The need to improve distillery performance and reduce costs has led to changes in yeast management in many distilleries. Depending on the location and size of the distillery, the trend has been to move to either cream yeast delivered frequently or to dry yeast delivered periodically. The advantages given by dry yeast has enabled cost savings to be made without the need to spend capital to invest in handling equipment. The potential to stop on site propagation can lead to improved yields from raw materials as no biomass creation is required at the distillery. Dry yeast offers a cost-effective and technically proven alternative to conventional yeast sources. Fermentis has used modern drying technology to dry traditional distiller’s yeasts to bring technological advantages to the distiller without significant changes to the congener profile of the whisky or bourbons produced.
Neutral alcohol is used for the production of white spirit such as gin and vodka but also as a base for a wide range of flavoured alcoholic beverages. The production of neutral alcohol from malt, grape, apple or sugar has considerably increased over the last few years. Alcohol for these purposes should have as little character as possible. By contrast to manufacturers of beer or whisky, manufacturers of white spirits, flavoured alcoholic beverages and cream based alcoholic drinks seek the most flavourless, colourless alcohol to which they can potentially add their particular flavours, sugar and colouring agents. A major key to successful production lies in the appropriate choice of the yeast strain – Fermentis have selected the ideal strain that produces neutral alcohol in both flavour and colour. This strain is available in a ready-to-pitch, active dry form, with proven cost effectiveness versus propagation.