Application of Non- Yeast for the Production of Low-Alcohol Beer.

In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non- yeast species presents a promising opportunity to overcome these challenges. These yeasts, with their diverse metabolic capabilities and unique flavor profiles, offer the potential to create innovative and flavorful low-alcohol beers. The study investigates the feasibility of using selected non- yeasts for brewing low-alcohol beers, focusing on fermentation kinetics, physicochemical parameters, and the sensory attributes of the final product. The evaluated yeast species were MG971263, MG971247 and MG971250, MG971248, MG971261, and MG971246. Two strains of were used as a control. The results of the study show that selected non- yeast species might be used to produce low-alcohol beers. The non- yeast allowed the researchers to obtain beers with an alcohol content in the range of 0.5-1.05%, while the control beer brewed with US-05 had an alcohol content of 3.77%. Among the evaluated strains, the strains MG971250 and MG971248 were found to be rated better in a sensory evaluation than the brewed and low-alcohol strains of .