Aplicación industrial de levaduras nativas para la producción de cervezas artesanales

Abstract

Two native wine Saccharomyces cerevisiae strains (Sc 00/30 and Sc 00/35), previously selected at brewing laboratory scale, for their fermentative capacity, ß-glycosidase activity, and good sensory characteristics in brewing musts, were applied and characterized for industrial brewing. Belgian Specialty Ale style beers were brewed at a craft brewery. Inoculations were carried out on malted barley musts in 225-litre oak barrels. The physicochemical and sensory data obtained are within the expected ranges for beers of this style, with the Sc 00/30 strain standing out for its lower volatile acidity value and improved sensory complexity, with a greater diversity of fruity notes, mainly apple and pear. The sensory descriptors found make them interesting strains for the production of Belgian style beers (Belgian Golden Strong Ale), wheat beers (German Wheat Beer, Weissbier), smoked beers (Rachbier) and fruit beers. The pilot scale tests reproduced the results obtained in the laboratory, so that the use of wine native Saccharomyces cerevisiae strains provide a brewing differentiation factor which decreases the standardization of flavours and aromas produced by commercial yeasts, making possible the obtention of beers with a Uruguayan identity in the future.