Alcoholic Beverage Fermentations

Authors: D R Berry J C Slaughter

Publish Date: 2003

Volume: , Issue: , Pages: 25-39

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Abstract

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 recognized 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 αgalactosidase and metabolize melibiose is well established Similarly strains defined as S diastaticus have a wellestablished ability to metabolize lowmolecularweight dextrins since they possess a glucoamylase gene However these strains are now considered to be strains of S cerevisiae rather than distinct species

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