Barley-sorghum craft beer production withSaccharomyces cerevisiae,Torulaspora delbrueckiiandMetschnikowia pulcherrimayeast strains

The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5 degrees P and fermented withSaccharomyces cerevisiae,Torulaspora delbrueckiiandMetschnikowia pulcherrimayeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose.S. cerevisiaeattenuated initial maltose concentration within 72 h, whileM. pulcherrimaandT. delbrueckiiperformed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared toS. cerevisiaewith 37.9 g/L. Wort fermented withT. delbrueckiishowed residual maltose concentration of 19.7 +/- 4.1 g/L, resulting in significantly enhanced beer sweetness.S. cerevisiaeproduced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced withT. delbrueckiicontained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned withT. delbrueckiiwas significantly preferred overM. pulcherrima. BesidesS. cerevisiaewith high fermentative power,T. delbrueckiiandM. pulcherrimawere found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.

Automated summary

The study found that different yeast strains have varying fermentation abilities and sensory characteristics in barley-sorghum beer production. S. cerevisiae exhibited high fermentative power, while T. delbrueckii and M. pulcherrima had slower fermentation rates.