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Saccharomyces cerevisiae in the Production of Whisk(e)y
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Beverages 2017, 3(1), 13;

Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka

International Centre for Brewing and Distilling, Institute for Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, UK
Author to whom correspondence should be addressed.
Academic Editors: Graeme Walker and Graham G. Stewart
Received: 29 October 2016 / Revised: 27 January 2017 / Accepted: 29 January 2017 / Published: 14 February 2017
(This article belongs to the Special Issue Saccharomyces cerevisiae)
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The spirit beverages of vodka and gin are often produced from a neutral spirits base. These neutral spirits are derived from the distillation of fermented carbohydrates of agricultural origin. The fermentations in the production of these beverages are not often reported in great detail and to some extent are shrouded in mystery. The roles of fermentation and the yeast Saccharomyces cerevisiae are essential to the complete process, and without fermentation there would not be alcohol to distil. Nevertheless, it is not the yeast that is perceived to contribute to the distinctive consumer experiences, which are associated with these beverages. However, there are opportunities for the development of new strains of S. cerevisiae for the production of neutral spirits, which have a high ethanol yield, are tolerant of ethanol stress, and produce low levels of congeners. View Full-Text
Keywords: gin; vodka; yeast gin; vodka; yeast

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Pauley, M.; Maskell, D. Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka. Beverages 2017, 3, 13.

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