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Abstract The study evaluated the suitability of various commercial yeasts for the production of low-alcohol beers. Four yeast strains were tested: Biodiva, FM56, LA01 and LONA, using US05 strain as a control. The fermentation process was monitored by measuring weight loss of samples. The beers were analysed for alcohol content, residual extract, colour, bitterness, turbidity, pH, metal ion content, and sensory characteristics. The fermentation efficiency of the FM56 and US05 strains was high, resulting in beers with a alcohol content of 3.77–3.83% by volume. In contrast, beers produced with other strains (Biodiva, LA01 and LONA) had a lower alcohol content ranging from 0.8 to 0.83% by volume. Physicochemical analysis revealed significant differences in attenuation, extract utilisation, and turbidity. Sensory evaluation indicated that each strain contributed a distinct flavour profile. The results of the study demonstrate the diverse capabilities of distinct yeast strains in the production of low-alcohol beers that exhibit desirable physicochemical and sensory characteristics.
Klimczak et al. (Fri,) studied this question.