Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

Pires, Edleide Maria Freitas; Teixeira, J. A.; Brányik, Tomáš; Vicente, António A.

doi:10.1007/s00253-013-5470-0

Cited by 454 publications

(489 citation statements)

References 114 publications

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“…Small, yet significant differences could be found for isoamyl alcohol values with KBI 22.1 exhibiting highest (16.5 mg/L) and KBI 22.2 exhibiting lowest (10.4 mg/L) values amongst the strains. The odor threshold for isoamyl alcohol, which is considered to have a fruity, brandy-like aroma, is reported to lay between 50-70 mg/L [10]. All the investigated low-alcohol yeasts produced a fifth to a third of the odor threshold of isoamyl alcohols.…”

Section: Volatile Compoundsmentioning

confidence: 99%

“…AA are important for the formation of higher alcohols such as propanol, isobutanol, and isoamyl alcohol via the Ehrlich pathway [38]. The AA are transaminated to α-keto acids and decarboxylated to form the respective aldehyde, which are further reduced to higher alcohols [10]. AA analysis revealed a substantial AA consumption only by WLP001 with a consumption of 76.4% of AA and depleting six AA namely aspartic and glutamic acid, asparagine, methionine, leucine, and isoleucine (Table 5), owing to its longer fermentation time and higher sugar uptake.…”

Section: Amino Acid Metabolismmentioning

confidence: 99%

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Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

et al. 2018

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Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer's yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.

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Section: Volatile Compoundsmentioning

confidence: 99%

Section: Amino Acid Metabolismmentioning

confidence: 99%

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

et al. 2018

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“…Table 2 shows that the AY beer had a high concentration of alcohol. The alcohols can be generated from α-keto acids that are formed during de novo biosynthesis of amino acids through carbohydrate metabolism or during the catabolism of amino acids by the Ehrlich pathway (23). A possible explanation for the difference between AY and CY beers could be that the higher fermentation rates of AY resulted in a high demand for assimilable nitrogen for yeast metabolism and growth.…”

Section: Comparison Of Volatile Compounds In Wheat Beersmentioning

confidence: 99%

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

et al. 2015

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Craft beer is often produced as a non-filtered, unpasteurized and bottle re-fermented beer, whose production is aimed at maintaining original sensory characteristics. The intention of most micro-breweries is to meet these requirements in producing a high-quality beer. In Italy, as well as in Sardinia, the number of micro-breweries is increasing. In an attempt to make this product more original, new strains of Saccharomyces cerevisiae were selected. Sourdough yeasts were used as an alternative source of starters for beer production. In this particular work, two wheat beers were compared, one brewed with an autochthonous yeast isolated from sourdough and the other brewed with a commercial yeast normally used in Italian micro-breweries. The wheat beer fermented with the autochthonous yeast had the highest ethanol content, the lowest pH and the highest content of esters and alcohols. From a sensory point of view the two beers showed significant differences in the triangle test, but were not significantly different in the paired test with preference.

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“…The formation of higher alcohols by brewing yeast involves diferent complex pathways, and a lot of progress has been made in the determination of the roles of the key genes involved in their biosynthesis [13]. The predominant idea for many years was that the higher alcohols are produced via the Ehrlich pathway.…”

Section: Higher Alcoholsmentioning

confidence: 99%

“…By fermenting the wort sugars, yeast not only produce ethanol, but also a number of long-chain alpha-acids that can subsequently be transformed into amino acids such as aspartate and glutamate. Finally, the choice of yeast strain can have great impact on higher alcohol production, and ale strains are considered to be higher producers than lager strains [13].…”

Section: Higher Alcoholsmentioning

confidence: 99%

Saccharomyces and Non-Saccharomyces Starter Yeasts

Budroni¹,

Zara²,

Ciani³

et al. 2017

Brewing Technology

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This chapter describes the importance of yeast in beer fermentation. Initially, the diferences between Saccharomyces cerevisiae and Saccharomyces pastorianus in the production of "ale" and "lager" beers are analyzed. Then, the relationships between beer nutrients and yeast growth are discussed, with special emphasis on the production of the lavor compounds. The impact of the wort composition on locculation is also discussed.Furthermore, conventional approaches to starter yeast selection and the development of genetically modiied microorganisms are analyzed. Recent discoveries relating to the use of S. cerevisiae strains isolated from diferent food matrices (i.e., bread and wine) and the potential for the use of non-Saccharomyces starter strains in beer production are discussed. A detailed review of the selection of starter strains for the production of specialty beers then follows, such as for gluten-free beers and biologically aged beers. Yeast recovery from top-cropping and botom-cropping systems and the methodologies and issues in yeast propagation in the laboratory and brewery (i.e., re-pitching) are also analyzed.Finally, the available commercial preparations of starter yeast and the methods to evaluate yeast viability prior to inoculation of the must are analyzed.

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Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

Cited by 454 publications

References 114 publications

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Saccharomyces and Non-Saccharomyces Starter Yeasts

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