Next Article in Journal
Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines
Next Article in Special Issue
Microbiota of Fermented Beverages
Previous Article in Journal / Special Issue
Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production
Article Menu
Issue 2 (June) cover image

Export Article

Open AccessFeature PaperReview
Fermentation 2018, 4(2), 38; https://doi.org/10.3390/fermentation4020038

Conventional and Non-Conventional Yeasts in Beer Production

Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale Ateneo Lucano, 10-85100 Potenza, Italy
*
Author to whom correspondence should be addressed.
Received: 4 May 2018 / Revised: 29 May 2018 / Accepted: 30 May 2018 / Published: 1 June 2018
(This article belongs to the Special Issue Microbiota of Fermented Beverages)
Full-Text   |   PDF [365 KB, uploaded 1 June 2018]   |  

Abstract

The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast metabolism. Beer production is a traditional process, in which Saccharomyces is the sole microbial component, and any deviation is considered a flaw. However, nowadays the brewing sector is faced with an increasing demand for innovative products, and it is diffusing the use of uncharacterized autochthonous starter cultures, spontaneous fermentation, or non-Saccharomyces starters, which leads to the production of distinctive and unusual products. Attempts to obtain products with more complex sensory characteristics have led one to prospect for non-conventional yeasts, i.e., non-Saccharomyces yeasts. These generally are characterized by low fermentation yields and are more sensitive to ethanol stress, but they provide a distinctive aroma and flavor. Furthermore, non-conventional yeasts can be used for the production of low-alcohol/non-alcoholic and light beers. This review aims to present the main findings about the role of traditional and non-conventional yeasts in brewing, demonstrating the wide choice of available yeasts, which represents a new biotechnological approach with which to target the characteristics of beer and to produce different or even totally new beer styles. View Full-Text
Keywords: Saccharomyces brewing yeasts; non-conventional yeasts; beer; bioflavoring; low-alcohol beers; light beers; innovative beer styles Saccharomyces brewing yeasts; non-conventional yeasts; beer; bioflavoring; low-alcohol beers; light beers; innovative beer styles
Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Capece, A.; Romaniello, R.; Siesto, G.; Romano, P. Conventional and Non-Conventional Yeasts in Beer Production. Fermentation 2018, 4, 38.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Fermentation EISSN 2311-5637 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top