LAPSE:2023.1204
Published Article
LAPSE:2023.1204
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production
February 21, 2023
Abstract
Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeast species usually used for ale and lager beer production. The selection and use of new yeast starters with peculiar technological and enzymatic characteristics could represent the key point for the production of beers with good and distinctive organoleptic properties. In this study, the fermentative performance of S. cerevisiae 41CM yeast isolated from the vineyard environment for ale and lager craft beer production on a laboratory scale was evaluated. The commercial yeast S. cerevisiae Fermentis S-04 and S. pastorianus Weihenstephan 34/70 were used as reference strains. S. cerevisiae 41CM showed fermentative kinetics similar to commercial starters, both in lager (12 °C) and ale (20 °C) brewing. In all beers brewed, the largest percentage of volatile compounds synthesized during the fermentation were alcohols, followed by esters, terpenes, and aldehydes. In particular, S. cerevisiae 41CM starter contributed a higher relative percentage of esters in the ale beer than that detected in the lager beer, without ever synthesizing unwanted volatile compounds.
Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeast species usually used for ale and lager beer production. The selection and use of new yeast starters with peculiar technological and enzymatic characteristics could represent the key point for the production of beers with good and distinctive organoleptic properties. In this study, the fermentative performance of S. cerevisiae 41CM yeast isolated from the vineyard environment for ale and lager craft beer production on a laboratory scale was evaluated. The commercial yeast S. cerevisiae Fermentis S-04 and S. pastorianus Weihenstephan 34/70 were used as reference strains. S. cerevisiae 41CM showed fermentative kinetics similar to commercial starters, both in lager (12 °C) and ale (20 °C) brewing. In all beers brewed, the largest percentage of volatile compounds synthesized during the fermentation were alcohols, followed by esters, terpenes, and aldehydes. In particular, S. cerevisiae 41CM starter contributed a higher relative percentage of esters in the ale beer than that detected in the lager beer, without ever synthesizing unwanted volatile compounds.
Record ID
Keywords
craft beers, microbrewing, top and bottom fermenting yeast
Subject
Suggested Citation
Testa B, Coppola F, Letizia F, Albanese G, Karaulli J, Ruci M, Pistillo M, Germinara GS, Messia MC, Succi M, Vergalito F, Tremonte P, Lombardi SJ, Iorizzo M. Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for “Ale” and “Lager” Craft Beer Production. (2023). LAPSE:2023.1204
Author Affiliations
Testa B: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Coppola F: Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, 83100 Avellino, Italy
Letizia F: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Albanese G: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Karaulli J: Food and Research Center, Agricultural University of Tirana, 1000 Tirana, Albania
Ruci M: Food and Research Center, Agricultural University of Tirana, 1000 Tirana, Albania [ORCID]
Pistillo M: Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, Italy [ORCID]
Germinara GS: Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, Italy [ORCID]
Messia MC: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Succi M: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Vergalito F: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Tremonte P: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Lombardi SJ: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Iorizzo M: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Coppola F: Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, 83100 Avellino, Italy
Letizia F: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Albanese G: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Karaulli J: Food and Research Center, Agricultural University of Tirana, 1000 Tirana, Albania
Ruci M: Food and Research Center, Agricultural University of Tirana, 1000 Tirana, Albania [ORCID]
Pistillo M: Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, Italy [ORCID]
Germinara GS: Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, Italy [ORCID]
Messia MC: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Succi M: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Vergalito F: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Tremonte P: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Lombardi SJ: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Iorizzo M: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Journal Name
Processes
Volume
10
Issue
12
First Page
2495
Year
2022
Publication Date
2022-11-24
ISSN
2227-9717
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Original Submission
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PII: pr10122495, Publication Type: Journal Article
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LAPSE:2023.1204
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https://doi.org/10.3390/pr10122495
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Feb 21, 2023
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