Abstract
Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in addition to the production of alcohol, synthesize various compounds that contribute to the definition of the compositional and organoleptic characteristics. The microbrewing phenomenon (craft revolution) and the growing demand for innovative and specialty beers has stimulated researchers and brewers to select new yeast strains possessing particular technological and metabolic characteristics. Up until a few years ago, the selection of starter yeasts used in brewing was exclusively carried out on strains belonging to the genus Saccharomyces. However, some non-Saccharomyces yeasts have a specific enzymatic activity that can help to typify the taste and beer aroma. These yeasts, used as a single or mixed starter with Saccharomyces strains, represent a new biotechnological resource to produce beers with particular properties. This review describes the role of Saccharomyces and non-Saccharomyces yeasts in brewing, and some future biotechnological perspectives.
Highlights
Beer is a fermented alcoholic beverage which has been produced for thousands of years, and it is consumed worldwide
The wort transforms into beer during alcoholic fermentation and maturation, which are the longest processes in brewing
S. pastorianus, hybrids of S. cerevisiae and S. bayanus [4], is the yeast used for lager-style beer fermentations
Summary
Beer is a fermented alcoholic beverage which has been produced for thousands of years, and it is consumed worldwide. The diversity of products has increased with the rise of smaller breweries creating bespoke beers This worldwide economic phenomenon has to obtain quality [6,7,8]. This worldwide economic phenomenon has been called the “craft beer revolution” [6,7,8]. Michel et al [11] and Basso et al [12] emphasized the great potential of non-Saccharomyces yeasts to develop beers with different alcohol contents and a broad range of flavors They highlighted the varying abilities of unconventional yeasts to metabolize desirable aroma-active substances, such as fruity esters, monoterpenes, higher alcohols, phenols, and acids. The choice of yeast strains used in beer production is essential to obtain products with desirable and distinctive sensory properties
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