apple flavor with acetaldehyde, or a cooked, ripe and pineapple notes. Ethyl lactate is the ester of With the basic apple flavor with furfural. ethanol and lactic acid. Ethyl alcohol is generated Let's highlight ten very common compounds from simple fermentation of the mash with yeast. understanding of that are created during fermentation. Those To get the lactic acid, one would have to compounds are: Acetaldehyde, Acetone, intentionally infect mash with a lactic acid organic chemistry Methanol, Ethyl Acetate, Ethyl Alcohol, Propyl bacteria. This can be done scientifically, in order Alcohol, Butyl Alcohol, Acetic Acid, Amyl Alcohol, to maximize the yields from the mash, and still and flavor chemistry, and Furfural. Each of these different compounds get just enough lactic acid without completely give a unique aroma and taste to the spirit. The souring the product. Together, along with heat it is much easier to pasta sauce analogy can be related to distilling and time, the ethanol and lactic acid should react as well, replacing chefs with distillers and the creating ethyl lactate and water. This method will intentionally flavor tomatoes and onions with types of yeast, barrels, achieve half of the desired flavor profile. and storage conditions . Each fermenter and each To get butyl alcohol, get a yeast that has been an aged spirit with barrel will make its own unique flavor profile with customized to your needs. Certain strains of yeast all the compounds the same ingredients. Additionally, all of these can produce a minimal amount of butyl alcohol, compounds are used in the development of while still producing a large proportion of ethyl created naturally flavors used in everyday products. alcohol. Acetic acid is created by most yeast as A distillate containing all of these compounds a result of being stressed and/or exposed to heat. through fermentation. We use mash that has a specific yeast strain that has an enormous flavor potential. From alcohol flavor compounds alone, a simple formula can be creates a small amount of butyl alcohol when used. 3x+x2=potential flavor compounds, with x being alcohols. If fermented under hot conditions. At the end of the fermentation, a distillate had five alcohols in it and was then barreled, each of we then intentionally infect the mash with a lactic acid bacteria. those five alcohols create their own aldehyde, acid and ester. The mash now has all of the proper constituents to create a creamy Each of those acids made from each alcohol will then react with and fruity whiskey, which are ethyl alcohol, butyl alcohol, lactic the other alcohols, creating a new ester. With five alcohols, we have acid and acetic acid. Of course, this is theoretical, and hopefully the potential for forty different flavor compounds. That does not after aging the ingredients properly react with each other to create include all the other potential acids that can be created or other the perfect profile. alcohols, aldehydes, and even ketones such as acetone. The sky's Chemistry can greatly affect the outcomes of a distillery. Whether the limit as to what can be created in a spirit or a flavor. Ingenuity the product hits or misses is up to how a distiller is manipulating is the name of the game when it comes to distillers and flavorists all of the compounds presented. Chemistry has an important role creating the next best product. to play in all aspects of the distilling process: converting starches With the basic understanding of organic chemistry and flavor to sugars, fermentation, distillation, and aging. chemistry, it is much easier to intentionally flavor an aged spirit Tyler Gomez-Basauri graduated from University of Rochester with with all the compounds created naturally through fermentation. a degree in chemistry. He got his start in the beverage alcohol industry For example, if the goal is to have a whiskey after aging that will at Alltechâ€™s Lexington Brewing and Distilling Company. After that, have a creamy and fruity flavor profile, then we can apply organic he caught the fermentation bug and found a position at Moonshine chemistry and flavor chemistry knowledge. There are two flavor University, an education distillery located in Louisville, Kentucky. At compounds that come to mind that yield those flavor notes: ethyl Moonshine University Tyler runs the distillery, manages various distilling experiments, and helps distilleries develop their mash bills and unique lactate and butyl acetate. Ethyl lactate gives a buttery, creamy spirits. and light coconut flavor/aroma. Butyl acetate gives sweet, fruity,
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