The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers

Abstract

The interest in new beer products, which has been growing for several years, forces technologists and brewers to look for innovative raw materials, such as hops, new sources of carbohydrates or yeast. The aim of the presented study was to evaluate the effect of selected Saccharomyces (Saccharomyces paradoxus (CBS 7302), S. kudriavzevii (CBS 3774), S. cerevisiae (Safbrew T-58)) and non-Saccharomyces yeast (W. anomalus (CBS 5759), Ha. uvarum (CBS 2768), D. bruxellensis (CBS 3429), Z. bailii (CBS 749), and T. delbrueckii (D10)) on the fermentation process, basic parameters and odour-active compounds of the produced beers. The chemical composition and key aroma components of the obtained beers were determined using various chromatographic methods (HPLC, GC-FID, GC-MS, and GC-O). We showed large differences between the key aroma components depending on the culture of microorganisms used. Forty different compounds that have an active impact on the creation of the aroma of beers were detected, among which the most important are: β-phenylethanol, ethyl hexanoate, ethyl 4-methylpentanoate, ethyl dihydrocinnamate and β-damascenone. We also found the presence of components specific to the yeast strain used, such as 2-methoxy-4-vinylphenol, γ-decalactone, methional, nerolidol and others. Among the analyzed yeasts, S. kudriavzevii and W. anomalus should be distinguished, which produced beers with intense fruity and floral aromas and were also characterized by favorable features for brewing. The Z. bailii strain also turned out to be interesting as a potential starter culture for the production of low-alcohol beers, significantly differing in sensory characteristics from the standard ones.

Volatilomics of Fruit Wines

“…One such technique is gas chromatography with olfactometry (GC-O), which employs the human nose as a detector to obtain data on odour-active compounds. This enables an understanding of the impact of these volatile substances on the specific aroma of wine [ 170 , 171 , 172 ]. The interactions between aroma compounds and other wine ingredients can influence the perception of aroma [ 173 , 174 ].…”

Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles

“…Sugar analysis was conducted using the method described by Satora and Pater [22], utilizing a Shimadzu NEXERA XR system (Kyoto, Japan) with an RF-20A refractometric detector. The separation was achieved on a Shodex Asahipak NH2P-50 column (4.6 × 250 mm) from Showa Denko Europe (Munich, Germany), maintained at a temperature of 30 • C. The mobile phase was a 70% aqueous acetonitrile solution, operated under isocratic conditions with a flow rate of 0.8 mL/min for a duration of 16 min.…”

Cüce Dünyamız: Nanoteknoloji

“…Yeast cells also enrich bread with protein and vitamins. Yeasts are also used in the preparation of some beverages such as beer and wine (Satora & Pater, 2023). The first known antibiotic penicillin was obtained by Fleming in 1929 from a mould species (Penicillium notatum) (Houbraken et al, 2011).…”