
Fermentation Control: 6 Levers That Shape Fruity Esters in Whisky
This visual series explores six key fermentation variables that influence ester production — and how distillers can shape the fruity character of new make spirit before it ever reaches the still.
Topics covered include:
- Temperature
- Yeast strain
- Wort composition and nutrient balance
- Oxygen management
- Fermentation time
- Pressure
Each slide highlights how these factors affect specific esters (e.g. ethyl acetate, isoamyl acetate, ethyl hexanoate) and offers a flavour-first look at how to steer profile development in fermentation.
Ideal for use in training, tasting room education, and production team discussions.