Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

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dc.contributor.authorYabaci Karaoglan, Selin
dc.contributor.authorJung, Rudolf
dc.contributor.authorGauthier, Matthew
dc.contributor.authorKin?l, Tomáš
dc.contributor.authorDostálek, Pavel
dc.date.accessioned2025-01-06T17:30:25Z
dc.date.available2025-01-06T17:30:25Z
dc.date.issued2022
dc.description.abstractAlthough beer is a widely used beverage in many cultures, there is a need for a new drink-ing alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermen-tation), as well as production techniques. The use of new yeast strains that cannot ferment maltose— the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
dc.description.sponsorshipMinisterstvo Pr?myslu a Obchodu, MPO, (EG20_321/0024380)
dc.identifier.doi10.3390/fermentation8060273
dc.identifier.issn2311-5637
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85132276074
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/fermentation8060273
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1597
dc.identifier.volume8
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFermentation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectaroma
dc.subjectbrewing
dc.subjectlow-alcoholic beer
dc.subjectmaltose-negative yeast
dc.subjectNABLAB
dc.subjectnon-alcoholic beer
dc.titleMaltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
dc.typeReview Article

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