Role of organic acids in maturation of distilled spirits in oak casks

Maturation of whiskies and brandies in oak casks proceeds by reducing the p erception: of less desirable aromas of new distillates. During maturation, extraction of wood components increases the solubility of distillate compou nds which reduces their headspace concentration above the matured spirit. T he origins of this interaction are changes in aggregation of ethanol due to increases in contents of organic acids. During wood maturation organic aci d concentrations in spirits increase as a result of extraction from cask wo od oxidation of ethanol and evaporation of ethanol and water. The effect of such changes was simulated using a model whisky ester in aqueous solutions of ethanol with acetic acid, oak wood extracts and acid fractions from new and matured Scotch malt distillates.