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.
Highlights
The popularity of craft beer is of growing interest in several countries and provides alternatives to mainstream beer production
Clarity was significantly higher in beers produced with S. cerevisiae and M. pulcherrima, while T. delbrueckii showed increased cloudiness
The original wort was similar in all fermentation experiments, beers produced with S. cerevisiae, T. delbrueckii and M. pulcherrima showed notably different fermentation performances and sensory profiles
Summary
The popularity of craft beer is of growing interest in several countries and provides alternatives to mainstream beer production. 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. In terms of applied raw materials and adjuncts, an Italian survey indicated that there is a certain consumer expectation on the manufacturing procedures of craft beer production. Based on consumer expectations and the sensory attributes of sorghum beer, there has developed
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