University is seeking students who have a nose for whisky

Yeast research role on offer at Abertay

Students with a nose for single malt are being sought by Abertay University, who are offering the chance to become a doctor of whisky.

Abertay is looking for a PhD research student who would be charged with developing a yeast which could enhance the natural flavours of the amber nectar.

Strict guidelines dictate what can and cannot be sold as whisky, and currently only one type of yeast is used in its production – Saccharomyces cerevisiae.

Professor Graeme Walker, of the university’s division of food and drink, said the doctorate research would focus on the study of around 20 different yeasts to see which ones could be used to enhance the natural flavours of the alcoholic drink.

He said: “The yeast is responsible for making the alcohol – and hundreds of other flavour compounds – and this creates the complex flavour and aroma of whisky and other fermented beverages.

“One idea is to look at yeast used in other beverages like the wine industry.

“Some of these are very interesting in bringing out fruity notes, produced by compounds known as esters.

“Whether it’s peach, apricot, banana, or whatever you like, there is almost one fruit for each type of ester and these are all chemical compounds that the yeast produces.

“Perhaps some of these may have interesting applications for bringing out these flavoured notes in other beverages, including spirits like whisky.”

Those interested have until tomorrow to apply via the Abertay website.

Students with a nose for a good opportunity could land many a Scotsman’s dream job. Abertay University is offering the chance to become a doctor of whisky.

It will not be all glamour — much of the work will focus on a study of different types of yeast.

But the findings could prove a boon to the country’s most iconic industry.

Everyone will be a winner. Slainte.

Professor Graeme Walker, of Abertay University’s food and drink division, with the mini distillation apparatus.