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.

Narinobu Kagami joined Idemitsu Kosan Co.,Ltd. in 1994. Main business areas of Idemitsu are petroleum and petrochemicals industries. He is an engineer working on process developments of various chemical reactions and adsorptions, especially on sulfur removal processes. He obtained a PhD in 2006, with work on Advances in Hydrodesulfurization Catalysts. He has been involving this new technology for whisk(e)y from the project development phase. 

Toshikazu Sugimoto is a Manager of Technical Innovation Section at The Nikka Whisky Distilling, where he has worked since 2011. He began his research career with Kyowa Hakko Kogyo, Japan in 1996 as a microbiologist. He later worked in Asahi brewery on the research about the brewing enzymology and the fermentation technology for distilled spirits production and received PhD in Applied Microbiology in 2012. His current research focuses on the development of new technology for whisky production process. To realize that, he is proactively pursuing open innovation with different industries.

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