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Production of non‐alcoholic beer via cold contact fermentation with Torulaspora delbrueckii
Author(s) -
Nikulin Jarkko,
Aisala Heikki,
Gibson Brian
Publication year - 2022
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.681
Subject(s) - torulaspora delbrueckii , brewing , fermentation , food science , chemistry , ethanol fermentation , yeast , saccharomyces , biochemistry , saccharomyces cerevisiae
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%. © 2022 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.