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Breeding corn for use in Whiskey


Foreshot

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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

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