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Saccharomyces cerevisiae in the Production of Fermented Beverages

机译：酿酒酵母在发酵饮料生产中的应用

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Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae . The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis) in the case of beers and whiskies, sucrose-rich plants (molasses or sugar juice from sugarcane) in the case of rums, or from fruits (which do not require pre-hydrolysis) in the case of wines and brandies. In the presence of sugars, together with other essential nutrients such as amino acids, minerals and vitamins, S. cerevisiae will conduct fermentative metabolism to ethanol and carbon dioxide (as the primary fermentation metabolites) as the cells strive to make energy and regenerate the coenzyme NAD + under anaerobic conditions. Yeasts will also produce numerous secondary metabolites which act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphur compounds. These are very important in dictating the final flavour and aroma characteristics of beverages such as beer and wine, but also in distilled beverages such as whisky, rum and brandy. Therefore, yeasts are of vital importance in providing the alcohol content and the sensory profiles of such beverages. This Introductory Chapter reviews, in general, the growth, physiology and metabolism of S. cerevisiae in alcoholic beverage fermentations.
机译：含酒精的饮料是在酵母糖发酵后产生的，酵母主要（但不仅限于）酿酒酵母菌株（Saccharomyces cerevisiae）。如果是啤酒和威士忌，则含糖原料可能来自谷物淀粉（需要进行酶促预水解），如果是朗姆酒，则可能源自富含蔗糖的植物（糖蜜的糖蜜或糖汁），而如果是朗姆酒，则可能源自水果（不需要糖）对于葡萄酒和白兰地，则需要进行预水解）。在糖与其他必需营养素（例如氨基酸，矿物质和维生素）一起存在时，酿酒酵母会随着细胞努力产生能量并再生辅酶，将其发酵代谢为乙醇和二氧化碳（作为主要的发酵代谢产物）。 NAD +在厌氧条件下。酵母还将产生许多次要代谢产物，它们是重要的饮料风味同类物，包括高级醇，酯，羰基化合物和硫化合物。这些对于决定诸如啤酒和葡萄酒之类的饮料的最终风味和香气特性非常重要，而且对于诸如威士忌，朗姆酒和白兰地之类的蒸馏饮料也很重要。因此，酵母在提供此类饮料的酒精含量和感官特征方面至关重要。本介绍性章节总体上回顾了酒精饮料发酵过程中酿酒酵母的生长，生理和代谢。

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