Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts

Abstract

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.

Keywords

• Beer quality
• Design of experiment
• Oenological yeasts
• Schizosaccharomyces pombe
• Sequential fermentation
• White craft beer