Sulfur in Fermentation – Flavour Chemistry Infographic

On Sale

£999.99

Personal Use – Educational Viewing Only

£10

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

Distillery / Educator Licence – Internal Use Only

£15

Licence: Internal
Licensed for internal use only.
Not for use in social media, public websites, or visitor-facing materials.
For on-site or public sharing, please choose the Visitor Licence.

Consumer-Facing Licence – On-Site Display Only

£25

Licence: Customer facing
Licensed for on-site public and internal use.
Not for social media or external digital publishing.
For full public/online use, please contact for custom licensing.

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A detailed educational infographic exploring how sulphur compounds form during fermentation—and how they shape both desirable and undesirable flavour outcomes in whisky.

This visual highlights:

The connection between yeast health, wort composition, and sulphur production
Key compounds like H₂S, methanethiol, DMTS, and thioesters
The difference between balanced sulphur (e.g. roasted garlic, truffle, tropical fruit) and excess sulphur (e.g. rotten egg, cabbage, burnt match)

Includes:

• 1 x high-resolution infographic (PDF, A4)

• Designed for home printing, note-taking, and study