Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition

In the last years, production of grape ale beer has become a trendy choice among brewers in Italy, resulting new type known as Italian Grape Ale (IGA), sort bridge beverage between and wine. this study, three autochthonous Saccharomyces cerevisiae strains (CHE-3, P4 TA4-10), previously isolated from different food types, were tested comparison with commercial strain US-05. Fermentations conducted at laboratory scale on malt extracts 15% 25% must adjuncts, wort (control). After fermentation, CHE-3, TA4-10 showed significantly higher CO2 than The main analytical parameters (organic acids, real apparent attenuation, ethanol content, glycerol level carbohydrate profile) volatile compounds related to organoleptic quality experimental beers strongly influenced both by addition fermentation medium used strains. enhanced production, especially when was added wort. By comparing strains, highest aromatic expression observed adjunct. present results confirm importance media composition microbial biodiversity gain more craft sector. Moreover, outcome data show significance cross-over, novel approach based exploitation microorganisms traditionally other agro-food chains also for brewing types.