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Ethanol tolerance in yeasts.

G P Casey, W M Ingledew

    Critical Reviews in Microbiology
    |January 1, 1986
    PubMed
    Summary
    This summary is machine-generated.

    Ethanol tolerance in Saccharomyces yeast is not solely determined by the strain but is influenced by fermentation conditions. Optimizing factors like nutrition and oxygen can improve ethanol production in brewing and winemaking.

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    Area of Science:

    • * Microbiology
    • * Fermentation Science
    • * Biotechnology

    Background:

    • * Inherent ethanol tolerance of Saccharomyces yeast strains is not the primary determinant of ethanol production levels in various fermentations.
    • * Significant variations in ethanol tolerance exist among different Saccharomyces yeasts, influenced by multiple environmental and substrate factors.
    • * Historical industry practices have shaped traditional understanding of yeast ethanol tolerance.

    Purpose of the Study:

    • * To investigate the factors influencing ethanol production and tolerance in Saccharomyces yeast.
    • * To challenge the notion that inherent strain tolerance is the sole limiting factor in ethanol yield.
    • * To provide insights for optimizing fermentation conditions to enhance ethanol production in industrial applications.

    Main Methods:

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    • * Comparative analysis of ethanol production across different Saccharomyces strains under various fermentation conditions.
    • * Examination of the impact of carbohydrate levels, wort nutrition, temperature, osmotic pressure, and substrate concentration on yeast performance.
    • * Review of historical fermentation practices in brewing, winemaking, and sake production.

    Main Results:

    • * No significant difference in maximum ethanol concentration (16-17% v/v) was observed between strains under batch or fed-batch conditions.
    • * Yeast ethanol tolerance is a complex trait influenced by multiple interacting factors, with each strain responding uniquely.
    • * Specific industrial practices, such as grape skin inclusion in red wine musts, contribute to observed differences in ethanol tolerance.

    Conclusions:

    • * Optimizing fermentation conditions, including oxygenation and nitrogen availability, can enhance ethanol yields in brewing and winemaking.
    • * Understanding the interplay between yeast genetics and environmental factors is crucial for maximizing ethanol production.
    • * Industrial applications can benefit from revised strategies based on current findings to improve production economics.