Whisky innovation using Patagonian yeasts to diversify flavour and aroma

Autores
Lohrmann, Josefina; Burini, Julieta Amalia; Bruzone, María Clara; Libkind Frati, Diego; Moline, Martin
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Why 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 enable regional differentiation. This study investigated the potential of native yeasts from Argentine Patagonia to produce whiskies with unique flavour profiles. How was the work done: Eight native Patagonian yeasts (Saccharomyces uvarum, Saccharomyces eubayanus, Hanseniaspora smithiae, Lachancea nothofagi, Lachancea cidri) were tested in pure and mixed fermentations using distillery wort. A commercial strain of Saccharomyces cerevisiae (Safspirit M1™) was included for comparison. Fermentation kinetics, sugar consumption, and ethanol production were analysed, while sensory evaluation and chemical analyses of volatile compounds were performed on the first distillate or ‘low wines’ (20-23% ABV). 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 also contributes to industry efforts to explore microbial biodiversity as a route to enhancing product differentiation and local whisky production.
Fil: Lohrmann, Josefina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigaciones en Biodiversidad y Medioambiente. Universidad Nacional del Comahue. Centro Regional Universidad Bariloche. Instituto de Investigaciones en Biodiversidad y Medioambiente; Argentina
Fil: Burini, Julieta Amalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Bruzone, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Moline, Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Materia
WHISKY
FLAVOUR
NON-CONVENTIONAL YEASTS
MIXED FERMENTATIONS
BEVERAGE INNOVATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/290924
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Whisky innovation using Patagonian yeasts to diversify flavour and aromaLohrmann, JosefinaBurini, Julieta AmaliaBruzone, María ClaraLibkind Frati, DiegoMoline, MartinWHISKYFLAVOURNON-CONVENTIONAL YEASTSMIXED FERMENTATIONSBEVERAGE INNOVATIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Why 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 enable regional differentiation. This study investigated the potential of native yeasts from Argentine Patagonia to produce whiskies with unique flavour profiles. How was the work done: Eight native Patagonian yeasts (Saccharomyces uvarum, Saccharomyces eubayanus, Hanseniaspora smithiae, Lachancea nothofagi, Lachancea cidri) were tested in pure and mixed fermentations using distillery wort. A commercial strain of Saccharomyces cerevisiae (Safspirit M1™) was included for comparison. Fermentation kinetics, sugar consumption, and ethanol production were analysed, while sensory evaluation and chemical analyses of volatile compounds were performed on the first distillate or ‘low wines’ (20-23% ABV). 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 also contributes to industry efforts to explore microbial biodiversity as a route to enhancing product differentiation and local whisky production.Fil: Lohrmann, Josefina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigaciones en Biodiversidad y Medioambiente. Universidad Nacional del Comahue. Centro Regional Universidad Bariloche. Instituto de Investigaciones en Biodiversidad y Medioambiente; ArgentinaFil: Burini, Julieta Amalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Bruzone, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaFil: Moline, Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; ArgentinaInstitute of Brewing & Distilling2025-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/290924Lohrmann, Josefina; Burini, Julieta Amalia; Bruzone, María Clara; Libkind Frati, Diego; Moline, Martin; Whisky innovation using Patagonian yeasts to diversify flavour and aroma; Institute of Brewing & Distilling; Journal of the Institute of Brewing; 131; 3; 1-9-2025; 174-1910046-97502050-0416CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://jib.cibd.org.uk/index.php/jib/article/view/78info:eu-repo/semantics/altIdentifier/doi/10.58430/jib.v131i3.78info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:31:57Zoai:ri.conicet.gov.ar:11336/290924instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:31:57.583CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Whisky innovation using Patagonian yeasts to diversify flavour and aroma
title Whisky innovation using Patagonian yeasts to diversify flavour and aroma
spellingShingle Whisky innovation using Patagonian yeasts to diversify flavour and aroma
Lohrmann, Josefina
WHISKY
FLAVOUR
NON-CONVENTIONAL YEASTS
MIXED FERMENTATIONS
BEVERAGE INNOVATION
title_short Whisky innovation using Patagonian yeasts to diversify flavour and aroma
title_full Whisky innovation using Patagonian yeasts to diversify flavour and aroma
