What type of yeast is predominantly used for bourbon fermentation?

The choice of distiller's yeast is predominant in bourbon fermentation due to its specific qualities that enhance the production process and the flavor profile of the final spirit. Distiller's yeast is specially cultivated for its ability to ferment sugars into alcohol efficiently and at a relatively high alcohol tolerance, which is essential in bourbon production where the fermentation process can be quite intense.

This yeast strain is specifically selected for its characteristics that complement bourbon’s traditional grain mash, typically comprising a high proportion of corn, which contributes to the sweetness and body of the whiskey. Distiller's yeast can also generate desirable esters and phenols during fermentation that can contribute to the flavor complexity of the bourbon, making it an ideal choice for this spirit.

In contrast, other types of yeast, such as wine yeast and baker's yeast, do not possess the same potency or flavor profile suitable for bourbon production. Wine yeast is tailored for grape fermentation, focusing on different sugars and flavor nuances, while baker's yeast is optimized for bread making, with less alcohol tolerance and different flavor profiles that wouldn't enhance bourbon’s characteristics. Wild yeast, although it can produce unique flavors, brings unpredictability to fermentation, which distiller's yeast mitigates by providing consistency and reliability in the distillation process.