Skip to main content
SpringerLink
Log in

Yeasts Associated With the Production of Distilled Alcoholic Beverages

  • Chapter
  • First Online:
Yeasts in the Production of Wine

  • 1847 Accesses

Abstract

Distilled alcoholic beverages are produced firstly by fermenting sugars emanating from cereal starches (in the case of whiskies), sucrose-rich plants (in the case of rums), fructooligosaccharide-rich plants (in the case of tequila and mezcal) or from fruits (in the case of brandies). Traditionally, such fermentations were conducted in a spontaneous fashion, relying on indigenous microbiota, including wild yeasts. In modern practices, selected strains of Saccharomyces cerevisiae are employed to produce high levels of ethanol together with numerous secondary metabolites (e.g. higher alcohols, esters, carbonyls, etc.) which greatly influence the final flavour and aroma characteristics of spirits following distillation of the fermented wash. Therefore, distillers, like winemakers, must carefully choose their yeast strain which will be very important in providing the alcohol content and the sensory profiles of spirit beverages. This Chapter discusses yeast and fermentation aspects associated with the production of selected distilled spirits and highlights similarities and differences with the production of wine.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 219.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 279.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Aguirre, D., & Eguiarte, L. (2013). Genetic diversity, conservation and sustainable use of wild Agave cupreata and Agave potatorum extracted for mezcal production in Mexico. Journal of Arid Environments, 90, 36–44.

    Article  Google Scholar 

  • Álvarez-Ainza, M. L., González-Ríos, H., González-León, A., Ojeda-Contreras, A. J., Valenzuela-Quintanar, A. I., & Acedo-Félix, E. (2013). Quantification of mayor volatile compounds from artisanal agave distilled: Bacanora. American Journal of Analytical Chemistry, 4, 683–688.

    Article  Google Scholar 

  • Álvarez-Ainza, M. L., Zamora-Quiñonez, K. A., Moreno-Ibarra, G. M., & Acedo-Félix, E. (2015). Genomic diversity of Saccharomyces cerevisiae yeasts associated with alcoholic fermentation of Bacanora produced by artisanal methods. Applied Biochemistry and Biotechnology, 175(5), 2668–2676.

    Article  Google Scholar 

  • Amaya-Delgado, L., Herrera-López, E. J., Arrizon, J., Arellano-Plaza, M., & Gschaedler, A. (2013). Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation. World Journal of Microbiology and Biotechnology, 29(5), 875–881.

    Article  CAS  Google Scholar 

  • Andrade Meneses, O. E., & Ruiz Terán, F. (2004, August). Study of yeast populations in a mezcal fermentation. In Abstracts of the 11th international congress on yeasts. Yeasts in Science and Technology, The Quest for Sustainable Development., Rio de Janeiro, 15–20.

    Google Scholar 

  • Arellano, M., Pelayo, C., Ramírez, J., & Rodríguez, I. (2008). Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice. Journal of Industrial Microbiology & Biotechnology, 35(8), 835–841.

    Article  CAS  Google Scholar 

  • Argyros, D. A. & Stonehouse, E. A. (2017). Yeast strain development for alcohol production. In: G. M. Walker, C. Abbas, W. M. Ingledew & C. Pilgrim (Eds.), The alcohol textbook (6th ed.). (pp. 287–297). Duluth: Ethanol Technology Institute.

    Google Scholar 

  • Arratia Mireles, J. M. (2009). Diversidad genética de levadura de mezcal tamaulipeco. M Sc Dissertation, Centro de Biotecnología Genómica, Instituto Politécnico Nacional. Tamaulipas.

    Google Scholar 

  • Arrizon, J., & Gschaedler, A. (2002). Increasing fermentation efficiency at high sugars concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process. Canadian Journal of Microbiology, 48, 965–970.

    Article  CAS  Google Scholar 

  • Arrizon, J., Fiore, C., Acosta, G., Romano, P., & Gschaedler, A. (2006). Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations. Antonie Van Leeuwenhoek, 89(1), 181–189.

