Fermentation is a key step in the production of high-quality spirits. Raw material composition, nutrients addition and operating conditions are all factors that directly affect yeast metabolism, growth (biomass generation) and fermentation.
Diverse feedstocks differ not only in the type of fermentable sugar but also in the amount of assimilable nitrogen, minerals, salts, and vitamins which affect the metabolic activity of yeast.
Therefore, tailored nutritional blends added to the substrate feedstock are required for optimal fermentation performance and the biosynthesis of pleasant volatile aroma and flavor compounds.
Read the complete article from Elena Fossati, Esther Onguta and Struan Reid (R&D Lallemand Biofuels & Distilled Spirits)