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Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing

机译：酵母衍生的酿酒酵母酿酒酵母菌株及其对农舍啤酒酿造的潜力

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The Finnish farmhouse ale sahti is unique in that it is fermented with baking, rather than brewing strains of Saccharomyces cerevisae. The custom of maintaining farmhouse yeast cultures is however no longer practiced in Finland, and much yeast derived diversity in sahti beers has presumably been lost as a consequence. Here, the brewing potential of a number of sourdough derived strains was tested with respect to a number of different fermentation traits. Seven strains originally isolated from Finnish or Italian sourdough cultures were used to ferment high gravity sahti wort (20 degrees P), and fermentation performance together with production of volatile compounds were assessed and compared with a reference baking yeast. Strains differed in terms of fermentation rate, yield, yeast viability and beer flavour profile. All were maltotriose positive, but utilisation varied so that alcohol yield could be greater or lower than that of the reference strain, with values ranging from 6.6 to 7.9% (v/v). Production of aroma compounds was also variable so that it was possible to identify strains producing high levels of esters and those with lower production, which could be used to emphasise flavours originating from raw materials. All strains generated 4-vinyl guaiacol and so would be suitable for other beers where this is a part of the normal flavour profile. Results suggest that sourdough isolates of S. cerevisiae are suitable for sahti production, but could also be applied to other beer styles as a way to differentiate products. (C) 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling
机译：芬兰农舍Ale Sahti的特殊是用烘焙而发酵，而不是酿造酿酒酵母菌群。然而，维持农舍酵母文化的习俗在芬兰不再实践，并且萨赫迪啤酒的酵母衍生多样性可能是由于后果而丧失的。这里，关于许多不同的发酵性状测试许多酸饼衍生的菌株的酿造潜力。最初从芬兰语或意大利酵母培养物中分离出七种菌株用于发酵高重力SAHTI麦芽汁（20℃），并评估与挥发性化合物的产生，并与参考烘焙酵母进行发酵性能。在发酵速率，产率，酵母活力和啤酒风味概况方面不同的菌株。所有斑点阳性，但利用变化，使得醇收益率可以大于或低于参考菌株，值范围为6.6至7.9％（v / v）。芳香化合物的产生也是可变的，因此可以鉴定产生高水平酯的菌株和具有较低产量的菌株，这可用于强调源自原料的口味。所有菌株产生4-乙烯基Guaiacol，因此适用于其他啤酒，其中这是正常风味概况的一部分。结果表明，S.酿酒酵母的酵母分离株适用于SAHTI生产，但也可以应用于其他啤酒款式作为区分产品的一种方式。 （c）2020作者。 John Wiley＆Sons Ltd在酿造和蒸馏研究所发表的酿造研究所

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