Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 401

Table 16.22 Continued

Beverage Basic

ingredients

Typical type of
addition.
Microorganisms

Comments

Beer Malted barley,

malted wheat,
sometimes other
(malted or
unmalted)
cereals, hops,
water

Yeast ( S. cerevisiae
for top-fermentation
or S. uvarum or S.
ovarum for bottom-
fermentation)/water
slurry. Yeast usually
from brewery stock,
cropped from
previous brews;
good for ∼10
generations

Direct pitching: ∼300 ml
slurry/hl wort or 50-80 g dried
yeast/hl wort. New yeast can
be propagated from pure
cultures obtained from yeast
depositories or specialist fi rms
(see Fig. 16.16, Table 16.23).
Strains: Danstar 3 Nottingham,
Windsor, Munich (wheat beer);
Safale 4 , Safl ager 4 , S-04 4
(English ale), S-34/70 4
(German lager), WB-06 4
(wheat beer);1098 5 (British
ale)1007 5 (German ale), 1214 5
(Belgian abbey), 2000 5
(Budvar lager); WLP001 7
(California ale)

'Beer' for rum
or cachaça
production

Sugar cane juice
and/or molasses
or other cane
products
- fermented and
distilled

Yeast crop ( S.
cerevisiae ) from
previous brews or
yeast culture. See
also Table 16.3.

Rapid fermentation gives
lighter, less aromatic spirit,
especially if distilled in
continuous still. Slower
fermentation gives heavier
spirit, especially if distilled in
pot still or batch columnar
still. Distiller's yeast cultures:
Turbo Yeast 6 , Danstil
EDV493 7 or EDV46 7

Cider and perry Apples or pears

(and/or
concentrates)

Yeast culture, as
for wine. S.
cerevisiae or S.
bayanus *

Pitching similar to wine. S.
bayanus strains popular (e.g.
4766 5 )

￿ ￿ ￿ ￿ ￿

Low wines for
whisky
production

Malted barley
(malt whisky),
other gelatinised
cereals, water
- fermented and
distilled

Yeast ( S. cerevisiae )
as slurry with water.
Cropped from
previous brews,
often contains
Lactobacillus spp.
and Streptococcus
thermophilus .
Baker's, brewer's or
distiller's yeast used;
high attenuation
capability, and
sometimes preferred

Pitching: as for beer. Distiller's
yeast cultures: Safwhisky
M-1 4 ; Red Star Whiskey 4 (for
Bourbon), Turbo Yeast 6 ,
WLP028 7 (for Scotch), Turbo
Yeast 8 (for Bourbon style),
WLP050 7 (for Tennessee
whiskey)

( Continued )