Role of Yeasts in the Brewing Process: Tradition and Innovation

Iorizzo, Massimo; Coppola, Francesca; Letizia, Francesco; Testa, Bruno; Sorrentino, Elena

doi:10.3390/pr9050839

Cited by 35 publications

(24 citation statements)

References 143 publications

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“…Both thermal and membrane processes require an extra process step with additional costs. The resulting de-alcoholised beer can have a great loss of flavour, freshness, and body [3,24,28,54].…”

Section: Production Methods For Nablabmentioning

confidence: 99%

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Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

et al. 2022

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Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.

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Section: Production Methods For Nablabmentioning

confidence: 99%

“…In addition, yeast assimilates amino acids to synthesise new cells, enzymes, and proteins. Higher alcohols, carbonyl compounds, esters, sulphurcontaining compounds, and organic acids formed as fermentation by-products define the aroma profile of beer and influence its quality [24].…”

Section: Beer and Flavourmentioning

confidence: 99%

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

et al. 2022

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“…Iorizzo et al. (2021) indicated that wine fermented with P. kluyveri could be rich in floral and fruity aromas. This result is consistent with our research.…”

Section: Resultsmentioning

confidence: 99%

Sequential culture with aroma‐producing yeast strains to improve the quality of Kyoho wine

Lai

Hou

Lin

et al. 2023

Journal of Food Science

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Despite many non-Saccharomyces yeasts being considered spoilage microorganisms, they can increase aroma and flavor diversity in alcoholic beverages. The purpose of this study was to investigate nontraditional inoculation strategies using aroma-producing yeast strains for Kyoho wine fermentation, followed by an instrumental analysis and sensory evaluation. The winemaking process was carried out using Saccharomyces cerevisiae Gr112, Hanseniaspora uvarum Pi235, and Pichia kluyveri Pe114. Multiple inoculation strategies were explored. In instrumental analysis results, mixed culture could promote the formation of esters (5.9-folds) and glycerol (1.3-folds) and reduce the content of ethanol (-0.5% [v/v]) in wine. The sensory analysis results suggested that the three yeast strains sequential inoculation treatment was associated with the aroma attributes "floral," "red fruity," and "tropical fruity." Co-cultivation contributed to an increase in complexity and aromatic intensity, with the three-strain inoculation treatment presenting a more distinctive appearance.

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“…Over the last 40 years, as scientific discoveries have continued to develop, amazing innovations have resulted in advances in the quality of the finished beer product. Innovation in the beer industry often involves the use of new mixtures of cereals and pseudocereals or the rediscovery of old cereals, new hop varieties or hop substitutes, new non- Saccharomyces yeast crops, fruit, vegetables, some spices, and other flavouring compounds to improve/modify the sensory characteristics of the finished product, customize a type of beer or offer a new type of different beer [ 3 , 4 , 5 ]. However, minimal progress has been made in considering raw ingredients, without malting, in the brewing process [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Dabija

Ciocan

Chetrariu

et al. 2022

Plants

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Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer—a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.

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Role of Yeasts in the Brewing Process: Tradition and Innovation

Cited by 35 publications

References 143 publications

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

Sequential culture with aroma‐producing yeast strains to improve the quality of Kyoho wine

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

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