TY - JOUR
T1 - Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii
AU - Nikulin, Jarkko
AU - Aisala, Heikki
AU - Gibson, Brian
N1 - Funding Information:
This work was supported by the Baillet Latour Fund within the framework of a scholarship for doctoral students.
PY - 2022
Y1 - 2022
N2 - Use of non-conventional yeasts are increasingly seen as a option for the production of low and alcohol-free beers. In this study, the application of four non-conventional yeasts - Kazachstania servazzii, Kluyevoromyces marxianus, Pichia fermentans and Torulaspora delbrueckii, originally isolated from sourdough cultures, for cold contact fermentations was assessed by screening their ability to reduce wort aldehydes at a fermentation temperature of 1.0 ± 0.5°C. Of the evaluated yeasts, Torulaspora delbrueckii was found to be most promising, being capable of the removal of wort-derived aldehyde off-flavours, while being sufficiently sensitive to low temperatures to limit the formation of ethanol. Despite the different alcohol by volume (0.07% vs. 0.28%), the beers produced via cold contact fermentation at 10L scale with T. delbrueckii and a reference lager yeast strain were similar, with no major differences found after sensory analysis. The results suggest that T. delbrueckii could be used in cold contact fermentation to produce non-alcoholic beers with alcohol content at, or close to, 0%.
AB - Use of non-conventional yeasts are increasingly seen as a option for the production of low and alcohol-free beers. In this study, the application of four non-conventional yeasts - Kazachstania servazzii, Kluyevoromyces marxianus, Pichia fermentans and Torulaspora delbrueckii, originally isolated from sourdough cultures, for cold contact fermentations was assessed by screening their ability to reduce wort aldehydes at a fermentation temperature of 1.0 ± 0.5°C. Of the evaluated yeasts, Torulaspora delbrueckii was found to be most promising, being capable of the removal of wort-derived aldehyde off-flavours, while being sufficiently sensitive to low temperatures to limit the formation of ethanol. Despite the different alcohol by volume (0.07% vs. 0.28%), the beers produced via cold contact fermentation at 10L scale with T. delbrueckii and a reference lager yeast strain were similar, with no major differences found after sensory analysis. The results suggest that T. delbrueckii could be used in cold contact fermentation to produce non-alcoholic beers with alcohol content at, or close to, 0%.
UR - http://www.scopus.com/inward/record.url?scp=85123870804&partnerID=8YFLogxK
U2 - 10.1002/jib.681
DO - 10.1002/jib.681
M3 - Article
AN - SCOPUS:85123870804
SN - 0046-9750
VL - 128
SP - 28
EP - 35
JO - Journal of the Institute of Brewing
JF - Journal of the Institute of Brewing
IS - 1
ER -