Scottish scientists from Heriot-Uott University discovered that global warming could change the flavor of Gin. The unstable weather affects the chemical composition of the juniper, giving the drink a characteristic aroma. The study was published in the scientific publication of the Journal of the Beer Production Institute (JIB).
Experts find that the flavor of juniper depends on growth and climate. The wet year reduces the content of the aromatic compounds in juniper to 12% compared to the arid seasons, directly affecting the flavor records of the drink.
Scientists have analyzed berries from various European countries, including Albania, Italy and Serbia, as well as for many different years. Using gas chromatography, they reveal the difference in chemical composition, affecting wood, citrus and flowers in Gin. It indicates that rich rainfall expands the drying process, changing the concentration of water -soluble substances.
Professor Annie Hill, who led the research, noted that these fluctuations could create problems for manufacturers to seek to maintain stable product quality. Under the growth conditions of the high -end Gin industry, in which the constant flavor and regional characteristics are important, climate change is a serious challenge.
Experts believe that in the future, manufacturers may have to adapt to new conditions by changing the methods of collecting and processing raw materials or even choosing new areas to buy juniper.