Ontario District

The document explores the innovative use of yeast as microfactories for terpene production, which are vital for the aroma and flavor in brewing. Dave Shapiro from Evodia elaborates on the classification and sensory characteristics of terpenes, detailing the biochemical pathways for their synthesis in hops and yeast. The focus is on bioengineering advancements that enhance terpene production in yeast through peroxisomes, leading to efficient synthesis while maintaining yeast viability. Evodia's Yops® platform is introduced as a commercial solution for consistent terpene-based flavor blends that integrate well into beverages, setting them apart from traditional plant-sourced terpenes.%0aThe text further emphasizes Yops as a customizable aroma extract specifically designed for low and non-alcoholic beer production. It outlines the environmental advantages of Yops, such as reduced water usage, CO2 emissions, energy consumption, and land requirements compared to conventional aroma hops. Yops not only improves flavor profiles by masking off-flavors and extending shelf life but also provides a reliable and scalable solution that is unaffected by climate variations. Its natural and sustainable formulation, devoid of vegetal matter, enhances production efficiency and minimizes waste, addressing significant challenges for low/non-alcoholic beer producers while ensuring high-quality flavors and sustainability.