Application of commercial wine yeast strains in beer production: effects on fermentation performance, volatile metabolites, and sensory profile Application of commercial wine yeast strains in beer production
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The use of non-conventional yeast strains has emerged as a promising approach for diversifying beer sensory profiles. In this study, the potential of five commercial active dry wine yeasts for beer production was evaluated in comparison with two brewing control strains. Fermentation was conducted at 20℃, and fermentation dynamics, physicochemical parameters, and the production of key volatile metabolites (higher alcohols, esters, and aldehydes) were monitored. In addition, sensory analysis and principal component analysis (PCA) were performed to assess the impact of yeast strain on aroma and taste profiles. The results revealed clear strain-dependent differences in fermentation performance and metabolite production. Brewing strains exhibited higher attenuation and alcohol production, whereas wine yeasts showed more diverse metabolic behavior. Among the tested strains, Lalvin DV-10 demonstrated the highest fermentation efficiency, while Zymaflore XAROM and Zymaflore RX-60 showed enhanced ester production, contributing to more complex fruity and floral sensory profiles. Sensory evaluation and PCA confirmed that wine yeast strains significantly modified both aroma and taste characteristics, with some strains producing profiles similar to the control samples, while others induced distinct sensory differentiation. Overall, the findings demonstrate that commercial wine yeasts can be successfully applied in brewing to develop beers with novel sensory profiles.
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