Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations

Journal of the Institute of Brewing

Volumn 115, Issue 3, 2009, Pages 198-207

  Berbert de Amorim Neto, H ^a,c   Yohannan, B K ^a   Bringhurst, T A ^b   Brosnan, J M ^b   Pearson, S Y ^b   Walker, J W ^b   Walker, G M ^a  

^a UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

^b Scotch Whisky Research Institute   (United Kingdom)

^c Fermentec S/C Ltda   (Brazil)

Author keywords

Alcohol fermentation; Bioethanol; Brazil; Malt wort; Scotch whisky; Yeast

Indexed keywords

EID: 70450170898     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2009.tb00369.x     Document Type: Article

References (36)

1. Amorim, H. V., Basso, L. C. and Lopes, M. L., Evolution of ethanol fermentation in Brazil. In: Distilled Spirits: Tradition and Innovation. J. H. Bryce and G.G. Stewart, Eds., 2nd edition, Nottingham University Press: Nottingham, UK, 2004, pp. 143-148.
2. Aldiguier, A. S., Alfenore, S., Cameleyre, X., Goma, G., Uribelarrea, J. L., Guillouet, S. E. and Molina-Jouve, C., Synergistic temperature and ethanol effect on Saccharomyces cerevisiae dynamic behavior in ethanol bio-fuel production. Bioprocess Biosystem Engineering, 2004, 26, 217-222.
3. Bai, F. W., Chen, L. J., Zhang, Z., Anderson, W. A. and Moo-Young, M., Continuous ethanol production and evaluation of yeast cell lysis and viability loss under very high gravity medium conditions. Journal of Biotechnology, 2004, 110, 287-293.
4. Basso, L. C., Amorim, H. V., Oliveira, A. J, and Lopes, M. L., Yeast selection for fuel ethanol in Brazil. FEMS Yeast Research, 2008, 8, 1155-1163.
5. Berbert de Amorim Neto H., Application of novel yeast strains to the Scotch whisky fermentation process. MSc Thesis. University of Abertay Dundee, UK, 2005.
6. Berbert de Amorim Neto, H., Pearson, S. Y., Walker, J. W., Walker, G. M. and Brosnan, J. B., Application of novel yeast strains to the Scotch whisky fermentation process. In: Distilled Spirits - Production, Technology and Innovation. J. H. Bryce, J. R. Piggott and G. G. Stewart, Eds., Nottingham University Press: Nottingham, UK. 2008, pp 139-143.
7. Berry, D. R., Alcoholic beverage fermentations. In: Fermented Beverage Production. A. G. H. Lea and, J. R. Piggott, Eds., Chapman and Hall: Glasgow, UK, 1995.
8. Berry, D. R. and Slaughter, J. C., Alcohol Beverage Fermentation. In: Fermented Beverage Production, 2nd ed., A. G. H. Lea, and J. R. Piggott, Eds., Kluwer Academic/Plenum Publishers: New York, 2003.
9. Berry, D. R. and Watson, D. C. Production of organoleptic compounds. In: Yeast Biotechnology. D. R. Berry, I. Russell and G. G. Stewart, Eds., Allen and Unwin: London, 1987.
10. Boulton, C. and Quain, D., Brewing Yeast and Fermentation. Blackwell Science: Oxford, UK, 2006.
11. Chandrasena, G, Keerthipala, A. P. and Walker, G. M., Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production. J. Inst. Brew., 2006, 112, 302-307.
12. Council Regulation (EC) No. 1576/89 of 29 May 1989, Laying down general rules on the definition, description and presentation of spirit drinks, Official Journal of the European Community, No. L160: 1-17.
13. D'Amore, T., Panchal, C. J., Russell, I. and Stewart, G. G. Study of ethanol tolerance in yeast. Critical Reviews in Biotechnol, 1990, 9, 287-304.
14. Hammond, J. R. M., Brewer's yeasts. In: The Yeasts. A. H. Rose and, J. S. Harrison, Eds., Academic Press: London, UK, 1993.
15. Ingledew, W. M., The biochemistry of alcohol production. In: The Alcohol Textbook-Ethanol Production by Fermentation and Distillation. T. P. Lyons, D. R. Kelsall and J. E. Murtagh, Eds., Nottingham University Press: Nottingham, UK, 1995.
