Nikulin, J., Aisala, H., and Gibson, B. (2022) Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii. J. Inst. Brew., 128: 28– 35. https://doi.org/10.1002/jib.681.
Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii
|Author:||Nikulin, Jarkko1,2; Aisala, Heikki1; Gibson, Brian3|
1VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, Espoo, FI-02044 VTT Finland
2Chemical Process Engineering, Faculty of Technology, University of Oulu, P.O. Box 8000, Oulun Yliopisto, FI-90014 Finland
3Technische Universität Berlin, Chair of Brewing and Beverage Technology, Ackerstraße 76, Berlin, 13355 Germany
|Online Access:||PDF Full Text (PDF, 0.6 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe2022060141655
John Wiley & Sons,
|Publish Date:|| 2022-06-29
AbstractUse of non-conventional yeasts are increasingly seen as a option for the production of low and alcohol-free beers. In this study, the application of four non-conventional yeasts — Kazachstania servazzii, Kluyevoromyces marxianus, Pichia fermentans and Torulaspora delbrueckii, originally isolated from sourdough cultures, for cold contact fermentations was assessed by screening their ability to reduce wort aldehydes at a fermentation temperature of 1.0 ± 0.5°C. Of the evaluated yeasts, Torulaspora delbrueckii was found to be most promising, being capable of the removal of wort-derived aldehyde off-flavours, while being sufficiently sensitive to low temperatures to limit the formation of ethanol. Despite the different alcohol by volume (0.07% vs. 0.28%), the beers produced via cold contact fermentation at 10L scale with T. delbrueckii and a reference lager yeast strain were similar, with no major differences found after sensory analysis. The results suggest that T. delbrueckii could be used in cold contact fermentation to produce non-alcoholic beers with alcohol content at, or close to, 0%.
Journal of the Institute of Brewing
|Pages:||28 - 35|
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
222 Other engineering and technologies
© 2022 The Authors. Journal of the Institute of Brewing published by John 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.