    Article  CAS  Google Scholar 

  • Arrizon, J., Arizaga, J. J., Hernández, R. E., Estarrón, M., & Gschaedler, A. (2007). Production of volatile compounds in tequila and raicilla musts by different yeasts isolated from Mexican agave beverages. In M. H. Tunick & E. González de Mejía (Eds.), Hispanic foods chemistry and flavor (pp. 167–177). Washington: American Chemical Society Symposium Series 946.

    Google Scholar 

  • Benito, S., Palomero, F., Morata, A., Claderon, F., & Suarez-Lepe, J. A. (2012). New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wine. International Journal of Food Science & Technology. https://doi.org/10.1111/j.1365-2621.2012.03076.

  • Bond, U., & Blomberg, A. (2006). Principles and applications of genomics and proteomics in the analysis of industrial yeast strains. In A. Querol & G. H. Fleet (Eds.), The yeast handbook. Yeasts in food and beverages (pp. 175–213). Berlin & Heidelberg: Springer-Verlag.

    Chapter  Google Scholar 

  • Bryce, J. H., & Stewart, G. G. (2004). Distilled spirits: Tradition and innovation. Nottingham: Nottingham University Press.

    Google Scholar 

  • Ceballos-Magaña, S. G., de Pablos, F., Jurado, J. M., Martín, M. J., Alcázar, Á., Muñiz-Valencia, R., Gonzalo-Lumbreras, R., & Izquierdo-Hornillos, R. (2013). Characterisation of tequila according to their major volatile composition using multilayer perceptron neural networks. Food Chemistry, 136(3–4), 1309–1315.

    Article  Google Scholar 

  • Cedeño, M. (2003). Tequila production from agave: historical influences and contemporary processes. In K. A. Jacques, T. P. Lyons, & D. R. Kelsall (Eds.), The alcohol textbook (4th ed., pp. 223–245). Nottingham: Nottingham University Press.

    Google Scholar 

  • De la Garza, H., Buenrostro, J., Reyes-Vega, M., Rodríguez, R., Martínes, D. G., & Aguilar, C. N. (2010). Chemical profile of sotol analyzed by solid phase microextraction-gas chromatography. American Journal of Agricultural and Biological Science, 5(3), 261–268.

    Article  Google Scholar 

  • De la Garza-Toledo, H., Martínez, M., Lara, L., Rodríguez-Herrera, R., Rodríguez-Martínez, J., & Aguilar, C. N. (2008). Production of a Mexican alcoholic beverage: Sotol. Research Journal of Biological Sciences, 3(6), 566–571.

    Google Scholar 

  • De León-Rodríguez, A., González-Hernández, L., de la Barba, R. A., Escalante-Minakata, P., & López, M. G. (2006). Characterization of volatile compounds of mezcal, an ethnic alcoholic beverage obtained from Agave salmiana. Journal of Agricultural and Food Chemistry, 54, 1337–1341.

    Article  Google Scholar 

  • De León-Rodríguez, A., Escalante-Minakata, P., de la Barba, R. A. P., & Blaschek, H. P. (2008). Optimization of fermentation conditions for the production of the mezcal from Agave salmiana using response surface methodology. Chemical Engineering & Processing: Process Intensification, 47(1), 76–82.

    Article  Google Scholar 

  • De los Ríos-Deras, G. C., Rutiaga-Quiñones, O. M., López-Miranda, J., Páez-Lerma, J. B., López, M., & Soto-Cruz, N. O. (2015). Improving Agave duranguensis must for enhanced fermentation. c/n ratio effects on mezcal composition and sensory properties. Revista Mexicana de Ingeniería Química, 14(2), 363–371.

    Google Scholar 

  • Díaz-Montaño, D. M., Délia, M. L., Estarrón-Espinosa, M., & Strehaiano, P. (2008). Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice. Enzyme and Microbial Technology, 42(7), 608–616.

    Article  Google Scholar 

  • Escalante-Minakata, P., Blaschek, H. P., De la Barba, R. A. P., Santos, L., & De León-Rodríguez, A. (2008). Identification of yeasts and bacteria involved in the mezcal fermentation of Agave salmiana. Letters in Applied Microbiology, 46(6), 626–630.

