{"id":47207,"date":"2025-08-01T12:08:11","date_gmt":"2025-08-01T16:08:11","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47207"},"modified":"2026-06-28T20:22:19","modified_gmt":"2026-06-29T00:22:19","slug":"non-traditional-yeasts-flavor-profile-non-alcoholic-beer","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/non-traditional-yeasts-flavor-profile-non-alcoholic-beer\/","title":{"rendered":"The Role of Non-Traditional Yeasts in the Flavor Profile of Non-Alcoholic Beers"},"content":{"rendered":"<div id=\"thebe-2982648295\" class=\"thebe-antes-del-contenido-3 thebe-entity-placement\">\n            <div \n                class=\"elfsight-widget-popup elfsight-widget\" \n                data-elfsight-popup-options=\"%7B%22blocks%22%3A%5B%7B%22id%22%3A%22babc7e96-e195-4da3-a8c5-7072d42f2f5c%22%2C%22type%22%3A%22image%22%2C%22imageFile%22%3A%7B%22type%22%3A%22uploaded%22%2C%22data%22%3A%7B%22name%22%3A%2261d71zGp0%2BL._SL1500_%22%2C%22url%22%3A%22https%3A%5C%2F%5C%2Fwww.thebeertimes.com%5C%2Fwp-content%5C%2Fuploads%5C%2F2026%5C%2F02%5C%2F61d71zGp0L._SL1500_.jpg%22%2C%22size%22%3A45654%2C%22type%22%3A%22image%22%2C%22extension%22%3A%22jpeg%22%2C%22width%22%3A940%2C%22height%22%3A1500%2C%22ext%22%3A%22jpeg%22%7D%7D%2C%22imageScale%22%3A60%7D%2C%7B%22id%22%3A%226689e0da-ab1d-42a0-ac83-457ff13f91dd%22%2C%22type%22%3A%22button%22%2C%22buttonText%22%3A%22Buy%20on%20AMAZON%22%2C%22buttonAction%22%3A%22redirect%22%2C%22buttonStyle%22%3A%22filled%22%2C%22buttonShape%22%3A%22rectangle%22%2C%22buttonColor%22%3A%22rgb%28255%2C%2038%2C%2067%29%22%2C%22buttonFontSize%22%3A16%2C%22label%22%3A%22Button%22%2C%22buttonUrl%22%3A%22https%3A%5C%2F%5C%2Fwww.amazon.com%5C%2Fdp%5C%2FB0GDGJJWD2%22%7D%5D%2C%22layout%22%3A%22modal%22%2C%22width%22%3A500%2C%22popupBlocksAlignment%22%3A%22center%22%2C%22popupShape%22%3A%22rounded%22%2C%22popupBackgroundColor%22%3A%22rgb%28255%2C%20255%2C%20255%29%22%2C%22popupBackgroundImage%22%3Anull%2C%22popupBackgroundImageOverlayColor%22%3A%22%22%2C%22overlayVisible%22%3Atrue%2C%22overlayClose%22%3Atrue%2C%22overlayBackgroundColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22overlayBackgroundImage%22%3Anull%2C%22overlayBackgroundImageOverlayColor%22%3A%22%22%2C%22closeButtonVisible%22%3Atrue%2C%22closeButtonColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22triggerPageLoadEnabled%22%3Afalse%2C%22triggerTimeOnPageEnabled%22%3Afalse%2C%22triggerTimeOnPageDuration%22%3A30%2C%22triggerScrollEnabled%22%3Atrue%2C%22triggerScrollPosition%22%3A25%2C%22triggerScrollToElementEnabled%22%3Afalse%2C%22triggerScrollToElementId%22%3Anull%2C%22triggerClickEnabled%22%3Afalse%2C%22triggerClickElementId%22%3Anull%2C%22triggerExitIntentEnabled%22%3Afalse%2C%22displayFrequency%22%3A%22everytime%22%2C%22displayPages%22%3A%22allPages%22%2C%22displayExcludedPages%22%3A%5B%5D%2C%22displaySpecificPages%22%3A%5B%5D%2C%22displayDevices%22%3A%5B%22desktop%22%2C%22tablet%22%2C%22mobile%22%5D%2C%22widgetId%22%3A%224%22%7D\" \n                data-elfsight-popup-version=\"1.0.0\"\n                data-elfsight-widget-id=\"elfsight-popup-4\">\n            <\/div>\n            <\/div><div id=\"thebe-568878902\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>The growing demand for non-alcoholic beers (Non-Alcoholic Beer, NAB) has highlighted a significant challenge: the perception that these beverages lack the aromatic complexity that characterizes their alcoholic counterparts.<\/p>\n<figure id=\"attachment_43783\" aria-describedby=\"caption-attachment-43783\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43783 size-full\" title=\"Yeasts and non-alcoholic beers\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/08\/Levaduras-y-cervezas-sin-alcohol.jpg\" alt=\"Yeasts and non-alcoholic beers\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/08\/Levaduras-y-cervezas-sin-alcohol.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/08\/Levaduras-y-cervezas-sin-alcohol-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/08\/Levaduras-y-cervezas-sin-alcohol-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-43783\" class=\"wp-caption-text\">Yeasts and non-alcoholic beers<\/figcaption><\/figure>\n<p>To address this problem, a pioneering study published in ACS Food Science &amp; Technology (2025) by Maust, Sen and Lafontaine evaluates the impact of 11 non-traditional yeast strains on NAB quality.<\/p>\n<p>These yeasts, unable to metabolize maltose or maltotriose (the predominant sugars in barley wort), generate a minimal ethanol residual while producing secondary metabolites that define beer character.<\/p>\n<div id=\"thebe-1387095076\" style=\"margin-bottom: 30px;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"8775458773\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>From fermentation to sensory analysis<\/h2>\n<p>This study employs a multidisciplinary approach to evaluate how yeasts affect the sensory and chemical profile of NABs.