Investigating flavour characteristics of British ale yeasts: Techniques, resources and opportunities for innovation

Neva Parker; Steve James; Jo Dicks; Chris Bond; Carmen Nueno-Palop; Chris White; Ian N. Roberts

doi:10.1002/yea.3052

Investigating flavour characteristics of British ale yeasts: Techniques, resources and opportunities for innovation

Neva Parker, Steve James, Jo Dicks, Chris Bond, Carmen Nueno-Palop, Chris White, Ian N. Roberts^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

Five British ale yeast strains were subjected to flavour profiling under brewery fermentation conditions in which all other brewing parameters were kept constant. Significant variation was observed in the timing and quantity of flavour-related chemicals produced. Genetic tests showed no evidence of hybrid origins in any of the strains, including one strain previously reported as a possible hybrid of Saccharomyces cerevisiae and S. bayanus. Variation maintained in historical S. cerevisiae ale yeast collections is highlighted as a potential source of novelty in innovative strain improvement for bioflavour production.

Original language	English
Pages (from-to)	281-287
Number of pages	7
Journal	Yeast
Volume	32
Issue number	1
DOIs	https://doi.org/10.1002/yea.3052
Publication status	Published - 1 Jan 2015
Externally published	Yes

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© 2014 John Wiley & Sons, Ltd.

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Investigating flavour characteristics of British ale yeasts: Techniques, resources and opportunities for innovation

Abstract

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