Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Mascia, Ilaria; Fadda, Costantino; Dostálek, Pavel; Karabín, Marcel; Zara, Giacomo; Budroni, Marilena; Del, Alessandra

doi:10.1002/jib.215

Cited by 23 publications

(17 citation statements)

References 14 publications

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“…Marongiu et al () found that many S. cerevisiae strains isolated from sourdoughs were able to efficiently ferment wort, and pilot‐scale fermentations produced beer of the same quality as that produced by a commercial brewing yeast culture. This result was confirmed by Mascia et al () and Mascia, Fadda, Kerabín, Dostálek, and Del Caro (), who also compared sourdough isolates with a commercial culture, in this case for wheat beer brewing. Beers fermented with the sourdough‐derived cultures were found to be equivalent to or better than a commercial brewing strain with regard to yield and flavour profile.…”

Section: Repurposing Of Yeasts From Different Food and Beveragessupporting

confidence: 64%

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

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The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.

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Section: Repurposing Of Yeasts From Different Food and Beveragessupporting

confidence: 64%

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos

Gibson

Grijalva‐Vallejos

et al. 2019

Yeast

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“…The use of sourdough strains in wort fermentations has been demonstrated previously and this approach is consistent with a growing interest in the potential value of non‐conventional yeasts in brewing . For example, strains of S. cerevisiae that have been re‐purposed for brewing include the probiotic strain S. cerevisiae var S. boulardii , an Andean chicha strain , and Brazilian cachaça strains .…”

Section: Discussionsupporting

confidence: 66%

“…Previous studies have demonstrated that sourdough derived S. cerevisiae strains, and even sourdough itself, can be used as starter cultures to ferment brewer's wort . There is, however, no information on how different strains can be used to differentiate beers ‐ either beers in general, or farmhouse ales in particular.…”

Section: Introductionmentioning

confidence: 99%

Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing

et al. 2020

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The Finnish farmhouse ale sahti is unique in that it is fermented with baking, rather than brewing strains of Saccharomyces cerevisae. The custom of maintaining farmhouse yeast cultures is however no longer practiced in Finland, and much yeast derived diversity in sahti beers has presumably been lost as a consequence. Here, the brewing potential of a number of sourdough derived strains was tested with respect to a number of different fermentation traits. Seven strains originally isolated from Finnish or Italian sourdough cultures were used to ferment high gravity sahti wort (20°P), and fermentation performance together with production of volatile compounds were assessed and compared with a reference baking yeast. Strains differed in terms of fermentation rate, yield, yeast viability and beer flavour profile. All were maltotriose positive, but utilisation varied so that alcohol yield could be greater or lower than that of the reference strain, with values ranging from 6.6 to 7.9% (v/v). Production of aroma compounds was also variable so that it was possible to identify strains producing high levels of esters and those with lower production, which could be used to emphasise flavours originating from raw materials. All strains generated 4-vinyl guaiacol and so would be suitable for other beers where this is a part of the normal flavour profile. Results suggest that sourdough isolates of S. cerevisiae are suitable for sahti production, but could also be applied to other beer styles as a way to differentiate products. Figure 3. pH and fresh yeast mass in suspension (g/L) during fermentation of 20°P wort at 20°C using eight different baking or sourdough strains. Values are means of two independent replicates. Error bars, where visible, represent range. M. Catallo et al. Additional supporting information may be found online in the Supporting Information section at the end of the article. Sourdough yeast for brewing J. Inst. Brew. 2020; 126: 168-175

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“…Indeed, choice of the yeast strain to use in the brewing process is also crucial to achieve a product that is valued by consumers and that has the required distinctive features and lavors. Also, yeast strains isolated from fermented foods other than beer can produce distinctive fermentative aroma proiles in beer [23,24]. They can transform lavor precursors of the raw materials into more lavor-active compounds, which thus contribute to the inal aroma of the beer [13,25].…”

Section: Novel Starters For Novel Beermentioning

confidence: 99%

Saccharomyces and Non-Saccharomyces Starter Yeasts

Budroni¹,

Zara²,

Ciani³

et al. 2017

Brewing Technology

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This chapter describes the importance of yeast in beer fermentation. Initially, the diferences between Saccharomyces cerevisiae and Saccharomyces pastorianus in the production of "ale" and "lager" beers are analyzed. Then, the relationships between beer nutrients and yeast growth are discussed, with special emphasis on the production of the lavor compounds. The impact of the wort composition on locculation is also discussed.Furthermore, conventional approaches to starter yeast selection and the development of genetically modiied microorganisms are analyzed. Recent discoveries relating to the use of S. cerevisiae strains isolated from diferent food matrices (i.e., bread and wine) and the potential for the use of non-Saccharomyces starter strains in beer production are discussed. A detailed review of the selection of starter strains for the production of specialty beers then follows, such as for gluten-free beers and biologically aged beers. Yeast recovery from top-cropping and botom-cropping systems and the methodologies and issues in yeast propagation in the laboratory and brewery (i.e., re-pitching) are also analyzed.Finally, the available commercial preparations of starter yeast and the methods to evaluate yeast viability prior to inoculation of the must are analyzed.

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Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Cited by 23 publications

References 14 publications

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing

Saccharomyces and Non-Saccharomyces Starter Yeasts

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