Yeasts associated with the production of distilled alcoholic beverages

Graeme M. Walker*, Patricia Lappe-Oliveras, Rubén Moreno-Terrazas C., Manuel Kirchmayr, Melchor Arellano-Plaza, Anne Christine Gschaedler-Mathis

*Corresponding author for this work

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Abstract

    Distilled alcoholic beverages are produced firstly by fermenting sugars emanating from cereal starches (in the case of whiskies), sucrose-rich plants (in the case of rums), fructooligosaccharide-rich plants (in the case of tequila) or from fruits (in the case of brandies). Traditionally, such fermentations were conducted in a spontaneous fashion, relying on indigenous microbiota, including wild yeasts. In modern practices, selected strains of Saccharomyces cerevisiae are employed to produce high levels of ethanol together with numerous secondary metabolites (eg. higher alcohols, esters, carbonyls etc.) which greatly influence the final flavour and aroma characteristics of spirits following distillation of the fermented wash. Therefore, distillers, like winemakers, must carefully choose their yeast strain which will be very important in providing the alcohol content and the sensory profiles of spirit beverages. This Chapter discusses yeast and fermentation aspects associated with the production of selected distilled spirits and highlights similarities and differences with the production of wine.
    Original languageEnglish
    Title of host publicationYeasts in the production of wine
    EditorsPatrizia Romano, Maurizio Ciani, Graham H. Fleet
    Place of PublicationNew York
    PublisherSpringer
    Chapter16
    Pages477-512
    Number of pages36
    ISBN (Electronic)9781493997824
    ISBN (Print)9781493997800
    DOIs
    Publication statusPublished - 16 Sep 2019

    Fingerprint

    alcoholic beverages
    yeasts
    alcohols
    distilled spirits
    fermentation
    rum
    brandy
    whisky
    fructooligosaccharides
    distillation
    beverages
    secondary metabolites
    wines
    Saccharomyces cerevisiae
    flavor
    esters
    ethanol
    odors
    starch
    sucrose

    Cite this

    Walker, G. M., Lappe-Oliveras, P., Moreno-Terrazas C., R., Kirchmayr, M., Arellano-Plaza, M., & Gschaedler-Mathis, A. C. (2019). Yeasts associated with the production of distilled alcoholic beverages. In P. Romano, M. Ciani, & G. H. Fleet (Eds.), Yeasts in the production of wine (pp. 477-512). New York: Springer. https://doi.org/10.1007/978-1-4939-9782-4_16
    Walker, Graeme M. ; Lappe-Oliveras, Patricia ; Moreno-Terrazas C., Rubén ; Kirchmayr, Manuel ; Arellano-Plaza, Melchor ; Gschaedler-Mathis, Anne Christine . / Yeasts associated with the production of distilled alcoholic beverages. Yeasts in the production of wine. editor / Patrizia Romano ; Maurizio Ciani ; Graham H. Fleet. New York : Springer, 2019. pp. 477-512
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    abstract = "Distilled alcoholic beverages are produced firstly by fermenting sugars emanating from cereal starches (in the case of whiskies), sucrose-rich plants (in the case of rums), fructooligosaccharide-rich plants (in the case of tequila) or from fruits (in the case of brandies). Traditionally, such fermentations were conducted in a spontaneous fashion, relying on indigenous microbiota, including wild yeasts. In modern practices, selected strains of Saccharomyces cerevisiae are employed to produce high levels of ethanol together with numerous secondary metabolites (eg. higher alcohols, esters, carbonyls etc.) which greatly influence the final flavour and aroma characteristics of spirits following distillation of the fermented wash. Therefore, distillers, like winemakers, must carefully choose their yeast strain which will be very important in providing the alcohol content and the sensory profiles of spirit beverages. This Chapter discusses yeast and fermentation aspects associated with the production of selected distilled spirits and highlights similarities and differences with the production of wine.",
    author = "Walker, {Graeme M.} and Patricia Lappe-Oliveras and {Moreno-Terrazas C.}, Rub{\'e}n and Manuel Kirchmayr and Melchor Arellano-Plaza and Gschaedler-Mathis, {Anne Christine}",
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    Walker, GM, Lappe-Oliveras, P, Moreno-Terrazas C., R, Kirchmayr, M, Arellano-Plaza, M & Gschaedler-Mathis, AC 2019, Yeasts associated with the production of distilled alcoholic beverages. in P Romano, M Ciani & GH Fleet (eds), Yeasts in the production of wine. Springer, New York, pp. 477-512. https://doi.org/10.1007/978-1-4939-9782-4_16

    Yeasts associated with the production of distilled alcoholic beverages. / Walker, Graeme M.; Lappe-Oliveras, Patricia; Moreno-Terrazas C., Rubén ; Kirchmayr, Manuel; Arellano-Plaza, Melchor ; Gschaedler-Mathis, Anne Christine .

    Yeasts in the production of wine. ed. / Patrizia Romano; Maurizio Ciani; Graham H. Fleet. New York : Springer, 2019. p. 477-512.

    Research output: Chapter in Book/Report/Conference proceedingChapter

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    AU - Gschaedler-Mathis, Anne Christine

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    AB - Distilled alcoholic beverages are produced firstly by fermenting sugars emanating from cereal starches (in the case of whiskies), sucrose-rich plants (in the case of rums), fructooligosaccharide-rich plants (in the case of tequila) or from fruits (in the case of brandies). Traditionally, such fermentations were conducted in a spontaneous fashion, relying on indigenous microbiota, including wild yeasts. In modern practices, selected strains of Saccharomyces cerevisiae are employed to produce high levels of ethanol together with numerous secondary metabolites (eg. higher alcohols, esters, carbonyls etc.) which greatly influence the final flavour and aroma characteristics of spirits following distillation of the fermented wash. Therefore, distillers, like winemakers, must carefully choose their yeast strain which will be very important in providing the alcohol content and the sensory profiles of spirit beverages. This Chapter discusses yeast and fermentation aspects associated with the production of selected distilled spirits and highlights similarities and differences with the production of wine.

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    Walker GM, Lappe-Oliveras P, Moreno-Terrazas C. R, Kirchmayr M, Arellano-Plaza M, Gschaedler-Mathis AC. Yeasts associated with the production of distilled alcoholic beverages. In Romano P, Ciani M, Fleet GH, editors, Yeasts in the production of wine. New York: Springer. 2019. p. 477-512 https://doi.org/10.1007/978-1-4939-9782-4_16