The resulting mixture can be convenient and far more cost-effective alternative to, for example, rose oil – the classic component of the perfume. Currently, it is distilled from roses collected manually from the fields of Bulgaria and Turkey.
Bioengineers Ginkgo conducted a study of the genes of the rose to find out which enzymes and specific chemical compounds are responsible for the development of their odor. Then the experts modified the yeast genes to achieve the necessary metabolic reactions. The result is a yeast with a specific floral flavor.
Many perfumery companies are sure that fragrant fungal mixtures have a great future ahead. Even considering that the pink flavor can easily be reproduced by synthetic substitutes, perfumers consider them to be inadequate to the subtleties of high-end spirits.
One question remains, will spirits producers from yeast inform their customers about the unusual composition and production process of their product? In any case, you are now in the know.