Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts

Abstract The aim of the paper was to determine potential using grape must and unconventional yeasts in beer production process. Samples were fermented non- Saccharomyces ( Dekkera bruxellensis 3429, Wickerhamomyces anomalus MG971261, Kluyveromyces lactis MG971263), cerevisiae Safale US-05 used as a control. Grape pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during process analyzed. Real extract, alcohol content, free amino nitrogen (FAN) titratable acidity, color, sugar profile determined obtained beers. results have proven that tested can adapt conditions, just like S. US-05, be produce beer-wine hybrid alcoholic beverages. yeast K. MG971263 produced greater amount beers compared other strains. There no significant differences color degree FAN utilization are capable producing without addition parameters similar US-05.