TY - JOUR

T1 - The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage

AU - Murmann, Anne N.

AU - Bevilacqua, Marta

AU - Danielsen, Bente P.

AU - Jansson, Therese

AU - Engholm-Keller, Kasper

AU - Poojary, Mahesha M.

AU - Arneborg, Nils

AU - Lund, Marianne N.

N1 - Publisher Copyright: © 2023, The Author(s).

PY - 2024

Y1 - 2024

N2 - The aim of the present study was to investigate the impact of two lager brewing yeasts (KVL001 and KVL018), known to produce different levels of sulfite and thioredoxin, on the flavor stability of beer during storage for 24 weeks at 25 °C and 35 °C. Fermentations with the two yeast strains were carried out in two identical pilot scale brews and provided fresh beers with very similar sensory profiles, only differing significantly in content of sulfite, iron, thioredoxin, and free amino acids. No difference in protein thiols was observed indicating that thioredoxin was not active in the final beer. The yeast strain KVL018 consumed less free amino acids than KVL001 resulting in fresh beers with a higher content of free amino acids. During storage, the beers developed very similarly, but the beers fermented with KVL018 developed more 'fruity aged/vinous' flavor, especially at 35 °C. This suggested that a higher degree of the Maillard reaction took place in these beers due to the higher content of free amino acids. Beers fermented with KVL018 also contained more sulfite and less iron, but scored lower in the general evaluation of the sensory analysis. In conclusion, our results indicate that the yeast strain (KVL001) taking up more free amino acids resulted in more flavor-stable beer due to a lower degree of the Maillard reaction, while no clear effects were observed on oxidation.

AB - The aim of the present study was to investigate the impact of two lager brewing yeasts (KVL001 and KVL018), known to produce different levels of sulfite and thioredoxin, on the flavor stability of beer during storage for 24 weeks at 25 °C and 35 °C. Fermentations with the two yeast strains were carried out in two identical pilot scale brews and provided fresh beers with very similar sensory profiles, only differing significantly in content of sulfite, iron, thioredoxin, and free amino acids. No difference in protein thiols was observed indicating that thioredoxin was not active in the final beer. The yeast strain KVL018 consumed less free amino acids than KVL001 resulting in fresh beers with a higher content of free amino acids. During storage, the beers developed very similarly, but the beers fermented with KVL018 developed more 'fruity aged/vinous' flavor, especially at 35 °C. This suggested that a higher degree of the Maillard reaction took place in these beers due to the higher content of free amino acids. Beers fermented with KVL018 also contained more sulfite and less iron, but scored lower in the general evaluation of the sensory analysis. In conclusion, our results indicate that the yeast strain (KVL001) taking up more free amino acids resulted in more flavor-stable beer due to a lower degree of the Maillard reaction, while no clear effects were observed on oxidation.

KW - Amino acids

KW - Beer stability

KW - Forced storage

KW - Protein thiols

KW - Sulfite

U2 - 10.1007/s00217-023-04421-8

DO - 10.1007/s00217-023-04421-8

M3 - Journal article

AN - SCOPUS:85179701322

VL - 250

SP - 715

EP - 725

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

ER -