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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