and fermentation kinetics of the parent
flocculant English-style ale strain; mean-while
retaining low VDK production.
Enabled by a more thorough under-standing
of Saccharomyces yeast physiol-ogy,
the metabolism of yeast-derived fla-vour
and aroma compounds, and modern
application of classical strain development
techniques, it is now possible to create
“upgraded” Saccharomyces yeast that
incorporates enhanced flavours and aro-mas
while retaining characteristics of tried
and tested “workhorse” strains. Perhaps
even more exciting is the ability to develop
completely new strains that will open up
fresh markets and styles for brewers and
consumers alike.
While yeast remains something of an
enigma, its multi-faceted impact on the
flavour and aroma of beer is still large-ly
untapped. Scientists and brewers are
slowly “breaking the code.” In fact, our
understanding of the yeast-flavour/aroma
interplay parallels the deciphering of the
genetic code not too long ago; both were
considered impossibly complex problems
to be solved. However, as with DNA, even-tually
the full yeast DNA code was pub-lished,
a feat enabled by sound science
and the use of revolutionary computing
technology. Today, just as modern genetics
has transformed the world, one can now
truly envision how a full understanding of
yeast’s incredible power may come to revo-lutionize
brewing.
The impressive breadth and his-tory
of yeast’s natural biodiversity offers
many possibilities for greatly expanding
the range of beer flavours and aromas.
Critical to the flavour and aromas of beer,
the emerging yeasts will target the seem-ingly
insatiable consumer appetite for new
and intriguing beers.
References
1. Dzialo, Maria C., et al. “Physiology,
ecology and industrial applications
of aroma formation in yeast.” FEMS
microbiology reviews 41.Supp_1 (2017):
S95-S128.
2. Saerens, Sofie MG, et al. “Production
and biological function of volatile
esters in Saccharomyces cerevi-siae.”
Microbial biotechnology 3.2
(2010): 165-177.
3. Krogerus, Kristoffer, and Brian R.
Gibson. “125th anniversary review:
diacetyl and its control during brewery
fermentation.” Journal of the Institute of
Brewing 119.3 (2013): 86-97. n
Jason Hung, M.Sc., is Associate Scientific
Research Writer, and Matthew Dahabieh,
Ph.D., is Chief Science Officer at Renaissance
BioScience Corp. Dahabieh can be reached
at mdahabieh@renaissancebioscience.com.
Renaissance BioScience Corp. of Vancouver,
Canada is an applied yeast technology com-pany
and global leader in yeast breeding
that develops novel, differentiated and pat-ented
non-GMO yeast technologies for the
food, beverage, nutraceutical, animal feed,
biofuel and pharmaceutical industries.
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F E AT U R E
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and believe that
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with all of the
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flavour flowing
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