Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production

Area of Science:

• Microbiology
• Fermentation Science
• Food Science

Background:

• Non-Saccharomyces yeasts are explored as alternatives for low- and non-alcoholic beer production.
• Conventional brewing often relies on Saccharomyces cerevisiae, but alternatives are sought for specific beer styles.

Purpose of the Study:

• To evaluate the potential of seven non-Saccharomyces yeasts for producing low- or non-alcoholic beers.
• To screen and select yeast strains with reduced ethanol production capabilities.
• To assess the volatile compounds and sensory profiles of the resulting beers.

Main Methods:

• Screening of non-Saccharomyces and selected Saccharomyces yeasts for sugar consumption and ethanol production.
• Selection of strains with inefficient maltose metabolism for low ethanol yield.
• Large-scale fermentations followed by volatile compound analysis and sensory evaluation.

Main Results:

• Selected yeasts produced beers with ethanol content below 1.2%.
• Detected fusel alcohols and esters in the low-alcohol beers, indicating potential for flavor development.
• Beers produced with Saccharomyces yeast received higher acceptance ratings from sensory panelists.

Conclusions:

• Non-conventional yeasts are suitable for developing low- and non-alcoholic beers.
• Further research into non-conventional yeasts can lead to novel beer varieties.
• Saccharomyces yeasts may still be preferred for certain sensory attributes in low-alcohol lagers.