Document Type
Article
Publication Date
4-15-2025
Keywords
maltose-negative yeastnab, fermentation, secondary metabolites, beer style
Abstract
The demand for nonalcoholic beer (NAB) is growing, with nontraditional yeast strains emerging as valuable tools for brewers to craft distinct NABs. However, independent information about the performance of these commercially available yeasts remains limited. In this study, 11 nontraditional yeast strains were evaluated at two wort nutrient levels to assess their impact on beer chemistry, sensory attributes, and volatile profiles. Basic fermentation metrics were monitored, followed by descriptive sensory analysis and GC-MS/MS quantification of volatile compounds. Results revealed significant differentiation among yeast strains with unique aroma and flavor profiles driven by variations in ester production, fusel alcohol synthesis, and aldehyde reduction. These findings provide brewers with actionable insights to select yeasts that align with desired NAB characteristics, enabling the production of style-specific and high-quality NABs.
Citation
Andrew Maust, Rahul Sen, Scott Lafontaine; Exploring Non-traditional Yeast for Flavor Innovation in Non-Alcoholic Beer. ACS Food Sci. Technol. 16 May 2025; 5 (5): 2007–2020. https://doi.org/10.1021/acsfoodscitech.5c00291
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Comments
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