Abstract
The recent isolation of the yeast Saccharomyces eubayanus has opened new avenues in the brewing industry. Recent studies characterized the production of volatile compounds in a handful set of isolates, utilizing a limited set of internal standards, representing insufficient evidence into the ability of the species to produce new and diverse aromas in beer. Using Headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS), we characterized for the first time the production of volatile compounds in 10 wild strains under fermentative brewing conditions and compared them to a commercial lager yeast. S. eubayanus produces a higher number of volatile compounds compared to lager yeast, including acetate and ethyl esters, together with higher alcohols and phenols. Many of the compounds identified in S. eubayanus are related to fruit and floral flavors, which were absent in the commercial lager yeast ferment. Interestingly, we found a significant strain × temperature interaction, in terms of the profiles of volatile compounds, where some strains produced significantly greater levels of esters and higher alcohols. In contrast, other isolates preferentially yielded phenols, depending on the fermentation temperature. This work demonstrates the profound fermentation product differences between different S. eubayanus strains, highlighting the enormous potential of this yeast to produce new styles of lager beers.
Highlights
Beer is the most popular and widespread alcoholic drink in the world, offering a wide variety of styles and flavors around the globe [1]
Industrial beer production is dominated by yeasts belonging to the Saccharomyces genus, mainly Saccharomyces cerevisiae responsible for ale beer fermentation, while S. pastorianus is used for lager beers
In the case of CL602.1, the main chemical group affected by temperature was the aliphatic esters, while in CL905.1, the main chemical groups with more compounds detected at higher temperature were aliphatic esters (1-hexanol, 2-ethyl, propanoic acid, 2-methyl,3-hydroxy-2,2,4-trimethylpentyl ester and ethyl 9-hexadecanoate), aliphatic alcohols M(liicnroaolrogaonli,sm1s-o20c2t0a,n8o, 7l5a5 nd 1-decanol), aromatic aldehydes, and other compounds (1,1,3-trimethyl-3-phenylindane) (Table S3). These results demonstrate that fermentation temperature differentially modulates the total number of volatile compounds (VCs) tdheepreenladtiinveg aomn othuentstorfaitnheanpdrimgeanreytiVcCbapcrkogdruocuendd(,Fliigkuelrye iSm2)p.aActlitnoggetthheear,rooumrarteicsuplrtsofsihleoswofththeebbroeaedrs sppreocdtruucmedo(fTVabClep2r,oTfialebsleinS3S).. eubayanus strains from different sites, and highlight the organoleptic potential for innovation in the brewing industry of this newly discovered yeast
Summary
Beer is the most popular and widespread alcoholic drink in the world, offering a wide variety of styles and flavors around the globe [1] The production of this beverage is determined by well-defined processes, such as malting, grinding and macerating the grains, cooking the wort, and fermenting [2]. The environmental stresses faced during the fermentation process, such as the presence of spoilage microorganisms, the fermentation temperature, nitrogen availability, and carbon sources in the wort, impact the VC profile of the beer [2,7] Depending on these variables, yeast cells produce different concentrations and types of VCs, allowing them to regulate their metabolism in terms of nitrogen uptake, membrane fluidity, and biomass generation [1,6]
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