    Article  CAS  Google Scholar 

  • Fahrasmane, L., Ganou-Parfait, B., & Parfait, A. (1988). Yeast flora of Haitian rum distilleries. MIRCEN Journal of Applied Microbiology and Biotechnology, 4, 239–241.

    Article  Google Scholar 

  • Fiore, C., Arrizon, J., Gschaedler, A., Flores, J., & Romano, P. (2005). Comparison between yeasts from grape and agave musts for traits of technological interest. World Journal of Microbiology and Biotechnology, 21, 1141–1147.

    Article  CAS  Google Scholar 

  • Gallardo-Valdez, J., Gshaedler-Mathis, A., Chazaro-Basañes, M. J., Rodríguez Domínguez, J. M., Tapia-Campos, E., Villanueva-Rodríguez, S., Salado-Ponce, J. H., Villegas-García, E., Medina-Niño, R., Aguirre-Ochoa, M., Vallejo-Pedraza, M. (2008). La producción de mezcal en el Estado de Michoacán. Gobierno del Estado de Michoacán, Guadalajara, México: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco AC (CIATEJ).

    Google Scholar 

  • Garcia-Soto, M. J., Jimenez-Islas, H., Navarrete-Bolaños, J. L., Rico-Martínez, R., Miranda-López, R., & Botello-Álvarez, J. E. (2011). Kinetic study of the thermal hydrolysis of Agave salmiana for mezcal production. Journal of Agricultural and Food Chemistry, 59(13), 7333–7340.

    Article  CAS  Google Scholar 

  • González-Robles, I. W., & Cook, D. J. (2016). The impact of maturation on concentrations key odour active compounds which determine the aroma of tequila. Journal of the Institute of Brewing, 122(3), 369–380.

    Article  Google Scholar 

  • González-Robles, I. W., Estarrón-Espinosa, M., & Díaz-Montaño, D. M. (2015). Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation. Antonie Van Leeuwenhoek, 108(3), 525–536.

    Article  Google Scholar 

  • Goodall, I., Fotheringham, R., Murray, D., Speers, R. A., & Walker, G. M. (2015). Distilled spirits: Future challenges, new solutions. Packington: Context Products Ltd..

    Google Scholar 

  • Gschaedler Mathis, A., Ramírez Cordova, J., Diaz Montaño, D., Herrera-López, J. E., Arellano-Plaza, M., Arrizon-Gaviño, J., & Pinal-Zuazo, L. (2004). Fermentación: Etapa clave en la elaboración del tequila. In A. C. Gschaedler Mathis & J. A. Ruiz González (Eds.), Ciencia y Tecnología del Tequila: Avances y perspectivas (pp. 62–12). Guadalajara, México: Centro de Investigación y Asistencia en Tecnológica y Diseño del Estado de Jalisco AC (CIATEJ).

    Google Scholar 

  • Gschaedler Mathis, A., Amaya-Delgado, L., Arellano-Plaza, M., Arrizón-Gabiño, J., Herrera-López, E., Iñiguez-Muñoz, L., & Kirchmayr, M. (2015). La fermentación: Etapa clave en la elaboración del tequila. In A. C. Gschaedler Mathis, B. Rodríguez-Garay, R. Prado-Ramírez, & J. L. Flores-Montaño (Eds.), Ciencia y Tecnología del Tequila, avances y perspectivas (pp. 97–170). Guadalajara, México: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco AC (CIATEJ).

    Google Scholar 

  • Hansen, R., Pearson, S. Y., Brosnan, J. M., Meaden, P. G., & Jamieson, D. J. (2006). Proteomic analysis of a distilling strain of Saccharomyces cerevisiae during industrial grain fermentation. Applied Microbiology and Biotechnology, 72, 116–125.

    Article  CAS  Google Scholar 

  • Jeličić, I., Božani, R., & Tratnik, L. (2008). Whey-based beverages- a new generation of diary products. Mljekarstvo, 58, 257–274.

