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The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with  Saccharomyces cerevisiae ,  Torulaspora delbrueckii  and  Metschnikowia pulcherrima  yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose.  S. cerevisiae  attenuated initial maltose concentration within 72 h, while  M. pulcherrima  and  T. delbrueckii  performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to  S. cerevisiae  with 37.9 g/L. Wort fermented with  T. delbrueckii  showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness.  S. cerevisiae  produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with  T. delbrueckii  contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with  T. delbrueckii  was significantly preferred over  M. pulcherrima . Besides  S. cerevisiae  with high fermentative power,  T. delbrueckii  and  M. pulcherrima  were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.

Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains