Saccharomyces cerevisiaestrain YH166: a novel wild yeast for the production of tropical fruit sensory attributes in fermented beverages

Abstract

AbstractAll ales are fermented by various strains ofSaccharomyces cerevisiae.However, recent whole-genome sequencing has revealed that most commercially available ale yeasts are highly related and represent a small fraction of the genetic diversity found amongS. cerevisiaeisolates as a whole. This lack of diversity limits the phenotypic variations between these strains, which translates into a limited number of sensory compounds created during fermentation. Here, we characterized a collection of wildS. cerevisiae,S. kudriavzevii, andS. paradoxusstrains for their ability to ferment wort into beer. Although many isolates performed well,S. cerevisiaestrain YH166 was the most promising, displaying excellent fermentation kinetics and attenuation, as well as a tropical fruit sensory profile. Use of this strain in multiple styles of beer suggested that it is broadly applicable in the brewing industry. Thus, YH166 is a novel ale strain that can be used to lend fruity esters to beer and should pair well with citrusy hops in hop-forward ales.