Chapter 10. YEASTS IN THE BEVERAGE INDUSTRY: PATAGONIA GETS WILD.

GONZÁLEZ FLORES, MELISA; MARIA CLARA BRUZONE; ANDREA ORIGONE; BURINI JULIETA AMALIA; RODRIGUEZ MARIA EUGENIA; LOPES CHRISTIAN ARIEL; DIEGO LIBKIND

Yeast: From nature to bioprocesses.

Betham Book

Año: 2022; p. 286 - 301

Abstract: Yeasts are intimately involved in the production of fermented alcoholicbeverages being the most popular examples of beer, cider and wine. The presentchapter reviews the impact of yeasts in the production of these three fermentedbeverages and focuses on recent innovation trends regarding the use of nonconventionalyeasts for the increase of flavour complexity and/or the development ofnovel special products that better meet current customer’s demands. The granting ofregional identity by using locally sourced yeast strains is also revised, and theexperience gathered in the region of Andean Patagonia (Argentina) related to theisolation, screening, selection, improvement (in some cases) and all the way to theindustrial application is described. North-western Patagonia natural forests harbouryeasts species of great scientific and fundamental relevance, among which thecryotolerant species Saccharomyces uvarum and Saccharomyces eubayanus are themost important for this chapter. The successful cases reviewed here of the study andapplication of Patagonian cold-adapted wild Saccharomyces yeasts for beer, cider, andwine innovation demonstrate that the laborious journey from nature to industryapplication is feasible and advantageous.