Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i>
Consumer demand for low-alcohol acidic beers is driving the use of non-conventional yeasts in the brewing process. In this study, the addition of mixed berries and fermentation with <i>L. thermotolerans</i> L31 are performed in crafting a low-alcohol acidic beer. Four different beers wer...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/14/7/826 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850077032190312448 |
|---|---|
| author | Rubén Bartolomé Elena Alonso Antonio Morata Carmen López |
| author_facet | Rubén Bartolomé Elena Alonso Antonio Morata Carmen López |
| author_sort | Rubén Bartolomé |
| collection | DOAJ |
| description | Consumer demand for low-alcohol acidic beers is driving the use of non-conventional yeasts in the brewing process. In this study, the addition of mixed berries and fermentation with <i>L. thermotolerans</i> L31 are performed in crafting a low-alcohol acidic beer. Four different beers were brewed in the primary stage with either <i>Saccharomyces cerevisiae</i> or <i>L. thermotolerans</i> and with or without added berry mixture. Beer was fermented for 8 days at 20 °C, stored, and bottled. pH, density, alcoholic content, bitterness, and color of final beer were analyzed for all samples using analytical methods. Volatile compounds, anthocyanin content, and antioxidant activity were also evaluated. Sensory analysis was performed and correlated (PCA) with the analytical results. The obtained data indicated that beers brewed with <i>L. thermotolerans</i> were significantly more acidic and less bitter than <i>S. cerevisiae</i> beers. No difference in alcoholic content was found. Fruity aroma-associated compounds were present in <i>L. thermotolerans</i> beers, which correlated with the sensory analysis. Fruit beers were also redder and showed higher anthocyanin content and stronger antioxidant activity due to the presence of anthocyanins such as cyanidin, delphinidin, and malvidin from fruit, and other antioxidant compounds. |
| format | Article |
| id | doaj-art-b3d85ea2c9374d47b85e410bafd0a069 |
| institution | DOAJ |
| issn | 2076-3921 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-b3d85ea2c9374d47b85e410bafd0a0692025-08-20T02:45:53ZengMDPI AGAntioxidants2076-39212025-07-0114782610.3390/antiox14070826Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i>Rubén Bartolomé0Elena Alonso1Antonio Morata2Carmen López3Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, SpainDepartment of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, SpainenotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, SpainenotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, SpainConsumer demand for low-alcohol acidic beers is driving the use of non-conventional yeasts in the brewing process. In this study, the addition of mixed berries and fermentation with <i>L. thermotolerans</i> L31 are performed in crafting a low-alcohol acidic beer. Four different beers were brewed in the primary stage with either <i>Saccharomyces cerevisiae</i> or <i>L. thermotolerans</i> and with or without added berry mixture. Beer was fermented for 8 days at 20 °C, stored, and bottled. pH, density, alcoholic content, bitterness, and color of final beer were analyzed for all samples using analytical methods. Volatile compounds, anthocyanin content, and antioxidant activity were also evaluated. Sensory analysis was performed and correlated (PCA) with the analytical results. The obtained data indicated that beers brewed with <i>L. thermotolerans</i> were significantly more acidic and less bitter than <i>S. cerevisiae</i> beers. No difference in alcoholic content was found. Fruity aroma-associated compounds were present in <i>L. thermotolerans</i> beers, which correlated with the sensory analysis. Fruit beers were also redder and showed higher anthocyanin content and stronger antioxidant activity due to the presence of anthocyanins such as cyanidin, delphinidin, and malvidin from fruit, and other antioxidant compounds.https://www.mdpi.com/2076-3921/14/7/826sour beer<i>Lachancea thermotolerans</i>fruitnon-<i>Saccharomyces</i>antioxidant activityvolatile compounds |
| spellingShingle | Rubén Bartolomé Elena Alonso Antonio Morata Carmen López Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i> Antioxidants sour beer <i>Lachancea thermotolerans</i> fruit non-<i>Saccharomyces</i> antioxidant activity volatile compounds |
| title | Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i> |
| title_full | Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i> |
| title_fullStr | Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i> |
| title_full_unstemmed | Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i> |
| title_short | Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i> |
| title_sort | production of lambic like fruit sour beer with i lachancea thermotolerans i |
| topic | sour beer <i>Lachancea thermotolerans</i> fruit non-<i>Saccharomyces</i> antioxidant activity volatile compounds |
| url | https://www.mdpi.com/2076-3921/14/7/826 |
| work_keys_str_mv | AT rubenbartolome productionoflambiclikefruitsourbeerwithilachanceathermotoleransi AT elenaalonso productionoflambiclikefruitsourbeerwithilachanceathermotoleransi AT antoniomorata productionoflambiclikefruitsourbeerwithilachanceathermotoleransi AT carmenlopez productionoflambiclikefruitsourbeerwithilachanceathermotoleransi |