Impact of Non- Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation.

The use of non- yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non- yeasts can be used both in single and in mixed fermentations with , as they are able to improve the sensory profile of beers, and they can be used to obtain functional beers (with a low ethanol content and melatonin production). The aim of this study was to evaluate this capacity in eight non- strains isolated from Madrid agriculture. For this purpose, single fermentations were carried out with non- strains and sequential fermentations with non- and the commercial strain SafAle S-04. The strain CLI 1028 was selected in pure culture for brewing beer with a low ethanol content (1.25% (/)) for its fruity and phenolic flavours and the absence of wort flavours. The best-evaluated strains in sequential fermentation were CLI 3 () and CLI 457 (), due to their fruity notes as well as their superior bitterness, body, and balance. Volatile compounds and melatonin production were analysed by GC and HPLC, respectively. The beers were sensory-analysed by a trained panel. The results of the study show the potential of non- strains in the production of low-alcohol beers, and as a flavour enhancement in sequential fermentation.