The Development of Specialised Yeast Strains for Use in Scotch Malt Whisky Fermentations

Watson, Dennis C.

doi:10.1016/b978-0-08-025382-4.50014-9

Cited by 12 publications

(12 citation statements)

References 3 publications

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“…The supply of brewers’ yeast changed for the better and was still being used, in admixture with cultured yeast, until the early 1990s. The principal cultured yeast was the DCL ‘M’ strain, which exhibited some glucosidase activity yielding a higher attenuation limit. However, it was still SMD policy to use a 50:50 mix of brewers’ yeast and the DCL strain.…”

Section: Introductionsupporting

confidence: 76%

The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky

Bathgate¹

2019

J. Inst. Brew.

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Over the last 50 years there has been considerable analytical research on the malt parameters which govern the flavour and aroma, i.e. the 'character', of Scotch malt whisky. This has led to a standard format, the Flavour Wheel, to describe the attributes of any malt spirit and to relate them to a common group of malt parameters. What has not been well documented in the same period are the changes in malt processing technology which have led to a gradual but significant change in the concentrations of reference compounds used in the Flavour Wheel relating to sulphury, nutty/burnt/smoky, peaty and fruity/estery characters. This review covers the most significant of these changes, which have become common practice across the industry, and specifically demonstrates how different malting barley varieties, malt kilning and peating, wort recovery, yeast management, and wash still heating have all contributed to the loss of some styles of malt whisky. /journal/jib d Xylenols = 2,4-,2,5-,3,5-dimethyl phenol. e Ratios of marker compounds were calculated relative to one part guaiacol. Data from Taylor (30).

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Section: Introductionsupporting

confidence: 76%

The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky

Bathgate¹

2019

J. Inst. Brew.

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“…The resulting liquid (wort) is cooled (20–25°C) and transferred into either wooden or stainless steel washbacks (fermenters), where yeast is added to start the fermentation with a common pitching rate of 2–4 × 10 7 cells/ml (Watson 1981 , Bringhurst and Brosnan 2014 , Russell and Stewart 2014 , Walker and Hill 2016 ). Commonly, the wort for Scotch Whisky has an original gravity of 1060–1080° (Russell and Stewart 2014 ).…”

Section: An Overview Of Scotch Malt Whisky Productionmentioning

confidence: 99%

The potential for Scotch Malt Whisky flavour diversification by yeast

Daute,

Jack,

Walker

2024

FEMS Yeast Research

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Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of “Scotch”. While each production step contributes significantly to whisky flavour—from malt preparation and mashing to fermentation, distillation, and maturation—the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, for example esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of non-conventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.

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“…While malt and other cereals may be contaminated with a wide variety of organisms (yeasts and bacteria), whisky fermentations are started by pitching the wort with a known yeast culture, normally a specific strain of high-performance distilling yeast (Watson, 1981(Watson, , 1984. Yeast specifications are shown by .…”

Section: Fermentationmentioning

confidence: 99%

Fermented Beverage Production

1995

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The Development of Specialised Yeast Strains for Use in Scotch Malt Whisky Fermentations

Cited by 12 publications

References 3 publications

The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky

The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky

The potential for Scotch Malt Whisky flavour diversification by yeast

Fermented Beverage Production

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