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- Title
Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer.
- Authors
Bellut, Konstantin; Michel, Maximilian; Zarnkow, Martin; Hutzler, Mathias; Jacob, Fritz; Atzler, Jonas J.; Hoehnel, Andrea; Lynch, Kieran M.; Arendt, Elke K.
- Abstract
Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB via limited fermentation has gained momentum. Non-Saccharomyces yeasts are known to produce fruity aromas, owing to a high ester production. This trait could be harnessed to mask the often-criticized wort-like off-flavor of NAB produced via limited fermentation. Six Cyberlindnera strains were characterized and screened in wort extract. Four of the six strains produced a pleasant, fruity aroma while exhibiting low ethanol production. The strain Cyberlindnera subsufficiens C6.1 was chosen for fermentation optimization via response surface methodology (RSM) and a pilot-scale (60 L) brewing trial with subsequent sensory evaluation. A low fermentation temperature and low pitching rate enhanced the fruitiness and overall acceptance of the NAB. The NAB (0.36% ABV) produced on pilot-scale was significantly more fruity and exhibited a significantly reduced wort-like off-flavor compared to two commercial NABs. This study demonstrated the suitability of Cyberlindnera subsufficiens to produce a fruity NAB, which can compete with commercial NABs. The outcome strengthens the position of non-Saccharomyces yeasts as a serious and applicable alternative to established methods in NAB brewing.
- Subjects
NON-alcoholic beer; SACCHAROMYCES; YEAST; FOOD aroma; LOW temperatures; PRODUCTION methods; BREWING
- Publication
Fermentation (Basel), 2019, Vol 5, Issue 4, p1
- ISSN
2311-5637
- Publication type
Article
- DOI
10.3390/fermentation5040103