Science and Technology Production
Whisky innovation using Patagonian yeasts to diversify flavour and aroma
Article
Date:
2025Publishing House and Editing Place:
INST BREWINGMagazine:
JOURNAL OF THE INSTITUTE OF BREWING INST BREWINGSummary *
AbstractWhy was the work done: Whisky fermentations are typically performed using specific strains of Saccharomyces cerevisiae, which produce a wash with high ethanol yields but a limited diversity of aromas and flavours. Innovation is an important theme for alcoholic beverages and incorporating non-conventional yeasts in their production can enhance sensory complexity and facilitate enable regional differentiation. This study investigated the potential of native yeast from Argentine Patagonia to produce whiskies with unique flavour profiles.How was the work done: Eight native Patagonian yeasts (Saccharomyces uvarum, Saccharomyces eubayanus, Hanseniaspora simithiae, Lachancea nothofagi, Lachancea cidri) were tested in pure and mixed fermentations using a distillery wort. A commercial Saccharomyces cerevisiae strain (Safspirit M1®) was included for comparison. Fermentation kinetics, sugar consumption, and ethanol production were analysed, while sensory evaluations and chemical analyses of volatile compounds were conducted on the first distillate or ‘low wines’ (ethanol 20-23% v/v). What are the main findings: Native yeasts produced lower ethanol yields than the commercial strain but resulted in low wines with enhanced complexity of flavour and aroma. Mixed fermentations increased ester and phenolic notes. S. eubayanus and S. uvarum were identified as promising yeasts for their ability to generate distinctive flavour compounds while maintaining good fermentation performance. Low wines made with native yeasts were preferred by a sensory panel over the control made with a commercial yeast.Why is the work important: This research highlights the potential of Patagonian yeasts as a tool for whisky innovation, enabling flavour diversity. It contributes to industry efforts to explore microbial biodiversity as a route to enhancing product differentiation and local whisky production. Information provided by the agent in SIGEVAKey Words
whiskymixed fermentationsbeverage innovationnon-conventional yeasts