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导航用于NABLAB生产的酵母选择:对商业马尔托和马尔托阴性菌株的比较研究

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.

|March 5, 2025

概括

这项研究比较了九种用于生产无酒精和低酒精酒 (NABLAB) 的商业酵母. 一些酵母产生了可取的果味或苦味,有助于为NABLAB选择酵母.

科学领域:

造科学造科学
酵母发酵技术酵母发酵技术

背景情况:

对于无酒精和低酒精酒 (NABLAB) 的生产,商业酵母评估有限.
开发NABLAB需要了解酵母的性能和感官影响.

研究的目的:

为了比较使用九种不同的商业酵母生产的NABLAB的物理化学和感官特征.
为了确定合适的酵母菌株,以获得一致和高质量的NABLAB.

主要方法:

使用九种不同的商用酵母菌株生产NABLAB.
物理化学性质的分析 (例如,风味特征,剩余糖,化物).
由此产生的NABLAB的感官评估.

主要成果:

成功的NABLAB生产是通过使用SafBrewTMLA-01,SMARTBEVTM NEER®,NEER®Poly,NEER®Punch,WLP603,LalBrew®London和LalBrew®Windsor实现的.
皮奇亚·克鲁伊维里 (Pichia kluyveri) 品种产生的果汁/甜味酒具有高 Ester 产量.
细菌菌株Saccharomyces cerevisiae产生的酒精含量较高,并由于较低的剩余糖而产生痛苦感.

结论:

特定的商业酵母为NABLAB生产提供了明显的优势.
这项研究为选择酵母菌株以实现所需的NABLAB特征提供了有价值的数据.

关键词:

酒精含量低的酒酒没有马尔托斯的消极酵母.不属于Saccharomyces的酵母酵母无酒精酒是一种无酒精的酒.物理化学表征物理化学表征感官评估感官评估

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