Yeasts in Distilled Alcoholic-Beverage Production

Watson, Dennis C.

doi:10.1016/b978-0-08-092543-1.50016-3

Cited by 10 publications

(4 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is difficult to prescribe the ideal qualities of distillers' yeast because these vary with the type of beverage being produced. However, efficient production of a high concentration of ethanol is an obvious requirement and, for some products, the extent of formation of volatile secondary metabolites (called congeners) is also significant, since they will carryover into the distillate and affect sensory quality (Watson, 1985(Watson, , 1993Johnston, 1990). …”

Section: Distilled Alcoholic Beveragesmentioning

confidence: 99%

See 1 more Smart Citation

The microbiology of alcoholic beverages

Fleet¹

1998

Microbiology of Fermented Foods

View full text Add to dashboard Cite

Section: Distilled Alcoholic Beveragesmentioning

confidence: 99%

“…The ferment is distilled, and then matured in oak barrels if desired. Some traditional products may rely upon natural fermentation, where osmotolerant species of yeasts (Schizosaccharomyces pombe) and butyric acid-producing species of Clostridium may be involved in the process in addition to S. cerevisae (Lehtonen & Suomalainen, 1977;Watson, 1993).…”

Section: Rummentioning

confidence: 99%

The microbiology of alcoholic beverages

Fleet¹

1998

Microbiology of Fermented Foods

View full text Add to dashboard Cite

“…possesses limited starch-debranching amylolytic activity (Watson 1993). Whisky yeast strains have been described as "maltose + oligosaccharide type" to reflect their properties in rapidly fermenting maltose, maltotriose and other oligosaccharides.…”

Section: Fig 163 Herementioning

confidence: 99%

Yeasts Associated With the Production of Distilled Alcoholic Beverages

Walker

Lappe-Oliveras

Moreno-Terrazas

et al. 2019

Yeasts in the Production of Wine

View full text Add to dashboard Cite

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. Table of content: 16.1 Introduction 16.2 Yeasts in production of cereal-based spirits 16.3 Yeasts in the production of Agave and Dasylirion -based spirits 16.3.1 Distilled Agave and Dasylirion spirits: Tequila, mezcal, bacanora, raicilla and sotol 16.3.2 Tequila categories, types and production process 16.3.3 Mezcal, bacanora and sotol categories, types and production Processes 16.3.4 Yeast and fermentation aspects 16.3.5 Recent developments and future prospects 16.4 Yeasts in production of miscellaneous spirits 16.4.1 Yeasts in production of fruit-based spirits 16.4.2 Yeasts in production of sugarcane-based spirits 16.4.3 Yeasts in production of whey-based spirits 16.5 Conclusions & future prospects 16.6 References Process stage Beverage Agave used Volatile compounds References Raw material Tequila A. tequilana var. azul Terpenes, alcohols, furans, acids, aldehydes, esters, hydrocarbures Prado-Jaramillo et al. (2015) Mezcal, Tequila A. angustifolia, A. salmiana A. tequilana var. azul Acids, esters, terpenes Peña-Alvárez et al. (2006) Mezcal A. salmiana subsp. crassispina, A. salmiana var. salmiana, A. angustifolia, A. cupreata, A. karwinskii Acids, lipids Martínez-Aguilar et al (2009) Cooking/ hydrolysis Tequila A. tequilana var. azul Furans, pyrans, aldehydes, nitrogen and sulfur compounds terpenes, alcohols, furans, acids, aldehydes, esters, hydrocarbures Mancilla-Margalli and López (2002) Prado-Jaramillo et al. (2015) Mezcal A. salmianas Furans García-Soto et al. (2011) Fermentation Tequila A. tequilana var. azul Terpenes, alcohols, higher alcohols, furans, acids, esters, aldehydes, hydrocarbures

show abstract

“…Novos genótipos foram obtidos por fusão de protoplasto, os quais apresentaram características recombinantes, enquanto que linhagens transformadas passaram a expressar genes heterólogos (Carrau et aI., 1982;Rose & Harrison, 1993;Hammond, 1993;Kunkee & Bisson, 1993). Estas técnicas também foram utilizadas para o melhoramento de linhagens utilizadas para a produção de saké (Kodarna, 1993) e bebidas destiladas (Watson, 1993).…”

Section: Introductionunclassified

Biologia e fusão de protoplastos de leveduras floculantes e H>sub<2>/sub<S>sup<->/sup<

Martins¹

View full text Add to dashboard Cite

Yeasts in Distilled Alcoholic-Beverage Production

Cited by 10 publications

References 34 publications

The microbiology of alcoholic beverages

The microbiology of alcoholic beverages

Yeasts Associated With the Production of Distilled Alcoholic Beverages

Biologia e fusão de protoplastos de leveduras floculantes e H>sub<2>/sub<S>sup<->/sup<

Contact Info

Product

Resources

About