Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts

Abstract

The pursuit of unique flavors in craft beer has led to the exploration of non-Saccharomyces(NS) yeasts. While Saccharomyces species dominate beer fermentation, NS yeasts offer flavor diversification.However, their lower fermentation efficiency and ethanol sensitivity limit their use. This studyevaluated 50 NS yeast strains from Argentina’s Cuyo wine region. Torulaspora delbrueckii was selectedfor sequential fermentations with Saccharomyces cerevisiae due to its promising fermentative andphysiological characteristics. Sequential inoculation resulted in a significant increase in fruity andspicy aromas, particularly esters like isoamyl acetate, ethyl hexanoate, and ethyl octanoate, as well as terpenes like limonene and linalool. Sensory analysis revealed that beers produced with T. delbrueckii were characterized by a more complex aroma profile, with significant increases in fruity, floral, and herbaceous notes. Additionally, the sequential fermentation strategy resulted in a higher apparent attenuation compared to pure T. delbrueckii fermentation, indicating improved sugar utilization. These findings highlight the potential of NS yeasts to enhance beer sensory characteristics. Combining NS yeasts with traditional Saccharomyces strains creates beers with distinctive flavors, expanding brewing possibilities. Sequential inoculation strategies offer a viable approach to harnessing the benefits of NS yeasts while ensuring fermentation. This research demonstrates the potential of NS yeasts to enrich the sensory experience of drinking craft beer, paving the way for further innovation in the brewing industry.