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Appl Microbiol Biotechnol

Title:		The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
Author(s):		Varela C;
Address:		"The Australian Wine Research Institute, PO Box 197, Glen Osmond, South Australia, 5064, Australia. Cristian.Varela@awri.com.au"
Journal Title:		Appl Microbiol Biotechnol
Year:		2016
Volume:		20161027
Issue:		23
Page Number:		9861 - 9874
DOI:		10.1007/s00253-016-7941-6
ISSN/ISBN:		1432-0614 (Electronic) 0175-7598 (Linking)
Abstract:		"The conversion of fermentable sugars into alcohol during fermentation is the key process in the production of all alcoholic beverages. However, microbial activity during fermentation is considerably more complex than merely producing ethanol, usually involving the action of a great diversity of yeasts and bacteria and the production of metabolites that affect the organoleptic properties of fermented beverages. Non-Saccharomyces yeasts, which are naturally present in un-inoculated, spontaneous fermentations, can provide a means for increasing aroma and flavour diversity in fermented beverages. This review will cover the impacts of non-Saccharomyces yeasts on volatile composition and sensory profile of beer, wine, spirits and other fermented beverages, and look at future opportunities involving yeast interactions and regionality in alcoholic beverages"
Keywords:		*Alcoholic Beverages Flavoring Agents/metabolism *Food Microbiology Volatile Organic Compounds/*metabolism Yeasts/*metabolism Beer Non-Saccharomyces Spirits Wine Yeast;
Notes:		"MedlineVarela, Cristian eng Review Germany 2016/10/28 Appl Microbiol Biotechnol. 2016 Dec; 100(23):9861-9874. doi: 10.1007/s00253-016-7941-6. Epub 2016 Oct 27"