Dienstag, 21. Mai 2024, 16:41:54

Forschung an Hefestämmen für Whiskyproduktion mit ersten positiven Ergebnissen

Schottische Universität will mit Forschung an Hefe Whisky geschmacklich vielfältiger machen

Gemeinsam mit der Port of Leith Distillery untersucht die Heriot-Watt University in Edinburgh (sie ist auch jene Universität, die das Gen für die Wärmeresistenz von Gerste entdeckte), über zwanzig Hefestämme auf ihre Eignung für die Whiskyproduktion. Dabei legt man großen Wert darauf herauszufinden, wie die Hefen zum Geschmack des Whiskys beitragen können.

Im ersten Jahr des auf 2 Jahre angelegten Projekts hat man nun bereits einige interessante Ergebnisse erzielt. So scheinen zum Beispiel einige Hefestämme, die eigentlich für die Bierproduktion gezüchtet wurden, auch bei Whisky eine gute Balance zwischen Alkoholausbeute und Geschmack zu erzielen. 

Bis zum Ende der Forschung im Herbst 2020 will man soweit sein, mit verschiedenen Hefen eine breitere Auswahl an Geschmacksrichtungen in die Whiskyproduktion einbringen zu können. Man verspricht, die Forschungsergebnisse mit der gesamten Whiskyindustrie zu teilen.

Mehr zum Forschungsprogramm in der nachfolgenden Pressemitteilung der Heriot-Watt University:

Research aims to innovate Scotch whisky flavour

Impact of yeast on Scotch whisky flavour in lab to bottle research programme

Heriot-Watt University and the Port of Leith Distillery are undertaking a comprehensive examination of the impact of yeast on the flavours found in Scotch whisky.

Funded by Innovate UK, the Knowledge Transfer Partnership (KTP) will test more than 20 strains of yeast, one of just three ingredients authorised in the production of Scotch whisky. As the KTP celebrates its first-year anniversary, its participants say it has already revealed some surprising results.

Victoria Muir-Taylor im Labor

The project has already identified brewing strains of yeast more commonly used for beer that possess promising characteristics for whisky production, with an ability to maintain the balance between alcohol yields and flavour.

Victoria Muir-Taylor is the Knowledge Transfer Partnership Associate Distiller at Port of Leith Distillery. A graduate from Heriot-Watt’s International Centre for Brewing and Distilling, she is leading the research. She said: “The objective of the research is to determine how the choice of yeast contributes to the complexity of flavours found in Scotch whisky.

“A huge amount of attention has been given to the type of cask used for maturation, but we want to focus on the early phases of the production process. We want to see what new characteristics we can bring out in a whisky from changing the yeast alone. We believe this is a key area for innovation.”

Until the mid-20th Century, many whisky distilleries shared yeast with the local brewery or used a combination of a distiller’s yeast for alcohol and a brewer’s yeast for flavour and mouthfeel.

Since the 1950s, the most prevalent strain of yeast used in Scotland has been M strains of S.cerevisiae. A new super-strain, called MX, has recently been introduced due to its quicker and more efficient impact on fermentation. Mauri, originally from a baker’s yeast, is also still used.

Ian Stirling, co-founder of the Port of Leith Distillery, continues: “There are hundreds of commercially available yeasts and, while not all are suitable for whisky distillation, many can create unique and distinctive flavours in the new make spirit.

“Until recently, efficiency has tended to dominate the conversation about yeast. However, we’ve already seen a few companies conducting experiments with some wonderful results reaching the market. However, Scotland still lags behind the US in terms of innovation in this area.

“We have now reached the halfway point in our two-year research and development programme, in which we are experimenting with a wide range of yeasts and fermentations, drawing ideas from different sectors of the drinks industry. We want to find new flavours and styles that we can draw through to our distillate. There are a huge number of variables to consider such as how long you ferment for and at what temperature, but we firmly believe that this research will be beneficial for the industry as a whole.”

Victoria Muir-Taylor concludes: “We will be sharing the results of this project with the industry at large to benefit innovation and the continued growth and development of the Scotch whisky industry. As one of Scotland’s key exports, it is essential that we continue to push boundaries.”

The KTP will be completed in September 2020 with the findings made public.

Unsere Partner


- Werbung -

Neueste Artikel


- Werbung -