New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine

Non-Saccharomyces yeasts represent a very attractive alternative for the production of beers with superior sensory quality since they are able to enhance flavour beer. Furthermore, can produce low ethanol content due weak fermentative capacity large percentage non-Saccharomyces species. The objective this study was evaluate ability 34 yeast strains isolated from Madrilenian agriculture novel ale were screened at two scales in laboratory. In first screening, those undesirable aromas discarded and selected analysed. Thirty-three volatile compounds analysed by GC, as well melatonin HPLC, strains. Thirteen then fermented higher scale laboratory evaluation. Only species Schizosaccharomyces pombe Lachancea thermotolerans complete fermentation. Species such Torulaspora delbrueckii, Metschnikowia pulcherrima, Wickerhamomyces anomalus, Hanseniaspora vineae, guilliermondii could be used both co-fermentation Saccharomyces improve organoleptic characteristics addition, these strains, levels obtained than concentrations found subjected same conditions. future trials further determine their viability under different conditions purposes.