<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The objective of this paper was to test the potential of selected non-<italic>Saccharomyces</italic> strains for beer production, by using <italic>Saccharomyces cerevisiae</italic> as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-<italic>Saccharomyces</italic> yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-<italic>Saccharomyces</italic> yeast allowed obtaining beers with the proper analytical parameters.</p></abstract>

The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.

The Use of Non-<italic>Saccharomyces</italic> Yeast and Enzymes in Beer Production

Department of Fermentation Technology and Microbiology

Department of Chemical and Process Engineering

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The Use of Non- Yeast and Enzymes in Beer Production

The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control...

The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production

Publié en ligne: 24 déc. 2020

Pages: 223 - 246

Reçu: 16 juil. 2020

Accepté: 20 oct. 2020

DOI: https://doi.org/10.2478/aucft-2020-0021

Mots clés
beer, non- yeast, enzymes, fermentation, volatile compounds

© 2020 Monika Cioch-Skoneczny et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production

Publié en ligne: 24 déc. 2020

Pages: 223 - 246

Reçu: 16 juil. 2020

Accepté: 20 oct. 2020

DOI: https://doi.org/10.2478/aucft-2020-0021

Mots clésbeer, non- yeast, enzymes, fermentation, volatile compounds

© 2020 Monika Cioch-Skoneczny et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
beer, non- yeast, enzymes, fermentation, volatile compounds