The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers
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-<i>Saccharomyces</i> yeast strains make it possible to produce beer with an original sensory pro...
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2024-11-01
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| author | Marek Zdaniewicz Paweł Satora Paulina Kania Adam Florkiewicz |
| author_facet | Marek Zdaniewicz Paweł Satora Paulina Kania Adam Florkiewicz |
| author_sort | Marek Zdaniewicz |
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| description | 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-<i>Saccharomyces</i> 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 <i>Lachancea thermotolerans</i> and <i>L. fermentati</i>, 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 <i>Lachancea</i> 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 <i>Lachancea thermotolerans</i> and <i>L. fermentati</i> have very high brewing potential to produce different original beers from the same hopped wort. |
| format | Article |
| id | doaj-art-f9ef63a22e9c4794a28e8aa9e8e176f0 |
| institution | DOAJ |
| issn | 1420-3049 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj-art-f9ef63a22e9c4794a28e8aa9e8e176f02025-08-20T02:50:34ZengMDPI AGMolecules1420-30492024-11-012923567410.3390/molecules29235674The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of BeersMarek Zdaniewicz0Paweł Satora1Paulina Kania2Adam Florkiewicz3Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, PolandDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, PolandDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, PolandCentre for Innovation and Research on Prohealthy and Safe Food, University of Agriculture in Krakow, Balicka Street 104, 30-149 Krakow, PolandChanging 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-<i>Saccharomyces</i> 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 <i>Lachancea thermotolerans</i> and <i>L. fermentati</i>, 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 <i>Lachancea</i> 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 <i>Lachancea thermotolerans</i> and <i>L. fermentati</i> have very high brewing potential to produce different original beers from the same hopped wort.https://www.mdpi.com/1420-3049/29/23/5674beeraromaolfactometryfermentationyeast |
| spellingShingle | Marek Zdaniewicz Paweł Satora Paulina Kania Adam Florkiewicz The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers Molecules beer aroma olfactometry fermentation yeast |
| title | The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers |
| title_full | The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers |
| title_fullStr | The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers |
| title_full_unstemmed | The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers |
| title_short | The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers |
| title_sort | impact of selected i lachancea i yeast strains on the production process chemical composition and aroma profiles of beers |
| topic | beer aroma olfactometry fermentation yeast |
| url | https://www.mdpi.com/1420-3049/29/23/5674 |
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