Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers

Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated research on useful strategies to reduce ethanol content beer. In this context, use of non-Saccharomyces yeasts produce low-alcohol or alcohol-free beer may provide an innovative approach market. our study, four wild yeasts, belonging Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested mixed fermentation with a selected Saccharomyces cerevisiae strain as starters different commercial substrates used production styles (Pilsner, Weizen Amber) evaluate influence fermentative medium starter behaviour. The results obtained showed strains organoleptic quality final beers significant wort–starter interaction. particular, each sugar utilization rate substrate, consequence uptake efficiency correlated strain-specific metabolic pathway substrate composition. most suitable was P4-CZ3 (S. cerevisiae–C. zemplinina), which is promising pleasant characteristics all media.