    Google Scholar 

  • Jones, R. C. (1998). Distillery yeast technology. In I. Campbell & F. G. Priest (Eds.), Proceedings of the 5th Aviemore conference on malting, brewing & distilling (pp. 65–77). London: Institute of Brewing.

    Google Scholar 

  • Kirchmayr, M. R., Arellano Plaza, M., Estarrón-Espinosa, M., Gallardo Valdez, J., Gschaedler Mathis, A. C., López Ramírez, J. E., Navarro Hurtado, A., Prado Ramírez, R., & Ramírez Romo. (2014). Manual para la estandarización de los procesos de producción de mezcal guerrerense. Guadalajar, México: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco AC (CIATEJ).

    Google Scholar 

  • Kirchmayr, M., Segura, L. E., Lappe-Oliveras, P., Moreno-Terrazas, R., de la Rosa, M., & Gschaedler Mathis, A. (2017). Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca. LWT – Food Science and Technology, 79, 160–169.

    Article  CAS  Google Scholar 

  • Korhola, M., Harju, L., & Lehtonen, M. (1989). Fermentation. In J. R. Piggott, R. Sharp, & R. E. B. Duncan (Eds.), The science and technology of whiskies (pp. 89–117). Harlow: Longman Scientific and Technical.

    Google Scholar 

  • Lachance, M. A. (1995). Yeast communities in a natural tequila fermentation. Antonie Van Leeuwenhoek, 68, 151–160.

    Article  CAS  Google Scholar 

  • Lachenmeier, D. W., Sohnius, E. M., Attig, R., et al. (2006). Quantification of selected volatile constituents and anions in Mexican Agave spirits (Tequila, Mezcal, Sotol, Bacanora). Journal of Agricultural and Food Chemistry, 54(11), 3911–3915.

    Article  CAS  Google Scholar 

  • Lappe, P., Ulloa, M., Arce Rocha, G., Cáceres Farfán, M., Tapia-Tussell, R., Pérez–Brito, D., & Larque, A. (2004, August). Isolation and identification of the mycobiota present in Agave fourcroydes. In Abstracts of the 11th International congress on yeasts (pp. 15–20). Rio de Janeiro: Yeasts in Science and Technology, The Quest for Sustainable Development..

    Google Scholar 

  • Lappe-Oliveras, P., Moreno-Terrazas, R., Arrizon-Gaviño, J., Herrera-Suárez, T., García-Mendoza, A., & Gschaedler-Mathis, A. (2008). Yeasts associated with the production of Mexican alcoholic non distilled and distilled Agave beverages. FEMS Yeast Research, 8, 1037–1052.

    Article  CAS  Google Scholar 

  • Lea, A. G. H., & Piggott, J. R. P. (2003). Fermented beverage production. (2nd ed.). Springer.

    Google Scholar 

  • López-Álvarez, A., Díaz-Pérez, A. L., & Sosa-Aguirre, C. (2012). Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker’s yeast used in tequila production. Journal of Bioscience and Bioengineering, 113(5), 614–618.

    Article  Google Scholar 

  • López-Ramírez, J. E., Martín-del-Campo, S. T., Escalona-Buendía, H., García-Fajardo, J. A., & Estarrón-Espinosa, M. (2013). Physicochemical quality of tequila during barrel maturation. A preliminary study. CyTA Journal of Food, 11(3), 223–233.

    Article  Google Scholar 

  • Mancilla-Margalli, N., & López, M. (2002). Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber var. Azul. Journal of Agricultural and Food Chemistry, 50, 806–812.

    Article  CAS  Google Scholar 

  • Mancilla-Margalli, N., & López, M. (2006). Water-soluble carbohydrates and fructan structure patterns from Agave and Dasylirion species. Journal of Agricultural and Food Chemistry, 54, 7832–7839.

