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Saccharomyces cerevisiae in the Production of Fermented Beverages

1
Abertay University, Dundee, Scotland DD1 1HG, UK
2
Heriot-Watt University, Edinburgh, Scotland EH14 4AS, UK
*
Author to whom correspondence should be addressed.
Academic Editor: Edgar Chambers IV
Received: 20 October 2016 / Revised: 4 November 2016 / Accepted: 11 November 2016 / Published: 17 November 2016
(This article belongs to the Special Issue Saccharomyces cerevisiae)
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis) in the case of beers and whiskies, sucrose-rich plants (molasses or sugar juice from sugarcane) in the case of rums, or from fruits (which do not require pre-hydrolysis) in the case of wines and brandies. In the presence of sugars, together with other essential nutrients such as amino acids, minerals and vitamins, S. cerevisiae will conduct fermentative metabolism to ethanol and carbon dioxide (as the primary fermentation metabolites) as the cells strive to make energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeasts will also produce numerous secondary metabolites which act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphur compounds. These are very important in dictating the final flavour and aroma characteristics of beverages such as beer and wine, but also in distilled beverages such as whisky, rum and brandy. Therefore, yeasts are of vital importance in providing the alcohol content and the sensory profiles of such beverages. This Introductory Chapter reviews, in general, the growth, physiology and metabolism of S. cerevisiae in alcoholic beverage fermentations. View Full-Text
Keywords: Saccharomyces cerevisiae; fermented beverages Saccharomyces cerevisiae; fermented beverages
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MDPI and ACS Style

Walker, G.M.; Stewart, G.G. Saccharomyces cerevisiae in the Production of Fermented Beverages. Beverages 2016, 2, 30. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages2040030

AMA Style

Walker GM, Stewart GG. Saccharomyces cerevisiae in the Production of Fermented Beverages. Beverages. 2016; 2(4):30. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages2040030

Chicago/Turabian Style

Walker, Graeme M., and Graham G. Stewart 2016. "Saccharomyces cerevisiae in the Production of Fermented Beverages" Beverages 2, no. 4: 30. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages2040030

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