Malt Sauce, non alcohols, their values and variations

Abstract

The Brazilian industry uses Malt Sauce as a basic product in the fabrication of whisky also known as "Raw Material for the Production of Whisky", although this last expression is less found in the specialized literature. Taking into consideration its increasing importance among imported products, a study of its characteristics has been considered indispensable chiefly in reference to its secondary components as far as its values, variations and interrelations are concerned. The results, based on analyses conducted by the Section of Comercial Analysis during the period between 1954 and 1967, show that: a) the real alcoholic value is situated between 57.5 and 62.3.°GL); b) the total sum of the components varies from 2.9 to 4.6g% in 100°GL alcohol. Within this total sum the percentages of its components are as follows: fusel oil, 65.2%; total acids, 12.8% esters; 16.7% and aldehydes, 5.3%.