Article
Version 1
Preserved in Portico This version is not peer-reviewed
Brewing Efficacy of Non-Conventional Saccharomyces Non-Cerevisiae Yeasts
Version 1
: Received: 16 July 2021 / Approved: 19 July 2021 / Online: 19 July 2021 (16:08:39 CEST)
A peer-reviewed article of this Preprint also exists.
Bruner, J.; Marcus, A.; Fox, G. Brewing Efficacy of Non-Conventional Saccharomyces Non-cerevisiae Yeasts. Beverages 2021, 7, 68. Bruner, J.; Marcus, A.; Fox, G. Brewing Efficacy of Non-Conventional Saccharomyces Non-cerevisiae Yeasts. Beverages 2021, 7, 68.
Abstract
Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in knowledge regarding other non-cerevisiae Saccharomyces species in the fermentation of beer, outside that of S. pastorianus. Here, five distinct species of Saccharomyces from the UC Davis Phaff Yeast Culture Collection, as well as one interspecies hybrid from Fermentis, were chosen to ferment 40 L pilot scale beers. S. kudriavzevii, S. mikatae, S. paradoxus, S. bayanus, and S. uvarum yeasts were fermented in duplicate, with one fermenter in each pair receiving 10 g/L dry-hop during fermentation. Analytical measurements were made each day of fermentation and compared to controls of SafAle US-05 and SafLager W 34/70 for commercial brewing parameters of interest. Finished beers were also analyzed for aroma, taste, and mouthfeel to determine the flavor of each yeast as it pertains to brewing potential. All beers exhibited spicy characteristics, likely from the presence of phenols; dry-hopping increased fruit notes while also increasing perceived bitterness and astringency. All of the species in this study displayed great brewing potential, and might be an ideal addition to beer depending on a brewery’s desire to experiment with flavor and willingness to bring a new yeast into their production environment
Keywords
non-conventional yeasts; Saccharomyces; fermentation; beer; dry-hopping; brewing potential
Subject
Biology and Life Sciences, Biochemistry and Molecular Biology
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Comments (0)
We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.
Leave a public commentSend a private comment to the author(s)
* All users must log in before leaving a comment
