MDPI - Publisher of Open Access Journals

23 pages, 4926 KiB

Open AccessArticle

Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains

by Christian Schubert, Jörg Maxminer, Matthew Aitkens, Andrew Maust, Bernardo Pontes Guimarães, Rahul Sen and Scott Lafontaine

Appl. Sci. 2025, 15(12), 6797; https://doi.org/10.3390/app15126797 - 17 Jun 2025

Viewed by 902

Abstract

This study examines the impact of yeast selection on fermentation performance, filtration efficiency, and the stability of low-alcohol and non-alcoholic beer (NAB). Three yeast strains (LA-01, LoNa, and W-34/70) were evaluated for their effects on key NAB parameters like ABV, bitterness, color, haze [...] Read more.

This study examines the impact of yeast selection on fermentation performance, filtration efficiency, and the stability of low-alcohol and non-alcoholic beer (NAB). Three yeast strains (LA-01, LoNa, and W-34/70) were evaluated for their effects on key NAB parameters like ABV, bitterness, color, haze readings, and filtration-linked performance. Filtration trials revealed that highly flocculating W-34/70 resulted in lower post-filtration turbidity, whereas LA-01 and LoNa (which flocculated less) required more effective filtration techniques to achieve clarity. Among the tested filter sheets, AF 31, AF 71, and AF 101 successfully reduced turbidity below 2 EBC. However, all NABs exhibited haze formation during storage, indicating the necessity of stabilization treatments. These findings highlight the importance of yeast strain selection and filtration strategies in optimizing NAB production. Additional pretreatment steps, such as centrifugation, may improve filterability for non-flocculating yeasts, while stabilization measures are essential for maintaining long-term clarity. This study provides valuable insights for improving industrial NAB processing and quality. Full article

(This article belongs to the Section Applied Industrial Technologies)

► Show Figures

Figure 1

11 pages, 2187 KiB

Open AccessArticle

Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols

by Romain Christiaens, Margaux Simon, Raphaël Robiette and Sonia Collin

Molecules 2025, 30(2), 325; https://doi.org/10.3390/molecules30020325 - 15 Jan 2025

Cited by 1 | Viewed by 1012

Abstract

The prevalence of glutathionylated (G-) precursors of polyfunctional thiols (PFTs) over their free forms has prompted investigating how to optimize the enzymatic breakdown of these precursors with yeast during lager, ale, and non-alcoholic/low-alcoholic beer (NABLAB) fermentation trials. Some Saccharomyces cerevisiae yeasts have been [...] Read more.

The prevalence of glutathionylated (G-) precursors of polyfunctional thiols (PFTs) over their free forms has prompted investigating how to optimize the enzymatic breakdown of these precursors with yeast during lager, ale, and non-alcoholic/low-alcoholic beer (NABLAB) fermentation trials. Some Saccharomyces cerevisiae yeasts have been selected for their higher β-lyase activity on the cysteinylated (Cys-) conjugates (up to 0.54% for SafAle^TM K-97), yet some S. pastorianus strains and one maltose-negative S. cerevisiae var. chevalieri yeast have proved to release PFTs more efficiently from G-precursors (up to 0.21% for BRAS-45 and 0.19% for SafBrew^TM LA-01). The present study aimed to explore the possibility and extent of direct release in the beer of 3-sulfanylhexanol from its synthetic γ-glutamylcysteinylated (γ-GluCys-) precursor. Release efficiency was determined by GC-PFPD after the fermentation (7 days at 24 °C and 3 days at 4 °C) of a 15 °Plato (°P) wort enriched with 15 mg/L of synthesized γ-GluCys-3SHol. Up to a 0.28–0.35% release was measured with S. pastorianus strains BRAS-45 and SafLager^TM E-30, while much lower activities (≤0.16%) were observed with S. cerevisiae yeasts, including the maltose-negative chevalieri variety. This β-lyase activity on γ-GluCys-3SHol has never been described before. Under our experimental conditions, the efficiency of release from γ-GluCys-3SHol was drastically reduced in low-density worts. A strongly strain-dependent impact of temperature was also observed. Full article

(This article belongs to the Special Issue Food Chemistry in Europe)

► Show Figures

Figure 1

12 pages, 655 KiB

Open AccessArticle

Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates

by Margaux Simon, Romain Christiaens, Philippe Janssens and Sonia Collin

Fermentation 2024, 10(6), 276; https://doi.org/10.3390/fermentation10060276 - 23 May 2024

Cited by 7 | Viewed by 2175

Abstract

At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The [...] Read more.

