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Hi I am trying to better understand the impact of overall flavour that changes to fermentation can have , any thoughts on the matter?
Here's an overview on the chemical processes etc.http://www.whisky.com/information/knowledge/production/details/from-the-grain-to-alcohol.html I guess an important flavor factor are the yeasts.
You might also be interested in this:Whiskyscience BlogExcellent source for matters like this!
From my point of view we have two big factors and that is the strain and the speed. If you use a strain from 100 years back. You get a whisky that tastes similar to whisky 100 years ago. But if you use a brand new distillers yeast you get the best of what is possible today. The worst you can do is to capture yeasts from the air. This is how fermentation was carried out over a 1000 years ago. The beer tasted horrible.The second big thing is the speed. If you just put in your yeast you get a fast conversion into alcohol and a lot unwanted side-parts. But if you limit the yeast to lets say 28° or 30°C, then you have slower growth and less side-products.Although it is a taste thing so some people might enjoy some of the flavors that I don't like.
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