Foreshot Posted June 17, 2018 Share Posted June 17, 2018 https://www.reuters.com/article/us-texas-whiskey/fields-of-dreams-texas-researchers-seek-to-redefine-u-s-whiskey-idUSKBN1JD09C Link to comment Share on other sites More sharing options...
SLCDBD Posted June 21, 2018 Share Posted June 21, 2018 For any novel corn strain to be organoleptically distinct from any other corn in a whiskey, I'd imagine you'd need to figure out how to get the corn to produce a fingerprint of different carboxylic acids. Found this article which describes a method to produce some of the more recognizable Carboxylic acids from hydrolyzed corn meal. https://www.ncbi.nlm.nih.gov/pubmed/11848378 1 Link to comment Share on other sites More sharing options...
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