Production of non‐alcoholic beer via cold contact fermentation with <i>Torulaspora delbrueckii</i>

Use of non-conventional yeasts are increasingly seen as a option for the production low and alcohol-free beers. In this study, application four - Kazachstania servazzii, Kluyevoromyces marxianus, Pichia fermentans Torulaspora delbrueckii, originally isolated from sourdough cultures, cold contact fermentations was assessed by screening their ability to reduce wort aldehydes at fermentation temperature 1.0 ± 0.5°C. Of evaluated yeasts, delbrueckii found be most promising, being capable removal wort-derived aldehyde off-flavours, while sufficiently sensitive temperatures limit formation ethanol. Despite different alcohol volume (0.07% vs. 0.28%), beers produced via 10L scale with T. reference lager yeast strain were similar, no major differences after sensory analysis. The results suggest that could used in produce non-alcoholic content at, or close to, 0%. © 2022 Authors. Journal Institute Brewing published John Wiley & Sons Ltd on behalf Distilling.