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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% r

ela

tiv

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ncr

ea

se/d

ecr

ea

se P

inn

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vs

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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

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f P

inn

acl

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% 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%

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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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