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Metschnikowia pulcherrima in mono or co-fermentations in brewing
F. Drosou, D. Mamma, P. Tataridis, V. Dourtoglou and V. Oreopoulou

Metschnikowia pulcherrima, also known as Candida pulcherrima (anamorph), is a non-Saccharomyces yeast, well known from the wine industry. It is currently used in sequential or co-fermentation with Saccharomyces cerevisiae to enrich the wine with more complex and varietal aromas. In this study, we examined the potential application of a commercial M. pulcherrima strain in the brewing industry. First, the fermentation dynamics in glucose, fructose, and maltose, at 13 and 20°C, were studied, and GC-MS analysis of the volatile compounds related to beer flavour was performed. After being assured that M. pulcherrima is capable of metabolizing

Descriptors: Metschnikowia pulcherrima, beer, fermentation, volatile compounds, co-fermentation

BrewingScience, 75 (July/August 2022), pp. 69-78