Phenols: A guide

All about grains. Malting, smoking, grinding and other preparations.
Which grains are hot, which are not.

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Phenols: A guide

Postby Single Malt Yinzer » Thu Oct 12, 2017 7:57 am

I've started the Phenols article on the wiki. It is not complete but should provide a good start. As I research more I'll put in how to increase/decrease them and how to target specific ones.

The phenolic compounds, in particular phenol and cresol along with eugenol and guaiacol are the source of particularly strong, smoky and bitter flavors and aromas found within whisky. Eugenols occur in whisky and other spirits matured in oak barrels, imparting a strong strong and bitter flavors of clove and cinnamon.

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