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Navigating yeast selection for NABLAB production: Comparative study of commercial maltose- and maltotriose-negative
Elia Myncke1, Dana Vanderputten2, David Laureys1
1IBF | Innovation centre for Brewing & Fermentation, Ghent University, Faculty of Bioscience Engineering, Department of Biotechnology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.
Abstract:
Although recent research focuses on the search for maltose- and/or maltotriose-negative yeasts to produce non- and low-alcohol beers (NABLAB), an in-depth evaluation of commercial options is currently lacking. Therefore, this study aimed to compare the physicochemical and sensorial characteristics of NABLAB made with nine different commercial yeasts. Overall, NABLAB were successfully made with SafBrew™LA-01, SMARTBEV™ NEER®, NEER®Poly, and NEER®Punch, WLP603, LalBrew®London, and LalBrew®Windsor. Pichia kluyveri strains NEER®, NEER®Poly, and NEER®Punch assimilated little FAN, and produced a lot of esters, yielding fruity/sweetish beers. SafBrew™LA-01 was characterized by phenolic flavors. There was a strong reduction of wort aldehydes by these yeasts. Still, worty flavors were noticeable, especially in the WLP603 beers. The maltotriose-negative Saccharomyces cerevisiae strains LalBrew®London™ and LalBrew®Windsor™ produced more higher alcohols and these beers were perceived as more bitter due to less residual sugars. This research facilitates informed decision-making for industrial stakeholders or academics in yeast selection for NABLAB production.
