tag:blogger.com,1999:blog-6589381127632649854.post1324325698184529871..comments2024-01-31T11:12:05.462+02:00Comments on Whisky Science: Fermentation flavoursTeemu Strengellhttp://www.blogger.com/profile/16883970632607009000noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-6589381127632649854.post-83312206044942252522018-08-03T17:12:38.551+03:002018-08-03T17:12:38.551+03:00I think, too much esters is not good for whisky.I think, too much esters is not good for whisky.Anonymoushttps://www.blogger.com/profile/10594105272277255787noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-63266477103225303542018-06-15T10:18:34.495+03:002018-06-15T10:18:34.495+03:00Great article, I would like to know what is the op...Great article, I would like to know what is the optimum temperature of fermentation, if the temperature goes up 30 centigrade what will happen to the resultant spirit Azharhttps://www.blogger.com/profile/09546904588260809576noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-9205002542400780802018-01-24T09:01:40.461+02:002018-01-24T09:01:40.461+02:00Thanks for a great article. I would like to know h...Thanks for a great article. I would like to know how much fusel oils are removed in pot still when compared to modern distillation column. Anonymoushttps://www.blogger.com/profile/10960764236890907541noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-51112115598089395442017-04-21T20:24:58.744+03:002017-04-21T20:24:58.744+03:00I guess it is just a matter of cleaning, cleaning,...I guess it is just a matter of cleaning, cleaning, cleaning. As any serious brewer already knows. Consistent LAB does give quite consistent fermentations, as in lambic. Not factorylager-like, but consistent enough. For gueuze blending at least ;)Teemu Strengellhttps://www.blogger.com/profile/16883970632607009000noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-83212319565428558742017-04-21T20:19:06.946+03:002017-04-21T20:19:06.946+03:00Current developments in malting, brewing and disti...Current developments in malting, brewing and distilling: Proceedings of the Aviemore Conference held at the Aviemore Centre, Aviemore, Inverness-shire, 24-28 May 1982 Paperback – 1 Jan 1983<br />Publisher: Institute of Brewing (1983)<br />ISBN-10: 0900489057Teemu Strengellhttps://www.blogger.com/profile/16883970632607009000noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-55848571778702487492016-10-09T21:19:39.314+03:002016-10-09T21:19:39.314+03:00Hi, great read! Can you advise which article or bo...Hi, great read! Can you advise which article or book you got the figure: Flavour formation from alcoholic fermentations. (Ramsay 1982) from?<br />ThanksSamarahttps://www.blogger.com/profile/01928435605775042730noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-86741194392745360552016-05-06T17:55:52.642+03:002016-05-06T17:55:52.642+03:00Yeast cells in distillation probably provide more ...Yeast cells in distillation probably provide more fats and sulphur. Cognac distilled "on the lees" is said to be more fruity (probably more esters from fats+alcohols). Should be quite easy to burn the yeast on the bottom of the still and add sulphury vegetable off-notes.Teemu Strengellhttps://www.blogger.com/profile/16883970632607009000noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-79376586573083548802016-05-04T18:52:44.548+03:002016-05-04T18:52:44.548+03:00What effect does the boiling of the yeast itself i...What effect does the boiling of the yeast itself in the distillation pot have on flavor of the distillate? Is it desirable to drop the yeast out of the fermented wort to minimize the amount of yeast cells in the distillation boiler?Anonymoushttps://www.blogger.com/profile/11337411952532743614noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-40954620269755987962015-11-23T03:11:34.328+02:002015-11-23T03:11:34.328+02:00I'm curious how these breweries opening distil...I'm curious how these breweries opening distilleries (e.g. Adnam's, Eden Mill) are making whisky without boiling their mash and potentially spreading various bacteria from the malt into their production facility. I'm new-ish to whisky but can see that there's an obvious sensory benefit from the LAB effect. However, I'm still trying to wrap my head around if there is any sort of control in regards to the amount of LAB present during fermentation in order to avoid ethanol losses at the still. It seems that the accumulation of Lactobacilli in washbacks would yield inconsistent fermentations. Your blog has been a lot of help, thanks again.Nick Mhttps://www.blogger.com/profile/02587965021087350813noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-49035461254870556592015-11-22T18:25:50.183+02:002015-11-22T18:25:50.183+02:00Not any Scottish distilleries that I know of boil ...Not any Scottish distilleries that I know of boil their mash. Deliberate addition of lactobacilli in the form of mixed cultures is actually illegal. Most lactobacilli come probably from the mash tuns.Teemu Strengellhttps://www.blogger.com/profile/16883970632607009000noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-90998902105799826172015-11-22T03:31:54.829+02:002015-11-22T03:31:54.829+02:00Are there any distilleries boiling their wort/wash...Are there any distilleries boiling their wort/wash before fermentation? Aren't their alternative routes to lacto accumulation in the wash such as mixed cultures? Thanks for the great blog. I'm coming at this from a brewer's perspective, so forgive my lack of insight on the topic. I'm sure there are economic, as well as tried and true reasons behind whisky fermentations and why they have not changed much over the last 100 years. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-27647705619634060922015-02-26T09:28:25.946+02:002015-02-26T09:28:25.946+02:00editing^
