دورية أكاديمية
The potential for Scotch Malt Whisky flavour diversification by yeast.
| العنوان: | The potential for Scotch Malt Whisky flavour diversification by yeast. |
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| المؤلفون: | Daute M; Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland.; The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland., Jack F; The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland., Walker G; Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland. |
| المصدر: | FEMS yeast research [FEMS Yeast Res] 2024 Jan 09; Vol. 24. |
| نوع المنشور: | Journal Article; Review |
| اللغة: | English |
| بيانات الدورية: | Publisher: Oxford University Press Country of Publication: England NLM ID: 101085384 Publication Model: Print Cited Medium: Internet ISSN: 1567-1364 (Electronic) Linking ISSN: 15671356 NLM ISO Abbreviation: FEMS Yeast Res Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: 2015- : Oxford Oxford University Press Original Publication: Amsterdam ; New York : Published by Elsevier Science B.V. on behalf of Federation of European Microbiological Societies, [2001- |
| مواضيع طبية MeSH: | Alcoholic Beverages*/microbiology , Alcoholic Beverages*/analysis , Fermentation* , Flavoring Agents*/metabolism, Yeasts/metabolism ; Yeasts/genetics ; Yeasts/classification ; Taste ; Scotland ; Saccharomyces cerevisiae/metabolism ; Saccharomyces cerevisiae/genetics ; Volatile Organic Compounds/metabolism |
| مستخلص: | Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains. (© The Author(s) 2024. Published by Oxford University Press on behalf of FEMS.) |
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| معلومات مُعتمدة: | BB/R505201/1 Industrial Biotechnology Innovation Centre; United Kingdom BB_ Biotechnology and Biological Sciences Research Council |
| فهرسة مساهمة: | Keywords: Scotch Whisky; distilled spirits; fermentation; non-Saccharomyces; non-conventional yeast; whisky; yeast |
| تواريخ الأحداث: | Date Created: 20240429 Date Completed: 20240515 Latest Revision: 20240712 |
| رمز التحديث: | 20240712 |
| مُعرف محوري في PubMed: | PMC11095643 |
| DOI: | 10.1093/femsyr/foae017 |
| PMID: | 38684485 |
| قاعدة البيانات: | MEDLINE |
| تدمد: | 1567-1364 |
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| DOI: | 10.1093/femsyr/foae017 |