Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts
Francesco Grieco,
Anna Fiore,
Carmela Gerardi,
Maria Tufariello,
Giuseppe Romano,
Antonietta Baiano
Affiliations
Francesco Grieco
Institute of Sciences of Food Production - National Research Council (CNR-ISPA), Via Prov.le, Lecce-Monteroni, 73100, Lecce, Italy
Anna Fiore
Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
Carmela Gerardi
Institute of Sciences of Food Production - National Research Council (CNR-ISPA), Via Prov.le, Lecce-Monteroni, 73100, Lecce, Italy
Maria Tufariello
Institute of Sciences of Food Production - National Research Council (CNR-ISPA), Via Prov.le, Lecce-Monteroni, 73100, Lecce, Italy
Giuseppe Romano
Institute of Sciences of Food Production - National Research Council (CNR-ISPA), Via Prov.le, Lecce-Monteroni, 73100, Lecce, Italy
Antonietta Baiano
Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy; Corresponding author.
The choice of the starchy ingredients as well as that of the yeasts strongly can represent a useful tool to differentiate the final beers. Our research investigated twelve white beers obtained applying a 2-factor mixed 3-level/4-level experimental design. The first factor was the cereal mixture, with 3 combinations of barley malt (65 %) and unmalted wheat (35 % of common, durum, or emmer). The second factor was the yeast used to carry out the fermentation trials, i.e.: a S. cerevisiae starter strain (WB06); an oenological S. cerevisiae strain (9502); two mixed starters made of an oenological Schizosaccharomyces pombe strain (6956) and, alternatively, one of the two S. cerevisiae strains. Most beer attributes were significantly (p 0.8) by the fitted models.
