Alcoholic beverage fermentations

  • D. R. Berry


Most alcoholic beverage fermentations are carried out using strains of the yeast Saccharomyces cerevisiae. Although traditionally brewers distinguished between ale yeast S. cerevisiae and lager yeast S. carlsbergensis, or S. uvarum as it was later called, it is now recognised that these two species are completely interfertile and should be considered as one, namely S. cerevisiae (Gilliland, 1981). However, this is not to say that lager yeasts do not have some distinctive features since the ability of the classical lager yeast to produce α-galactosidase and metabolise melibiose is well established. Similarly strains defined as S. diastaticus have a well-established ability to metabolise low-molecular-weight dextrins since they possess a glucoamylase gene. However, these strains are now considered to be strains of S. cerevisiae rather than distinct species.


Alcoholic Beverage High Alcohol Wine Fermentation Yeast Autolysis Lager Yeast 


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© Springer Science+Business Media Dordrecht 1995

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  • D. R. Berry

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