Smoky

$160.00

Smoky can also occur in alcoholic and non-alcoholic beverages through contamination with microorganisms. Bacteria and yeast can metabolise sugars and generate guaiacol. This is common in high sugar beverages and juices.

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Product Description

Sensory Terms
– Guaiacol
– Smoked meats
– Smoked herring

Cause of Flavour
In alcoholic beverages Smoky occurs due to contact with raw materials and ingredients that have been exposed to smoke – such as grains and malts that have malted. Smoke can also directly contaminate finished products if not stored correctly.

Smoky can also occur in alcoholic and non-alcoholic beverages through contamination with microorganisms. Bacteria and yeast can metabolise sugars and generate guaiacol. This is common in high sugar beverages and juices.

Other Information
Beer Flavour Wheel Number: 0423

Flavour level seen: 10 – 400 mg / l

Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)

With over 40 years as an industrial equipment supplier JWII has a profound depth of knowledge in the space of analytical instrumentation and related solutions. We help and advise clients to navigate a broad spectrum of products their uses in industry to meet process control and sustainability goals . Our advanced array of tools, synergized with our team of specialists, enables us to deliver solutions of significant impact. With a legacy marked by consistent achievements, we hold in high regard our steadfast dedication to catering to an international clientele spanning diverse industries and geographies.

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