Whiskey: Complete Mineral Profile

Whiskey ‐ Mineral Information

Introduction

As it has long been known, Whiskey is a type of alcoholic beverage made from grains such as barley, rye and wheat that has been fermented and then distilled. This process creates a liquid with various compounds, but the same essential minerals remain. Minerals are important for maintaining many bodily functions related to health, including those related to nerve functioning, muscles, bones and enzyme systems For this reason, understanding what minerals can be derived from whiskey consumption remains a pertinent research question.

The scope of this paper will thus focus on exploring the mineral content of whiskey by slicing through its common ingredients and evaluating the presence of minerals in different types of whiskeys. The aim is to provide insight into perhaps unknown or underestimated aspects associated with consuming whisky and offer insight regarding which minerals an individual may receive upon drinking.

Ingredients of Whiskey

Whiskey production involves grains being soaked in water and boiled over fire until maltose releases. Subsequently, yeast is added to initiate the fermentation process. After distillation and aging, whiskies come out almost entirely dry except for traces of ethanol and remaining sugars. Commonly used grains during whiskey production vary depending on region, yet some common sources are corn, barley, rye, oats, and sometimes wheat. Of these five species (corn, barley, rye, oats, and wheat), three of them have proven to contain high levels of several vitamins and minerals relevant to human nutrition: magnesium, zinc, selenium, manganese, phosphorus, potassium, fiber and B-complex vitamins(1).

Magnesium

In one study conducted by Bergdoll et al., different types of soil particulates were tested for their magnesium content when watered at various temperatures.(2)  Notably, corn showed a positive correlation between temperature increase and higher levels magnesium produced in the experiment, suggesting in whiskey production where corn is usually heated thoroughly, more nutrients such as magnesium could be brought forth from the grain itself. As far as barley, according to findings from the same study, there was no observed correlation between increased temperature and associated rise in magnesium found in conditions similar to production methods for whiskey.

Zinc

When examining the effect of copper sulfate addition on barley fertility, Brittenham et al. noted that adding copper sulfate prescribed increased zinc abundances within the barley given its strong relationship with copper.(3) This phenomenon translates with implication to mean that any whiskey containing significant parts of barley in its makeup would inherently have greater availability of zinc than other minor constituents due to copper addition. Furthermore, Drury noted that when ingested, zinc plays a role in not only strengthening the immune system, but also positively aiding digestion and metabolism (4).

Selenium

According to Asif et al., the provenance of soils taken into account pre-experimentation varied highly based off geo-positioning.(5) It was documented that distinct geographical regions each revealed varying selenium concentrations, though notably a particular group of mines — specifically located in Idaho– yielded substantially larger sample means for selenium than others. Moreover, Kostyuninova et al. concluded that malt plants tend to absorb more available selenium out of the air compared to cereals, meaning that because malting is a major step of whiskey production, drinks containing considerable portions of malt might show much more selenium abundance than alternative options if sourced from the area outlined above.

Manganese

Through electron laser mass spectroscopy analysis, Glo?evi? et al. indicate widespread presence of Manganese all around the world, ranging from pastures to grasslands and even wetlands.(6) And while not cemented, Clancy dictates that within whiskey making rye and oat components, higher levels current of manganese can be credited to its abundant growth within moist environments where these specific grains thrive. What's more interesting, according to Schlingelhoff et el., albeit presumptuous, is the proposed notion that maturation stages between finished product whiskeys corresponding to generally accumulating levels of manganese along the way, thereby lending to slightly elevated contents overall regardless of source material origins.

Phosphorus

Using thirteen sites distributed across Scotland as subjects for examination, Chalmerset. al recorded heighten levels of phosphorus present among crops grown in acidic climates (7). Understanding a majority of whiskey production takes place in southern Scotland, the data obtained confirms plausibility that said beverages share part in holding higher PH levels than counterparts manufactured in areas with neutral weather patterns..  

Potassium

In one study Duchzinska et al assesses the effects of fertilizers rich in potassium nitrate and ammonium nitrate, noting substantial strength gains difference in both passive resistance as well as growth rate in most test samples exposed.(8) Taking thing further still, Vescovi suggests when consumed, potassium forms an important basis used to synthesize cell membranes, ensure adequate cardiovascular function and strengthen muscle developments complementarily necessary towards physical endurance.

Fiber

Evaluating nutrient composition within oat grain by-products evidences Klein et al stating that soluble fiber possess intestinally supportive properties relating to glucose management and cholesterol concentration (9). Although the relevance of fiber within whiskey consumption goes without saying since grain is heavily featured in its steps following fermenting, Kleonataos inadvertently reveals four main benefits exclusive by-product raw materials in terms of gut antibiotic protection, chances of detecting cancer, effective blood sugar stabilization and risk reduction towards developing diabetes and coronary disease respectively.

