Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY
Beverages Pub Date : 2023-08-10 DOI:10.3390/beverages9030066
M. Jackowski, Weronika Czepiela, Laura Hampf, W. Żuczkowski, Tomasz Dymkowski, Anna Trusek
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Abstract

Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non-alcoholic beers with a sensory profile appealing to consumers. There are plenty of methods for obtaining such beverages; one of these methods involves utilizing non-conventional yeasts for wort fermentation. In this work, the production of low-alcohol beer using commercially available Saccharomycodes ludwigii and Torulaspora delbrueckii strains were compared. The results showed that Torulaspora delbrueckii achieved the lowest level of attenuation, producing beer with an ethanol concentration of 2.58% vol. Saccharomycodes ludwigii displayed a slightly higher level of attenuation; however, its alcohol concentration was slightly lower than in the case of Torulaspora delbrueckii and reached 2.50% vol. Fully fermented beers produced using Saccharomycodes ludwigii and Torulaspora delbrueckii represented reduced ethanol concentrations by 12% and 15%, respectively, in comparison to Saccharomyces cerevisiae. Nevertheless, in order to produce non-alcoholic beers, arrested fermentation is necessary. In such a case, Saccharomycodes ludwigii reached the highest level of attenuation among non-alcoholic beers.
两种市售菌株鲁氏酵母和德氏圆孢酵母生产低度啤酒的比较
由于目前啤酒消费的趋势,以及社会方面,如社会对饮酒和驾驶相结合的教育,密集的研究和开发工作最近集中在生产低酒精啤酒和不含酒精的啤酒,以吸引消费者的感官形象。有很多方法可以获得这种饮料;其中一种方法是利用非常规酵母进行麦芽汁发酵。在这项工作中,比较了市售的路德维希酵母菌和德尔布鲁奇托鲁拉孢子菌生产低酒精啤酒。结果表明,Torulaspora delbrueckii衰减的最低水平,实现啤酒生产的乙醇浓度2.58%卷。Saccharomycodes ludwigii显示衰减水平略高;然而,它的酒精浓度略低于德尔布鲁茨基Torulaspora delbrueckii,达到2.50%的体积。与酿酒酵母相比,使用路德酵母菌和德尔布鲁茨基Torulaspora delbrueckii生产的完全发酵啤酒的乙醇浓度分别降低了12%和15%。然而,为了生产无酒精啤酒,停止发酵是必要的。在这种情况下,在不含酒精的啤酒中,路德维希酵母编码达到了最高的衰减水平。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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