Diverse yeast for Scotch Whisky fermentation



Data were collected as part of a PhD project "Exploiting yeast diversity in whisky fermentations for biocatalysis if desirable flavour compounds”. The data comprises 6 datasets.

The project studied the influence of diverse yeast strains on Scotch whisky fermentation, congener, and flavour. Fermentation data (pH, yeast cell count, final gravity with Anton Paar, residual sugars by high pressure liquid chromatography and gas production curves with Ankom system) were collected. Distillates of these fermentation were analysed using sensory (Napping, Quantitative Descriptive Analysis) and gas chromatography-mass spectrometry (semi-quantitative by comparing peak areas), to understand flavour research on Scotch Whisky.
Date made available12 Aug 2022
PublisherAbertay University
Date of data production1 Oct 2017 - 31 Aug 2021


  • Yeast
  • Fermentation
  • Whisky
  • Non-Saccharomyces
  • Spirit
  • Sensory

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