title: Investigating flavour characteristics of British ale yeasts: techniques, resources and opportunities for innovation.
abstract: Five British ale yeast strains were subjected to flavour profiling under brewery fermentation conditions in which all other brewing parameters were kept constant. Significant variation was observed in the timing and quantity of flavour-related chemicals produced. Genetic tests showed no evidence of hybrid origins in any of the strains, including one strain previously reported as a possible hybrid of Saccharomyces cerevisiae and S. bayanus. Variation maintained in historical S. cerevisiae ale yeast collections is highlighted as a potential source of novelty in innovative strain improvement for bioflavour production.
authors.affiliation: White Labs, 9495 Candida Street, San Diego, CA, 92126, USA.
authors.forename: Neva
authors.initials: N
authors.lastname: Parker
authors.forename: Steve
authors.initials: S
authors.lastname: James
authors.forename: Jo
authors.initials: J
authors.lastname: Dicks
authors.forename: Chris
authors.initials: C
authors.lastname: Bond
authors.forename: Carmen
authors.initials: C
authors.lastname: Nueno-Palop
authors.forename: Chris
authors.initials: C
authors.lastname: White
authors.forename: Ian N
authors.initials: IN
authors.lastname: Roberts
mesh_terms: D001515:Beer / Q000032:analysis* / Q000382:microbiology*; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis / Q000378:metabolism*; D012440:Saccharomyces / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*
chemical_list: D005421:Flavoring Agents