Foreshot Posted December 19, 2018 Share Posted December 19, 2018 I'm reading "Fundamentals of Distillery Practice" (aka Seagrams Manuals) and hit a part where it discussed flavor in corn. It stated white corn had the lowest flavor and yellow corn more due to carotene. I'm wondering if that's a reason why Bloody butcher corn is becoming en vogue these days. Has anyone here done any research on color and flavor? I would be interested if you've made multiple mashes with the different corn available to check flavors and if you noticed color affecting flavor. Research paper with carotene levels vs color: https://www.researchgate.net/publication/261151295_Color_of_Corn_Grains_and_Carotenoid_Profile_of_Importance_for_Human_Health Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now