Barley-sorghum craft beer production with Saccharomyces cerevisiae , Torulaspora delbrueckii and Metschnikowia pulcherri
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ORIGINAL PAPER
Barley‑sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains Daniel Einfalt1 Received: 5 May 2020 / Revised: 9 October 2020 / Accepted: 10 October 2020 © The Author(s) 2020
Abstract The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose. S. cerevisiae attenuated initial maltose concentration within 72 h, while M. pulcherrima and T. delbrueckii performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to S. cerevisiae with 37.9 g/L. Wort fermented with T. delbrueckii showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness. S. cerevisiae produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with T. delbrueckii contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with T. delbrueckii was significantly preferred over M. pulcherrima. Besides S. cerevisiae with high fermentative power, T. delbrueckii and M. pulcherrima were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers. Keywords Craft beer · Non-Saccharomyces · Fermentative volatiles · Sensory attributes
Introduction The popularity of craft beer is of growing interest in several countries and provides alternatives to mainstream beer production. In Europe, South America and North America craft beer is now a well-known beverage and one of the growing segments in the beverage sector [1]. Growth in this market segment is associated with the ‘millenial generation’ aged 21–30 which is perceived to be interested in exploring new beer tastes and willing to pay higher prices. Craft beer drinkers are particularly interested in tasting new beers with different flavors rather than the usual well-known commercial brands [2]. Certain untypical flavors in craft beers even have
* Daniel Einfalt daniel.einfalt@uni‑hohenheim.de 1
Institute of Food Science and Biotechnology, Yeast Genetics and Fermentation Technology, University of Hohenheim, Garbenstraße 23, 70599 Stuttgart, Germany
the potential of being perceived by the consumer as having higher quality compared to commercial beer [3]. There are several options to obtain different sensory profiles in beers to meet customer demands. For instance by
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