Yeast Innovation: Old World Meets New World

2019 Advanced Technical Track Convention Education

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Yeast Innovation: Old World Meets New World



The Scotch whisky sector has for some years been looking for a yeast that can achieve their demands for better temperature, alcohol and gravity tolerance alongside improved sugar conversion in the form of rate and yield. This presentation demonstrates that although the yeasts used within the whisky industry have remained largely unchanged in recent years, there is potential to improved performance through the development of new strains.

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