VIEW ARTICLE    DOI: 10.1094/ASBCJ-43-0075

Reevaluation of Alcohol Synthesis and Tolerance in Brewer's Yeast. Gregory P. Casey and W. M. Ingledew, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada, S7N 0W0. J. Am. Soc. Brew. Chem. 43:0075, 1985.

Ethanol tolerance in Saccharomyces yeasts is still not well understood. Recent developments in the measurement of ethanol tolerance, as well as studies dealing with mechanisms of ethanol toxicity and the role of "wort" lipid components on the cell membrane, have been substantial. Research on production of up 16% (v/v) concentrations of alcohol from high gravity worts has also led to reevaluation of the factors influencing tolerance in Saccharomyces uvarum. The industrial ramifications of such findings may be significant, because many of the factors influencing tolerance can be environmentally manipulated or altered by changes to the wort.

Keywords: High gravity brewing, Nitrogenous compound, Oxygen, Sterol, Toxicity, Ethanol tolerance