Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

“…Both pathways operate in brewer's yeast, but the relative contributions of the two pathways depend greatly on the level of amino acids present in the fermentation medium [25]. Different studies have shown that apiculate yeasts in pure and mixed starters produced lower amounts of higher alcohols when compared to S. cerevisiae [11,[27][28][29], which corresponded to our assays. In fact, among the beers, S. cerevisiae F12-7 pure culture consistently produced the highest amount of propanol (10,947.8 µg/L) and 2-methylpropanol (50,795 µg/L), while the mixed culture produced the highest amount of 3-methylbutanol (53,054.2 µg/L) and 2-phenylethanol (10,174.8 µg/L).…”

“…The use of new fermentation technologies for optimizing beer quality and producing beers with particular flavor profiles is one of the worldwide trends in brewing [11,12,14]. In this context, there is a growing demand for new and improved sorghum beer yeast strains to obtain beers with constant organoleptic characteristics.…”

“…In recent years, growth of non-Saccharomyces yeasts has been observed also in fermentation inoculated with S. cerevisiae, suggesting a greater contribution of these yeasts to the flavour and quality of alcoholic beverages than previously thought. Thus, the use of Torulaspora delbrueckii was evaluated for beer production in both pure and mixed cultures with Saccharomyces cerevisiae [11,12]. Other examples of non-Saccharomyces yeasts include Brettanomyces, which is used in atypical spontaneously fermented Belgian beer or "lambic beer" [13] and Candida zemplinina in craft beer fermentation [14].…”

Conventional and Non-Conventional Yeasts in Beer Production

“…This yeast species has the additional advantage of being resistant to the various stresses encountered during brewing, although different strains exhibited different abilities to ferment wort sugars, and this characteristic may explain the variable performance observed in different studies [31,37,38]. Tataridis et al [37] tested T. delbrueckii as a yeast for producing German wheat beer, in comparison to a top-fermenting S. cerevisiae strain.…”

“…The beer produced contained high ester content, with aromas of rose, bubblegum, and banana, and was preferred by most panellists over the control beer (obtained by top-fermenting yeast). In a study aimed at screening 28 strains of T. delbrueckii for their possible use in beer wort fermentation [38], the final beers obtained were described by sensorial analyses as fruity and citric with a full body, demonstrating the suitability of the tested T. delbrueckii strains to be used for producing beers with pleasant and aromatic taste. Furthermore, the finished beers were characterized by a low real attenuation (37%) and, consequently, low ethanol concentration (2.66% v/v), indicating that T. delbrueckii could be used also to produce low-alcohol beers.…”