Factors Influencing the Production of Sensory Active Substances in Brewer’s and Wine Yeast

Abstract

The publication focuses on brewer’s and wine yeast and their role in the production of alcoholic beverages. Individual strains and yeast species differ in the structure of the genome. Numerous hybridizations led to the formation of new yeast lines, for example groups of bottom-fermenting yeasts Saaz and Frohberg. The structure of the genome is linked with the synthesis of proteins. Proteins affect the cell’s metabolic processes and their products. Therefore, yeast have a signifi cant effect on the fl avor and taste of fermented beverages. Alcohols, esters, acetaldehydes, monoterpenoids, organic acids, glycerol, vicinal diketones, or sulfur compounds produced by yeast give rise to the characteristic fl avor and aroma profi les used in the production of various types of beers and wines. The aroma and the taste are also affected by stress factors that act on yeast cells during fermentation processes. The publication also includes a brief overview of yeast metabolism, with emphasis on glucose catabolism and ethanol fermentation.