Exploring the Influence of Different <i>Saccharomyces cerevisiae</i> Strains and Hop Varieties on Beer Composition and Sensory Profiles
The influence of different <i>Saccharomyces cerevisiae</i> (<i>Sc</i>) strains and hop varieties on the physical, chemical and sensory properties of beer was investigated. ISE77, an oenological <i>Sc</i> strain screened for the <i>IRC7</i> gene and β-l...
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MDPI AG
2025-07-01
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| author | Antonella Costantini Maurizio Petrozziello Christos Tsolakis Andriani Asproudi Enrico Vaudano Laura Pulcini Federica Bonello Katya Carbone Maria Carla Cravero |
| author_facet | Antonella Costantini Maurizio Petrozziello Christos Tsolakis Andriani Asproudi Enrico Vaudano Laura Pulcini Federica Bonello Katya Carbone Maria Carla Cravero |
| author_sort | Antonella Costantini |
| collection | DOAJ |
| description | The influence of different <i>Saccharomyces cerevisiae</i> (<i>Sc</i>) strains and hop varieties on the physical, chemical and sensory properties of beer was investigated. ISE77, an oenological <i>Sc</i> strain screened for the <i>IRC7</i> gene and β-lyase activity, and a commercial yeast, as a control, were experimented with two hops (dry hopping), Mosaic<sup>®</sup> (M) and Hallertau Mittelfrüh (HM). Both hop variety and yeast strain exerted a considerable influence on the organoleptic profile of the beer. Samples with M hops exhibited elevated levels of specific volatile compounds (e.g., limonene and linalool). ISE77 generated higher levels of esters, irrespective of the hop variety employed, imparting fruity and floral characteristics. Moreover, the beers fermented with ISE77 showed herbal and spicy notes. Regardless of the hop variety, samples brewed with the control yeast showed higher honey and caramel note levels. Beers fermented with ISE77 and HM exhibited remarkable similarities to those produced with ISE77 and M, particularly for some odour attributes (citrus, exotic fruits, and aromatic herbs). These attributes were more intense than in beers fermented with the control yeast and HM. This study demonstrated the potential of oenological <i>Sc</i> strains to achieve innovative brewing outcomes when combined with selected hops. |
| format | Article |
| id | doaj-art-433dbe34e3db46e282edd66b6c1f29c8 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-433dbe34e3db46e282edd66b6c1f29c82025-08-20T02:35:43ZengMDPI AGFoods2304-81582025-07-011413235710.3390/foods14132357Exploring the Influence of Different <i>Saccharomyces cerevisiae</i> Strains and Hop Varieties on Beer Composition and Sensory ProfilesAntonella Costantini0Maurizio Petrozziello1Christos Tsolakis2Andriani Asproudi3Enrico Vaudano4Laura Pulcini5Federica Bonello6Katya Carbone7Maria Carla Cravero8Council for Agricultural Research and Economics—Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, ItalyCouncil for Agricultural Research and Economics—Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, ItalyCouncil for Agricultural Research and Economics—Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, ItalyCouncil for Agricultural Research and Economics—Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, ItalyCouncil for Agricultural Research and Economics—Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, ItalyCouncil for Agricultural Research and Economics—Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, ItalyCouncil for Agricultural Research and Economics—Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, ItalyCouncil for Agricultural Research and Economics—Research Centre for Olive, Fruit and Citrus Crops (CREA-OFA), Via di Fioranello 52, 00134 Rome, ItalyCouncil for Agricultural Research and Economics—Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, ItalyThe influence of different <i>Saccharomyces cerevisiae</i> (<i>Sc</i>) strains and hop varieties on the physical, chemical and sensory properties of beer was investigated. ISE77, an oenological <i>Sc</i> strain screened for the <i>IRC7</i> gene and β-lyase activity, and a commercial yeast, as a control, were experimented with two hops (dry hopping), Mosaic<sup>®</sup> (M) and Hallertau Mittelfrüh (HM). Both hop variety and yeast strain exerted a considerable influence on the organoleptic profile of the beer. Samples with M hops exhibited elevated levels of specific volatile compounds (e.g., limonene and linalool). ISE77 generated higher levels of esters, irrespective of the hop variety employed, imparting fruity and floral characteristics. Moreover, the beers fermented with ISE77 showed herbal and spicy notes. Regardless of the hop variety, samples brewed with the control yeast showed higher honey and caramel note levels. Beers fermented with ISE77 and HM exhibited remarkable similarities to those produced with ISE77 and M, particularly for some odour attributes (citrus, exotic fruits, and aromatic herbs). These attributes were more intense than in beers fermented with the control yeast and HM. This study demonstrated the potential of oenological <i>Sc</i> strains to achieve innovative brewing outcomes when combined with selected hops.https://www.mdpi.com/2304-8158/14/13/2357oenological <i>Saccharomyces cerevisiae</i><i>IRC7</i> genehoppolyfunctional thiolsbeervolatile compounds |
| spellingShingle | Antonella Costantini Maurizio Petrozziello Christos Tsolakis Andriani Asproudi Enrico Vaudano Laura Pulcini Federica Bonello Katya Carbone Maria Carla Cravero Exploring the Influence of Different <i>Saccharomyces cerevisiae</i> Strains and Hop Varieties on Beer Composition and Sensory Profiles Foods oenological <i>Saccharomyces cerevisiae</i> <i>IRC7</i> gene hop polyfunctional thiols beer volatile compounds |
| title | Exploring the Influence of Different <i>Saccharomyces cerevisiae</i> Strains and Hop Varieties on Beer Composition and Sensory Profiles |
| title_full | Exploring the Influence of Different <i>Saccharomyces cerevisiae</i> Strains and Hop Varieties on Beer Composition and Sensory Profiles |
| title_fullStr | Exploring the Influence of Different <i>Saccharomyces cerevisiae</i> Strains and Hop Varieties on Beer Composition and Sensory Profiles |
| title_full_unstemmed | Exploring the Influence of Different <i>Saccharomyces cerevisiae</i> Strains and Hop Varieties on Beer Composition and Sensory Profiles |
| title_short | Exploring the Influence of Different <i>Saccharomyces cerevisiae</i> Strains and Hop Varieties on Beer Composition and Sensory Profiles |
| title_sort | exploring the influence of different i saccharomyces cerevisiae i strains and hop varieties on beer composition and sensory profiles |
| topic | oenological <i>Saccharomyces cerevisiae</i> <i>IRC7</i> gene hop polyfunctional thiols beer volatile compounds |
| url | https://www.mdpi.com/2304-8158/14/13/2357 |
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