ArticleFoods (Basel, Switzerland)2021
The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 41 citations in OpenAlex.
- The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages.Molecules (Basel, Switzerland) · 2026Review
- Comparison of Aroma Profiles of Whiskeys Fermented from Different Grain Ingredients.Foods (Basel, Switzerland) · 2024Article
- Investigating the Effects of Distillation System, Geographical Origin, and Aging Time on Aroma Characteristics in Brandy Using an Untargeted Metabonomic Approach.Foods (Basel, Switzerland) · 2024Article
- An Overview of Spirits Made from Sugarcane Juice.Molecules (Basel, Switzerland) · 2023Review
- Quality Characteristics and Antioxidant Activities of Six Types of Korean White Wine.Foods (Basel, Switzerland) · 2023Article
- Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food.Foods (Basel, Switzerland) · 2023Review
- Lab-Scale Methodology for New-Make Bourbon Whiskey Production.Foods (Basel, Switzerland) · 2023Article
- From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.Foods (Basel, Switzerland) · 2022Review
- A Narrative Review of Sulfur Compounds in Whisk(e)y.Molecules (Basel, Switzerland) · 2022Review
- Experimental Whisky Fermentations: Influence of Wort Pretreatments.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
Abstract
The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if "terroir" can be applied in the production of single malt whisk(e)y. New make spirits were produced at laboratory scale under controlled conditions from two different barley varieties (Olympus and Laureate) grown at two distinct environments (Athy, Co Kildare and Bunclody, Co Wexford) in Ireland over two consecutive seasons (2017 and 2018). The spirit samples were analysed by gas chromatography mass spectrometry olfactometry and descriptive sensory analysis. Forty-two volatiles were detected with eight deemed as very influential and fifteen deemed as influential to the aroma of new make spirit. Sensory attributes were influenced by barley variety, environment, and the interactions thereof over both seasons, with environment and the interaction of variety x environment having a greater impact than variety alone. Chemometric analysis of the olfactometry and sensory data found that both environment and season had a greater impact on the aromatic sensory perception of the new make spirits than variety alone. Therefore, this study clearly demonstrates a "terroir" impact on the flavour of new make spirit and highlights its potential importance especially in relation to single malt whisk(e)y.
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Registered trials
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