<\/p>\n<p>A base wort made from American pale ale malt was used, at two nutrient levels: 4.5\u00b0P (low gravity) and 9\u00b0P (high gravity).<\/p>\n<p>Fermentation was standardized at 20\u00b0C for 108 hours (4.5 days), using a constant inoculation rate of 10 million cells\/mL to ensure comparability across strains, disregarding variable manufacturer recommendations.<\/p>\n<table>\n<thead>\n<tr>\n<th style=\"text-align: center;\"><span style=\"font-size: 14px;\">Code<\/span><\/th>\n<th style=\"text-align: center;\"><span style=\"font-size: 14px;\">Name<\/span><\/th>\n<th style=\"text-align: center;\"><span style=\"font-size: 14px;\">Company<\/span><\/th>\n<th style=\"text-align: center;\"><span style=\"font-size: 14px;\">Maltose<\/span><\/th>\n<th style=\"text-align: center;\"><span style=\"font-size: 14px;\">Fermentation (\u00b0C)<\/span><\/th>\n<th style=\"text-align: center;\"><span style=\"font-size: 14px;\">Inoculation<\/span><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">A<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">NA Cabana<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Berkeley Yeast<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">No<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">18\u221222<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">1.5 M\/mL\/\u00b0P<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">B<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">NA Classic<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Berkeley Yeast<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">No<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">18\u221222<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">1.5 M\/mL\/\u00b0P<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">C<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">NAY<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Escarpment Labs<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">No<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">20\u221225<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">10 M\/mL<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">D<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">LA-01<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Fermentis<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">No<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">15\u221225<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">50\u221280 g\/hL<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">E<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">LalBrew LoNa<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Lallemand Brewing<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">No<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">20\u221225<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">50\u2212100 g\/hL<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">F<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">NEER Punch<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Novonesis<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">No<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">16\u221222<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">100 K\/mL<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">G<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">OYL-071<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Omega Yeast<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Yes<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">20\u221235<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">50\u2212100 g\/hL<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">H<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">OYR-252<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Omega Yeast<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">No<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">20\u221235<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">0.5\u22121 M\/mL\/\u00b0P<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">I<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">OYR-439<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Omega Yeast<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Yes<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">18\u221222<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">1 M\/mL\/\u00b0P<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">J<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">NA all day<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">White Labs<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">No<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">20\u221224<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">2 M\/mL<\/span><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">K<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">Torulaspora delbrueckii<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">White Labs<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">No<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">19\u221223<\/span><\/td>\n<td style=\"text-align: center;\"><span style=\"font-size: 14px;\">2 M\/mL<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Fermentation and quality control<\/h2>\n<p>The production process included critical steps such as differential mashing at 75\u00b0C for most samples, except for yeasts G and I-HM, which were subjected to mashing at 80\u00b0C to reduce fermentable sugars.