The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers

The interest in new beer products, which has been growing for several years, forces technologists and brewers to look innovative raw materials, such as hops, sources of carbohydrates or yeast. aim the presented study was evaluate effect selected Saccharomyces (Saccharomyces paradoxus (CBS 7302), S. kudriavzevii 3774), cerevisiae (Safbrew T-58)) non-Saccharomyces yeast (W. anomalus 5759), Ha. uvarum 2768), D. bruxellensis 3429), Z. bailii 749), T. delbrueckii (D10)) on fermentation process, basic parameters odour-active compounds produced beers. chemical composition key aroma components obtained beers were determined using various chromatographic methods (HPLC, GC-FID, GC-MS, GC-O). We showed large differences between depending culture microorganisms used. Forty different that have an active impact creation detected, among most important are: β-phenylethanol, ethyl hexanoate, 4-methylpentanoate, dihydrocinnamate β-damascenone. also found presence specific strain used, 2-methoxy-4-vinylphenol, γ-decalactone, methional, nerolidol others. Among analyzed yeasts, W. should be distinguished, with intense fruity floral aromas characterized by favorable features brewing. turned out interesting a potential starter production low-alcohol beers, significantly differing sensory characteristics from standard ones.