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YEAST- Putting the “Craft” into Distilling
ABF Group Companies and Brands
ABF Group Facts 2017
Annual
Turnover 15.4 £
133,000 employees
billion
50 Operations
in countries
AB Biotek Global Operations
Craft Distilleries-The Flavour Leaders
• Craft distillers tend to be flavour innovators, and not
so much bound by tradition.
• Craft distillers have a greater capacity to try things
that the larger distilleries ould regard as left field . • Craft distillers have a greater impetus to create
differe t fla ours e ause they eed a poi t of differe e i the arket o peti g ith larger distilleries/businesses.
• This enables craft distilleries to achieve a
craft/boutique/artisan character to their beverages
as expected by their customers.
Methods of Creating Different Flavours in Whisky
Flavour-coming
from Malt
Flavour-coming
from Yeast in
Fermentation
Flavour-being
concentrated or
lost during
Distillation
Flavour-being
created after
contact with Oak
Casks
Whisky Production Flow Chart
Image: garrett-gardner.com
The Potential for Yeast to Create Different Flavours
The Pinnacle Dried Distilling Yeast Portfolio
Pinnacle M
• A whisky industry workhorse, fermentation
consistency and balanced flavour attributes.
• This is the famous Mauri Pinnacle yeast in dried
form.
• Over 40% of Scottish distilleries are supplied with
this product.
Pinnacle MG+
• A New whisky distillers yeast giving high yields, low
final gravities.
• Trialled extensively in Scotland with great feedback
on flavour attributes.
• Slightly fruitier in character compared to Pinnacle M
The Pinnacle Dried Distilling Yeast Portfolio
• For the production of neutral spirits from grain.
• High alcohol tolerance (>18%v/v)
• Temperature resistant (up to 37°C).
• A robust strain producing consistent fermentations.
Pinnacle S
• For the production of neutral spirits or rum.
• A molasses and sucrose substrate specialist.
• Temperature resistant (up to 37°C).
Australian Distillery Trial Pinnacle M vs Competitor
• A trial was conducted in Australia in 2017 comparing
the flavour attributes of the new make spirit made
from Pinnacle M and a competitor.
• New make spirit was analysed via GC-MS for selected
desirable flavour compounds.
• Relative levels of these flavour compounds in the
new make for each yeast product were compared.
Pinnacle M-Flavour attributes and performance
-40%
-30%
-20%
-10%
0%
10%
20%
30%
40%
50%e
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te
he
xyl
ace
tate
% r
ela
tiv
e i
ncr
ea
se/d
ecr
ea
se P
inn
acl
e M
vs
Co
mp
eti
tor
Relative production of volatile ester compounds in new make spirit Pinnacle M vs Competitor
Pinnacle M-Flavour attributes and performance
-70%
-60%
-50%
-40%
-30%
-20%
-10%
0%
10%
20%
30%
Acetaldehyde Ethyl Acetate iso-Amyl-Alcohol iso-Butanol Methanol n-Propanol
% R
ela
tiv
e H
igh
er
Alc
oh
ol
pro
du
ctio
n o
f P
inn
acl
e
% Relative increase or decrease in total higher alcohol productionin New Make Spirit of Pinnacle Malt vs
Competitor
N-Propanol is
close to ethanol
in aroma and
flavour and is
considered fairly
neutral
Pinnacle MG+ Our Latest Whisky Distillers Product
• De eloped i the Glo al R&D Ce tre after s ree i g ’s of strains that were short listed with attributes valued in
the whisky sector.
• This strain was found to have very fast attenuation of
sugars.
• Final gravities were observed to be between 2-5 gravity
points lower compared to other popular distillers yeasts.
• Observed increases in Yield/t of grain between 2-5 LAA/t.
• Extensive sensory trials with large distilleries in Scotland
revealed excellent flavour attributes.
Pinnacle MG+ Initial development
Plate reader OD 640nm yeast strain growth curves
D
u
p
l
i
c
a
t
e
Pinnacle M
Pinnacle M
MG+
MG+
Pinnacle MG+ Performance in Malt wort
• Bairds Distillers Malt, SG 1070, Scottish Temp ramp 18C-34C(36h)
24 hour HPLC results in %w/v
time Pinnacle M MG+
DP4+ 0.704 0.591
maltotriose 1.006 0.477
maltose 1.146 0.122
d-glucose 0.221 0.057
ethanol %v/v 8.480 9.797
gravity 1011.5 1004.3
48 hour HPLC results in %w/v
time Pinnacle M MG+
DP4+ 0.564 0.476
maltotriose 0.558 0.303
maltose 0.244 0.083
d-glucose 0.044 0.042
ethanol %v/v 9.777 10.149
gravity 1001.3 996.2
72 hour HPLC results in %w/v
time Pinnacle M MG+
DP4+ 0.523 0.431
maltotriose 0.498 0.262
maltose 0.228 0.087
d-glucose 0.045 0.049
ethanol %v/v 9.869 10.195
gravity 1000.5 995.6
Diff to Pinnacle M %v/v +0.326
Pinnacle MG+ Wash Analysis Volatile Esters
0%
50%
100%
150%
200%
250%
300%
eth
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pro
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G+
re
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to
M
Relative production of volatile ester compounds in new make spirit Pinnacle MG+ relative to
Pinnacle M
Pinnacle MG+ Sensory Comparison vs Pinnacle M
0
0.5
1
1.5
Peaty
Feinty
Cereal
Green/Grassy
Floral
Fruity/estery
Solventy
Soapy
Sweet
Oily
Nutty
Buttery
Sour
Sulphury
Meaty
Stale
Pinnacle M
Pinnacle MG+
Conclusion:
• New Make Spirit IS THE FLAVOUR YOU START WITH!
• Changing yeast type can uniquely influence the
flavour of new make spirit. These flavours only come
from yeast metabolism and not from malt or casks.
• Pinnacle M and Pinnacle MG+ gives the craft distiller
the ultimate choice between a traditional distillers
yeast product and a new high yielding yeast product
with great flavour attributes.
AB Biotek are your Part ers i Fer e tatio . Check out our website www.abbiotek.com
Visit us at Stand 31 next to Cryer Malt Stand
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