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Review
. 2024 Jan 9:24:foae017.
doi: 10.1093/femsyr/foae017.

The potential for Scotch Malt Whisky flavour diversification by yeast

Martina Daute  1   2 , Frances Jack  2 , Graeme Walker  1
Affiliations
Review

The potential for Scotch Malt Whisky flavour diversification by yeast

Martina Daute et al. FEMS Yeast Res. .

Abstract

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, e.g. 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 nonconventional 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.

Keywords: Scotch Whisky; distilled spirits; fermentation; non-Saccharomyces; non-conventional yeast; whisky; yeast.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1.
Figure 1.
Illustrating Scotch Malt Whisky production.
Figure 2.
Figure 2.
Illustrating of a strategic approach to evaluating new yeast strains.
See this image and copyright information in PMC

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