The Flavor Science of Distilled Spirits

Matthew Spinozzi, Head Distiller Matchbook Distilling Company
Where do the flavors in spirits come from? This presentation will discuss the chemical compounds primarily responsible for common flavors in a variety of distilled spirits and the pathways for their production. It will also discuss how variations in raw materials, processing, fermentation, distillation and maturation can impact the characteristics of a spirit. Topics covered will include:
– Mechanics of sensory perception
– The ways in which a flavor-active compounds can end up in the spirit.
– An overview of key flavor molecules and o-flavors.
– The role of lactic acid bacteria in many fermentations
– Esterification
– Maturation chemistry
– Heads/hearts/tails cuts
– The impacts of copper and reux in distillation
– Maillard reactions