dc.contributor.author |
Bellut, Konstantin |
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dc.contributor.author |
Michel, Maximilian |
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dc.contributor.author |
Zarnkow, Martin |
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dc.contributor.author |
Hutzler, Mathias |
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dc.contributor.author |
Jacob, Fritz |
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dc.contributor.author |
De Schutter, David P. |
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dc.contributor.author |
Daenen, Luk |
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dc.contributor.author |
Lynch, Kieran M. |
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dc.contributor.author |
Zannini, Emanuele |
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dc.contributor.author |
Arendt, Elke K. |
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dc.date.accessioned |
2019-11-25T10:40:43Z |
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dc.date.available |
2019-11-25T10:40:43Z |
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dc.date.issued |
2018-08-17 |
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dc.identifier.citation |
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 |
en |
dc.identifier.volume |
4 |
en |
dc.identifier.issued |
3 |
en |
dc.identifier.startpage |
1 |
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dc.identifier.endpage |
19 |
en |
dc.identifier.uri |
http://hdl.handle.net/10468/9215 |
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dc.identifier.doi |
10.3390/fermentation4030066 |
en |
dc.description.abstract |
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. |
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dc.description.sponsorship |
Baillet Latour Fund |
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dc.format.mimetype |
application/pdf |
en |
dc.language.iso |
en |
en |
dc.publisher |
MDPI AG |
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dc.relation.uri |
https://www.mdpi.com/2311-5637/4/3/66 |
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dc.rights |
© 2018 by the authors. Licensee MDPI, Basel, Switzerland |
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dc.rights.uri |
https://creativecommons.org/licenses/by/4.0/ |
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dc.subject |
Non-alcoholic beer |
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dc.subject |
Non-conventional yeast |
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dc.subject |
Non-Saccharomyces |
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dc.subject |
Brewing |
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dc.subject |
Fermentation |
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dc.subject |
Yeast characterization |
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dc.subject |
Sensory |
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dc.title |
Application of non-saccharomyces yeasts isolated from kombucha in the production of alcohol-free beer |
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dc.type |
Article (peer-reviewed) |
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dc.internal.authorcontactother |
Elke Arendt, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie |
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dc.internal.availability |
Full text available |
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dc.description.version |
Published Version |
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dc.description.status |
Peer reviewed |
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dc.identifier.journaltitle |
Fermentation |
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dc.internal.IRISemailaddress |
e.arendt@ucc.ie |
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dc.identifier.articleid |
66 |
en |
dc.identifier.eissn |
2311-5637 |
|