Yeast Fermentation for Production of Neutral Distilled Spirits
Source abstract
Abstract
The production of neutral distilled spirits is increasing worldwide due to the popularity of beverages such as vodka and gin. Yeast fermentation lies at the heart of such production, but there are salient differences between the yeast strains employed for neutral spirits, as compared to those used in whisky, rum, and brandy fermentation. For example, the former white spirit processes aim to minimise the synthesis of flavour-active volatile compounds (or congeners), whilst the opposite is true for more flavoursome brown spirits such as whisky. This paper describes the raw materials, yeasts, and fermentation conditions involved in neutral spirit production processes and discusses challenges and opportunities in such technology, including exciting new developments regarding strategies to improve yeast strains.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Fermentation and Sensory Analysis · Microbial Metabolic Engineering and Bioproduction · Horticultural and Viticultural Research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Arbikie Distilling Ltd., Inverkeilor, Arbroath DD11 4UZ, UK
Division of Engineering & Food Sciences, Abertay University, Dundee DD1 1HG, UK
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