Evaluation of non-<i>Saccharomyces</i>
 yeasts in the fermentation of wine, beer and cider for the development of new beverages

Gutiérrez, Alicia; Boekhout, Teun; Gojković, Zoran; Katz, Michael J.

doi:10.1002/jib.512

Cited by 51 publications

(45 citation statements)

References 53 publications

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“…Other solid‐state fermentation systems such as cacao, cheese, and coffee fermentations may similarly act as a rich source of yeasts that could be utilized in brewing. This has at least been observed for P. kluyveri isolates obtained from cacao fermentation (Holt et al, ) and a dairy isolate of Kluyveromyces lactis (Gutiérrez, Boekhout, Gojkovic, & Katz, ).…”

Section: Repurposing Of Yeasts From Different Food and Beveragesmentioning

confidence: 69%

See 1 more Smart Citation

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

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The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

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Section: Repurposing Of Yeasts From Different Food and Beveragesmentioning

confidence: 69%

“…As we have highlighted above, there is considerable potential for exploiting the brewing properties of nonconventional yeast to produce unconventional beers. A case in point is the production of flavoursome low‐alcohol beers by maltose‐negative, non‐ Saccharomyces yeasts to meet the demands of a changing market (Gutiérrez et al, ).…”

Section: Perspectivesmentioning

confidence: 99%

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

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“…Non-conventional yeasts are those that are not used commonly in industrial processes, although some of them present interesting properties, thereby making them an untapped potential for food applications [29]. There is evidence that these species are able to carry out fermentations of sugary substrates producing very diverse aroma profiles [30][31][32][33].…”

Section: Introductionmentioning

confidence: 99%

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

et al. 2019

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Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 • C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.

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“…The avour of distilled wine depends not only on the raw materials and manufacturing technique, but also on the characteristics of yeast and other microorganisms (Alicia et al, 2018). Yeasts are important and can be detected during the whole manufacturing process.…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, the use of different species of yeast has proved to improve the percieved avour in wine (Alicia et al, 2018). Therefore, the selection of yeast strains is critical for the formation of wine aroma, which is one of the key attributes affecting consumer acceptance (Wang et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Development of Chinese Chestnut Whiskey: Yeast Strains Isolation, Fermentation System Optimization, and Scale-Up Fermentation

Shi

Shoubao

Jiaquan³

2020

Preprint

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In this study, we used Chinese chestnut as the main raw material to develop a novel type of whiskey. First, 16 yeasts were isolated and identified for producing aroma using olfactory plate assay. Of these, we screened nine yeast strains based on their fermentation capacity, aroma profile, and sensory evaluation. The results demonstrated the combination of strains HN006 (Saccharomyces cerevisiae) and HN010 (Wickerhamomyces anomalus) provided satisfactory wine fermentation with an interesting flavor profile, as strain HN010 was highly aromatic and had elevated sensory scores with comparatively low ethanol yield, while strain HN006 had a poor flavor profile but produced the largest amount of ethanol. Subsequently, we co-cultured strains HN006 and HN010 to optimize the fermentation system. The results revealed the following optimum parameters: a mixed inoculum of 6% (v/v) at an HN006/HN010 ratio of 1: 2 (v/v), a raw material ratio of 5: 3: 2 (chestnut: malt: glutinous rice), and yeast extract concentration of 6 g/L. Additionally, this fermentation system was successfully scaled-up to a 1000 L pilot-scale system. The results of this study showed that strains HN006 and HN010 could be used as alternatives for whiskey fermentation, as well as provided a generalized experimental scheme to assess other microorganisms.

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Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

Cited by 51 publications

References 53 publications

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

Development of Chinese Chestnut Whiskey: Yeast Strains Isolation, Fermentation System Optimization, and Scale-Up Fermentation

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