title_fullStr Whisky innovation using Patagonian yeasts to diversify flavour and aroma
title_full_unstemmed Whisky innovation using Patagonian yeasts to diversify flavour and aroma
title_sort Whisky innovation using Patagonian yeasts to diversify flavour and aroma
dc.creator.none.fl_str_mv Lohrmann, Josefina
Burini, Julieta Amalia
Bruzone, María Clara
Libkind Frati, Diego
Moline, Martin
author Lohrmann, Josefina
author_facet Lohrmann, Josefina
Burini, Julieta Amalia
Bruzone, María Clara
Libkind Frati, Diego
Moline, Martin
author_role author
author2 Burini, Julieta Amalia
Bruzone, María Clara
Libkind Frati, Diego
Moline, Martin
author2_role author
author
author
author
dc.subject.none.fl_str_mv WHISKY
FLAVOUR
NON-CONVENTIONAL YEASTS
MIXED FERMENTATIONS
BEVERAGE INNOVATION
topic WHISKY
FLAVOUR
NON-CONVENTIONAL YEASTS
MIXED FERMENTATIONS
BEVERAGE INNOVATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Why 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 enable regional differentiation. This study investigated the potential of native yeasts from Argentine Patagonia to produce whiskies with unique flavour profiles. How was the work done: Eight native Patagonian yeasts (Saccharomyces uvarum, Saccharomyces eubayanus, Hanseniaspora smithiae, Lachancea nothofagi, Lachancea cidri) were tested in pure and mixed fermentations using distillery wort. A commercial strain of Saccharomyces cerevisiae (Safspirit M1™) was included for comparison. Fermentation kinetics, sugar consumption, and ethanol production were analysed, while sensory evaluation and chemical analyses of volatile compounds were performed on the first distillate or ‘low wines’ (20-23% ABV). 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 also contributes to industry efforts to explore microbial biodiversity as a route to enhancing product differentiation and local whisky production.
Fil: Lohrmann, Josefina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigaciones en Biodiversidad y Medioambiente. Universidad Nacional del Comahue. Centro Regional Universidad Bariloche. Instituto de Investigaciones en Biodiversidad y Medioambiente; Argentina
Fil: Burini, Julieta Amalia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Bruzone, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Libkind Frati, Diego. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
Fil: Moline, Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
description Why 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 enable regional differentiation. This study investigated the potential of native yeasts from Argentine Patagonia to produce whiskies with unique flavour profiles. How was the work done: Eight native Patagonian yeasts (Saccharomyces uvarum, Saccharomyces eubayanus, Hanseniaspora smithiae, Lachancea nothofagi, Lachancea cidri) were tested in pure and mixed fermentations using distillery wort. A commercial strain of Saccharomyces cerevisiae (Safspirit M1™) was included for comparison. Fermentation kinetics, sugar consumption, and ethanol production were analysed, while sensory evaluation and chemical analyses of volatile compounds were performed on the first distillate or ‘low wines’ (20-23% ABV). 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 also contributes to industry efforts to explore microbial biodiversity as a route to enhancing product differentiation and local whisky production.
publishDate 2025
dc.date.none.fl_str_mv 2025-09-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/290924
Lohrmann, Josefina; Burini, Julieta Amalia; Bruzone, María Clara; Libkind Frati, Diego; Moline, Martin; Whisky innovation using Patagonian yeasts to diversify flavour and aroma; Institute of Brewing & Distilling; Journal of the Institute of Brewing; 131; 3; 1-9-2025; 174-191
0046-9750
2050-0416
CONICET Digital
CONICET
url http://hdl.handle.net/11336/290924
identifier_str_mv Lohrmann, Josefina; Burini, Julieta Amalia; Bruzone, María Clara; Libkind Frati, Diego; Moline, Martin; Whisky innovation using Patagonian yeasts to diversify flavour and aroma; Institute of Brewing & Distilling; Journal of the Institute of Brewing; 131; 3; 1-9-2025; 174-191
0046-9750
2050-0416
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://jib.cibd.org.uk/index.php/jib/article/view/78
info:eu-repo/semantics/altIdentifier/doi/10.58430/jib.v131i3.78
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
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application/pdf
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dc.publisher.none.fl_str_mv Institute of Brewing & Distilling
publisher.none.fl_str_mv Institute of Brewing & Distilling
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
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reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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