1. Fermentation strategies

Yeast is often compared to a simple aroma developer. However, fermentation to achieve specific alcohol yields or sensory profiles relies on :

• the technological characteristics of the yeasts used;

• the biochemical and microbiological quality of the substrate prior to fermentation, and its evolutionary dynamics during the process;

• fermentation parameters (control parameters selected during fermentation).

The first step is therefore to consider the technological characteristics of yeast and the various selection criteria.