Zdaniewicz Marek, Satora Paweł, Kania Paulina, Florkiewicz Adam
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland.
Centre for Innovation and Research on Prohealthy and Safe Food, University of Agriculture in Krakow, Balicka Street 104, 30-149 Krakow, Poland.
Molecules. 2024 Nov 30;29(23):5674. doi: 10.3390/molecules29235674.
Changing trends in the brewing market show that breweries want to attract consumers with new products. New flavours and aromas in beer can be achieved by using various additives. However, non- yeast strains make it possible to produce beer with an original sensory profile but according to a traditional recipe (without additives). The aim of this study was to evaluate the influence of 10 different yeast strains, belonging to the species and , on the creation of different physico-chemical profiles in beers. For this purpose, the same malt wort with a 12°P extract, hopped with Octawia hops (8.4% alpha acids), was inoculated with the aforementioned yeast strains. The fermentation kinetics, the yeast's ability to ferment sugars, the production of organic acids and glycerol and the formation of volatile compounds in the beer were monitored. The beers obtained were classified as low-alcohol and regular. In addition, some beers were measured to have a low pH, qualifying them as "sour" beers, which are currently gaining in popularity. Most interesting, however, was the effect of the selected yeast strains on the composition of the beer volatiles. In the second stage of this study, the beers obtained were again subjected to a chromatographic analysis, this time using an olfactometric detector (GC-O). This analysis was dictated by the need to verify the actual influence of the compounds determined (GC-MS) on the creation of the final aroma profile. This study showed that selected strains of and have very high brewing potential to produce different original beers from the same hopped wort.
酿造市场不断变化的趋势表明，啤酒厂希望用新产品吸引消费者。通过使用各种添加剂可以实现啤酒新的风味和香气。然而，非酵母菌株能够按照传统配方（不添加添加剂）生产出具有独特感官特征的啤酒。本研究的目的是评估属于 和 物种的10种不同酵母菌株对啤酒中不同理化特征形成的影响。为此，用上述酵母菌株接种了相同的麦芽汁，其浸出物浓度为12°P，用奥克塔维亚啤酒花（α-酸含量8.4%）进行了啤酒花添加。监测了发酵动力学、酵母发酵糖类的能力、有机酸和甘油的产生以及啤酒中挥发性化合物的形成。所获得的啤酒分为低酒精啤酒和常规啤酒。此外，一些啤酒测得pH值较低，属于“酸”啤酒，目前这类啤酒越来越受欢迎。然而，最有趣的是所选酵母菌株对啤酒挥发性成分组成的影响。在本研究的第二阶段，对获得的啤酒再次进行色谱分析，这次使用嗅觉检测器（GC-O）。进行这种分析是因为需要验证所测定的化合物（GC-MS）对最终香气特征形成的实际影响。这项研究表明，所选的 和 菌株具有很高的酿造潜力，能够从相同的加酒花麦芽汁中生产出不同的原创啤酒。
