Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

Area of Science:

• Microbiology
• Fermentation Science
• Yeast Biotechnology

Background:

• Kveik yeasts are traditional Norwegian farmhouse ale yeast consortia.
• Known for rapid fermentation, heat tolerance, and strong flocculation.
• Some Kveik strains exhibit unique fermentation characteristics, like impaired maltotriose utilization.

Purpose of the Study:

• To evaluate Kveik yeast isolates for fermentation and flavor production.
• To explore enhancing Kveik fermentations with non-conventional yeasts (NCY).
• To assess the potential of Kveik-NCY co-fermentations for beverage production.

Main Methods:

• Five single-cell Kveik yeast isolates were analyzed.
• Fermentation performance and flavor profiles were compared at 20 °C and 28 °C.
• Co-fermentation trials with Hanseniaspora uvarum, Meyerozyma guilliermondii, and Pichia kudriavzevii were conducted at a 5:1 ratio.

Main Results:

• One isolate, Kveik No 3, showed reduced ethanol yield due to impaired maltotriose utilization.
• Co-fermentation of Kveik No 1 with P. kudriavzevii and H. uvarum significantly increased specific volatile aroma compounds.
• These enhanced aroma compounds were previously identified in the respective NCYs.

Conclusions:

• Kveik isolates are suitable for co-fermentation with specific NCYs.
• Co-fermentation can enhance volatile aroma profiles in beer and spirit production.
• This approach broadens the application of Kveik yeasts in the beverage industry.