Production of non‐alcoholic beer via cold contact fermentation with
            <i>Torulaspora delbrueckii</i>

Nikulin, Jarkko; Aisala, Heikki; Gibson, Brian

doi:10.1002/jib.681

Cited by 11 publications

(5 citation statements)

References 18 publications

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“…It cannot be conclusively explained as to why the wort flavor was noticeable as wort-derived aldehyde off-flavors are often degraded by the yeasts during fermentation. This has already been studied for selected non- Saccharomyces yeast strains in the context of cold contact fermentations for the production of non-alcoholic beers ( Nikulin et al, 2022 ). Consequently, it could be assumed that the yeast strain S. fib SF4 was also capable of degrading wort-derived aldehyde off-flavors, as the two beers fermented at 20°C did not exhibit this flavor attribute.…”

Section: Discussionmentioning

confidence: 99%

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

et al. 2022

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There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce exceptionally pleasant plum and berry flavors during brewer’s wort fermentation while its mycelia growth is most likely a technological challenge in industrial-scale brewing. To better understand and optimize the physiological properties of this yeast species during the brewing process, maltose and maltotriose uptake activity trials were performed. These revealed the existence of active transmembrane transporters for maltose in addition to the known extracellular amylase system. Furthermore, a single cell isolate of S. fibuligera was cultured, which showed significantly less mycelial growth during propagation and fermentation compared to the mother culture and would therefore be much more suitable for application on an industrial scale due to its better flocculation and clarification properties. Genetic differences between the two cultures could not be detected in a (GTG)5 rep-PCR fingerprint and there was hardly any difference in the fermentation process, sugar utilization and flavor profiles of the beers. Accordingly, the characteristic plum and berry flavor could also be perceived by using the culture from the single cell isolate, which was complemented by a dried fruit flavor. A fermentation temperature of 20°C at an original gravity of 10 °P proved to be optimal for producing a low-alcohol beer at around 0.8% (v/v) by applying the S. fibuligera yeast culture from the single cell isolate.

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Section: Discussionmentioning

confidence: 99%

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

et al. 2022

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“…The base attribute list for the beer samples was formulated by four panel members in a consensus tasting session. Previous sensory profiles of VTT’s beers were used as templates [ 24 , 25 ]. This lexicon was introduced to the whole panel in panel training (divided in two groups).…”

Section: Methodsmentioning

confidence: 99%

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

Ruijter

Aisala

Jokinen

et al. 2023

Eur Food Res Technol

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The so-called “craft beer revolution” has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent years, synthetic biology has realized the production of a plethora of plant secondary metabolites in microbial hosts, which could provide an alternative source for these compounds. In this study, we selected a in situ flavour production approach for grape flavour addition. We used an O-methyl anthranilate (OmANT) producing laboratory Saccharomyces cerevisiae strain in co-fermentations with an industrial beer yeast strain WLP644. The laboratory strain provided an ease of genetic manipulation and the desirable properties of the WLP644 strain were not modified in this approach. In shake flasks, a 10:90 ratio of the yeasts produced grape flavoured beer with the yeast produced flavour compound in a range normally used for flavoured beverages. Hopped and unhopped beers were analysed by VTT’s trained sensory panel and with olfactory GC–MS. OmANT was successfully detected from the beers as a floral odour and flavour. Moreover, no off-flavours were detected and aroma profiles outside the grape flavour were rather similar. These results indicate that the co-fermentation principle is a suitable approach to change the flavour profiles of beers with a simple yeast strain drop-in approach.

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“…It has also been shown that apart from Saccharomycodes ludwigii, there are also other strains that do not have the ability to ferment maltose and can be successfully used in the production of non-alcoholic beers. The authors examined and confirmed the usefulness of such strains as Cyberlindnera Saternus, Torulaspora delbrueckii or, for example, Mrakia gelida [25][26][27]. In addition, the biological method of producing non-alcoholic beers, which uses special strains of yeast, can have a number of benefits in beer production.…”

Section: Analysis Of Basic Physicochemical Parametersmentioning

confidence: 96%

Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality

Adamenko

Kawa-Rygielska

2022

Molecules

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The aim of this study was to determine how the hopping technique affects the quality of non-alcoholic beer (NAB). A series of NABs were brewed and tested for basic physicochemical characteristics, profiles of selected volatile compounds, and microbial contamination. The brewing process yielded 13 experimental groups of beers, all of which had an ethanol content of <0.5%v/v. Among the batches brewed with ‘Marynka’ hops, the pellet form was found to provide the highest concentrations of hop-derived volatile compounds, whereas in the ‘Magnum’ groups, the extracts and whole hops proved superior. Humulene and caryophyllene were the primary volatiles in terms of quantity. All the brews were contamination-free—no microbes other than yeast cells were detected. Their microbiological purity was also supported by an assay of beer-defect indicators (volatile compounds), which only showed low levels of acetaldehyde, 1-propanol, 2-methylbutanol, and 3-methylbutanol. The hopping technique deployed was found not to affect the physicochemical parameters of NABs, but did have a significant impact on their volatile compound profile.

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Production of non‐alcoholic beer via cold contact fermentation with Torulaspora delbrueckii

Cited by 11 publications

References 18 publications

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality

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