Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts.

ABSTRACT: The choice of the starchy ingredients as well as that of the yeasts strongly can represent a useful tool to differentiate the final beers. Our research investigated twelve white beers obtained applying a 2-factor mixed 3-level/4-level experimental design. The first factor was the cereal mixture, with 3 combinations of barley malt (65 %) and unmalted wheat (35 % of common, durum, or emmer). The second factor was the yeast used to carry out the fermentation trials, i.e.: a S. cerevisiae starter strain (WB06); an oenological S. cerevisiae strain (9502); two mixed starters made of an oenological Schizosaccharomyces pombe strain (6956) and, alternatively, one of the two S. cerevisiae strains. Most beer attributes were significantly (p < 0.05) influenced by the

SUBMITTER: Grieco F 

PROVIDER: S-EPMC11416233 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature