ABSTRACT
In 1986, the well-known author Lalli Nykanen stated that “the formation of the most dominant compounds occurring in beverages depends more on the yeast selected than the raw materials used in fermentation” and that “the body of flavour is formed during fermentation by yeast”. The presence of those flavours is an important matter, as the organoleptic fingerprint of the product changes depending on the presence or absence of the aroma compounds. The flavour and aroma compounds present in fermented food products are volatile molecules with low molecular weight, small enough to reach our sensory receptors and be recognised by the olfactory and gustatory system. The most common uses of yeast are alcoholic beverage fermentation and baking. However, non-alcoholic beverages are also produced by yeast; in this case, the fermentation is stopped before the drink becomes alcoholic, but the modification of the beverage features is achieved.
