INT-MIX-2-2.1.1

Infusion, Maceration and Sous-Vide

INT-MIX-2-2 · Advanced Techniques and Ingredients · INT-MIX-2-2.1 Transformation: Infusion, Fat and Clarity

How maceration, infusion and sous-vide extraction work, with practical ratios, timings and the over-extraction risks, plus the difference between barrel-ageing and bottle-ageing a batch.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 15; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.