Yeasts for grain mash play an important role in the organoleptic properties of beverages such as whisky, bourbon, grain vodka, and others. The by-products of fermentation, which shape the flavor and aroma of these distillates, are key factors. Specialized alcohol yeasts containing specific strains of Saccharomyces cerevisiae are used for this purpose. These yeasts are resistant to high temperatures, alcohol, and aggressive environmental conditions due to the presence of special nutrients. At the same time, the most important factor is that the by-products of their activity are various acids, which, interacting with alcohol molecules, form complex esters, giving the distillates a unique and distinctive profile. Additionally, yeasts used for producing whisky and other grain distillates must have a short lag phase (the reproduction period before anaerobic fermentation). Since grain mash is a very nutrient-rich medium for microorganisms, the rapid development of yeast colonies reduces the risk of contamination of the mash by pathogens.
