ORCID
- Brian Gibson: 0000-0002-1270-6532
Abstract
Abstract: There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the current literature pertaining to biotransformation reactions mediated by fermentative yeasts. These reactions are diverse and include the liberation of thiols from cysteine or glutathione-bound adducts, as well as the release of glycosidically bound terpene alcohols. These changes serve generally to increase the fruit and floral aromas in beverages. This is particularly the case for the thiol compounds released via yeast β-lyase activity due to their low flavour thresholds. The role of yeast β-glucosidases in increasing terpene alcohols is less clear, at least with respect to fermentation of brewer’s wort. Yeast acetyl transferase and acetate esterase also have an impact on the quality and perceptibility of flavour compounds. Isomerization and reduction reactions, e.g. the conversion of geraniol (rose) to β-citronellol (citrus), also have potential to alter significantly flavour profiles. A greater understanding of biotransformation reactions is expected to not only facilitate greater control of beverage flavour profiles, but also to allow for more efficient exploitation of raw materials and thereby greater process sustainability. Key points: • Yeast can alter and boost grape- and hop-derived flavour compounds in wine and beer • β-lyase activity can release fruit-flavoured thiols with low flavour thresholds • Floral and citrus-flavoured terpene alcohols can be released or interconverted.
Keywords
Beverages, Biotransformation, Fermentation, Polyfunctional thiol, Terpene, Yeast, β-glucosidase, β-lyase
DOI Link
Publication Date
2022-01-01
Publication Title
Applied Microbiology and Biotechnology
Volume
106
Issue
13-16
ISSN
0175-7598
First Page
4929
Last Page
4944
Deposit Date
2026-07-08
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Additional Links
Recommended Citation
Svedlund, Natalia; Evering, Simon; Gibson, Brian; and Krogerus, Kristoffer, "Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation" (2022). Research Outputs: 2025-Present. 5.
https://arrow.tudublin.ie/schfsehro/5