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
Hauptverfasser: Postigo, Vanesa, Sanz, Paula, García, Margarita, Arroyo, Teresa
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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11142029