Yeast for whiskey
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The right choice of raw materials plays an important role in the production of whiskey. Whiskey is produced directly from grain (kukrudza, wheat, barley) and malt (barley, wheat). The quality and type of raw materials significantly affect the organoleptic properties of the future drink.
The choice of yeast strain also affects the taste of the finished drink. It is not surprising, because the fermentation of wort is the most important stage in the production of aromatic alcohol. The duration of the fermentation process provides whiskey with different properties - for example, with longer fermentation, more esters are formed, which means that alcohol will acquire a fruity aftertaste.
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