Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

Konstantin Bellut,Elke K Arendt,Martin Zarnkow,Jonas J Atzler,Kieran M Lynch,Maximilian Michel,Andrea Hoehnel,Fritz Jacob,Mathias Hutzler

doi:10.3390/fermentation5040103

Konstantin Bellut, Elke K Arendt + Show 7 more

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https://doi.org/10.3390/fermentation5040103

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Abstract

Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB via limited fermentation has gained momentum. Non-Saccharomyces yeasts are known to produce fruity aromas, owing to a high ester production. This trait could be harnessed to mask the often-criticized wort-like off-flavor of NAB produced via limited fermentation. Six Cyberlindnera strains were characterized and screened in wort extract. Four of the six strains produced a pleasant, fruity aroma while exhibiting low ethanol production. The strain Cyberlindnera subsufficiens C6.1 was chosen for fermentation optimization via response surface methodology (RSM) and a pilot-scale (60 L) brewing trial with subsequent sensory evaluation. A low fermentation temperature and low pitching rate enhanced the fruitiness and overall acceptance of the NAB. The NAB (0.36% ABV) produced on pilot-scale was significantly more fruity and exhibited a significantly reduced wort-like off-flavor compared to two commercial NABs. This study demonstrated the suitability of Cyberlindnera subsufficiens to produce a fruity NAB, which can compete with commercial NABs. The outcome strengthens the position of non-Saccharomyces yeasts as a serious and applicable alternative to established methods in NAB brewing.

Highlights

While the overall market growth of beer is slowing down, non-alcoholic and low alcohol beer (NABLAB) is growing in volume and popularity, owed to stricter legislation, lifestyle trends and improved production methods [1]
This study demonstrated the suitability of Cyberlindnera subsufficiens to produce a fruity Non-alcoholic beer (NAB), which can compete with commercial NABs
Four of the six investigated species produced a fruity character, despite the limited fermentative capacity, which resulted in a low ethanol concentration

Summary

Introduction

While the overall market growth of beer is slowing down, non-alcoholic and low alcohol beer (NABLAB) is growing in volume and popularity, owed to stricter legislation, lifestyle trends and improved production methods [1]. The increasing interest has fueled research in NABLAB production methods, especially in recent years, aimed at overcoming taste deficits compared to regular beer and improving consumer acceptance. Dealcoholized beer is often criticized for its lack of body and aromatic profile, a consequence of the removal of volatile esters and higher alcohols in conjunction with ethanol. Apart from a sweet taste due to residual sugars, one of the main points of criticism of NAB produced by limited fermentation is its wort-like off-flavor caused by aldehydes present in the wort [2]. Ethanol significantly increases aldehyde retention, reducing the perceptibility of the wort-like flavor. In NAB produced by limited fermentation, the low ethanol content and higher levels of mono- and disaccharides intensify this undesired off-flavor [3]

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