Title: From the Grain to Alcohol - Whisky.com
Headings: From the Grain to Alcohol
From the Grain to Alcohol
1. Sugar
2. Starch
3. Alcoholic Fermentation
Vinegar - Acetic Acid - Vinegar Bacteria

Content: When the whole chain is split only double and triple chains (trimers) remain. The enzyme also can't further split the trimers. Note that the enzyme amylase only occurs in barley malt. However, it can also split starches in other types of grain, not only barley. That's why the mash for bourbon and grain whiskies usually contains 10% barley malt . Large grain distilleries, starch sugar factories and also the American whiskey distilleries make use of another property of starch. Starch can also be split at high temperatures through acid hydrolysis. The bourbon distilleries use cookers where the corn is cooked in an acidic environment ( sour mash) under slight overpressure (1.14 bar = 2 psi overpressure) at 105°C / 221°F for 25 minutes, which speeds up the splitting of starch. The last step from the grain to alcohol is fermentation. Alcoholic fermentation is carried out by the yeast.