    Article  CAS  Google Scholar 

  • Martínez-Aguilar, J. F., & Peña-Álvarez, A. (2009). Characterization of five typical agave plants used to produce mezcal through their simple lipid composition analysis by gas chromatography. Journal of Agricultural and Food Chemistry, 57(5), 1933–1939.

    Article  Google Scholar 

  • McGill, D. J. (1990). Brewers yeast effect. In I. Campbell (Ed.), Proceedings of the 3rd Aviemore conference on malting, brewing & distilling (pp. 407–412). London: Institute of Brewing.

    Google Scholar 

  • Molina-Guerrero, J. A., Botello-Álvarez, J. E., Estrada-Baltazar, A., Navarrete-Bolaños, J. L., Jiménez-Islas, H., Cárdenas-Manríquez, M., & Rico-Martínez, R. (2007). Compuestos volátiles en el mezcal. Revista Mexicana de Ingenieria Quimica, 6(1), 41–50.

    CAS  Google Scholar 

  • Morán-Marroquín, G. A., Cordova, J., Valle-Rodríguez, J. O., Estarrón-Espinosa, M., & Díaz-Montaño, D. M. (2011). Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice. International Journal of Food Microbiology, 151(1), 87–92.

    Article  Google Scholar 

  • Muñoz-Muñoz, A. C., Pichardo-Molina, J. L., Ramos-Ortíz, G., Barbosa-García, J. L., Maldonado, M. A., Meneses, N. E., Ornelas, A., Escobedo, P., & López de Alba, L. (2010). Identification and quantification of furanic compounds in tequila and mezcal using spectroscopy and chemometric methods. Journal of the Brazilian Chemical Society, 21(6), 1077–1087.

    Article  Google Scholar 

  • Murray, D. M. (2017). Distillation practices for beverage alcohol and impact on flavour. In: G. M. Walker, C. Abbas, W. M. Ingledew & C. Pilgrim (Eds.), The alcohol textbook (6th ed.). (pp. 455–469). Duluth: Ethanol Technology Institute.

    Google Scholar 

  • Narváez-Zapata, J. A., Rojas-Herrera, R. A., Rodríguez-Luna, I. C., & Larralde-Corona, C. P. (2010). Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation. Current Microbiology, 61(5), 444–450.

    Article  Google Scholar 

  • Núñez-Guerrero, M. E., Páez-Lerma, J. B., Rutiaga-Quiñones, O. M., González-Herrera, S. M., & Soto-Cruz, N. O. (2016). Performance of mixtures of Saccharomyces and non-Saccharomyces native yeasts during alcoholic fermentation of Agave duranguensis juice. Food Microbiology, 54, 91–97.

    Article  Google Scholar 

  • O’Shea, J. (2003). Whey alcohol – a viable outlet for whey? The alcohol textbook 4th Edition. Eds K. A. Jacques, T. P. Lyons & D. R. Kelsall. Nottingham University Press. pp 65–73.

    Google Scholar 

  • Páez-Lerma, J. B., Arias-García, A., Rutiaga-Quiñones, O. M., Barrio, E., & Soto-Cruz, N. (2013). Yeasts isolated from the alcoholic fermentation of Agave duranguensis during mezcal production. Food Biotechnology, 27(4), 342–356.

    Article  Google Scholar 

  • Passoth, V., Blomqvist, J., & Schnurer, J. (2007). Dekkera bruxellensis and Lactobacillus vini form a stable ethanol-producing consortium in a commercial alcohol production process. Applied and Environmental Microbiology, 73, 4354–4356.

    Article  CAS  Google Scholar 

  • Pech, B., Lavoue, G., Parfait, A., & Belin, J. M. (1984). Rum fermentation: Suitability of strains of Schizosaccharomyces pombe. Science des Aliments, 4, 67–72.

    CAS  Google Scholar 

  • Peña-Álvarez, A., Díaz, L., Medina, A., Labastida, C., Capella, S., & Vera, L. E. (2004). Characterization of three Agave species by gas chromatography and solid-phase microextraction-gas chromatography-mass spectrometry. Journal of Chromatography. A, 1027, 131–136.

