Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation
Vanesa Postigo, Paula Moreno-Sanz, Margarita Jiménez García, Teresa Arroyo
Foods
Abstract
The use of non-<i>Saccharomyces</i> yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non-<i>Saccharomyces</i> yeasts can be used both in single and in mixed fermentations with <i>Saccharomyces cerevisiae</i>, 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-<i>Saccharomyces</i> strains isolated from Madrid agriculture. For this purpose, single fermentations were carried out with non-<i>Saccharomyces</i> strains and sequential fermentations with non-<i>Saccharomyces</i> and the commercial strain SafAle S-04. The <i>Wickerhamomyces anomalus</i> strain CLI 1028 was selected in pure culture for brewing beer with a low ethanol content (1.25% (<i>v</i>/<i>v</i>)) for its fruity and phenolic flavours and the absence of wort flavours. The best-evaluated strains in sequential fermentation were CLI 3 (<i>Hanseniaspora vineae</i>) and CLI 457 (<i>Metschnikowia pulcherrima</i>), 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-<i>Saccharomyces</i> strains in the production of low-alcohol beers, and as a flavour enhancement in sequential fermentation.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Wickerhamomyces anomalus strain CLI 1028 brew beer with a low ethanol content (1.25% (v/v))
“The <i>Wickerhamomyces anomalus</i> strain CLI 1028 was selected in pure culture for brewing beer with a low ethanol content (1.25% (<i>v</i>/<i>v</i>)) for its fruity and phenolic flavours and the ab...”
Hanseniaspora vineae (CLI 3) and Metschnikowia pulcherrima (CLI 457) improve sensory profile of beers
“The best-evaluated strains in sequential fermentation were CLI 3 (<i>Hanseniaspora vineae</i>) and CLI 457 (<i>Metschnikowia pulcherrima</i>), due to their fruity notes as well as their superior bitte...”
non-Saccharomyces yeasts improve sensory profile of beers
“Non-<i>Saccharomyces</i> yeasts can be used both in single and in mixed fermentations with <i>Saccharomyces cerevisiae</i>, as they are able to improve the sensory profile of beers, and they can be us...”