Role of Yeasts in the Brewing Process: Tradition and Innovation

Nowadays, in the beer sector, there is a wide range of products, which differ for technologies adopted, raw materials used, and microorganisms involved fermentation processes. The quality directly related to activity yeasts that, addition production alcohol, synthesize various compounds that contribute definition compositional organoleptic characteristics. microbrewing phenomenon (craft revolution) growing demand innovative specialty beers has stimulated researchers brewers select new yeast strains possessing particular technological metabolic Up until few years ago, selection starter used brewing was exclusively carried out on belonging genus Saccharomyces. However, some non-Saccharomyces have specific enzymatic can help typify taste aroma. These yeasts, as single or mixed with Saccharomyces strains, represent biotechnological resource produce properties. This review describes role brewing, future perspectives.