Fermentation Control: 6 Levers That Shape Fruity Esters in Whisky

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£10

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For personal and educational use only.
Not for internal staff training, tastings, or public sharing.
For professional use cases, see other licence options.

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£15

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Consumer-Facing Licence – On-Site Display Only

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For full public/online use, please contact for custom licensing.

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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.