Screening for New Brewers'Yeasts Other than Saccharomyces

摘要

IT IS GENERALLY known that raw materials for brewing beer are water, hops, malt and yeast. Though different yeasts playing a significant part in beer aroma composition are becoming increasingly popular, traditional yeasts are usually the method of choice. Yeast species used for beer brewing are limited to Saccharomyces cerevisiae and Saccharomyces pastorianus, with few exceptions, Many other yeast species that, up to now, fell out of favour as so-called beer or beverage spoilers are in a position to form multifarious aromas, thus contributing to improving aroma composition of beer, Oenologists have identified this trend some years ago and are researching successfully in the non-Saccharomyces yeast sector. In order to decide whether a yeast strain can be used for brewing, the Research Centre Wei-henstephan for Brewing and Food Quality has initiated a programme in which many strains of different species are currently being investigated. This is described in more detail and first results are presented below.