My PhD (when completed) will be in Brewing & Distilling.
My research project is called: Co-fermentation in the whisky industry for water sustainability and flavour development.
The Co- part means I am mixing different yeast species together to try and achieve my aim of using less water to make whisky. Normally only one yeast is used, so I need to find yeast species that will ‘behave’ well together and nobody knows what effect this will have on the flavour of whisky, so I have to investigate that too.
Hope that answers your question, have a good day! 😁
Shanine
Comments
anon-362533 commented on :
Thanks, that’s so cool