Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts
The pursuit of unique flavors in craft beer has led to the exploration of non-<i>Saccharomyces</i> (NS) yeasts. While <i>Saccharomyces</i> species dominate beer fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and ethanol sens...
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MDPI AG
2024-12-01
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| Online Access: | https://www.mdpi.com/2311-5637/10/12/657 |
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| author | María Victoria Mestre Furlani Mercedes Fabiana Vargas Perucca Diego Bernardo Petrignani Silvia Cristina Vergara María José Leiva-Alaniz Yolanda Paola Maturano Fabio Vazquez Eduardo Dellacassa |
| author_facet | María Victoria Mestre Furlani Mercedes Fabiana Vargas Perucca Diego Bernardo Petrignani Silvia Cristina Vergara María José Leiva-Alaniz Yolanda Paola Maturano Fabio Vazquez Eduardo Dellacassa |
| author_sort | María Victoria Mestre Furlani |
| collection | DOAJ |
| description | The pursuit of unique flavors in craft beer has led to the exploration of non-<i>Saccharomyces</i> (NS) yeasts. While <i>Saccharomyces</i> species dominate beer fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and ethanol sensitivity limit their use. This study evaluated 50 NS yeast strains from Argentina’s Cuyo wine region. <i>Torulaspora delbrueckii</i> was selected for sequential fermentations with Saccharomyces cerevisiae due to its promising fermentative and physiological characteristics. Sequential inoculation resulted in a significant increase in fruity and spicy aromas, particularly esters like isoamyl acetate, ethyl hexanoate, and ethyl octanoate, as well as terpenes like limonene and linalool. Sensory analysis revealed that beers produced with <i>T. delbrueckii</i> were characterized by a more complex aroma profile, with significant increases in fruity, floral, and herbaceous notes. Additionally, the sequential fermentation strategy resulted in a higher apparent attenuation compared to pure <i>T. delbrueckii</i> fermentation, indicating improved sugar utilization. These findings highlight the potential of NS yeasts to enhance beer sensory characteristics. Combining NS yeasts with traditional <i>Saccharomyces</i> strains creates beers with distinctive flavors, expanding brewing possibilities. Sequential inoculation strategies offer a viable approach to harnessing the benefits of NS yeasts while ensuring fermentation. This research demonstrates the potential of NS yeasts to enrich the sensory experience of drinking craft beer, paving the way for further innovation in the brewing industry. |
| format | Article |
| id | doaj-art-c063fabc82ff4eef8a2ea7605f1282e4 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-c063fabc82ff4eef8a2ea7605f1282e42024-12-27T14:25:33ZengMDPI AGFermentation2311-56372024-12-01101265710.3390/fermentation10120657Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> YeastsMaría Victoria Mestre Furlani0Mercedes Fabiana Vargas Perucca1Diego Bernardo Petrignani2Silvia Cristina Vergara3María José Leiva-Alaniz4Yolanda Paola Maturano5Fabio Vazquez6Eduardo Dellacassa7CONICET—National Council for Scientific and Technical Research, Buenos Aires C1425 FQB, ArgentinaCONICET—National Council for Scientific and Technical Research, Buenos Aires C1425 FQB, ArgentinaCONICET—National Council for Scientific and Technical Research, Buenos Aires C1425 FQB, ArgentinaCONICET—National Council for Scientific and Technical Research, Buenos Aires C1425 FQB, ArgentinaCONICET—National Council for Scientific and Technical Research, Buenos Aires C1425 FQB, ArgentinaCONICET—National Council for Scientific and Technical Research, Buenos Aires C1425 FQB, ArgentinaCONICET—National Council for Scientific and Technical Research, Buenos Aires C1425 FQB, ArgentinaDepartment of Organic Chemistry, University of the Republic (Uruguay), Montevideo 11800, UruguayThe pursuit of unique flavors in craft beer has led to the exploration of non-<i>Saccharomyces</i> (NS) yeasts. While <i>Saccharomyces</i> species dominate beer fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and ethanol sensitivity limit their use. This study evaluated 50 NS yeast strains from Argentina’s Cuyo wine region. <i>Torulaspora delbrueckii</i> was selected for sequential fermentations with Saccharomyces cerevisiae due to its promising fermentative and physiological characteristics. Sequential inoculation resulted in a significant increase in fruity and spicy aromas, particularly esters like isoamyl acetate, ethyl hexanoate, and ethyl octanoate, as well as terpenes like limonene and linalool. Sensory analysis revealed that beers produced with <i>T. delbrueckii</i> were characterized by a more complex aroma profile, with significant increases in fruity, floral, and herbaceous notes. Additionally, the sequential fermentation strategy resulted in a higher apparent attenuation compared to pure <i>T. delbrueckii</i> fermentation, indicating improved sugar utilization. These findings highlight the potential of NS yeasts to enhance beer sensory characteristics. Combining NS yeasts with traditional <i>Saccharomyces</i> strains creates beers with distinctive flavors, expanding brewing possibilities. Sequential inoculation strategies offer a viable approach to harnessing the benefits of NS yeasts while ensuring fermentation. This research demonstrates the potential of NS yeasts to enrich the sensory experience of drinking craft beer, paving the way for further innovation in the brewing industry.https://www.mdpi.com/2311-5637/10/12/657non-<i>Saccharomyces</i> yeastsbioflavorbeersequential inoculationcommercial yeast |
| spellingShingle | María Victoria Mestre Furlani Mercedes Fabiana Vargas Perucca Diego Bernardo Petrignani Silvia Cristina Vergara María José Leiva-Alaniz Yolanda Paola Maturano Fabio Vazquez Eduardo Dellacassa Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts Fermentation non-<i>Saccharomyces</i> yeasts bioflavor beer sequential inoculation commercial yeast |
| title | Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts |
| title_full | Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts |
| title_fullStr | Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts |
| title_full_unstemmed | Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts |
| title_short | Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts |
| title_sort | enhancing flavor complexity in craft beer sequential inoculation with indigenous non i saccharomyces i and commercial i saccharomyces i yeasts |
| topic | non-<i>Saccharomyces</i> yeasts bioflavor beer sequential inoculation commercial yeast |
| url | https://www.mdpi.com/2311-5637/10/12/657 |
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