Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by <i>Saccharomyces cerevisiae</i> var. <i>chevalieri</i> and Different Mashing Profiles

Abstract

Changing consumer preferences and increasing demands require adjustments in brewery operations and beer production methods. Recent trends indicate a marked decline in interest in high-alcohol beers and an increasing demand for low- and no-alcohol alternatives. The aim of this study was to evaluate and compare the volatile compound profiles produced by Saccharomyces cerevisiae var. chevalieri, a yeast strain specifically developed for non-alcoholic beer production, with a reference sample fermented with a standard Saccharomyces cerevisiae US-05 strain. Two mashing profiles were compared (with and without saccharification pause). The wort obtained was fermented with and without hops. The chemical composition and aroma compounds of the resulting beers were analysed using different chromatographic techniques (HPLC, GC-FID, GC-MS and CG-O). The modification of the mashing profile helped to obtain wort with about 50% lower maltose content. A lower FAN (free amino nitrogen) content was also observed, but this did not affect the fermentation process. Beers fermented with the Saccharomyces cerevisiae var. chevalieri strain had an average alcohol content of 0.5–0.8% v/v. This strain consumed about 25% of the available maltose. The resulting beers were dominated by fruity, floral and herbal aromas. In addition, beers fermented with a non-alcoholic beer strain scored highest in the sensory analysis.

Keywords

• low-alcohol beers
• volatile compound
• aroma-active compound
• special yeast strain