Application of non-saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer

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Bellut, Konstantin
Michel, Maximilian
Zarnkow, Martin
Hutzler, Mathias
Jacob, Fritz
De Schutter, David P.
Daenen, Luk
Lynch, Kieran M.
Zannini, Emanuele
Arendt, Elke K.
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Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer’s yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.
Non-alcoholic beer , Non-conventional yeast , Non-Saccharomyces , Brewing , Fermentation , Yeast characterization , Sensory
Bellut, K., Michel, M., Zarnkow, M., Hutzler, M., Jacob, F., De Schutter, D., Daenen, L., Lynch, K., Zannini, E. and Arendt, E., 2018. Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. Fermentation, 4(3), (66). DOI:10.3390/fermentation4030066