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Production of alcohol‐free beer with elevated amounts of flavouring compounds using lager yeast mutants
Author(s) -
Strejc Jan,
Siříšťová Lucie,
Karabín Marcel,
Almeida e Silva João B.,
Brányik Tomáš
Publication year - 2013
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.72
Subject(s) - isoamyl alcohol , brewing , isoamyl acetate , fermentation , aroma , food science , flavour , chemistry , yeast , mutant , saccharomyces , ethanol , overproduction , saccharomyces cerevisiae , biochemistry , alcohol , gene
Arrested or limited fermentation process is a widespread method used for production of alcohol‐free beer (AFB). However, it usually leads to worty off‐flavour and a lack of pleasant fruity flavour/aroma. The aim of this study was to isolate spontaneous mutants of Saccharomyces pastorianus strain 2 resistant to 5,5,5‐trifluoro‐ dl ‐leucine, since the resistance is related to overproduction of flavour active isoamyl alcohol (IAAL) and isoamyl acetate (IAAC). The mutants were the subject of selection during series of screening tests aimed at selecting the best producer of target compounds (IAAL and IAAC). Subsequently, the overproduction stability of the selected mutant strain was verified in four consecutive fermentations of AFBs. A higher pitching rate and increased fermentation temperature did not result in an overall improvement in the production of the target compounds. Sensory analysis proved the flavouring effect of the spontaneous lager yeast mutant on the AFB produced by arrested fermentation. Copyright © 2013 The Institute of Brewing & Distilling