目前采用发酵法生产无醇啤酒时,存在发酵度偏低、口感风味不佳等问题,消费者接受度不高。为筛选适于无醇啤酒酿造的酵母菌株,该研究从各种水果中共富集得到682株酵母菌株,经筛选后得到10株产独特香气、低产乙醇且具有发酵能力的非酿酒酵母。酒花耐受性实验和麦汁中发酵能力测试结果显示,菌株X-21(Cyberlindnera jadinii)在麦汁中的发酵度和总糖利用率可以分别达到20.13%和30.83%,相较于商用无醇啤酒酵母LA-01分别提高了75.16%和64.25%。该菌对麦芽糖有10%的利用率,酒精度在0.5% (体积分数)以内;发酵液中乙酸乙酯和乙酸异戊酯含量分别达到21.13、5.539 mg/L,呈现特殊的花果香风味,无麦芽异杂味。研究结果为无醇啤酒工艺的改进以及新型无醇啤酒的研发提供了新思路。
Currently, the production of alcohol-free beer through fermentation faces issues such as low fermentation degree and poor taste, which results in low consumer acceptance.To select yeast strains suitable for the brewing of alcohol-free beer, 682 yeast strains were enriched from various fruits.After screening, 10 non-brewing yeast strains were obtained that produce unique aromas, low ethanol, and have fermentation capabilities.Hop tolerance experiments and fermentation capacity tests in wort showed that strain X-21 (Cyberlindnera jadinii) could achieve a fermentation degree of 20.13% and a total sugar utilization rate of 30.83% in wort, which were 75.16% and 64.25% higher than those of the commercial alcohol-free beer yeast LA-01, respectively.This strain had a 10% utilization rate of maltose, with an alcohol content of less than 0.5%(v/v).The content of ethyl acetate and isoamyl acetate in the fermentation broth reached 21.13 mg/L and 5.539 mg/L, respectively, presenting a special floral and fruity flavor without any malt off-flavors.This study provides new insights for the improvement of alcohol-free beer brewing processes and the development of new types of alcohol-free beer.
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