Webinar: Control of Sulfur Compounds in Malt Whisk(e)y
When?: July 22nd from 3-4 PM Eastern
What?: Sulfur compounds are known to have low thresholds and play an important role in the character of malt whisky. Some are unpleasant sulfur compounds that are removed during the maturation, such as alkyl sulfides, and others yield meaty and full body results to the final quality. It has been known that their formation and removal are affected by distillation, especially copper. In the maturation process, dimethyl sulfide and dimethyl disulfide decreased dramatically and gradually, respectively. Then, distilleries have to pay attention to the removal of these unpleasant sulfides. Recently we at Idemitsu Kosan and Nikka Whisky have developed a new filtration technology for removal of these compounds, which subtracts the compounds specifically before the maturation. We will introduce some data in Japan and the United States. This webinar will cover the classes of sulfur compounds, the formation and removal of sulfur compounds in the production process, and the control of alkyl sulfides.
How much?: Free to ACSA members, $59 for non-members
Akira Wanikawa joined The Nikka Whisky Distilling in 1987. He worked in cider plant, R & D institute of Nikka Whisky and Brewing R & D laboratory of Asahi Breweries, a same group company. He earned a PhD in 2002 with work on sweet flavor compounds in malt whisky and their pathway. He received the Technical Award from Brewing Society of Japan in 2004. He transferred a flavor analysis of beer section and department of R&D strategy of Asahi. He moved back to Nikka in 2019.