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Craft Distillery
intended flavors and desired aroma. Then, having these metabolites seems to be the trend in spirit
a yeast supplier that can successfully assist you designed fermentations.”
using these parameters ensures that your produc-
tion expectations are met while saving time and Jones told Beverage Master Magazine that
money.” Fermentis adds incredible value to each of their
customer’s fermentation needs by consistently pro-
Jones said that many distillers come to Fermentis viding their technical and sales managers with the
aware of their production capacities and are abso- latest research information from their France-based
lute in what they want as far as fermentation goals. research and development facility, including intui-
Others will have a general idea but are searching tive conclusions and details about each strain with-
for the right product to develop new functionality in a variety of different fermentation situations.
and flavor ideals. Most want to find a way to dif- With this information, distillers can make the right
ferentiate their product from others by choosing choices in yeast strains to reach their fermentation
a strain and protocol that provides uniqueness. All goals.
of these methods are successful and can result in
a significantly different product from other market Experience and Expertise Lead to
offerings. New and Successful Adaptations
Reaching fermentation goals is also a priority of
Maryse Bolzon, Global Craft Distilling Manager
of Lallemand Biofuels & Distilled Spirits, a global
leader in the development, production and market-
ing of yeast, bacteria and specialty ingredients.
“In a distillery, whatever the size, the only way
to produce ethanol and get that desired distinc-
tive and unique aromatic profile is to choose the
right yeast strain and use it in the correct condi-
tions during fermentation,” said Bolzon. “One of
the magical qualities of yeast is that you can make
changes within the conditions of fermentation
while using the same yeast and get noticeably
different results. Subjecting the same yeast strain
“Fermentis will always be there to offer help, to different temperatures or different feedstocks
advice and information to steer a distillery towards will give similar yet distinctively different aromatic
a successful product delivery,” said Jones. “We profiles to your spirits. Distilling yeast uses various
are finding that many fermentations still won’t types of sugar depending on the raw materials used
have the complete nutrition needed to have and can reach higher ethanol content, ferment in
proper growth and metabolism. Finding the yeast stressful conditions, and develop deep aromas and
strains and derivatives that work well with nutri- flavors. Ultimately, the strain you choose should be
tionally deficient sugar substrates seems to be a aligned with the substrates used and under what
general need within the industry. Fermentis has conditions your fermentation occurs.”
taken the lead in producing yeast-derived prod-
ucts that enhance those sugar substrates lacking For example, Bolzon said that in the production
the necessary nutrients needed for optimal yeast of whiskey, scotch and bourbon, selected yeasts
performance. Then, once a distiller becomes should work well on grain under a wide range of
accomplished in fermentation, they’ll usually temperatures, and as long as the substrates are
begin to consider flavors and aromas. The aroma similar, you can use the same strain of yeast with
of spirits consists of several hundreds of flavor all of them. Conversely, different substrates, like
active compounds produced at every stage of those in rum, produce different sugars, requir-
the process. Most of these substances are yeast ing different yeast strains. If you work with 100%
metabolites produced during the fermentation malted grain at 34 degrees Celsius throughout the
process. Favorably enhancing the development of fermentation process, you couldn’t use the same
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