Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

A simple yeast with a unique set of capabilities, which has transformed human societies over the millennia, Saccharomyces has accompanied humankind’s development to the extent that some anthropologists have even argued that the desire for alcoholic beverages was what persuaded us to become farmers and so led to the birth of civilization. This chapter outlines the yeast species and strains involved in the production of wine, beer, and saké. Saccharomyces cerevisiae is rarely isolated from vineyards and grape berries, but it is abundant in wine cellars, presses, tools, and other environments that are high in sugars. The chapter presents alcohols such as ethanol, glycerol, and higher alcohols, highlights carbonyl compounds such as acetaldehyde, and diacetyl, contains sulfur compounds such as sulfides, mercaptans, and thiols. This information has been used to genetically improve yeast starter strains with enhanced flavor-producing capabilities, and has proved that significant improvements can be made to the flavor of fermented beverages.