Vol. 10, Issue 10 (2021)

Author(s):
Durga Prasad CG, Vidyalakshmi R, Baskaran N and Tito Anand M

Abstract:
The use of non-conventional yeast strains in brewing can produce beer with improved flavour and other organoleptic properties. These particular yeast strains are also capable of producing beer with reduced alcohol content. This study provides a detailed examination of using Hansunela polymorpha in the fermentation of producing low-alcoholic beer. The obtained beer contains an alcoholic level below 1%, which indicates that beer is low alcoholic. The real extract and apparent degree of fermentation of produced low-alcoholic beer are 10.73% w/w and 11.89% and comparable to the commercial low-alcoholic beer produced by Saccharomycodes ludwigii (10.77% w/w and 12.47%). The colour and FAN content of the HP beer is also equal to the SL beer. The HP beer's total phenolic and flavonoid contents are 171.34 GAE/L and 17.63 GAE/L of beer. The H. polymorpha yeast strain can be used to produce low-alcoholic beer with enhanced quality attributes that increase the consumer acceptability of low-alcoholic beer.