Kilning - Malting Chemistry Series

On Sale

£999.99

Personal Use – Educational Viewing Only

£10

Licence: Personal
For personal and educational use only.
Not for internal staff training, tastings, or public sharing.
For professional use cases, see other licence options.

Distillery / Educator Licence – Internal Use Only

£15

Licence: Internal
Licensed for internal use only.
Not for use in social media, public websites, or visitor-facing materials.
For on-site or public sharing, please choose the Visitor Licence.

Consumer-Facing Licence – On-Site Display Only

£25

Licence: Customer facing
Licensed for on-site public and internal use.
Not for social media or external digital publishing.
For full public/online use, please contact for custom licensing.

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Kilning: Where Enzymes Fade and Flavour Begins

This diagram shows how different kilning temperatures shape the final character of malt — from enzyme preservation to the formation of maltol, furfural and 5-HMF.

Includes:

• Four temperature ranges from 50°C to 130°C

• Key flavour compounds at each stage

• Connections to Maillard chemistry and enzyme survival

• Highlight on the role of amino acids from germination

📎 High-resolution PNG (watermark-free)

📘 Built for flavour training, production teams and whisky educators

Includes:

• 1 x high-resolution infographic (PDF, A4)

• Designed for home printing, note-taking, and study