Catallo, M., Nikulin, J., Johansson, L., Krogerus, K., Laitinen, M., Magalhães, F., Piironen, M., Mikkelson, A., Randazzo, C. L., Solieri, L., and Gibson, B. (2020) Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing. J. Inst. Brew., 126: 168– 175. https://doi.org/10.1002/jib.608
Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing
|Author:||Catallo, Martina1; Nikulin, Jarkko2,3; Johansson, Linnea4;|
1Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola 2, 42122 Reggio Emilia, Italy
2VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI‐02044 VTT, Espoo, Finland
3Chemical Process Engineering, Faculty of Technology, University of Oulu, P.O. Box 8000 FI‐90014 Oulun Yliopisto, Finland
4Biotechnology and Food Engineering, Metropolia University of Applied Sciences, P.O. Box 4000 FI‐00079 Metropolia, Finland
5Independent Researcher, Jyväskylä, Finland
6Suomen Sahtiseura, Lamminpääntie 8A, 02880 Veikkola, Finland
7Department of Agricultural, Food and Environment, University of Catania, via Santa Sofia, 98‐95123 Catania, Italy
|Online Access:||PDF Full Text (PDF, 0.5 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe202101192126
John Wiley & Sons,
|Publish Date:|| 2021-01-19
The Finnish farmhouse ale sahti is unique in that it is fermented with baking, rather than brewing strains of Saccharomyces cerevisae. The custom of maintaining farmhouse yeast cultures is however no longer practiced in Finland, and much yeast derived diversity in sahti beers has presumably been lost as a consequence. Here, the brewing potential of a number of sourdough derived strains was tested with respect to a number of different fermentation traits. Seven strains originally isolated from Finnish or Italian sourdough cultures were used to ferment high gravity sahti wort (20°P), and fermentation performance together with production of volatile compounds were assessed and compared with a reference baking yeast. Strains differed in terms of fermentation rate, yield, yeast viability and beer flavour profile. All were maltotriose positive, but utilisation varied so that alcohol yield could be greater or lower than that of the reference strain, with values ranging from 6.6 to 7.9% (v/v). Production of aroma compounds was also variable so that it was possible to identify strains producing high levels of esters and those with lower production, which could be used to emphasise flavours originating from raw materials. All strains generated 4‐vinyl guaiacol and so would be suitable for other beers where this is a part of the normal flavour profile. Results suggest that sourdough isolates of S. cerevisiae are suitable for sahti production, but could also be applied to other beer styles as a way to differentiate products.
Journal of the Institute of Brewing
|Pages:||168 - 175|
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
215 Chemical engineering
This work was supported by Fonds Baillet Latour, the Alfred Kordelin Foundation, Svenska Kulturfonden – The Swedish Cultural Foundation in Finland, and Suomen Kulttuurirahasto.
© 2020 The Authors. Journal of the Institute of Brewing published byJohn Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.