Related Experiment Video
Updated: Apr 21, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
Published on: May 26, 2023
Investigating flavour characteristics of British ale yeasts: techniques, resources and opportunities for innovation
Neva Parker1, Steve James, Jo Dicks
1White Labs, 9495 Candida Street, San Diego, CA, 92126, USA.
Abstract:
Five British ale yeast strains were subjected to flavour profiling under brewery fermentation conditions in which all other brewing parameters were kept constant. Significant variation was observed in the timing and quantity of flavour-related chemicals produced. Genetic tests showed no evidence of hybrid origins in any of the strains, including one strain previously reported as a possible hybrid of Saccharomyces cerevisiae and S. bayanus. Variation maintained in historical S. cerevisiae ale yeast collections is highlighted as a potential source of novelty in innovative strain improvement for bioflavour production.
Related Concept Videos
Microbes in Beverage Production
Microbes in Food Production
Microbial Fermentation
Yeast Signaling
Bioreactor Controls-III
Microbes in the Production of Fermented Foods

