Mixed yeast leads new flavor of beer

Finland Ltd
VTT
Technology Research Center has pioneered a study on the successful production of mixed beer yeast.same yeast strain has rarely been used in beer production for centuries. In contrast, many yeast species that produce different subtle flavors are used to produce malt, whisky, wine and cider.
VTT
has developed mixed beer yeast that gives beer a new flavor, while speeding up the production process., even two very different flavors of beer are produced using reliable and hardy Pasteur brewing yeast. Studies have shown that this trusted "winemaker's assistant" is actually a mixture
different yeast
strains. One is the wine yeast commonly used in malt production, and the other is a wild strain recently discovered, named
Saccharomyces eubayanus
" yeast.findings could allow researchers to selectively interbreed different yeast strains, potentially developing new, specially crafted beer yeasts. This has led to the production of new flavors of beer, or to the acceleration of the fermentation phase of beer.in order to identify the factors that influence the fermentation process of beer,
VTT
has screened its own microbial strain bank and commercial malt yeast strain bank.
VTT
successfully found the right yeast strains and hybridized them with
Saccharomyces eubayanus
yeast.The
yeast produced by VTT researchers inherits the excellent properties of its parents. The new yeast can speed up the fermentation process of malt juice and increase the yield of alcohol. They are also more resistant to cold than wine-making yeast strains and are better adapted to the environment after fermentation than parent strains.the study was published online
2015 in the online edition of the Journal of Industrial Microbiology and Biotechnology onFebruary
. Studies have shown
VTT
suitable for the production of new beer yeast strains, creating properties that affect beer flavor and improving the beer production process. New beer yeast strains can be produced without genetic modification.