Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

Abstract The brewing industry has experienced a significant boom in recent years through the emergence of, on one hand, craft breweries that produce beers with unique organoleptic characteristics, and, other of number using hybridized or genetically modified microorganisms aim improving both processes and final products. This review covers influence from yeast strains properties also main hybridization genetic modification methods applied to such sensory characteristics product obtained and/or process. Different approaches phenotypic yeasts used beer have arisen years. These are dealt this work, special emphasis methodology followed as well effects same process product.