Flavor chemistry helps Tennessee Whiskey distillers achieve desired flavors
A whiskey flavor chemistry program is under way at the University of Tennessee Institute of Agriculture: with scientists using flavor chemistry to advise distillers how to achieve their desired flavor goals consistently. The studies at the UT Department of Food Science are working on characterizing both the flavor chemistry of different types of whiskey and their production processes. The ultimate aim of the program is to help whiskey manufacturers produce a consist...
Source: beveragedaily.com