16. Institute of Brewing, Method 21.33. Pitching yeast examination: assessment of yeast viability. In: Institute of Brewing Methods of Analysis, Volume 2, Microbiological. The Institute: London, UK, 1997.
17. Jack, F. R., Development of guidelines for the preparation and handling of sensory samples in the Scotch whisky industry. J. Inst. Brew, 2003, 109, 114-119.
18. Jack, F. R., Understanding Scotch whisky flavour. Food Science and Technology, 2003, 14, 28-30.
19. Korhola, M., Harju, K. and Lehtonen, M., Fermentation. In: The Science and Technology of Whiskies. J. R. Piggott, R. Sharp and R. E. B. Duncan, Eds., Longman: Harlow, UK, 1989, pp. 89-117.
20. Lee, M., Paterson, A., Piggott, J. R. and Richardson, G. D., Perception of Whisky flavour reference compounds by Scotch distillers'. J. Inst. Brew., 2000, 106, 203-208.
21. Lyons, T. P., Production of Scotch and Irish whiskies: Their history and evolution. In: The Alcohol Textbook. K. A. Jacques, T. P. Lyons, D. R. Kelsall, Eds., Nottingham University Press: Nottingham, UK, 2003.
22. Patkova, J., Smogrovicova, D., Bafrncova, P. and Domeny, Z., Changes in yeast metabolism at very high-gravity wort fermentation. Folia Microbiologica, 2000, 45, 335-338.
23. Priest, F. G., van Beek, S. and Cachat, E., Lactic acid bacteria and the Scotch whisky fermentation. In: Distilled Spirits: Tradition and Innovation. J. H. Bryce and G. G. Stewart, Eds., 2nd ed., Nottingham University Press: Nottingham, UK, 2004, pp. 188-196.
24. The Scotch Whisky Act 1988, HM Stationary Office: London, UK.
25. The Scotch Whisky Order 1990, Statutory Instruments No. 998. HM Stationary Office: London, UK.
26. Simpson, A., Advances in the Spirits Industry in Alcoholic Beverages. G. C. Birch and M. G. Lindley, Eds., Elsevier: London, UK, 1985.
27. Shortreed, G. W., Rickard, P., Swan, J. S. and Burtles, S., The flavour terminology of Scotch whisky. Brewers' Guardian, 1979, 11, 55-62.
28. Stewart, G. G., High gravity brewing. Brewers Guardian, 1999, 128, 31-37.
29. Stone, H. J., Oliver, S., Woolsey, A. and Singleton, R. C., Sensory evaluation by quantitative descriptive analysis. Food Technology, 1974, 28, 24-34.
30. Thomas, K. C., Hynes, S. H., Jones, A. M. and Ingledew, W. M., Production of fuel alcohol from wheat by VHG technology. Applied Biochemistry and Biotechnology, 1993, 43, 211-226.
31. Verstrepen, K. J., Derdelinckx, G., Dufour, J. P., Winderickx, J., Thevelein, J. M., Pretorius, I. S. and Delvaux, F. R., Flavour-active esters: adding fruitiness to beer. Journal of Bioscience and Bioengineering, 2003, 96, 110-118.
32. Walker, G. M., Yeast Physiology and Biotechnology. John Wiley and Sons: Chichester, England, 1998.
33. Walker, G. M. and Dijck, P. V., Physiological and molecular responses of yeast to the environment. In: The Yeast Handbook Volume 2, Yeasts in Food and Beverage. A. Querol and G. Fleet, Eds., Springer-Verlag: Berlin, 2006, pp. 111-152.
34. Watson, D. C., Distilling yeasts. In: Developments in Industrial Microbiology. D. C. Watson, Ed., 1984, 25, pp. 213-220.
35. Wheals, A. E., Basso, L. C., Alves, D. M. G. and Amorim, H. V., Fuel ethanol after 25 years. Trends in Biotechnology, 1999, 17, 482-487.
36. Yonezawa, T. and Stewart, G. G., Monitoring and controlling of whisky fermentation. In: Distilled Spirits: Tradition and Innovation. J. H. Bryce and G. G. Stewart, Eds., Nottingham University Press: Nottingham, UK, 2004, pp. 103-111.