    Article  Google Scholar 

  • Peña-Álvarez, A., Capella, S., Juárez, R., & Labastida, C. (2006). Determination of terpenes in tequila by solid phase microextraction-gas chromatography–mass spectrometry. Journal of Chromatography. A, 1134(1–2), 291–297.

    Article  Google Scholar 

  • Pérez E., González-Hernández1 J.C., Chávez-Parga M.C., Cortés-Penagos C. (2013). Caracterización fermentativa de levaduras productoras de etanol a partir de jugo de Agave cupreata en la elaboración de mezcal. Revista Mexicana de Ingeniería Química 12(3), 451–461.

    Google Scholar 

  • Piggot, R. (2003). Production of heavy and light rums: Fermentation and maturation. In K. A. Jacques, T. P. Lyons & D. R. Kelsall (Eds.), The alcohol textbook (4th ed.). (pp. 246–253). Nottingham University Press.

    Google Scholar 

  • Pinal, L., Cornejo, E., Arellano, M., Herrera, E., Nuñez, L., Arrizon, J., & Gschaedler, A. (2009). Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process. Journal of Industrial Microbiology & Biotechnology, 36(5), 655–661.

    Article  CAS  Google Scholar 

  • Prado-Jaramillo, N., Estarrón-Espinosa, M., Escalona-Buendía, H., Cosío-Ramírez, R., & Martín-del-Campo, S. T. (2015). Volatile compounds generation during different stages of the tequila production process. A preliminary study. LWT – Food Science and Technology, 61(2), 471–483.

    Article  CAS  Google Scholar 

  • Prado-Ramírez, R., Gonzáles-Alvarez, V., Pelayo-Ortiz, C., Casillas, N., Estarrón-Espinosa, M., & Gómez-Hernández, H. E. (2005). The role of distillation on the quality of tequila. International Journal of Food Science and Technology, 40, 701–708.

    Article  Google Scholar 

  • Pretorius, I. S. (2016). Conducting wine symphonics with the aid of Yeast Genomics. Beverages, 2(4), 36. https://doi.org/10.3390/beverages2040036.

    Article  CAS  Google Scholar 

  • Reyes-Valdés, M. H., Benavides-Mendoza, A., & Ramírez-Rodríguez, H. (2012). Biología e importancia del sotol (Dasylirion spp). Parte I: Sistemática, genética y reproducción. Planta, 7(14), 11–14.

    Google Scholar 

  • Russell, I., & Stewart, G. G. (2014). Whisky: Technology, production and marketing, (2nd ed.). Boston: Academic Press/Elsevier.

    Google Scholar 

  • Rutiaga-Quiñones, O. M., Córdova, É., Martell-Nevárez, M. A., Guillamón, J. M., Rozès, N., & Páez, J. (2012). Volatile compound production in agave duranguensis juice fermentation using four native yeasts and NH4Cl supplementation. European Food Research and Technology, 235(1), 29–35.

    Article  Google Scholar 

  • Segura-García, L. E., Taillandier, P., Brandam, C., & Gschaedler, A. (2015). Fermentative capacity of Saccharomyces and non-Saccharomyces in agave juice and semi-synthetic medium. LWT – Food Science and Technology, 60(1), 284–291.

    Article  Google Scholar 

  • Smith, K. B. (2017). Yeast practices in the production of American whiskies. In: The alcohol textbook 6th Edition. pp 335–361. Eds. Walker, G. M., Abbas, C., Ingledew, W. M., & Pilgrim, C. Ethanol Technology Institute, Duluth.

    Google Scholar 

  • Soto-García, E., Rutiaga-Quiñones, M., López-Miranda, J., Montoya-Ayón, L., & Soto-Cruz, O. (2009). Effect of fermentation temperature and must processing on process productivity and product quality in mescal fermentation. Food Control, 20, 307–309.

    Article  Google Scholar 

  • Thomas, K. C., Hynes, S. H., & Ingeldew, W. M. (2001). Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash. Journal of Applied Microbiology, 90, 819–828.

