Título del libro: Yeasts In The Production Of Wine
Título del capítulo: Yeasts associated with the production of distilled alcoholic beverages
PATRICIA ESTER LAPPE OLIVERAS;
Autores externos:
Idioma:
Año de publicación:
2019
Palabras clave:
LACTIC-ACID BACTERIA; AGAVE-TEQUILANA; SACCHAROMYCES-CEREVISIAE; VOLATILE COMPOUNDS; KLUYVEROMYCES-MARXIANUS; SCHIZOSACCHAROMYCES-POMBE; FERMENTATION EFFICIENCY; COMPOUND PRODUCTION; GAS-CHROMATOGRAPHY; GENERATION
Resumen:
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 and mezcal) 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 (e.g. 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. © Springer Science+Business Media, LLC, part of Springer Nature 2019.
Entidades citadas de la UNAM:
ISBN:
9781493997824
Editorial:
Springer New York Nombre de la publicación:
Yeasts associated with the production of distilled alcoholic beverages
Página inicial:
477
Página final:
512
