Influence of Varying Fermentation Parameters of the Yeast Strain <i>Cyberlindnera saturnus</i> on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (<i>E</i>)-<i>β</i>-Damascenone

Abstract

The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.

Keywords

• non-<i>Saccharomyces</i> yeast
• <i>Cyberlindnera saturnus</i>
• fermentation
• brewing
• non-alcoholic beer
• response surface methodology