Fatty Acids in Fermentation - Flavour Chemistry Infographic

This high-resolution infographic breaks down the five key fatty acids produced during fermentation and shows how they transform into the fruity, creamy, and floral esters found in whisky.

Perfect for distillery teams, educators, and flavour-curious whisky lovers, this visual guide includes:

• The flavour character of each acid
• The ester it can produce
• Where it typically appears in the distillation run
• A central vintage-style fermenter illustration
• Colour-coded flavour cues and clear, accessible language

Includes:

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

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

• Watermark removed; copyright footer included