The flavour complexity of Whisky / Spirits is significantly determined by the diverse array of congeners that are produced during the fermentation process. Congeners are the secondary metabolites generated by yeast and include a wide range of compounds such as alcohols, esters, aldehydes, and acids. These congeners contribute to the unique aroma, taste, and mouthfeel characteristics that distinguish distinctive styles of Whisky / Spirits.

This technical presentation will provide an in-depth exploration of the biochemical pathways and enzymatic reactions that lead to the formation of major congener groups in Whisky / Spirits.
Key topics to be covered include:
1. Yeast metabolism and the production of higher alcohols, esters, and other flavour-active compounds during fermentation.
2. The influence of fermentation parameters, such as yeast strain, temperature, pH, and oxygen levels, on the congener profile.
3. Analytical techniques, including gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS), used to identify and quantify congeners in Whisky / Spirits samples.
4. The role of maturation and aging in further transforming the congener composition of Whisky / Spirits.
5. The presentation will also feature a sensory session, where attendees will have the opportunity to evaluate and compare the aroma and flavour profiles of different Whisky / Spirits samples.

This hands-on experience will demonstrate the direct relationship between the congener composition and the sensory perception of Whisky / Spirits.

By understanding the complex interplay between fermentation, congener development, and sensory attributes, distillers can optimize their production processes to enhance the desired flavour profiles of their Whiskies / Spirits. This knowledge can also inform the development of new and innovative Whisky / Spirits products that cater to evolving consumer preferences.