Pirrone Antonino, Naselli Vincenzo, Prestianni Rosario, Gugino Ignazio Maria, Viola Enrico, Amato Filippo, Porrello Antonella, Todaro Aldo, Maggio Antonella, Bruno Maurizio, Settanni Luca, Radici Carmelo, Guzzon Raffaele, Schicchi Rosario, Moschetti Giancarlo, Francesca Nicola, Alfonzo Antonio
Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy.
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, Bldg. 17, Italy.
Food Res Int. 2025 Jan;199:115328. doi: 10.1016/j.foodres.2024.115328. Epub 2024 Nov 13.
The craft beer industry is becoming increasingly interested in the production of innovative beers. A novel approach, designated as "primary souring," employs diverse yeast species, including Lachancea thermotolerans, to produce sour beers. Furthermore, there is a growing interest in utilising unconventional yeasts to produce beers with distinctive flavours. For the first time, yeast strains of L. thermotolerans, isolated from sugar extracts of manna ash, were evaluated for their ability to produce and improve the sensory properties of sour beers. In particular, five strains exhibited notable resistance to ethanol, sugar and hops, as well as comparable lactic acid production (ranging from 0.33 to 0.45 g/L). Experimental beers produced using MNF105 (T1) were perceived as the most "fruity". This is the first study to examine the impact of this novel indigenous strain, derived from unconventional matrixes such as manna, on the organoleptic quality of craft sour beers. Consequently, elevated levels of ethyl decanoate, ethyl hexanoate, ethyl octanoate and ethyl nonanoate were found in T1 beer, exceeding the perception threshold. The ability of this strain to perform light bio-acidification is a valuable feature for the development of new brewing techniques, particularly for the creation of sour beers with balanced acidity and innovative flavours. The yeast L. thermotolerans MNF105, which is related to manna, has excellent technological properties and is a promising starter for beer production with the ability to light bio-acidify and modulate flavour.
精酿啤酒行业对创新啤酒的生产越来越感兴趣。一种被称为“初次酸化”的新方法，使用包括耐热拉赫酵母在内的多种酵母菌种来生产酸啤酒。此外，利用非传统酵母生产具有独特风味啤酒的兴趣也在增加。首次对从洋白蜡树糖提取物中分离出的耐热拉赫酵母菌株进行评估，以确定其生产和改善酸啤酒感官特性的能力。特别是，有五株菌株对乙醇、糖和啤酒花表现出显著抗性，且乳酸产量相当（范围为0.33至0.45克/升）。使用MNF105（T1）生产的实验啤酒被认为是最“果香浓郁”的。这是第一项研究这种源自洋白蜡等非传统基质的新型本土菌株对精酿酸啤酒感官品质影响的研究。因此，在T1啤酒中发现癸酸乙酯、己酸乙酯、辛酸乙酯和壬酸乙酯的含量升高，超过了感知阈值。该菌株进行轻度生物酸化的能力是开发新酿造技术的一个有价值的特性，特别是对于酿造酸度平衡且风味创新的酸啤酒。与洋白蜡相关的耐热拉赫酵母MNF105具有优异的工艺特性，是一种有前途的啤酒生产起始菌株，具有轻度生物酸化和调节风味的能力。
