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For the fifth in the ‘Alcohol Chemistry’ series, we turn to gin. As with other types of alcohol, there are a huge number of different chemical compounds present, but it’s possible to identify a range of significant chemical contributors to its aroma & flavour. Here, we take a look at those compounds and where they come from.
Whisky is one of the world’s most popular spirits, and comes in many different classes and types. The character and flavour of these differing types vary widely; this, of course, comes down to their varying chemical composition. Here, we take a look at where some of these different compounds come from, and what they contribute.
With New Year’s Eve upcoming, a large number of people will celebrate by popping open a bottle of champagne. The bubbles in your glass may seem simple enough, but there’s actually a wealth of interesting chemistry behind them – chemistry that’s vital for the perceived taste and aroma of the wine. There’s a lot more to the bubbles than you might think, and this post picks apart some of the chemical compounds involved.
There are few things more warming than a mug of mulled wine in the depths of December. Exact recipes may vary, but they all include a common core of ingredients, each of which contributes something to the final flavour. This graphic examines some of the key chemicals that each ingredient adds into the mix, with more detail on each provided below.
There are few things better than an ice-cold beer on a hot day. Chances are, when you crack open a beer this summer, you probably won’t be thinking much about chemistry – but it’s the particular chemicals in beer, produced in the brewing process, that give beer both its bitterness and flavour. It’s a real chemical team effort, with several important chemical families, each contributing something different but vital to the eventual taste of the beer.