Fermentation Symposium—Part I Reevaluation of Alcohol Synthesis and Tolerance in Brewer's Yeast.
Casey, G.P. and Ingledew, W.M.
Ethanol tolerance in Saccharomyces yeasts is
still not well understood. Recent developments in the measurement of
ethanol tolerance, as well as studies dealing with mechanisms of ethanol
toxicity and the role of “wort” lipid components on the cell membrane,
have been substantial. Research on production of up to 16% (v/v)
concentrations of alcohol from high gravity worts has also led to
reevaluation of the factors influencing tolerance in Saccharomyces
uvarum. The industrial ramifications of such findings may be
significant, because many of the factors influencing tolerance can be
environmentally manipulated or altered by changes to the wort.
Keywords: High gravity brewing,
Nitrogenous compound, Oxygen, Sterol, Toxicity, Ethanol tolerance