Exploring the Influence of Different Saccharomyces cerevisiae Strains and Hop Varieties on Beer Composition and Sensory Profiles.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-07-02 DOI:10.3390/foods14132357

Antonella Costantini, Maurizio Petrozziello, Christos Tsolakis, Andriani Asproudi, Enrico Vaudano, Laura Pulcini, Federica Bonello, Katya Carbone, Maria Carla Cravero

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引用次数: 0

Abstract

The influence of different Saccharomyces cerevisiae (Sc) strains and hop varieties on the physical, chemical and sensory properties of beer was investigated. ISE77, an oenological Sc strain screened for the IRC7 gene and β-lyase activity, and a commercial yeast, as a control, were experimented with two hops (dry hopping), Mosaic^® (M) and Hallertau Mittelfrüh (HM). Both hop variety and yeast strain exerted a considerable influence on the organoleptic profile of the beer. Samples with M hops exhibited elevated levels of specific volatile compounds (e.g., limonene and linalool). ISE77 generated higher levels of esters, irrespective of the hop variety employed, imparting fruity and floral characteristics. Moreover, the beers fermented with ISE77 showed herbal and spicy notes. Regardless of the hop variety, samples brewed with the control yeast showed higher honey and caramel note levels. Beers fermented with ISE77 and HM exhibited remarkable similarities to those produced with ISE77 and M, particularly for some odour attributes (citrus, exotic fruits, and aromatic herbs). These attributes were more intense than in beers fermented with the control yeast and HM. This study demonstrated the potential of oenological Sc strains to achieve innovative brewing outcomes when combined with selected hops.

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探讨不同酿酒酵母菌和啤酒花品种对啤酒成分和感官特性的影响。

研究了不同酿酒酵母（Saccharomyces cerevisiae, Sc）菌株和啤酒花品种对啤酒物理、化学和感官特性的影响。筛选了IRC7基因和β-裂解酶活性的酿酒Sc菌株ISE77，以及作为对照的商业酵母，用两种啤酒花（干跳）Mosaic®(M)和Hallertau mittelfr h （HM）进行了实验。啤酒花品种和酵母菌株对啤酒的感官特征都有相当大的影响。含有啤酒花的样品显示出特定挥发性化合物（例如柠檬烯和芳樟醇）的水平升高。ISE77产生了更高水平的酯，无论所使用的啤酒花品种，赋予水果和花香特征。此外，用ISE77发酵的啤酒显示出草药和辛辣的味道。无论啤酒花品种如何，用对照酵母酿造的样品显示出更高的蜂蜜和焦糖味道。用ISE77和HM发酵的啤酒与用ISE77和M发酵的啤酒表现出惊人的相似性，特别是在一些气味属性（柑橘、异国水果和芳香草药）方面。这些特性比用对照酵母和HM发酵的啤酒更强烈。这项研究表明，当与选定的啤酒花相结合时，酿酒Sc菌株具有实现创新酿造结果的潜力。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds