Wallowing with the Yeasts Used to Make Alcohol

Abstract

The success of a university professor is not just the ideas provided for research projects but the drive, the insightful thoughts as data are created, and the determination of those students, technicians, and postdoctoral fellows to create theses, published work, and intellectual property that has meaning for those who apply the results. I was blessed with a large number of hardworking young scientists working in basic and applied aspects of alcohol technology, including brewing, wine making, and fuel alcohol production. The graduate students and post docs in my group challenged a number of dogmas and made considerable advances in the field of alcohol production by yeast—ideas that were translated to industrial practice to make beer more economically and (for fuel alcohol), increasing concentrations rising from ≈12% to over 20–23% (v/v). Most of these students were able to present their work at society meetings and went on to positions in industry, government, and academia.