The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production

The objective of this paper was to test the potential of selected non- strains for beer production, by using as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non- yeasts differed in the fermentation process rate. The basi...

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Bibliographic Details
Published in:Acta Universitatis Cibiniensis. Series E: Food Technology 2020-12, Vol.24 (2), p.223-246
Main Authors: Cioch-Skoneczny, Monika, Klimczak, Krystian, Satora, Paweł, Skoneczny, Szymon, Zdaniewicz, Marek, Pater, Aneta
Format: Article
Language:English
Subjects:
beer
enzymes
fermentation
non
non-saccharomyces yeast
volatile compounds
yeast
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Summary:The objective of this paper was to test the potential of selected non- strains for beer production, by using as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non- yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non- yeast allowed obtaining beers with the proper analytical parameters.
ISSN:2344-150X
2344-1496
2344-150X
DOI:10.2478/aucft-2020-0021