Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

• Published in: Food technology and biotechnology Vol. 54; no. 4; p. 403
• Main Authors: Liu, Shao-Quan, Quek, Althea Ying Hui
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet 01.10.2016; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Alcohol; Aldehydes; Beer; Breweries; Esters; Ethanol; Fatty acids; Fermentation; Glucose; Hops; Metabolism; Metabolites; Original Scientific Papers; Phenols; Product differentiation; Saccharomyces cerevisiae; volatiles; Williopsis saturnus; Williopsis sp; Yeast; Yeasts; fermentation; Williopsis sp; yeasts; esters; beer; volatiles
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.54.04.16.4440

The aim of this study is to evaluate the potential of a novel yeast var. NCYC 500 to produce fruity beer. Fermentation performance of and beer volatile composition were compared against that fermented with Safale US-05. Brix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced significantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that var. NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast Safale US-05.