    Article  CAS  Google Scholar 

  • Torres, I., Blancas, J., León, A., & Casas, A. (2015). TEK, local perceptions of risk, and diversity of management practices of Agave inaequidens in Michoacán. México. Journal of Ethnobiology and Ethnomedicine, 11(61), 1–20.

    Google Scholar 

  • Vallejo-Córdoba, A., Gonzalez-Córdoba, M., & Estrada-Montoya. (2005, March 13–17). The latest advantages in the characterization of Mexican distilled agave beverage: Tequila, Mezcal and Bacanora. In Abstracts of the 229th National meeting of the American chemical society, San Diego.

    Google Scholar 

  • Valle-Rodríguez, J. O., Hernández-Cortés, G., Cordova-López, J., Estarrón-Espinosa, M., & Díaz-Montaño, D. M. (2012). Fermentation of Agave tequilana juice by Kloeckera africana: Influence of amino-acid supplementations. Antonie Van Leeuwenhoek, 101, 195–204.

    Article  Google Scholar 

  • van Beek, S., & Priest, F. G. (2002). Evolution of the lactic acid bacterial community during malt whisky fermentation: A polyphasic study. Applied and Environmental Microbiology, 68, 297–305.

    Article  Google Scholar 

  • Vera-Guzmán, A. M., Santiago-García, P. A., & López, M. G. (2009). Compuestos volátiles aromáticos generados durante la elaboración de mezcal de Agave angustifolia y Agave potatorum. Revista Fitotecnia Mexicana, 32(4), 273–279.

    Google Scholar 

  • Vera-Guzmán, A. M., López, M. G., & Chávez-Servia, J. L. (2012). Chemical composition and volatile compounds in the artisanal fermentation of mezcal in Oaxaca, Mexico. African Journal of Biotechnology, 11(78), 14344–14353.

    Article  Google Scholar 

  • Vera-Guzmán, A. M., Guzmán-Gerónimo, R. I., López, M. G., & Chávez-Servia, J. L. (2018). Volatile compound profiles in Mezcal spirits as influenced by agave species and production processes. Beverages, 4, 1–10.

    Article  Google Scholar 

  • Verdugo Valdez, A., Segura García, L., Kirchmayr, M., Ramírez Rodríguez, P., González Esquinca, A., Coria, R., & Gschaedler Mathis, A. (2011). Yeast communities associated with artisanal mezcal fermentations from Agave salmiana. Antonie Van Leeuwenhoek, 100(4), 497–506.

    Article  CAS  Google Scholar 

  • Waleckx, E., Gschaedler, A., Colonna-Ceccaldi, B., & Monsan, P. (2008). Hydrolysis of fructans from Agave tequilana Weber var. azul during the cooking step in a traditional tequila elaboration process. Food Chemistry, 108, 40–48.

    Article  CAS  Google Scholar 

  • Walker, G. M. (1998). Yeast physiology and biotechnology. Chichester and New York: Wiley.

    Google Scholar 

  • Walker, G. M. (2011). Fuel alcohol: Current production and future challenges. Journal of the Institute of Brewing, 117, 3–22.

    Article  Google Scholar 

  • Walker, G., & Hill, A. (2016). Saccharomyces cerevisiae in the production of whisky. In: G. M. Walker & G. G. Stewart (Eds.), Beverages. Special edition on Saccharomyces cerevisiae (Vol. 2(4), p. 38). Basel: MDPI AG Publishers. https://doi.org/10.3390/beverages2040038. Beverages

    Article  Google Scholar 

  • Walker, G. M., & Hughes, P. S. (2010). Distilled spirits. New horizons: Energy, environment and enlightenment. Nottingham: Nottingham University Press.

    Google Scholar 

  • Walker, G. M., & O’Neill, J. D. (1990). Morphological and metabolic changes in Kluyveromyces marxianus var. marxianus NNRLy 2415 during fermentation of lactose. Journal of Chemical Technology & Biotechnology, 49, 75–89.

