THE ESTIMATION AND IDENTIFICATION OF PHENOLS IN MALT FROM PEAT-FIRED KILNS AND SOME APPLICATIONS OF THE ANALYSIS

Abstract

A method for determining phenols in malt, involving extraction of the phenols with ether under acid conditions and absorptiometric measurement of the colour developed with 4-aminophenazone is described. Measurements of phenols in malts kilned in electric, oil-fired and peat-fired kilns are listed. The total phenols produced from various peats burnt under standardized conditions are given. This information, together with gas chromatographic analysis, is used to indicate that the pronounced character of Islay whiskies is due, wholly or partly, to the prolonged kilning and large quantity of peat burnt in producing the malt.