<\/p>\n<p>After fermentation, pasteurization was applied at 400 Pasteur units (15 min at 100\u00b0C) to ensure microbiological safety \u2014 an essential step in NABs due to the absence of ethanol as a natural preservative.<\/p>\n<p>In addition, <a href=\"https:\/\/www.thebeertimes.com\/que-es-el-ph-y-como-afecta-al-proceso-de-elaboracion-de-cerveza\/\">pH was adjusted<\/a> with lactic acid if it did not drop to \u22644.2, a necessary control to inhibit pathogens such as Clostridium botulinum.<\/p>\n<h2>Sensory and chemical analysis<\/h2>\n<p>The study included a detailed sensory analysis conducted by a trained panel of 10 tasters, who evaluated 24 orthonasal (ON-A), retronasal (RN-A), taste and mouthfeel attributes.<\/p>\n<p>Alcoholic beers were used as style references (lager, wheat, pale ale).<\/p>\n<p>Volatile compounds were quantified using headspace solid-phase microextraction (HS-SPME) and mass spectrometry (GC-MS\/MS), combining untargeted (full-scan mode) and targeted (multiple reaction monitoring, MRM) approaches.<\/p>\n<p>A total of 169 compounds were analyzed using deuterated internal standards to ensure measurement precision.<\/p>\n<p>The concentration of volatile compounds was calculated using the following formula:<\/p>\n<p style=\"text-align: center;\">[math]C = \\frac{A_{\\text{comp}}}{A_{\\text{IS}}} \\times C_{\\text{IS}} \\times \\frac{V_{\\text{IS}}}{V_{\\text{muestra}}}[\/math]<\/p>\n<p>Where:<\/p>\n<p>C = Compound concentration<br \/>\nA<sub>comp<\/sub> = Peak area of the compound<br \/>\nA<sub>IS<\/sub> = Peak area of the internal standard (IS)<br \/>\nC<sub>IS<\/sub> = Concentration of the internal standard<br \/>\nV<sub>IS<\/sub> = Volume of the internal standard<br \/>\nV<sub>muestra<\/sub> = Volume of the analyzed sample<\/p>\n<h2>Differentiation by strain and nutrient level<\/h2>\n<p>The results showed how yeasts influence the sensory and chemical profile of NABs, with significant implications for reproducing specific beer styles.<\/p>\n<h3>1. Fermentation performance<\/h3>\n<p>Only maltose-negative yeasts \u2014 unable to metabolize maltose \u2014 produced valid NABs (&lt;0.5% ABV) in 4.5\u00b0P wort.<\/p>\n<p>Maltose-positive strains (G, I-CM, I-HM) exceeded this limit even when mashing at 80\u00b0C was used.<\/p>\n<p>Among the maltose-negative yeasts, two distinct groups were observed.<\/p><div id=\"thebe-2427315885\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><a href=\"https:\/\/amzn.to\/3LddZmQ\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ff9900; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<ol>\n<li>Fast-acting yeasts such as modified Saccharomyces or Pichia, which consumed simple sugars within 48 hours.<\/li>\n<li>Slower-acting yeasts such as Hanseniaspora uvarum or Torulaspora delbrueckii, which showed a more pronounced extract drop between 48 and 72 hours.<\/li>\n<\/ol>\n<p>The Real Degree of Fermentation (RDF), which measures the percentage of fermented extract, ranged from 1.28% to 51.20%, correlating directly with ethanol production.<\/p>\n<h3>2. Profiles and metabolites<\/h3>\n<p>Through Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA), unique profiles linked to specific beer styles were identified.<\/p>\n<p>Yeasts J (Saccharomycodes ludwigii) and K generated a lager-type profile with cereal and dried fruit notes, linked to aldehydes such as 3-methylbutanal (malty aroma) and furfural (toasty).<\/p>\n<p>Strains A and B (genetically modified) produced a pale ale-type profile with tropical and citrus notes, driven by terpenes such as geraniol (floral) and linalyl acetate (citrus).<\/p>\n<p>Yeast D stood out for wheat-style character due to 4-vinylguaiacol (4-VG), a phenol derived from the decarboxylation of ferulic acid that imparts clove notes.<\/p>\n<p>Aromatic intensity was higher in 9\u00b0P worts, although in strains such as Hanseniaspora uvarum (C), 4.5\u00b0P worts favored the production of key esters such as phenylethyl acetate (fruity aromas).<\/p>\n<h3>3. Wort gravity<\/h3>\n<p>9\u00b0P worts generated a greater mouthfeel body, attributed to a higher residual extract and ethanol.