    Article  CAS  Google Scholar 

  • Walker, G. M., & Stewart, G. G. (2016). Saccharomyces cerevisiae in the production of fermented beverages. In: G. M Walker, & G. G. Stewart (Eds.), Special edition on Saccharomyces cerevisiae (Vol. 2(4), p. 38). Basel: MDPI AG Publishers. https://doi.org/10.3390/beverages2040038. Beverages.

    Article  Google Scholar 

  • Walker, G. M., & van Dijck, P. (2006). Physiological and molecular responses of yeasts to the environment. In A. Querol & G. H. Fleet (Eds.), The yeast handbook. Yeasts in food and beverages (pp. 111–152). Berlin/Heidelberg: Springer-Verlag.

    Chapter  Google Scholar 

  • Walker, G. M., & Walker, R. S. K. (2018). Enhancing yeast alcoholic fermentations. Advances in Applied Microbiology, 105. https://doi.org/10.1016/bs.aambs.2018.05.003. ISSN 0065-2164.

    Google Scholar 

  • Walker, G. M., Bringhurst, T., Brosnan, J., & Jack, F. (2012). Selecting new distilling yeasts for improved fermentation and for sustainability. In G. M. Walker, I. Goodall, R. Fotheringham, & D. Murray (Eds.), Distilled spirits: Science and sustainability (pp. 127–136). Nottingham: Nottingham University Press.

    Chapter  Google Scholar 

  • Walker, G. M., Abbas, C., Ingledew, W. M., & Pilgrim, C. (2017). The alcohol textbook. 6th Edition. Ethanol Technology Institute, Duluth.592pp.

    Google Scholar 

  • Watanabe, S., Kanauchi, M., Kakuta, T., & Koizumi, T. (2007). Isolation and characteristics of lactic acid bacteria in Japanese spirit Awamori mash. Journal of the Institute of Brewing, 65, 197–201.

    CAS  Google Scholar 

  • Watson, D. C. (1993). Yeasts in distilled alcoholic beverage production. In A. H. Rose & J. S. Harrison (Eds.), The yeasts (Vol. 5, 2nd ed., pp. 215–244). London: Academic.

    Chapter  Google Scholar 

  • Zamora-Quiñonez, K. (2006). Caracterización fenotípica de levaduras presentes durante el proceso de fermentación del Bacanora. BSc Dissertation. Universidad de Sonora. Hermosillo.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. School of Applied Sciences, Abertay University, Dundee, Scotland, UK

    Graeme M. Walker

  2. Departamento de Botánica, Instituto de Biología, Universidad Nacional Autónoma de México, Cd. de México, Mexico

    Patricia Lappe-Oliveras

  3. Departamento de Ingenierías Química, Industrial y de Alimentos, Universidad Iberoamericana, Cd. de Mexico, Mexico

    Rubén Moreno-Terrazas C.

  4. Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Zapopan, Jalisco, Mexico

    Manuel Kirchmayr, Melchor Arellano-Plaza & Anne Christine Gschaedler-Mathis

Authors
  1. Graeme M. Walker
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Patricia Lappe-Oliveras
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Rubén Moreno-Terrazas C.
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Manuel Kirchmayr
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Melchor Arellano-Plaza
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Anne Christine Gschaedler-Mathis
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Graeme M. Walker .

Editor information

Editors and Affiliations

  1. University of Basilicata, School of Agriculture, Forest, Food and Environmental Sciences, Potenza, Italy

    Patrizia Romano

  2. Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy

    Maurizio Ciani

  3. Food Science and Technology, University of New South Wales School of Chemical Engineering, Sydney, NSW, Australia

    Graham H. Fleet

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Science+Business Media, LLC, part of Springer Nature

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Walker, G.M., Lappe-Oliveras, P., Moreno-Terrazas C., R., Kirchmayr, M., Arellano-Plaza, M., Gschaedler-Mathis, A.C. (2019). Yeasts Associated With the Production of Distilled Alcoholic Beverages. In: Romano, P., Ciani, M., Fleet, G. (eds) Yeasts in the Production of Wine. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-9782-4_16

Download citation

Publish with us

Policies and ethics

Search

Navigation