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Bioflavoring by non-conventional yeasts in sequential beer fermentations.
Sylvester Holt1, Vaskar Mukherjee2, Bart Lievens3
1Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, VIB Center for Microbiology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Leuven, Belgium.
Food Microbiology
|February 7, 2018
Summary
Non-conventional yeasts can enhance beer flavor profiles through sequential fermentation with Saccharomyces cerevisiae. Careful strain selection and process optimization are key to unlocking their full aromatic potential.
Area of Science:
- Food Science
- Microbiology
- Fermentation Technology
Background:
- Non-conventional yeast species offer diverse flavor production capabilities in alcoholic beverages.
- Their application in beer brewing, especially in sequential fermentations with Saccharomyces cerevisiae, remains underexplored.
Purpose of the Study:
- To screen non-conventional yeast species for desirable flavor compound production in sequential beer fermentation.
- To evaluate the potential of these yeasts to enhance aroma profiles in beer.
Main Methods:
- Screened 17 non-conventional yeast species for flavor ester and phenolic compound production.
- Conducted sequential fermentations, with non-conventional yeasts in the first phase and Saccharomyces cerevisiae in the second.
- Developed an improved, highly sensitive methodology for quantifying phenolic compounds and their precursors.
Main Results:
- Pichia kluyverii increased isoamyl acetate (banana-like flavor).
- Brettanomyces species augmented ethyl phenolic compounds (spicy notes).
- T. delbrueckii enhanced 4-vinyl guaiacol (clove aroma); Pichia strains produced high ethyl acetate.
Conclusions:
- Non-conventional yeasts show significant potential for improving beer flavor profiles.
- Optimizing sequential fermentation processes and selecting appropriate yeast strains are crucial for maximizing aroma enhancement.
- Further research can unlock the full potential of these yeasts in brewing.
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