Mini-review: The role of Saccharomyces cerevisiae in the production of gin and vodka

Matthew Pauley, Dawn Louise Maskell

Research output: Contribution to journalReview article

Abstract

The spirit beverages of vodka and gin are often produced from a neutral spirits base. These neutral spirits are derived from the distillation of fermented carbohydrates of agricultural origin. The fermentations in the production of these beverages are not often reported in great detail and to some extent are shrouded in mystery. The roles of fermentation and the yeast Saccharomyces cerevisiae are essential to the complete process, and without fermentation there would not be alcohol to distil. Nevertheless, it is not the yeast that is perceived to contribute to the distinctive consumer experiences, which are associated with these beverages. However, there are opportunities for the development of new strains of S. cerevisiae for the production of neutral spirits, which have a high ethanol yield, are tolerant of ethanol stress, and produce low levels of congeners

Original languageEnglish
Article number13
JournalBeverages
Volume3
Issue number1
DOIs
Publication statusPublished - 14 Feb 2017

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gin (beverage)
vodka
beverages
Saccharomyces cerevisiae
fermentation
ethanol
yeasts
distillation
alcohols
carbohydrates

Cite this

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title = "Mini-review: The role of Saccharomyces cerevisiae in the production of gin and vodka",
abstract = "The spirit beverages of vodka and gin are often produced from a neutral spirits base. These neutral spirits are derived from the distillation of fermented carbohydrates of agricultural origin. The fermentations in the production of these beverages are not often reported in great detail and to some extent are shrouded in mystery. The roles of fermentation and the yeast Saccharomyces cerevisiae are essential to the complete process, and without fermentation there would not be alcohol to distil. Nevertheless, it is not the yeast that is perceived to contribute to the distinctive consumer experiences, which are associated with these beverages. However, there are opportunities for the development of new strains of S. cerevisiae for the production of neutral spirits, which have a high ethanol yield, are tolerant of ethanol stress, and produce low levels of congeners",
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Mini-review: The role of Saccharomyces cerevisiae in the production of gin and vodka. / Pauley, Matthew; Maskell, Dawn Louise.

In: Beverages, Vol. 3, No. 1, 13, 14.02.2017.

Research output: Contribution to journalReview article

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T1 - Mini-review: The role of Saccharomyces cerevisiae in the production of gin and vodka

AU - Pauley, Matthew

AU - Maskell, Dawn Louise

PY - 2017/2/14

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N2 - The spirit beverages of vodka and gin are often produced from a neutral spirits base. These neutral spirits are derived from the distillation of fermented carbohydrates of agricultural origin. The fermentations in the production of these beverages are not often reported in great detail and to some extent are shrouded in mystery. The roles of fermentation and the yeast Saccharomyces cerevisiae are essential to the complete process, and without fermentation there would not be alcohol to distil. Nevertheless, it is not the yeast that is perceived to contribute to the distinctive consumer experiences, which are associated with these beverages. However, there are opportunities for the development of new strains of S. cerevisiae for the production of neutral spirits, which have a high ethanol yield, are tolerant of ethanol stress, and produce low levels of congeners

AB - The spirit beverages of vodka and gin are often produced from a neutral spirits base. These neutral spirits are derived from the distillation of fermented carbohydrates of agricultural origin. The fermentations in the production of these beverages are not often reported in great detail and to some extent are shrouded in mystery. The roles of fermentation and the yeast Saccharomyces cerevisiae are essential to the complete process, and without fermentation there would not be alcohol to distil. Nevertheless, it is not the yeast that is perceived to contribute to the distinctive consumer experiences, which are associated with these beverages. However, there are opportunities for the development of new strains of S. cerevisiae for the production of neutral spirits, which have a high ethanol yield, are tolerant of ethanol stress, and produce low levels of congeners

U2 - 10.3390/beverages3010013

DO - 10.3390/beverages3010013

M3 - Review article

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