Further investigation of congener profiles of Lallemand yeast strains

Lallemand是一家私营公司，专门从事酵母，酵母产品，细菌和特殊成分的开发，生产和营销。生物燃料和蒸馏酒部门，尤其是蒸馏酒团队，正在寻求进一步了解他们的菌株发酵方面的知识。在酒精发酵过程中，形成了各种称为同系物的芳香化合物。产生的同源物根据菌株和发酵条件而变化。一个菌株在一系列条件下产生的所有同源物的混合物称为同源物谱。烈酒中同源物的最终组合将部分地决定赋予烈酒的风味和香气。该项目旨在利用不同的酵母营养物，确定25°C、30°C和34°C条件下玉米醪和糖蜜中各种Lalleman菌株的同系物特征。这些配置文件将帮助Lallemand建议他们的客户在他们的选择酵母和操作条件。

Lallemand is a privately owned company that specializes in the development, production, and marketing ofyeast, yeast products, bacteria, and specialty ingredients. The biofuels and distilled spirits division, and morespecifically the distilled spirits team, is looking to further their knowledge on some fermentation aspects oftheir strains. During alcoholic fermentation, a variety of aromatic compounds called congeners are formed. Thecongeners that are produced vary depending on the strains and the conditions under which the fermentation iscarried out. The mixture of all the congeners produced by a strain in a set of conditions is called a congenerprofile. The final combination of congeners in the spirit will, in part, determine what flavors and aromas areimparted to the spirit. This project will aim at determining the congener profiles for a variety of Lallemandstrains, in corn mash and molasses, at 25°C, 30°C and 34°C, using different yeast nutrients. These profiles willassist Lallemand in advising their clients in their choices of yeast and operation conditions.