Impact of Non- Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation
The use of non- yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non- yeasts can be used both in single and in mixed fermentations with , as they are able to improve the sensory profile of beers, and they can be used to obtai...
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Veröffentlicht in: | Foods 2022-07, Vol.11 (14), p.2029 |
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Hauptverfasser: | , , , |
Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | The use of non-
yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non-
yeasts can be used both in single and in mixed fermentations with
, as they are able to improve the sensory profile of beers, and they can be used to obtain functional beers (with a low ethanol content and melatonin production). The aim of this study was to evaluate this capacity in eight non-
strains isolated from Madrid agriculture. For this purpose, single fermentations were carried out with non-
strains and sequential fermentations with non-
and the commercial strain SafAle S-04. The
strain CLI 1028 was selected in pure culture for brewing beer with a low ethanol content (1.25% (
/
)) for its fruity and phenolic flavours and the absence of wort flavours. The best-evaluated strains in sequential fermentation were CLI 3 (
) and CLI 457 (
), due to their fruity notes as well as their superior bitterness, body, and balance. Volatile compounds and melatonin production were analysed by GC and HPLC, respectively. The beers were sensory-analysed by a trained panel. The results of the study show the potential of non-
strains in the production of low-alcohol beers, and as a flavour enhancement in sequential fermentation. |
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ISSN: | 2304-8158 2304-8158 |
DOI: | 10.3390/foods11142029 |