Abstract
The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a period of 6 months at two different temperatures: shelf temperature (28 °C) and normal cold storage temperature (8 °C). The results showed that the three beers had similar physico-chemical, volatile and sensory characteristics. This suggests the possible use of autochthonous yeasts in the brewing process to create a stronger link with the local region.During aging, a decrease in the content of esters and higher alcohols, and an increase in carbonyl compounds occurred at the higher temperature. No significant differences were found in physico-chemical parameters during storage except for the color, which increased at 28 °C. Six months of aging did not significantly modify sensory perception of the beers.
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