Beverages: Saccharomyces cerevisiae

Graeme Walker (Guest editor), Graham G. Stewart (Guest editor)

    Research output: Contribution to journalSpecial issuepeer-review


    Saccharomyces cerevisiae is the world’s premier industrial microorganism. Alcoholic beverages are produced following fermentations of plant-derived sugars by different strains of S. cerevisiae. These yeasts will also produce numerous secondary metabolites that act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphury compounds, which collectively dictate the final flavour and aroma characteristics of beverages, such as beer and wine, but also in distilled beverages. Therefore, S. cerevisiae yeasts are of vital importance in providing not only the alcohol content but also the sensory profiles of beverages.This Special Issue will cover the key roles played by diverse strains of S. cerevisiae in the production of major global beverages: beer, whisky, wine rum, vodka, gin, and tequila.
    Original languageEnglish
    Issue number4
    Publication statusPublished - 1 Dec 2016


    Dive into the research topics of 'Beverages: Saccharomyces cerevisiae'. Together they form a unique fingerprint.

    Cite this