Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.

中文翻译：

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将酸奶添加到麦芽汁中以生产烈酒：评估两年内的烈酒香气

由苏格兰威士忌生产过程中乳酸菌 (LAB) 的发展引发，本研究检查了酵母和 LAB 接种对威士忌风味的影响。使用相同的工艺生产了四种新的烈酒。LAB 被添加为一种希腊酸奶的活文化形式。在每一类（大麦和黑麦）中，一个样品用希腊酸奶发酵，而另一个样品没有发酵。在五个不同的点上对精神进行了成熟和分析。气相色谱-质谱 (GC-MS) 分析的结果显示了碱性挥发性化合物，以及酸奶培养物中一些重要的额外化合物。最明显的差异是在丁酸的浓度上观察到的，丁酸是进行乳酸发酵的烈酒中的一种特征酸：鉴定酯类，如丁酸乙酯、异丁酸乙酯、