thewhiskeywash.com: Esters in whiskey

[Single Malt Yinzer]

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

[8Ball]

+1. Good read. Learned another thing I didn't know about the importance of protein rests.

8B