Scholarlink

<p>The study evaluated the suitability of various commercial yeasts for the production of low-alcohol beers. Four yeast strains were tested: Biodiva, FM56, LA01 and LONA, using US05 strain as a control. The fermentation process was monitored by measuring weight loss of samples. The beers were analysed for alcohol content, residual extract, colour, bitterness, turbidity, pH, metal ion content, and sensory characteristics. The fermentation efficiency of the FM56 and US05 strains was high, resulting in beers with a alcohol content of 3.77–3.83% by volume. In contrast, beers produced with other strains (Biodiva, LA01 and LONA) had a lower alcohol content ranging from 0.8 to 0.83% by volume. Physicochemical analysis revealed significant differences in attenuation, extract utilisation, and turbidity. Sensory evaluation indicated that each strain contributed a distinct flavour profile. The results of the study demonstrate the diverse capabilities of distinct yeast strains in the production of low-alcohol beers that exhibit desirable physicochemical and sensory characteristics.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Evaluation of commercial yeast strains to produce reduced-alcohol beer

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年8月29日

查看全文
  • Krystian Klimczak,
  • Monika Cioch-Skoneczny,
  • Aleksander Poreda,
  • Aneta Ciosek

摘要

The study evaluated the suitability of various commercial yeasts for the production of low-alcohol beers. Four yeast strains were tested: Biodiva, FM56, LA01 and LONA, using US05 strain as a control. The fermentation process was monitored by measuring weight loss of samples. The beers were analysed for alcohol content, residual extract, colour, bitterness, turbidity, pH, metal ion content, and sensory characteristics. The fermentation efficiency of the FM56 and US05 strains was high, resulting in beers with a alcohol content of 3.77–3.83% by volume. In contrast, beers produced with other strains (Biodiva, LA01 and LONA) had a lower alcohol content ranging from 0.8 to 0.83% by volume. Physicochemical analysis revealed significant differences in attenuation, extract utilisation, and turbidity. Sensory evaluation indicated that each strain contributed a distinct flavour profile. The results of the study demonstrate the diverse capabilities of distinct yeast strains in the production of low-alcohol beers that exhibit desirable physicochemical and sensory characteristics.