Investigation of Non-<i>Saccharomyces</i> Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

Non-alcoholic beers have seen steady growth in recent years and are attracting customer interest. At the same time, consumer demand for non-alcoholic is rising. While wort-like flavors often criticized beer also regarded as off-flavors, there growing flavor diversification. The latest research results prove that certain non-Saccharomyces yeast species can produce distinctive fruity profiles during wort fermentation. In this study, 15 different strains were evaluated their suitability to novel fermentation from malt extract while being tested ability less than 0.5% (v/v) ethanol. therefore analyzed sugar utilization compared with maltose-negative reference strain Saccharomycodes ludwigii TUM SL17. Following experiments, secondary metabolites ethanol content before tasted by trained assessors. reveal all yeasts suitable production of based on utilization. Particularly promising produced three Cyberlindnera saturnus, which reminiscent cool mint sweets, pear, banana. Two further Kluyveromyces marxianus Saccharomycopsis fibuligera a wide range pleasant flavors. Although mostly below odor thresholds regular alcoholic beers, study reveals be classified significantly lower.Supplemental data article available online at https://doi.org/10.1080/03610470.2021.2012747 .