Yabaci Karaoglan, SelinJung, RudolfGauthier, MatthewKin?l, TomášDostálek, Pavel2025-01-062025-01-0620222311-563710.3390/fermentation80602732-s2.0-85132276074https://doi.org/10.3390/fermentation8060273https://hdl.handle.net/20.500.14669/1597Although 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.eninfo:eu-repo/semantics/openAccessaromabrewinglow-alcoholic beermaltose-negative yeastNABLABnon-alcoholic beerReview Article6Q28