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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924694" target="_blank" >RIV/60461373:22330/22:43924694 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2311-5637/8/6/273" target="_blank" >https://www.mdpi.com/2311-5637/8/6/273</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation8060273" target="_blank" >10.3390/fermentation8060273</a>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 &quot;wort-like&quot;/&quot;potato-like&quot; 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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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 &quot;wort-like&quot;/&quot;potato-like&quot; 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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Fermentation

ISSN

2311-5637

e-ISSN

2311-5637

Svazek periodika

8

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

32

Strana od-do

nestrankovano

Kód UT WoS článku

000817659300001

EID výsledku v databázi Scopus

2-s2.0-85132276074