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Mashing influences new make spirit flavor in several ways. It extracts flavor congeners and precursors from malt, including Strecker aldehydes formed during malting. Mashing also impacts wort gravity and lipid levels. Higher gravity worts produce more esters which contribute fruity flavors. Greater lipid extraction provides precursors for lipid breakdown products with mushroom and nutty aromas. Lipids also inhibit ester formation during fermentation. Overall, the outputs of each production step influence th

Author

Satyam Pandya

Language

EN