Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment

Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of...

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Bibliographic Details
Published in:Processes 2021-09, Vol.9 (9), p.1628
Main Authors: Iorizzo, Massimo, Letizia, Francesco, Albanese, Gianluca, Coppola, Francesca, Gambuti, Angelita, Testa, Bruno, Aversano, Riccardo, Forino, Martino, Coppola, Raffaele
Format: Article
Language:English
Subjects:
Antioxidants
Beer
Biodiversity
Breweries
Brewing
Diacetyl
Fermentation
Flocculation
Hybrids
Laboratories
Lager
Microbiomes
Physiology
Saccharomyces cerevisiae
Sensory properties
Starters
Vineyards
Wineries
Wineries & vineyards
Wort
Worts
Yeast
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Summary:Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.
ISSN:2227-9717
2227-9717
DOI:10.3390/pr9091628