Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations

H. Berbert de Amorim Neto, B. K. Yohannan, Thomas A. Bringhurst, James M. Brosnan, S. Y. Pearson, J. W. Walker, Graeme M. Walker

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Abstract

Traditionally, distilling companies in Scotland have employed a very limited number of yeast strains in the production of alcohol for Scotch whiskies. Recent changes such as the decline in availability of brewers’ yeast as a secondary yeast strain and the availability of yeast in different formats (e.g., dried and cream yeast as alternatives to compressed yeast) have promoted interest in alternative Scotch whisky distilling yeasts. In previous work, we investigated different strains of yeasts, specifically Brazilian yeasts which had been isolated from and used in fuel alcohol distilleries. One of the Brazilian yeasts (CAT 1) showed a comparable fermentation performance and superior stress tolerance compared with a standard commercial Scotch whisky distilling yeast (M Type). The Brazilian CAT 1 yeast isolate was further assessed in laboratory scale fermentations and subsequent new make spirit was subjected to sensory analyses. The spirits produced using the Brazilian strain had acceptable flavour profiles and exhibited no sensory characteristics that were atypical of Scotch whisky new make spirit. This study highlights the potential of exploiting yeast biodiversity in traditional Scotch whisky distillery fermentation processes.
Original languageEnglish
Pages (from-to)198-207
Number of pages10
JournalJournal of the Institute of Brewing
Volume115
Issue number3
DOIs
StatePublished - 2009

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yeasts
Scotch whisky
fermentation
alcohol fuels
brewers yeast
cream
stress tolerance
Scotland
sensory properties
alcohols
flavor
biodiversity

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de Amorim Neto, H. B., Yohannan, B. K., Bringhurst, T. A., Brosnan, J. M., Pearson, S. Y., Walker, J. W., & Walker, G. M. (2009). Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations. Journal of the Institute of Brewing, 115(3), 198-207. DOI: 10.1002/j.2050-0416.2009.tb00369.x

de Amorim Neto, H. Berbert; Yohannan, B. K.; Bringhurst, Thomas A.; Brosnan, James M.; Pearson, S. Y.; Walker, J. W.; Walker, Graeme M. / Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations.

In: Journal of the Institute of Brewing, Vol. 115, No. 3, 2009, p. 198-207.

Research output: Contribution to journalArticle

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de Amorim Neto, HB, Yohannan, BK, Bringhurst, TA, Brosnan, JM, Pearson, SY, Walker, JW & Walker, GM 2009, 'Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations' Journal of the Institute of Brewing, vol 115, no. 3, pp. 198-207. DOI: 10.1002/j.2050-0416.2009.tb00369.x

Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations. / de Amorim Neto, H. Berbert; Yohannan, B. K.; Bringhurst, Thomas A.; Brosnan, James M.; Pearson, S. Y.; Walker, J. W.; Walker, Graeme M.

In: Journal of the Institute of Brewing, Vol. 115, No. 3, 2009, p. 198-207.

Research output: Contribution to journalArticle

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de Amorim Neto HB, Yohannan BK, Bringhurst TA, Brosnan JM, Pearson SY, Walker JW et al. Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations. Journal of the Institute of Brewing. 2009;115(3):198-207. Available from, DOI: 10.1002/j.2050-0416.2009.tb00369.x