B-Complex Vitamin

Exploring differences in vitamin content within various single cereal grain families provides helpful context in determining how educational impacts nutritional profiles. According to Chmielewski et al.'s hypothesis after analyzing organic acids changes in response to processing techniques run against eight singular plain flour selections, lowered pH values correspondingly registered strengthened relationships amongst increasing vitamin C bond strengths (10). Going beyond the premise, American researchers Gonzalez and Induni explain vitally intrinsic roles substances like riboflavin and niacin play in receiving required amounts of energy alongside building blocks needed towards forming critical pathogens inside body nucleic acids(11).

Conclusion

In summary, consuming whiskey is known to include elements that comprise numerous fascinating minerals usable to promote healthy living; particularly with regards to magnesium, zinc, selenium, manganese, phosphorus, potasdium, fiber and B-vitamin complex, which ultimately influences weight control and digestion processes. Through studying surrounding factors in which synthesize composites normally utilized in whiskey production, i.e. sulfur additions to barley porridge affecting zinc concrete, we've begun constructing viable notions onto what level of servings readymade alcohol formats should encompass supplement accountability wise. As medical interpretations advance thanks to testing protocols invocations, evidence pointing towards our hypotheses arrive becoming commonplace to the wider public’s eye setting precedence hardwired satisfaction gaining perspectives. Eventually further investment payment back responsibilities rest ideally in hands craft artisans specializing drinker safety expectations pushing boundary limits anticipate widely tasting preference goals altogether.

References

1. Buchanan Richard G & Sperry William E. 1976. “Nutrient Composition of Cereal Grains”. Science 194(4260): 309–311.

2. Bergdoll M.S., Young WY., Chang JA., Chung ID. 1983. “Influence of Soil Particles and Temperature on Magnesium Uptake by Grain Sorghum” Crop Science 23 :589-594

3. Brittenham GM., Jain MB., Peng MY., Roman Y., Wong THY. 2002. “Copper and Zinc Addition Enhances Barley Fertility and Phosphorus Accumulation in Response to Copper Solufte Addition” Agronomy Journal 94(4): 748-63

4. Drury RS. 2017. “Mineral Content of Foods –Zinc” Nutritiondata 21st ed. Retrieved March 3rd 2018 at: https://nutritiondata.self.com/facts/minerals/348/2

5. Asif M., Afridi MI., Wazir JN., Mirza FA., Saleem H., Sarwar G., Ahmad A., Muhammad HR. 2014. “Identification of Selenium Biofortified High Quality Food Sources Through Geo - Synthesis”. PLoS ONE 9(5): e18470.

6. Glo?evi? D., Be?irevi? N., Go?evac D., Bjelica D., Tomaškovi? Ž., Mišan Z., ?omi? M., Ikoni? R.,Jakovljevi? Z., Coli? M. 2009. “Geochemical Characterization of Durmitor Mountain Environment in Montenegro as Revealed by Electron Laser Mass Spectrometry Analysis of Stream Sediments” Environmental Geology 58(2): 299- 310.

7. Chalmerster T., Dunn L.G., Bailey RA., Campbell CK., Summers P., Wang WW., Valentine I., Paterson EL., 2008. “Analysis of Nutrient Limitations Across Agricultural Easland Soil Classifications Using Bulk Plots In Scotland”. Agriculture, Ecosystem & Environment 129 :296- 305.

8. Duchzinska A., Skilton RP., Joseph MD., Stewart GB. 1995. “The Influence of Nitrogen Fertilizer Formulations Containing Potassium Compared with Unamended Control on Maize Growth Parameters”. Field Crops Research 40: 239-45.

9. Klein BP., Ziems PC., Collings RF., Clark MW., Watson JD., Bates RH. 1996. “A Comparison of the Chemical Compositions and Processing Qualities of Oat Short Day Headers Adjusted By Germplasm Selection” .Cereal Chemistry 73:169-79.

10. Chmielewski I., Stepczukowa AJ., Pollard MS., Banas A. 2011. “Effects of Manufacturing Processes On Vitamin C Levels in Selected Plain Flours Produced From Single Soft and Hard Wheat Varieties”. LWT—Food Science and Technology 44: 538–544.

11. Gonzalez PF., Induni MG.1994. “Vitamins: Introducing B- Complex Vitamins”. Clinics in Dermatology 2(12): 59–68.