The production of alcohol free beers with citric acid cycle defect.

Abstract

For production of alcohol free beer was used Saccharomyces cerevisiae with citric acid cycle defect. The ethanol concentration of all beers, produced in charge or continuos process by means of traditional or immobilised yeast was negligible, significantly below 0,5% (vol). The strain Saccharomyces cerevisiae W303 proved to be as the best one. This immobilised strain in charge process produced nearly 640 mg lactic and organic acids improving sensory properties of beer and protecting beer from bacterial contamination. The sensory properties of the alcohol free beer were comparable with traditional beer produced by means of bottom yeast Saccharomyces cerevisiae W96. For production of alcohol free beer was used Saccharomyces cerevisiae with citric acid cycle defect. The ethanol concentration of all beers, produced in charge or continuos process by means of traditional or immobilised yeast was negligible, significantly below 0,5% (vol). The strain Saccharomyces cerevisiae W303 proved to be as the best one. This immobilised strain in charge process produced nearly 640 mg lactic and organic acids improving sensory properties of beer and protecting beer from bacterial contamination. The sensory properties of the alcohol free beer were comparable with traditional beer produced by means of bottom yeast Saccharomyces cerevisiae W96.

Keywords

• low-alcoholic beer
• Saccharomyces cerevisiae
• calcium pectate
• immobilization
• mutant yeast