<\/p>\n<p>This finding is crucial, as the perception of &#8220;thin mouthfeel&#8221; in NABs reduces consumer acceptance.<\/p>\n<p>The correlation between bitterness and ABV (r=0.801) suggests that ethanol enhances this sensation, which represents a challenge for NABs.<\/p>\n<p>As a strategy, increasing the concentration of non-fermentable dextrins through mashing profiles could improve viscosity without excessively increasing sweetness.<\/p>\n<div id=\"thebe-305920551\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1179889612\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Future perspectives<\/h2>\n<p>Non-traditional yeasts have great potential to improve the sensory profile of non-alcoholic beers, bringing them closer to the complexity of alcoholic beers.<\/p>\n<p>Strains such as Torulaspora delbrueckii (K) offer fruity complexity suited to lager-type beers, while modified yeasts such as NA Cabana (A) enable the targeted production of terpenes associated with pale ale-type beers.<\/p>\n<p>However, technical limitations exist: maltose-positive strains do not comply with legal ABV limits, and pasteurization can alter heat-labile volatile compounds such as esters.<\/p>\n<p>Future research should optimize nutritional stress to modulate the production of specific metabolites and validate key compounds using techniques such as AEDA (Aroma Extract Dilution Analysis).<\/p>\n<p>For the industry, yeast selection must align with the target beer style and regional preferences, considering that North American consumers prefer fruity profiles over malt-dominated ones.<\/p>\n<div id=\"thebe-3077566085\" style=\"margin-bottom: 30px;\"><div id=\"pf-15242-1\" data-format=\"display\" ><script>window.pubfuturetag = window.pubfuturetag || [];window.pubfuturetag.push({unit: \"683988d268662b3361d8a48f\", id: \"pf-15242-1\"})<\/script><\/div><\/div>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>How are most non-alcoholic beers (NAB) currently produced?<\/h3>\n<p>Most commercially available non-alcoholic beers are produced using one of three main methods: arrested fermentation (cooling the mixture before it reaches the alcohol limit), alcohol removal after fermentation (typically by vacuum distillation or reverse osmosis), or the use of low-fermentability worts. These methods tend to compromise the aromatic profile and body, which explains the search for alternatives such as maltose-negative yeasts.<\/p>\n<h3>What impact does high-temperature mashing (75\u201380\u00b0C) have on non-alcoholic beer quality?<\/h3>\n<p>High-temperature mashing \u2014 specifically between 75 and 80\u00b0C \u2014 is used strategically to deactivate enzymes (such as beta-amylase) that convert starch into simple fermentable sugars (maltose). This maximizes the production of non-fermentable dextrins, which are complex sugars. The result is a wort with more residual extract that the yeast cannot consume, translating into greater body and better mouthfeel, counteracting the &#8220;thin mouthfeel&#8221; typical of NABs \u2014 without exceeding the legal alcohol limit.<\/p>\n<h3>What is the difference between &#8220;maltose-negative&#8221; and &#8220;maltose-positive&#8221; yeasts in NAB production?<\/h3>\n<p>The key difference lies in their capacity to metabolize maltose and maltotriose, the predominant sugars in barley wort. Maltose-negative strains (used in the study) lack the genes needed to consume these sugars, ensuring minimal ethanol production of &lt;0.5% ABV. Maltose-positive strains (such as traditional S. cerevisiae) do metabolize these sugars and therefore exceed the legal alcohol limit for NABs, even with adjustments to the mashing process.<\/p>\n<h3>Why is pasteurization an essential step in non-alcoholic beers, and what risks does it involve?<\/h3>\n<p>Pasteurization is essential in NABs because, with very low ethanol content (which acts as a natural preservative), they are far more susceptible to microbial contamination and spoilage. The most relevant risk it mitigates is the inhibition of pathogens. However, the main technical risk of pasteurization (15 min at 100\u00b0C in this study) is that it can degrade or alter heat-labile volatile compounds \u2014 especially esters and terpenes \u2014 that are crucial for the complex aromatic profile sought through non-traditional yeasts.<\/p>\n<h3>What are terpenes and why are they important in the sensory profile of a non-alcoholic Pale Ale?<\/h3>\n<p>Terpenes are a large class of aromatic organic compounds found naturally in hops, fruits and spices. In the context of non-alcoholic Pale Ale-type beers (such as those produced by strains A and B in the study), terpenes are fundamental because they deliver the desired tropical and citrus notes (such as geraniol and linalyl acetate). As high-impact aroma compounds, they help compensate for the loss of flavor complexity that occurs when alcohol content is drastically reduced \u2014 making them a key factor in acceptance among consumers seeking these fruity profiles.