Neueste Trends und industrielle Anwendungen von Sacchromyces Cerevisiae

The fermentation technology on an industrial scale has evolved thanks to a series of breakthroughs. Alcoholic beverages are produced through the fermentation of carbohydrates by yeasts, primarily strains of the species Saccharomyces cerevisiae. S. cerevisiae carries out the fermentative metabolism to produce ethanol and carbon dioxide in the presence of sugars, along with other essential nutrients, while the cells work to generate energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeast produces a large number of secondary metabolites such as higher alcohols, esters, carbonyl compounds, and sulfur compounds, which serve as crucial congeners for the flavor of beverages and play a vital role in determining the final taste and aroma of alcoholic drinks like whiskey, rum, and brandy, as well as beverages like beer and wine. Yeast plays a critical role in determining the alcohol content and sensory properties of drinks. This book chapter discusses the brewing yeast S. cerevisiae and the role of brewing yeast in beer production, as well as the development, physiology, and metabolism of S. cerevisiae in the fermentation of alcoholic beverages.