Postigo Vanesa, Sanz Paula, García Margarita, Arroyo Teresa
Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain.
Brewery La Cibeles, Petróleo 34, 28918 Leganes, Spain.
Foods. 2022 Jul 8;11(14):2029. doi: 10.3390/foods11142029.
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.
在酿造过程中使用非酵母微生物是开发新产品的一项有用工具，以满足消费者对创新产品不断增长的需求。非酵母微生物可用于单一发酵，也可与酵母进行混合发酵，因为它们能够改善啤酒的感官特征，还可用于生产功能性啤酒（乙醇含量低且能产生褪黑素）。本研究的目的是评估从马德里农业中分离出的8株非酵母菌株的这种能力。为此，用非酵母菌株进行单一发酵，并将非酵母菌株与商业菌株SafAle S-04进行顺序发酵。菌株CLI 1028因其具有果香和酚类风味且无麦芽汁风味，被选用于纯培养酿造低乙醇含量（1.25%（体积/体积））的啤酒。在顺序发酵中评估最佳的菌株是CLI 3（）和CLI 457（），因其具有果香以及出色的苦味、酒体和平衡感。分别通过气相色谱法（GC）和高效液相色谱法（HPLC）分析挥发性化合物和褪黑素的产生情况。由经过训练的专业小组对啤酒进行感官分析。研究结果表明非酵母菌株在生产低酒精啤酒方面具有潜力，并且在顺序发酵中可增强风味。
