Production and characterisation of non-alcoholic beer using special yeast

Peter Vaštík,Pavol Sulo,Katarína Furdíková,Daniela Šmogrovičová,Ivan Špánik,Valentína Kafková

doi:10.18832/kp2019.66.336

Abstract

Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta metabolised maltose, however, showed limited ethanol production. Parameters, volatile and non-volatile organic compounds of beers produced by the studied yeast were analysed and compared to a beer produced by bottom fermented brewer’s yeast Saccharomyces pastorianus.

Highlights

Over the last years, the consumption of alcohol-free beer has been rising significantly due to the fact that it represents an alternative to standard soft drinks (Kyselová and Brányik, 2015)
Non-Saccharomyces yeasts are known for their important contribution to the flavour profile of fermented foods and beverages and have been investigated for their targeted application in bioflavouring and, not least, non/low-alcoholic brewing (Bellut et al, 2019)
Non-Saccharomyces yeasts were regarded to be responsible for microbial-related problems during beer production, which resulted in an almost global use of pure yeast cultures

Summary

Introduction

The consumption of alcohol-free beer has been rising significantly due to the fact that it represents an alternative to standard soft drinks (Kyselová and Brányik, 2015). Called physical, is based on removing alcohol from the alcoholic beer produced by classical technology. This method requires considerable investments into the special equipment for alcohol removal, and the final beer is characterised by poor sensory qualities caused by losing higher alcohols and esters, which must be refilled later (Brányik et al, 2012). The aim of the other method, often referred to as biological, is to reduce alcohol production during fermentation process (Ivanov et al, 2016). Several non-Saccharomyces species have been tested for the production of low-alcohol and alcohol-free beers

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Conclusion