Further investigation of congener profiles of Lallemand yeast strains

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Lallemand is a privately owned company that specializes in the development, production, and marketing ofyeast, yeast products, bacteria, and specialty ingredients. The biofuels and distilled spirits division, and morespecifically the distilled spirits team, is looking to further their knowledge on some fermentation aspects oftheir strains. During alcoholic fermentation, a variety of aromatic compounds called congeners are formed. Thecongeners that are produced vary depending on the strains and the conditions under which the fermentation iscarried out. The mixture of all the congeners produced by a strain in a set of conditions is called a congenerprofile. The final combination of congeners in the spirit will, in part, determine what flavors and aromas areimparted to the spirit. This project will aim at determining the congener profiles for a variety of Lallemandstrains, in corn mash and molasses, at 25°C, 30°C and 34°C, using different yeast nutrients. These profiles willassist Lallemand in advising their clients in their choices of yeast and operation conditions.