Study of a First Approach to the Controlled Fermentation for Lambic Beer Production

Non-Saccharomyces yeasts represent a great source of biodiversity for the production new beer styles, since they can be used in different industrial areas, as pure culture starters, co-fermentation with Saccharomyces, and spontaneous fermentation (lambic gueuze production, main contribution Brettanomyces yeast). The process lambic is characterized by phases characteristic predominance microorganisms each them. As it process, usually lasts from 10 months to 3 years. In this work, an attempt was made perform similar one that occurred lactic bacteria, Saccharomyces yeast yeast, but controlling their inoculation therefore decreasing time necessary action. For purpose, after first screening 100 mL where eight strains D.O. “Ribeira Sacra” (Galicia) were tested, bruxellensis strain finally selected (B6) 1 L together commercial cerevisiae S-04 Lactobacillus brevis acid bacteria sequences. combinations showed best fermentative capacity tested 14 L. Volatile compounds, acid, acetic colour, bitterness, residual sugars, ethanol, melatonin antioxidant analysed at maturation times 1, 2, 6 12 months. Beers inoculated independently other pronounced aromas yeast. Maturation balanced beers “Brett” aromas, well increase beers.