The development of innovative and complex flavour profiles in new make spirit through the process of combining brewing yeast and bacteria with traditional distilling yeast during fermentation
Tracks
Plenary 2
| Wednesday, March 5, 2025 |
| 11:00 AM - 11:20 AM |
| Ballroom 2 |
| Sponsored By: |
Speaker
Mr Philip Woodnutt
Technical Director
WHC Lab
The development of innovative and complex flavour profiles in new make spirit through the process of combining brewing yeast and bacteria with traditional distilling yeast during fermentation.
Abstract
This study investigates the potential of blending brewing yeast strains and/or bacteria with traditional distilling yeast to enhance and diversify flavour contributions in new make spirit.
The research examines the impact of different yeast strains and bacteria on the production of flavour compounds during fermentation. Specific focus is placed on how the inclusion of thermotolerant yeast strains and bacteria can further enhance these flavour compounds whilst maintaining or improving overall efficiency.
Various brewing yeast strains, including ale and lager varieties, were selected for their unique flavour profiles and fermentation characteristics. Additionally, lactic acid bacteria strains were incorporated to introduce other distinctive flavours. These were then blended with classic distilling strains to determine the effect on flavour profile and performance.
Fermentation experiments were conducted with controlled variables to assess the influence firstly of each strain and secondly of each combination of yeast and/or bacteria on the resulting spirit.
Preliminary results indicate that the inclusion of brewing yeast strains and bacteria can significantly expand the flavour spectrum of new make spirit, demonstrating the potential for crafting unique and complex spirits through microbial diversity.
The use of thermotolerant strains in particular demonstrated the possibility of improving efficiency and the overall environmental impact of the fermentation process.
This study highlights the potential of blending more unconventional strains with traditional distilling yeast as a promising avenue for flavour innovation in spirit production.
Further research will focus on optimising fermentation performance and exploring additional strain combinations to unlock the full potential of this approach.
The research examines the impact of different yeast strains and bacteria on the production of flavour compounds during fermentation. Specific focus is placed on how the inclusion of thermotolerant yeast strains and bacteria can further enhance these flavour compounds whilst maintaining or improving overall efficiency.
Various brewing yeast strains, including ale and lager varieties, were selected for their unique flavour profiles and fermentation characteristics. Additionally, lactic acid bacteria strains were incorporated to introduce other distinctive flavours. These were then blended with classic distilling strains to determine the effect on flavour profile and performance.
Fermentation experiments were conducted with controlled variables to assess the influence firstly of each strain and secondly of each combination of yeast and/or bacteria on the resulting spirit.
Preliminary results indicate that the inclusion of brewing yeast strains and bacteria can significantly expand the flavour spectrum of new make spirit, demonstrating the potential for crafting unique and complex spirits through microbial diversity.
The use of thermotolerant strains in particular demonstrated the possibility of improving efficiency and the overall environmental impact of the fermentation process.
This study highlights the potential of blending more unconventional strains with traditional distilling yeast as a promising avenue for flavour innovation in spirit production.
Further research will focus on optimising fermentation performance and exploring additional strain combinations to unlock the full potential of this approach.
Biography
Philip Woodnutt is the Technical Director of WHC Lab, yeast and fermentation specialists for the brewing and distilling industry.
Philip has an extensive background in yeast genomics and flavour production, gaining valuable experience in Canada before returning to Ireland to help establish WHC Lab. He leads the R&D department, analysing and developing new yeast strains, and advises clients on all technical aspects of fermentation.
WHC Lab is an Irish company based in Co. Wicklow established in 2017. The laboratory boasts state-of-the-art equipment which, combined with in-house experts in the brewing and distilling industry, produces market leading yeast and bacteria strains for clients across the world.
In the last few years WHC Lab has expanded into markets in Europe, Canada, USA, India and Japan and has recently launched into Australia and New Zealand.
Chair
Maan El-Manaseer
Belgrove Distillery
