Not sure what you are trying to say in the red highlighted statement. "Amylase" is too generic of a term to mean much in this context. Adding alpha amylase or beta amylase to the mash or fermenter won't do much unless the grain bill had low diastatic power (not enough enzymes), or the mash time was too short to reduce all of the carbohydrates to fermentable sugar and limit dextrins. Assuming you had good diastatic power, and you mashed long enough to get limit dextrins and fermentable sugar, adding amyloglucosidase (glucoamylase, gluco) to the mash or fermenter will turn the limit dextrins into fermentable sugar. This will create more fermentable sugar from the same amount of grain. If done correctly, doesn't matter much whether it's added to the mash or fermenter, but fermenter is more tolerant from a processing perspective (you don't have to worry about denaturing the gluco.) Adding gluco to the fermenter has the added benefit of completing saccharification that could have been done in the mash, but didn't happen due to too short a mash or enzyme denaturing.
The yeast choice will have a large effect on the esters and other flavor compounds created during fermentation. ABV above the yeast's tolerance is likely to create more flavor compounds rather than less, and some may be unpleasant. How much of these flavor compounds end up in the distillate will depend on the volatility and thermal stability of the individual compounds, and the distilling process. I don't see how any of the preceding leads to use of gluco reducing flavor in the distillate.
Brew on
