will contain around 16-18 grams of sugar/100 grams of spirit/ liqueur. ^ [As noted above, unlike for many beers, there will be a negligible amount of minerals in spirit solution and, therefore, very tiny ash values for most spirits, so the distiller could omit the ash value and still obtain a suitably accurate value of the calories if the alcohol by weight and real extract values have themselves been obtained accurately.] For official reporting purposes, the data to run these calculations must have been obtained using officially accepted methods and via calibrated and reliable instruments. Such instruments can deliver repeatedly accurate values (i.e., true readings with precision when testing and retesting a sample.)
Gary Spedding, Ph.D. is a brewing analytical chemist/sensory specialist and managing owner of Brewing and Distilling Analytical Services, LLC. The team also includes Jessi Bentley, B.Sc. chemist, Matthew Linske, B.Sc. lead microbiologist, and Philip Gennette, B.Sc. analytical technician. For more information visit www.alcbevtesting.com or call (859) 278-2533.
Eastern Kentucky University working in our laboratory (unpublished observations). Some of the alcohol was consumed in reactions with the sugars. When some of the alcohol “goes missing” in these scenarios it is often said to be “hidden,” “latent,” or “obscured.” Such obscuration issues can be addressed by acid-base neutralization of the solution prior to distillation, or perhaps via the coupling of a refractometer with a density meter instead of relying on the alternative technology of coupling near infrared (NIR) alcohol measuring devices with a density meter. As also alluded to in the previous paragraph, these combined instruments (NIR alcolyzers with density meters) are limited to testing of alcoholic beverages within a narrower range of alcohol and extract contents than the instrument manufacturers would have us all believe. The author would again be more than happy to discuss these issues with interested parties.
Contemporary High-Extract Containing Spirits. Artisan Spirit, Issue 10, Spring 2015; 94-97. Spedding, G. (2015b). Alcohol Measurements: Chromatography (Gas Chromatography - GC and GC-Mass Spectroscopy, High Performance Liquid Chromatography - HPLC); Densitometry; Enzymatic and Spectroscopic (Near-Infrared - NIR and Nuclear Magnetic Resonance - NMR) Methods: A Brief Review. BDAS, LLC White Paper - Self Published. Dec. 2015; 1-6.
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Part 1 – The Chemistry. Artisan Spirit, Issue 18, Spring 2017; 98-102. Spedding, G. (2017b). Toasting My Spirits: Maillard and the Incredible Reactions He Uncovered in 1912. Part 2 – The Maillard Reaction and Distilled Spirits Production. Artisan Spirit, Issue 19, Summer 2017; 65-69. Spedding, G. and Jeffery, J. (2015). Distilled Spirits and Key Flavors: Smelling Roses, Fruit, Stinky Feet and Much More in My Glass. Artisan Spirit. 12, Fall 2015; 53-58. Spedding, G., Weygandt, A. and Linske, M. (2016). Alcohol Dilution Practices for Distillers. Artisan Spirit, Issue 14, Spring 2016; 65-70.
Spedding, G. (2016). Alcohol and its measurement. In: Brewing Materials and Processes: A Practical Approach to Beer Excellence. (Charles W. Bamforth, Ed.). Elsevier/Academic Press. pp. 123-149.
University of Minnesota (2017). Atwater factors. http://www.ncc.umn.edu/products/nutrientsnutrient-ratios-and-other-food-components/ primary-energy-sources/ [Last accessed, July 2017.]
Spedding, G. (2017a). Toasting My Spirits: Maillard and the Incredible Reactions He Uncovered in 1912.
Washington State University (2017). Nutrition Basics. http://mynutrition.wsu.edu/nutritionbasics/ [Last accessed July 2017.]
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Published on Sep 19, 2017