THE FATE OF THE SULPHUR CONTENT OF MALATHION WHEN APPLIED TO BARLEY USED TO PRODUCE MALT WHISKY

摘要: The use of malathion to protect malting barley from infestation by insects led fears that malt whisky could be tainted odorous sulphur compounds such as mercaptans derived the malathion. Laboratory scale experiments in which was treated with sulphur-35 radio-labelled malathion, showed majority lost early stages processing and none penetrated final distilled spirit. Treatment although after infusion fermentation stages, a small percentage found However, re-use liquor first on next batch is common practice, lead slight risk an accumulation until equilibrium reached.