TY - JOUR
T1 - Brewing characteristics of the maltotriose-positive yeast Zygotorulaspora florentina isolated from oak
AU - Nikulin, Jarkko
AU - Eerikäinen, Ronja
AU - Hutzler, Mathias
AU - Gibson, Brian
N1 - Funding Information:
This research was supported by the Baillet Latour Fund within the framework of a scholarship for doctoral students. The authors would like to thank Aila Siltala, Eero Mattila, Liisa Änäkäinen, Atte Mikkelson, Riikka Juvonen and Kristoffer Krogerus from VTT Technical Research Centre for their assistance; and Stijn De Graeve and Yannick Vervoort from AB InBev Global Innovation and Technology Center for reviewing the paper.
Funding Information:
Funding: This research was supported by the Baillet Latour Fund within the framework of a scholarship for doctoral students.
Publisher Copyright:
© 2020 by the authors.
PY - 2020/9/24
Y1 - 2020/9/24
N2 - The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose, a relatively rare trait amongst non-domesticated yeasts. Zygotorulaspora florentina is a species with the ability to utilize both sugars, and was evaluated here with respect to its brewing potential. The strain studied (VTT C-201041) was isolated from bark of an oak tree (Quercus robur) in Espoo, Finland. The fermentation performance of the strain was compared to that of two ale yeasts as well as the species type strain (VTT C-94199). Both Z. florentina strains fermented wort efficiently (apparent attenuation levels >77%). While the type strain had the highest yield, the Finnish strain produced more volatile aroma compounds. The species is capable of decarboxylating ferulic acid to produce the spice/clove-like compound 4-vinylguaiacol, which was present in beers at a concentration above the typical flavor threshold. The characteristic flavor of 4-vinylguaiacol was not however perceptible in taste trials, possibly due to the masking effect of other compounds. The potential of this species for industrial application is discussed, particularly in relation to its apparent ethanol sensitivity.
AB - The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose, a relatively rare trait amongst non-domesticated yeasts. Zygotorulaspora florentina is a species with the ability to utilize both sugars, and was evaluated here with respect to its brewing potential. The strain studied (VTT C-201041) was isolated from bark of an oak tree (Quercus robur) in Espoo, Finland. The fermentation performance of the strain was compared to that of two ale yeasts as well as the species type strain (VTT C-94199). Both Z. florentina strains fermented wort efficiently (apparent attenuation levels >77%). While the type strain had the highest yield, the Finnish strain produced more volatile aroma compounds. The species is capable of decarboxylating ferulic acid to produce the spice/clove-like compound 4-vinylguaiacol, which was present in beers at a concentration above the typical flavor threshold. The characteristic flavor of 4-vinylguaiacol was not however perceptible in taste trials, possibly due to the masking effect of other compounds. The potential of this species for industrial application is discussed, particularly in relation to its apparent ethanol sensitivity.
KW - Beer
KW - Fermentation
KW - Maltotriose
KW - Non-conventional yeast
KW - Oak (quercus robur)
KW - Wild yeast
KW - Zygotorulaspora florentina
UR - http://www.scopus.com/inward/record.url?scp=85094197342&partnerID=8YFLogxK
U2 - 10.3390/beverages6040058
DO - 10.3390/beverages6040058
M3 - Article
AN - SCOPUS:85094197342
SN - 2306-5710
VL - 6
SP - 1
EP - 19
JO - Beverages
JF - Beverages
IS - 4
M1 - 58
ER -