American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity
2021
Viana, Arão Cardoso | Pimentel, Tatiana Colombo | Borges do Vale, Rafaela | Clementino, Lorena Santos | Januario Ferreira, Emilly Thayná | Magnani, Marciane | dos Santos Lima, Marcos
This study aimed to evaluate the influence of using four different Saccharomyces cerevisiae strains on the phenolic compounds, antioxidant capacity (AOX), organic acid, sugar, and alcohol profiles of American Pale Ale (APA) craft beer. US-05 yeast presented a lower fermentation capacity but originated a beer with suitable ethanol content, higher lactic acid content, and lower acetic acid and succinic acid contents. Furthermore, it presented higher quantities of catechins and procyanidin B1, which resulted in a higher AOX. M15 yeast originated a beer with lower ethanol content and AOX and higher malic and formic acid contents. Beers made with BRY-97 yeast had higher ethanol content, while those made with S-04 yeast presented higher glycerol content. Several factors can affect beer quality. This study demonstrated that the type of yeast strain used in the APA craft beer brewing has a significant impact not only on the fermentative process but also on the functional characteristics of the products.
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