Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy.
Department of Agriculture, Food and Environmental Science, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno, 74, 06121, Perugia, Italy.
Food Microbiol. 2018 Dec;76:354-362. doi: 10.1016/j.fm.2018.06.018. Epub 2018 Jun 27.
Due to the increasing consumer demand, the production of low alcoholic and non alcoholic beer is the new goal of the present brewing producers. Although the beer with reduced alcohol content is currently obtained by physical methods, the use of non-Saccharomyces yeast, with low fermentations capacities, may represent an interesting biological approach. In this study the ethanol content and the volatile profile of a beer obtained using the basidiomycetous psychrophilic yeast strain Mrakia gelida DBVPG 5952 was compared with that produced by a commercial starter for low alcohol beers, Saccharomycodes ludwigii WSL17. The two beers were characterized by a low alcohol content (1.40% and 1.32% v/v) and by a low diacetyl production (5.04 and 5.20 μg/L). However, the organoleptic characteristics of the beer obtained using M. gelida are more appreciated by the panelists, in comparison to the analogous produced with the commercial strain of S. ludwigii.
由于消费者需求不断增长，低酒精和无酒精啤酒的生产是当前酿造商的新目标。虽然目前通过物理方法获得低酒精含量的啤酒，但使用发酵能力低的非酿酒酵母可能代表一种有趣的生物方法。在这项研究中，比较了使用担子菌嗜冷酵母 Mrakia gelida DBVPG 5952 获得的啤酒的乙醇含量和挥发性成分，与商业低酒精啤酒发酵剂 Saccharomycodes ludwigii WSL17 生产的啤酒。两种啤酒的酒精含量都较低（1.40%和1.32%v/v），且双乙酰的生成量也较低（5.04 和 5.20 μg/L）。然而，与使用商业 S. ludwigii 菌株生产的啤酒相比，使用 M. gelida 生产的啤酒的感官特征更受品评员的赞赏。