normally lacto is not added to a mash/wa...editing^ <br />normally lacto is not added to a mash/wash but are normally present to some extent anyway. Its somewhat common to add brettanomyces for beer thoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-74595176489307872352015-02-26T08:52:21.477+02:002015-02-26T08:52:21.477+02:00In a brewery (typically closed-fermentation) the l...In a brewery (typically closed-fermentation) the lactic contamination would probably come from improper cleaning procedures or an oddity in the mashing process. Distilleries quiet often ferment open-air so wild yeast bacteria, etc have access. Also, the wash is acidified to create a positive environment for the yeast but it creates a primed environment for the lactoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-87145789068067817352014-02-28T16:16:03.334+02:002014-02-28T16:16:03.334+02:00Great article. Lots of details information of whis...Great article. Lots of details information of whisky making!<br />thanks very much for your sharing and this website opens a great door for me.Anonymoushttps://www.blogger.com/profile/15222242280964049106noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-22837210052285532092013-12-03T23:14:23.939+02:002013-12-03T23:14:23.939+02:00Thank you for your article , I am interested in tr...Thank you for your article , I am interested in trying to find an average or ideal time in terms of hours that would be require to ferment 2000L , that will later be distilled , is there heat involved other than the chemical process Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-72090408923583232372013-11-13T06:00:31.996+02:002013-11-13T06:00:31.996+02:00Thanks for a fine article. I assume lactic acid ba...Thanks for a fine article. I assume lactic acid bacteriae must originate in some contaminated part of the distiller's system. They don't just appear, can they be added? Should a contamination be started?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-36398173901554724302013-08-07T12:11:45.690+03:002013-08-07T12:11:45.690+03:00Thanks for the corrections and revisions. As you c...Thanks for the corrections and revisions. As you can see, I am no biochemist. I admit making some crude simplifications in exchange for readability.Teemu Strengellhttps://www.blogger.com/profile/16883970632607009000noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-76323587406489064362013-08-06T18:35:11.391+03:002013-08-06T18:35:11.391+03:00Great article, however I've noted a couple min...Great article, however I've noted a couple minor nits.<br /><br />1.Yeast do not make methanol. Some true anaerobes can produce methanol, but not in wash fermentation conditions. Methanol in distilled beverage production is almost entirely from terminal methyl groups of pectins and the levels of these is very low in grains, however can be substantial in pectin rich fruits (for brandies).<br /><br />2. Paragraph 2 ignores the Crabtree effect. It's actually difficult to get aerobic yeast metabolism (respiration)from Saccharomyces. This needs to be distinguished from growth in an oxygen rich environment.<br /><br />3. FAs are used to make cell MEMBRANES and never cell WALLs. Cell walls consist of mannose-protein complex an glucans. <br /><br />3. LAB produce hydroxy-fatty acids, then yeast may convert these into gamma-lactones (note however that "whisky lactone" is from the barrel). LAB don't wait for yeast to finish, however their metabolic activity is relatively slow.<br /><br />4. Fatty acids of increasing length (via liposynthesis metabolism) are produced intracellularly during yeast growth. However when some growth limit is reached, yeast cease to elongate the FAs. Any short/mid length FAs are dangerous as they have a detergent effect on the lipid bilayer membranes. Yeast instead esterify these FAs, at an energetic cost, as you indicate.<br /><br />5. Ethyl esters are the most abundant, with ethyl-acetate (ester of ethanol) dominating others by an order of magnitude or more, and is often the dominant odor of white-dog. <br /><br />6. Oak barrels are very a substantial source of phenolics in whisk[e]y, including vanillin, cinnamic acid and guiaiacol.<br /><br />sincere thanks for the great blog ;^)<br />steveahttps://www.blogger.com/profile/12209751406379428803noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-49480247729886902472012-11-26T03:58:48.728+02:002012-11-26T03:58:48.728+02:00This comment has been removed by the author.Miles D. Harrisonhttps://www.blogger.com/profile/04261483543459343902noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-89962974246052738212012-11-15T04:31:04.907+02:002012-11-15T04:31:04.907+02:00Another great article. thanks.Another great article. thanks.Simon13https://www.blogger.com/profile/03606562315530689042noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-41592307737807007262012-01-15T21:10:12.514+02:002012-01-15T21:10:12.514+02:00Thanks Teemu. Appreciate your insight and knowled...Thanks Teemu. Appreciate your insight and knowledge.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-25037979950205679702012-01-15T18:44:58.156+02:002012-01-15T18:44:58.156+02:00It depends on whether the distiller wants the LAB-...It depends on whether the distiller wants the LAB-effect (usually sweet, sometimes estery or smoky, depending on the lactic aced bacteriae colonisation in the distillery). About half of the distillers use short fermentation times (with practically no LAB-effect) and about a quarter use very long fermentation times (over 70h) which probably lead to greater bacterial contamination of wort. I will put up a table on different practices as soon as I have some spare time.Teemu Strengellhttps://www.blogger.com/profile/16883970632607009000noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-44757181180648871072012-01-14T10:24:54.492+02:002012-01-14T10:24:54.492+02:00"As the cells start to die or drop out from t..."As the cells start to die or drop out from the fermentation, lactic acid bacteriae start to grow on the wort producing flavours typical of their metabolism, such as lactic acid and several lactones."<br /><br />Is this favorable in scotch production?Anonymousnoreply@blogger.com