title: The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.
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.
authors: The Australian Wine Research Institute, PO Box 197, Glen Osmond, South Australia, 5064, Australia. Cristian.Varela@awri.com.au.
authors: Cristian
authors: C
authors: Varela
mesh_terms: D000434:Alcoholic Beverages; D005421:Flavoring Agents / Q000378:metabolism; D005516:Food Microbiology; D055549:Volatile Organic Compounds / Q000378:metabolism*; D015003:Yeasts / Q000378:metabolism*
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: Beer; Non-Saccharomyces; Spirits; Wine; Yeast