Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast

Molecules

Alan Gasiński¹  Adam Głowacki¹  Kinga Adamenko¹  Witold Pietrzak¹  Justyna Paszkot¹  Joanna Kawa-Rygielska¹ 

[1] Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;

关键词: beer;    brewing;    unconventional microorganisms;    KVEIK yeast;    fermentation;    GC/MS;   

DOI  :  10.3390/molecules27072291

来源: DOAJ

【 摘 要 】

The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochemical properties, antioxidant potential, volatile compounds, and sensory properties was investigated. The KVEIK-fermented beer did not differ in terms of physicochemical parameters from the beer produced with the commercial variants of US-05 yeast. The yeast strain influenced the sensory quality (taste and aroma) of the beers, with KVEIK-fermented beer rating significantly higher. The antioxidant activity of the tested beers also significantly depended on the yeast strain applied. The beers fermented with KVEIK had a significantly higher antioxidant potential (ABTS^•+) than those fermented with US-05. The strongest antioxidant activity was found in the beer brewed with the Lida KVEIK yeast. The use of KVEIK to produce NEIPA beer allowed enrichment of the finished products with volatile compounds isobutanol, 2-pentanol, 3-methylobutanol, ethyl octanoate, and ethyl decanoate.

【 授权许可】

Unknown