Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers

Carmen Gonzalez, Maria Jesus Callejo, Carmen Gonzalez and Antonio Morata

A chapter in Brewing Technology from IntechOpen

Abstract: Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholic degree, and later the foam and CO2 pressure is produced by subsequent bottle fermentation. The sensory profile is improved by the formation of some fermentative volatiles, but also by the ageing on lees, because beers are brewed during several months with the yeast cells that performed the fermentation. The use of non-Saccharomyces yeast is a trending topic in many fermentative food industries (wines, beer, bread, etc.). They open new possibilities to modulate flavor and other sensory properties during fermentation and biological ageing. This chapter review the effect of some non-Saccharomyces yeasts such as Schizosaccharomyces pombe, Torulaspora delbrueckii, Lachancea thermotolerans, Saccharomycodes ludwigii, and Brettanomyces bruxellensis in the bottle fermentation and brewing of beers analyzing their metabolic specificities and sensory contribution on beer taste.

Keywords: non-Saccharomyces yeasts; beer; bottle fermentation; Schizosaccharomyces pombe; Torulaspora delbrueckii; Lachancea thermotolerans; Saccharomycodes ludwigii; Brettanomyces bruxellensis (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:ito:pchaps:116977

DOI: 10.5772/intechopen.68793

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