At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The aim of this study was to explore the potential of Saccharomyces cerevisiae var. chevalieri, SafBrew^TM LA-01 to release fruity polyfunctional thiols from glutathionylated (G-) and cysteinylated (Cys-) precursors. Interestingly, it proved to release free thiols from their glutathionylated S-conjugate much more efficiently (0.34% from G-3-sulfanylhexanol in 15 °P wort after seven days at 24 °C) than the best S. pastorianus strains previously screened (0.13% for lager yeast L7). On the other hand, despite its classification as a S. cerevisiae strain, it showed an inefficient use of cysteinylated precursors, although the release efficiency was slightly higher under NABLAB fermentation conditions (6 °P; 3 days at 20 °C). Under these conditions, as expected, LA-01 consumed only glucose, fructose, and saccharose (0.4% v/v ethanol formation) and produced only low levels of fermentation esters (1.6 mg/L in total) and dimethylsulfide (5 µg/L). The POF+ character of LA-01 also brought significant levels of 4-vinylguaiacol (810 μg/L), which could give to NABLABs the flavors of a white beer. Full article

(This article belongs to the Special Issue Fermentation: 10th Anniversary)

► Show Figures

Figure 1

17 pages, 1634 KiB

Open AccessArticle

Use of Botanical Ingredients: Nice Opportunities to Avoid Premature Oxidation of NABLABs by Increasing Their ORAC Values Strongly Impacted by Dealcoholization or Pasteurization

by Margaux Simon, Hubert Kageruka and Sonia Collin

Molecules 2024, 29(10), 2370; https://doi.org/10.3390/molecules29102370 - 17 May 2024

Cited by 4 | Viewed by 1163

Abstract

Even when fresh, non-alcoholic, and low-alcoholic beers (NABLABs) exhibit significant staling defects due to premature oxidation. In this study, the antioxidant power of eleven fresh commercial NABLABs was assessed by means of three different assays: the oxygen radical absorbance capacity (ORAC), the linoleic [...] Read more.

Even when fresh, non-alcoholic, and low-alcoholic beers (NABLABs) exhibit significant staling defects due to premature oxidation. In this study, the antioxidant power of eleven fresh commercial NABLABs was assessed by means of three different assays: the oxygen radical absorbance capacity (ORAC), the linoleic acid-induced oxidation (TINH), and the indicator time test (ITT). Only the first two assays, both involving radicalar degradations initiated by AAPH, were found to correlate with each other. NABLABs displayed lower ORAC values than conventional beers (on average, 6127 μmol eq. Trolox/L), except for three samples made with special-colored malts or dry-hopped. Dealcoholization was the step with the greatest impact on the ORAC value (up to a 95% loss) and on flavan-3-ols, sotolon, and polyfunctional thiols, while pasteurization strongly affected color, TBA, and Strecker aldehydes. ORAC assays applied to hop, alternative cereals, and various botanical ingredients indicated that mashing with red sorghum, dry hopping/spicing, and wood maturation could bring the antioxidant power of a NABLAB close to those of conventional beers. With an ORAC value not reached by any other tested botanical ingredient (5234 µmol eq. Trolox/g), African Vernonia amygdalina leaves (traditionally used for Rwandan Ikigage beers) emerged here as the best candidate. Full article

(This article belongs to the Section Flavours and Fragrances)

► Show Figures

Figure 1

11 pages, 3125 KiB

Open AccessArticle

Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts

by Laura Canonico, Alice Agarbati, Francesca Comitini and Maurizio Ciani

Foods 2024, 13(4), 505; https://doi.org/10.3390/foods13040505 - 6 Feb 2024

Cited by 6 | Viewed by 2087

Abstract

Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer’s spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and [...] Read more.

Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer’s spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and BSG + GJ (supplemented with 10% grape juice) were used as a wort substrate to inoculate Lachancea thermotolerans, Wickeramhomyces anomalus, Torulaspora delbruecki and Pichia kluyveri non-conventional yeasts to produce NABLAB craft beer. Results showed that wort composed of only recycled BSG produced appreciated NAB beers (ethanol concentration from 0.12% to 0.54% v/v), while the addition of 10% grape juice produced LAB beers (ethanol concentration from 0.82 to 1.66% v/v). As expected, volatile compound production was highest with the addition of grape juice. L. thermotolerans showed lactic acid production, characterizing both worts with the production of ethyl butyrate and isoamyl acetate. T. delbrueckii exhibited relevant amounts of hexanol, phenyl ethyl acetate and β-phenyl ethanol (BSG + GJ). W. anomalus and P. kluyveri showed consistent volatile production, but only in BSG + GJ where fermentation activity was exhibited. The overall results indicated that reused BSGs, non-conventional yeasts and grape juice are suitable bioprocesses for specialty NABLAB beer. Full article

