Characterization of Pot Ale from a Scottish Malt Whisky Distillery and Potential Applications

Jane White, Kelly Stewart, Dawn Louise Maskell, Aboubakry Diallo, Julio Traub-Modinger, Nik Willoughby

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)
779 Downloads (Pure)


Over 2.7 billion liters of pot ale is produced annually as a co-product of Scottish malt whisky, and apart from evaporation to pot ale syrup as a feed, it is primarily treated by anaerobic digestion or land/sea disposal. The aim of this study was to assess pot ale components and their potential applications. The insoluble solid fraction, mainly consisting of yeast, contained 55% protein, and as a protein feed ingredient, this could yield 32,400 tons of feed per annum, although the Cu content of this fraction would need to be monitored. The liquid fraction could yield 33,900 tons of protein per annum, and an SDS-PAGE profile of this fraction demonstrated that the proteins may be similar to those found in beer, which could extend their application as a food ingredient. This fraction also contained phosphorus, potassium, and polyphenols among other components, which could have added value. Overall, fractionation of pot ale could offer an alternative to evaporation to pot ale syrup while retaining the protein fraction in the food chain.
Original languageEnglish
Pages (from-to)6429-6440
Number of pages12
JournalACS Omega
Issue number12
Early online date16 Mar 2020
Publication statusPublished - 31 Mar 2020

ASJC Scopus subject areas

  • General Chemistry
  • General Chemical Engineering


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