Scientists toast chemical method to sniff out fake gin
SCIENTISTS have created a new “chemical fingerprint” for gin that could allow manufacturers to regulate the spirit in a similar way to whisky.
A team of researchers from Heriot-watt University worked alongside the University of Edinburgh on the project and have said their findings could help alcohol regulators detect fraudulent products.
The researchers used nuclear magnetic resonance (NMR) spectroscopy to exam the gin samples.
The technique is more commonly associated with finding the structural determination of molecules.
Dr Ruaraidh Mcintosh said: “Gin production has exploded in Scotland and the UK over the past 20 years, but compared to Scotch whisky it’s very loosely defined and regulated, and not well researched.
“Producers need to know more so that they can ensure they have years of sustainable, flavoursome gin ahead of them.
“And consumers and importers need to know that gin is genuine and the quality they’re expecting.”
The team put 16 different gins to the test, some they bought from the supermarket and some samples were provided by colleagues at Heriot-watt’s International Centre for Brewing and Distilling.
Dr Dave Ellis said: “UK distillers rely on imported juniper berries for their gin, and climate change could affect their quality and availability.
“If their traditional supply dries up, will sourcing juniper berries from elsewhere change the flavour? That’s what we could determine with this technique. NMR has huge potential for the gin industry.”
Dr Ellis said the whisky market is “well regulated”, but says there is no equivalent for gin.
He added that the EU imposes some bare requirements, but “essentially you can make anything, call it a gin and nobody will give you any trouble. It’s a bit like the Wild West.”
He said: “Colleagues at the Heriot-watt International Centre for Brewing and Distilling have created a database of botanicals and this could be used as a basis of standardisation in the future, but we shouldn’t discourage innovation in gin production.
“We just need to try to find a way of reassuring consumers that the ‘gin’ that they are drinking really is gin.”
The researchers are expanding their studies to embrace many more types of so-called gin and other alcoholic beverages. The findings are reported in the Journal of Brewing and Distilling.