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Foods

Title:		Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer
Author(s):		Galli V; Venturi M; Guerrini S; Mangani S; Barbato D; Vallesi G; Granchi L;
Address:		"Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy. FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy"
Journal Title:		Foods
Year:		2023
Volume:		20230907
Issue:		18
Page Number:		-
DOI:		10.3390/foods12183354
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties"
Keywords:		aromatic profile craft beer fruit beer non-brewing yeasts raspberry sourdough Saccharomyces cerevisiae strains;
Notes:		"PubMed-not-MEDLINEGalli, Viola Venturi, Manuel Guerrini, Simona Mangani, Silvia Barbato, Damiano Vallesi, Gianni Granchi, Lisa eng Prot n. 2020.028 ./Fondazione Cassa di Risparmio di Pistoia e Pescia/ Switzerland 2023/09/28 Foods. 2023 Sep 7; 12(18):3354. doi: 10.3390/foods12183354"