Wine Saccharomyces Yeasts for Beer Fermentation

Abstract

Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential promise for application in brewing. The aim of this study is to evaluate the ability of 141 Saccharomyces yeast strains isolated from the Madrilenian agriculture (from grapes, must, wine, vineyard, and cellars) to produce a novel ale beer. Fermentation activity of the strains was compared against the commercial strain Saccharomyces cerevisiae Safale S-04. In addition to the other aspects such as melatonin production, thirty-three volatile compounds belonging to higher alcohols, esters, aldehydes/cetones, acids, lactones and phenolic groups, were analysed by GC for selection of the strains. Ten strains were finally chosen, among which the most relevant was the strain G 520 showing a higher production of esters, higher alcohols and acids compared with S-04. The apparent attenuation for this strain was lower than commercial strain, which translates into more residual sugars. Furthermore, G 520 was more capable of producing significantly higher amounts of melatonin studied by HPLC, as well as showing a higher antioxidant capacity. Consumer study showed that G 520 strain could be used to produce a potential beer that has a place in the current market.

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

“…Another method is using ferric-reducing antioxidant power, the principle of which is the determination of the reduction of a ferric-tripyridyltriazine complex to its ferrous, coloured form in the presence of antioxidant components, with values of 3125 µmol of Fe 2+ L −1 found in an ale beer. These values were also similar to those obtained in previous studies for Saccharomyces yeasts fermented under the same conditions of wort, temperature, and stirring [96].…”

Non-Conventional Yeast: Behavior under Pure Culture, Sequential and Aeration Conditions in Beer Fermentation

“…One Saccharomyces cerevisiae strain (CLI 1057) and six non- Saccharomyces yeast strains were studied (CLI 101, Metschnikowia pulcherrima , CLI 512, Hanseniaspora guilliermondii , CLI 622 and CLI 691, Zygosaccharomyces bailii , CLI 895 and CLI 901, Torulaspora delbrueckii ). The yeast strains tested in this study were previously selected from 141 Saccharomyces and 77 non- Saccharomyces yeast strains, mainly for having a low fermentative capacity and producing outstanding aromas [ 18 , 19 ]. These trials were conducted at IMIDRA Research Centre (Madrid, Spain).…”

Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition

“…Beer is one of the most ancient and pleasant consumed beverages in the world. Different types and styles of beer are available on the market in response to consumers demand, increasingly focused on artisanal products (Postigo et al, 2021). Traditionally, beer is brewed from four basic ingredients: water, malt, hops and yeast and the most popular categories of industrial products are 'Ale' and 'Lager' beers, obtained at different fermentation temperatures (16-24°C and 6-15°C, respectively).…”

“…IGA beers are produced utilizing pilsener/pils or other pale base malts with the addition of grapes or grape must in a range from 5% to 40% (the maximum amount permitted by the law) of the wort composition (De Simone et al, 2021) and added at different fermentation stages (boiling, primary or secondary fermentation or bottling). Other than the addition of fruits, herbs, and spices, the choice of yeast starter culture is a further tool available to craft brewers to obtain products characterized by distinctive aromatic profiles (Capece et al, 2021;Postigo et al, 2021). An emerging trend in food microbiology is the application of microbial cross-over, a technological approach where a microorganism from one traditional specific fermentation process is used to improve quality in another agri-food production/chain (Dank et al, 2021).…”