Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka

Pauley, Matthew S.V.; Maskell, Dawn Louise

doi:10.3390/beverages3010013

Cited by 23 publications

(8 citation statements)

References 45 publications

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“…For example, the popular 'M' strain whiskey yeast is believed to be a hybrid resulting from a cross with a diastatic yeast contaminant and, as a result, produces 4-vinyl guaiacol. The phenolic flavor is however expected to be reduced during distillation, thereby negating the influence of the phenotype (Pauley and Maskell 2017). In beer, and particularly in lager beer, phenolic flavor notes can negatively influence the acceptability of the product.…”

Section: Industrial Applications Of Diastatic Yeastmentioning

confidence: 99%

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Krogerus

Gibson

2020

Appl Microbiol Biotechnol

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Diastatic strains of Saccharomyces cerevisiae possess the unique ability to hydrolyze and ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded as important spoilage microbes in beer, but recent studies have inspired a re-evaluation of the significance of the group. Rather than being merely wild-yeast contaminants, they are highly specialized, domesticated yeasts belonging to a major brewing yeast lineage. In fact, many diastatic strains have unknowingly been used as production strains for decades. These yeasts are used in the production of traditional beer styles, like saison, but also show potential for creation of new beers with novel chemical and physical properties. Herein, we review results of the most recent studies and provide a detailed account of the structure, regulation, and functional role of the glucoamylase-encoding STA1 gene in relation to brewing and other fermentation industries. The state of the art in detecting diastatic yeast in the brewery is also summarized. In summary, these latest results highlight that having diastatic S. cerevisiae in your brewery is not necessarily a bad thing. Key Points•Diastatic S. cerevisiae strains are important spoilage microbes in brewery fermentations. •These strains belong to the 'Beer 2' or 'Mosaic beer' brewing yeast lineage. •Diastatic strains have unknowingly been used as production strains in breweries.•The STA1-encoded glucoamylase enables efficient maltotriose use.

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Section: Industrial Applications Of Diastatic Yeastmentioning

confidence: 99%

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

Krogerus

Gibson

2020

Appl Microbiol Biotechnol

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“…In the production of neutral spirits such as vodka, gin, or bioethanol, yeast selection is not a primary consideration because the final product undergoes extensive purification, and most yeast derived congeners are undesired in the final product. Consequently, efficiency becomes the primary factor, leading to the preference for highly adapted S. cerevisiae strains with robust stress tolerance (Pauley and Maskell 2017 , Black and Walker 2023 , Spasova et al 2023 ) instead of nonconventional flavourful yeast.…”

Section: Non-conventional Yeast Used For Distilled Spiritsmentioning

confidence: 99%

The potential for Scotch Malt Whisky flavour diversification by yeast

Daute,

Jack,

Walker

2024

FEMS Yeast Research

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Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of “Scotch”. While each production step contributes significantly to whisky flavour—from malt preparation and mashing to fermentation, distillation, and maturation—the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, for example esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of non-conventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.

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“…Secondary metabolites produced by yeast act as important flavor congeners of beverages that influence the final taste and aroma of alcoholic beverages such as beer and wine, as well as other distilled beverages such as brandy, rum, and whiskey (Walker and Stewart 2016). Yeasts are also involved in the production of white spirits such as gin and vodka (Pauley and Maskell 2017).…”

Section: Alcoholic Beverage and Spiritsmentioning

confidence: 99%

“…Vodka is the most popular beverage in eastern Europe, traditionally made from potatoes and grain, especially rye (Menezes et al 2016;Britannica 2022b). The alcohol content of vodka is unaged and high concentration (40%) alcohol by volume (ABV), thus, can cause poisoning if over-consumed (Kanny et al 2015;Pauley and Maskell 2017). The vodka industry was worth USD 39 billion in 2020 (Conway 2022).…”

Section: White Spiritsmentioning

confidence: 99%

The contribution of fungi to the global economy

et al. 2023

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Fungi provide ecological and environmental services to humans, as well as health and nutritional benefits, and are vital to numerous industries. Fermented food and beverage products from fungi are circulating in the market, generating billions of USD. However, the highest potential monetary value of fungi is their role in blue carbon trading because of their ability to sequester large amounts of carbon in the soil. There are no conclusive estimates available on the global monetary value of fungi, primarily because there are limited data for extrapolation. This study outlines the contribution of fungi to the global economy and provides a first attempt at quantifying the global monetary value of fungi. Our estimate of USD 54.57 trillion provides a starting point that can be analysed and improved, highlighting the significance of fungi and providing an appreciation of their value. This paper identifies the different economically valuable products and services provided by fungi. By giving a monetary value to all important fungal products, services, and industrial applications underscores their significance in biodiversity and conservation. Furthermore, if the value of fungi is well established, they will be considered in future policies for effective ecosystem management.

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Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka

Cited by 23 publications

References 45 publications

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

The potential for Scotch Malt Whisky flavour diversification by yeast

The contribution of fungi to the global economy

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