Abertay University research to target fruity flavours in whisky
Research at Abertay University could open a new market for Scotch whisky by investigating how alternative yeasts can enhance fruity flavours in Scotland’s national drink.
Abertay is currently recruiting for a PhD research studentship that aims to increase the understanding of naturally produced flavours in whisky. At the moment, the industry is governed by strict guidelines stating what can and can’t be sold as whisky and this includes any artificial tampering with taste.
Saccharomyces cerevisiae is the chief strain used in the production of all whisky. However, Professor Graeme Walker, of Abertay’s division of food and drink in Dundee, said that his project would study around 20 of the other 1,500 yeast species available.
“The yeast is responsible for making the alcohol – and hundreds of other flavour compounds – and this creates the complex flavour and aroma of whisky and other fermented beverages,” he says.
The Abertay project is being carried out in collaboration with the Scotch Whisky Research Institute. Until now research has focused on distilling yeast mainly for efficiency in producing ethanol, paying little attention to flavour possibilities.
Walker said that the studentship project might also examine how yeast co-cultures can be used, with a different yeast strain being added halfway through a fermentation process.
Funding for the research comes from the Industrial Biotechnology Innovation Centre’s Collaborative Training Partnership and the project is due to commence in October. A mini distillation apparatus will be used in Abertay’s labs to create small quantities of spirits for sensory analysis.
The deadline for applications for the studentship is 19 May 2017.
