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Characterizing congener production from various fermentation substrates |
T. EFFLER, Research & Development, Brown-Forman Distillery Co., 850 Dixie Hwy., Louisville, KY 40210 Various carbohydrate mixtures were fermented under standardized conditions. The fermented beer was analyzed for congeners and residual fermentables. The beer was then distilled under standardized conditions. The distillate was analyzed for congeners and assessed by an expert sensory panel for aroma and flavor. The initial carbohydrate composition was found to influence the congener and sensory profile.
Session 94, Challenges of converting carbohydrates into flavors by fermentation
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