<\/p>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How are most non-alcoholic beers (NAB) currently produced?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Most commercially available NABs are produced by arrested fermentation, alcohol removal after fermentation (vacuum distillation or reverse osmosis), or the use of low-fermentability worts. These methods tend to compromise the aromatic profile and body, which explains the search for alternatives such as maltose-negative yeasts.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What impact does high-temperature mashing (75-80 degrees C) have on non-alcoholic beer quality?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mashing at 75-80 degrees C deactivates beta-amylase, maximizing non-fermentable dextrins. The result is a wort with more residual extract, translating into greater body and better mouthfeel without exceeding the legal alcohol limit.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between maltose-negative and maltose-positive yeasts in NAB production?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Maltose-negative strains lack the genes to consume maltose and maltotriose, ensuring minimal ethanol production below 0.5% ABV. Maltose-positive strains metabolize these sugars and exceed the legal NAB alcohol limit even with mashing adjustments.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is pasteurization essential in non-alcoholic beers and what risks does it involve?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"NABs have very low ethanol, so they lack its natural preservative effect and are more susceptible to microbial contamination. Pasteurization inhibits pathogens but risks degrading heat-labile volatile compounds \u2014 especially esters and terpenes \u2014 that are crucial for the aromatic profile.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are terpenes and why are they important in a non-alcoholic Pale Ale?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Terpenes are aromatic organic compounds found in hops, fruits and spices. In non-alcoholic Pale Ales, they deliver desired tropical and citrus notes (geraniol, linalyl acetate) that compensate for flavor complexity lost when alcohol is reduced, making them key for consumer acceptance of fruity profiles.\"\n      }\n    }\n  ]\n}\n<\/script><\/p>\n<h2>Reference<\/h2>\n<p>Maust, A., Sen, R., &amp; Lafontaine, S. (2025). Exploring non-traditional yeast for flavor innovation in non-alcoholic beer. ACS Food Science &amp; Technology, 5(8), 2007-2020. <a href=\"https:\/\/doi.org\/10.1021\/acsfoodscitech.5c00291\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.1021\/acsfoodscitech.5c00291<\/a><\/p>\n<h2>Recommended<\/h2><div id=\"thebe-1936753396\" class=\"thebe-adsterra-300-x-250 thebe-entity-placement\" style=\"margin-top: 15px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1930811761\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<ul>\n<li class=\"post-title-alt\"><a href=\"https:\/\/www.thebeertimes.com\/en\/what-is-beer-and-how-is-it-brewed-definition-ingredients-and-basic-processes\/\" target=\"_self\" rel=\"noopener noreferrer\" data-wpel-link=\"internal\">What is beer and how is it made? Definition, ingredients and basic processes<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/kykeon-and-the-eleusinian-mysteries-in-greece-an-ancestral-psychedelic-beer\/\">The kykeon and the Eleusinian Mysteries: an ancestral psychedelic beer?<\/a><\/li>\n<\/ul>\n<div id=\"thebe-677758491\" class=\"thebe-adskeeper-fin-articulo thebe-entity-placement\" style=\"margin-top: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div data-type=\"_mgwidget\" data-widget-id=\"1705281\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>The growing demand for non-alcoholic beers (NAB) has highlighted a significant challenge: the perception that these beverages lack the aromatic complexity that characterizes their alcoholic counterparts.<\/p>\n","protected":false},"author":1,"featured_media":43784,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21119],"tags":[21122],"class_list":["post-47207","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture","tag-culture"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=47207"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47207\/revisions"}],"predecessor-version":[{"id":47209,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47207\/revisions\/47209"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/43784"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=47207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=47207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=47207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}