(This article belongs to the Special Issue Yeast Production of Aromas in Fermented Foods and Beverages)

► Show Figures

Figure 1

13 pages, 2292 KiB

Open AccessArticle

Why Oxidation Should Be Still More Feared in NABLABs: Fate of Polyphenols and Bitter Compounds

by Margaux Simon and Sonia Collin

Beverages 2022, 8(4), 61; https://doi.org/10.3390/beverages8040061 - 4 Oct 2022

Cited by 7 | Viewed by 2740

Abstract

Nowadays, non-alcoholic (NAB) and low-alcoholic beers (LAB) still significantly suffer from staling defects when fresh, partially due to absence of ethanol as antioxidant. In the current work, the fate of flavan-3-ols (monomers, dimers, and trimers) and bitter compounds (isohumulones, humulinones, etc.) of 11 [...] Read more.

Nowadays, non-alcoholic (NAB) and low-alcoholic beers (LAB) still significantly suffer from staling defects when fresh, partially due to absence of ethanol as antioxidant. In the current work, the fate of flavan-3-ols (monomers, dimers, and trimers) and bitter compounds (isohumulones, humulinones, etc.) of 11 commercial NABLABs available on the Belgian market was monitored through one year of aging at 20 °C in the dark. Fresh NABLABs contained variable flavan-3-ols and bitter compounds levels (between 3.0–10.0 mg/L and 8.0–39.0 mg/L, respectively), depending on different technological processes used. Chill haze and color were also investigated as potential oxidation markers of fresh and aged beers. Surprisingly, contrary to conventional beers, the oligomers’ concentration (dimer and trimer procyanidins) exhibited a strong correlation (R² = 0.95) with chill haze before aging, suggesting prematured oxidation of the samples. After a year of storage, significant degradation occurred as for regular dry hopped beers (process very sensitive to oxidation), only 27% remaining for flavan-3-ol dimers and an average 16% for trans-isohumulones. Oxidation risk appears here as the main weakness of NABLABs, which could be probably improved by spiking very efficient antioxidants. Full article

(This article belongs to the Special Issue Featured Papers in Malting, Brewing and Beer Section)

► Show Figures

Figure 1

32 pages, 534 KiB

Open AccessReview

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

by Selin Yabaci Karaoglan, Rudolf Jung, Matthew Gauthier, Tomáš Kinčl and Pavel Dostálek

Fermentation 2022, 8(6), 273; https://doi.org/10.3390/fermentation8060273 - 12 Jun 2022

Cited by 31 | Viewed by 13070

Abstract

Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems [...] Read more.

Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies. Full article

(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges)

24 pages, 3483 KiB

Open AccessArticle

Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer

by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, Jonas J. Atzler, Andrea Hoehnel, Kieran M. Lynch and Elke K. Arendt

Fermentation 2019, 5(4), 103; https://doi.org/10.3390/fermentation5040103 - 17 Dec 2019

Cited by 40 | Viewed by 10332

Abstract

Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB via limited fermentation has gained momentum. Non-Saccharomyces yeasts [...] Read more.

Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB via limited fermentation has gained momentum. Non-Saccharomyces yeasts are known to produce fruity aromas, owing to a high ester production. This trait could be harnessed to mask the often-criticized wort-like off-flavor of NAB produced via limited fermentation. Six Cyberlindnera strains were characterized and screened in wort extract. Four of the six strains produced a pleasant, fruity aroma while exhibiting low ethanol production. The strain Cyberlindnera subsufficiens C6.1 was chosen for fermentation optimization via response surface methodology (RSM) and a pilot-scale (60 L) brewing trial with subsequent sensory evaluation. A low fermentation temperature and low pitching rate enhanced the fruitiness and overall acceptance of the NAB. The NAB (0.36% ABV) produced on pilot-scale was significantly more fruity and exhibited a significantly reduced wort-like off-flavor compared to two commercial NABs. This study demonstrated the suitability of Cyberlindnera subsufficiens to produce a fruity NAB, which can compete with commercial NABs. The outcome strengthens the position of non-Saccharomyces yeasts as a serious and applicable alternative to established methods in NAB brewing. Full article

(This article belongs to the Special Issue Yeast Biotechnology 3.0)

► Show Figures

Graphical abstract

Search Results (8)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI

Saved Queries

Search Filter Reset All

Years

Feature Papers

Subjects

Journals

Article Types

Countries / Regions

Search Results (8)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI