thewhiskeywash.com: Esters in whiskey
Posted: Thu May 23, 2019 4:53 pm
https://thewhiskeywash.com/whiskey-styl ... ky-esters/" onclick="window.open(this.href);return false;" rel="nofollow
This is one of the few articles to point out the importance of Amino acids in ester formation. Amino acids become Fusal oils. The fusel oils react with alcohols (ethanol and fusal alcohols) in the still to form esters. For fully converted grains like malted barley the proteins are already broken down. For unmalted grains a protein rest will help break down the proteins into amino acids. It helps increase free amino nitrogen as a nutrient for the yeast: https://beerandbrewing.com/dictionary/o1j9KOtQ4v/" onclick="window.open(this.href);return false;" rel="nofollow
For more info check out the wiki: https://homedistiller.org/wiki/index.php/Ester" onclick="window.open(this.href);return false;" rel="nofollow
This is one of the few articles to point out the importance of Amino acids in ester formation. Amino acids become Fusal oils. The fusel oils react with alcohols (ethanol and fusal alcohols) in the still to form esters. For fully converted grains like malted barley the proteins are already broken down. For unmalted grains a protein rest will help break down the proteins into amino acids. It helps increase free amino nitrogen as a nutrient for the yeast: https://beerandbrewing.com/dictionary/o1j9KOtQ4v/" onclick="window.open(this.href);return false;" rel="nofollow
For more info check out the wiki: https://homedistiller.org/wiki/index.php/Ester" onclick="window.open(this.href);return false;" rel="nofollow