Virtual Colloquium: There are particles in my whiskey! (The science of whiskey colloids)

Suspended particles, also known as colloids, form when you dilute whiskey with water and/or chill it. This phenomenon has been observed by whiskey distillers for years, typically during filtration or quality control. Our research investigates the formation of these whiskey colloids and how they influence surface tension and form chemical monolayers on the interface of microdroplets. During evaporation these monolayers collapse and form patterns unique to each brand of whiskey, which may be used for counterfeit identification. Further, this mechanisms seems to be unique to American whiskey which is characterized by being matured in new charred oak barrels. This presentation will introduce the basic science of bourbon whiskey, characterization of whiskey colloids, and how “whiskey webs” form during droplet evaporation.

More Information  and get zoom link --- sponsored by Fermilab
Speaker: Stuart J. Williams, University of Louisville