Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties

Screening of native Saccharomyces cerevisiae strains from Chile for beer production

“…The beer produced with the commercial strain reached an ethanol concentration average of 6.0% w/v, while only 2 native yeast strains reached a concentration average equal to or greater than 6.0%. In the case of the LalBrew strain, it can produce beers between 4.6 to 6.3% depending on the wort used (Paguet et al, 2024), values that are within what was obtained in this study. When analyzing the glucose concentration of the beers produced, it is possible to observe that, in all the samples inoculated with yeast, the glucose concentration was not detected in the final product.…”

“…The commercial strain delivered beers with organoleptic qualities closely related to the raw material (hop aroma, malt aroma) (Figure 3A). These results are expected because this strain has been domesticated for centuries, and this is correlated with a high capacity of attenuation that allows the sense of hop and wort flavors and aromas (Bell et al, 2001;Paguet et al, 2024). Furthermore, Dietz et al (2020) detected the presence of citronellol in some beer could be derived from a de novo synthesis induced by the yeast used in the fermentation.…”

“…However, the mechanisms of ester production are poorly understood. The commercial yeast showed a high relationship with the aromas of hops and malt (Figure 3A), aromas typical of the raw material (Paguet et al, 2024). This yeast is characterized by being a neutral yeast, that is, it does not produce other aromas that alter those of hops and malt.…”