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Characterisation of non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts

Elia Myncke (UGent) , Dana Vanderputten (UGent) , Joren Huys (UGent) , Sylvie Vandoorne (UGent) , Pol Smout, David Laureys, Johanna Schlich, Filip Van Opstaele, Joachim Schouteten (UGent) and Jessika De Clippeleer (UGent)
(2025)
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Abstract
Wort produced with 100% barley malt, or with 40% substitution by rye malt, oat flakes, buckwheat, einkorn, or khorasan, was fermented at 20 L scale with commercial maltose-negative yeast strains: Pichia kluyveri (SmartBev™ NEER™ Punch), Saccharomyces cerevisiae var. chevalieri (SafBrew™ LA-01), and Torulaspora delbrueckii (WLP603). The maltotriose-negative Saccharomyces cerevisiae (LalBrew Windsor™) was included as a reference strain. By employing maltose-negative yeasts, the beers produced in this dataset qualify as NAB. This dataset provides detailed physicochemical and volatile composition profiles of the resulting beers.
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Citation

Please use this url to cite or link to this publication: 

@misc{01K6WN4ZTNH4HB0XW59GD56CCC,
  abstract     = {{Wort produced with 100% barley malt, or with 40% substitution by rye malt, oat flakes, buckwheat, einkorn, or khorasan, was fermented at 20 L scale with commercial maltose-negative yeast strains: Pichia kluyveri (SmartBev™ NEER™ Punch), Saccharomyces cerevisiae var. chevalieri (SafBrew™ LA-01), and Torulaspora delbrueckii (WLP603). The maltotriose-negative Saccharomyces cerevisiae (LalBrew Windsor™) was included as a reference strain. By employing maltose-negative yeasts, the beers produced in this dataset qualify as NAB. This dataset provides detailed physicochemical and volatile composition profiles of the resulting beers.}},
  author       = {{Myncke, Elia and Vanderputten, Dana and Huys, Joren and Vandoorne, Sylvie and Smout, Pol and Laureys, David and Schlich, Johanna and Van Opstaele, Filip and Schouteten, Joachim and De Clippeleer, Jessika}},
  language     = {{eng}},
  publisher    = {{Zenodo}},
  title        = {{Characterisation of non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts}},
  url          = {{http://doi.org/10.5281/ZENODO.17144399}},
  year         = {{2025}},
}
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