The Influence of Yeast Strain on Whisky New Make Spirit Aroma

Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethanol and carbon dioxide. This presentation describes the impact of yeast strain on the aroma profile of new make spirit following investigation of ‘wild’ yeast as well as from studies using yeast strains from culture collections and those available for commercial production of beer, wine, and spirits.