reaction processes and has therefore been the subject of numerous research studies aimed at accelerating it. Various extraction enhancement technologies have been tested in this context. This presentation outlines a system for accelerating whisky ageing using ultrasound technology. It will examine how this system is implemented and the preliminary results it has yielded. The ultrasound-treated whisky is compared with that obtained without treatment, under ageing conditions using different types of wood and of wood treatment: charring, toasting and no treatment. The possibility of oxygenation during the ageing process is also investigated. Furthermore it has been studied the influence of forced circulation. The results are analysed using rigorous analytical techniques, primarily HPLC, as well as a direct visual assessment of colour.
- Lightning talk
Speaker
Marco Marinsalta
PhD student at Department of Materials, Chemistry and Chemical Engineering "Giulio Natta", Politecnico di Milano
Marco Marinsalta is a PhD student in Industrial Chemistry and Chemical Engineering at Politecnico di Milano. His research focuses on the application of the principles of chemical engineering to innovative technologies designed to solve problems in industry, particularly in the food industry. His main project is the development of a new extraction technology for espresso coffee, using both simulation and experimental approaches. In addition, he is working on accelerated whisky aging and he is als... read more