Title : Effect of yeast strain and pasteurization on low-alcohol beer quality properties
Abstract:
The global no-low alcoholic (NoLo) beer market was valued at over $22 billion in 2022 and is expected to grow at a compound annual growth rate (CAGR) of 5.5% from 2023 to 2032 [1]. This growth is driven by increasing consumer preference for healthier alternatives to alcoholic beverages. Younger generations, particularly Millennials and Gen Z, are driving the growth of the non-alcoholic beer market. Millennials may view NoLo beer as a functional product, trusting it without emotional attachment. Producing a better product could lead to increased consumption [2].
Non-alcoholic beers produced with reduced fermentations often have a recognizable off-flavour, often described as an undesirable taste reminiscent of unfermented wort. Beers produced by vacuum distillation, on the other hand, are characterized by a flat volatile profile and require flavouring to improve. The objective of this work was to evaluate the effect of yeast strain and pasteurization on the composition and sensorial properties of a low-alcohol beer (LAB). The beers were produced with two maltose-negative Saccharomyces cerevisiae yeasts (SafBrew™ LA-01 by Fermentis-Lesaffre and LONA® LalBrew by Lallemand) capable of performing limited fermentation on the wort. The most important quality parameters of beers have been characterized in accordance with EBC methods. Additionally, the influence on the sensory characteristics of the beers after the addition of hop extracts and pasteurization was evaluated.
Both tested yeasts exhibited similar behaviour in fermentation rate and final alcohol content, which was 0.5% v/v. The pH and bitterness were also similar among the samples. The pasteurization did not influence the foam head of beers. Pasteurization influenced the sensory profile of the beers under study. The panellists detected a decrease in the intensity of hop note. However, hopping with innovative CO2 hop extracts allowed for a significant improvement in the sensory profile of the low-alcohol beers. Interestingly, the beers exhibited high drinkability and good body, a positive aspect that contrasts with one of the most significant issues of NoLo beers, namely the watery character. This project highlighted a new interesting opportunity for brewing companies to expand their product portfolio thanks to the recent development of active dry yeasts specific to produce non-alcoholic beers. The results show that the beer benefited from the addition of hop extracts, which improved its sensory profile. The results of the study demonstrate the absolute utility of pasteurization, which, despite a slight influence on the beer's aroma and taste, provides numerous advantages to the producer, such as microbiological safety, stability of the NoLo beers, and the possibility of selling the product in large-scale retail. Pasteurization remains an essential operation in the production of NoLo beers.
This study was supported under the National Recovery and Resilience Plan (NRRP), Mission 4, Component 2, Investment 1.1, Call for tender No. 1409 published on 14.9.2022 by the Italian Ministry of University and Research (MUR), funded by the European Union – NextGenerationEU – CUP J53D23018340001 and by the Italian Ministry of Ministry of University and Research (MUR).
