PRINT ISSN 2285-5653, CD-ROM ISSN 2285-5661, ONLINE ISSN 2286-1580, ISSN-L 2285-5653


Published in Scientific Papers. Series B, Horticulture, Vol. LXVI, Issue 1
Written by Carmen-Rodica VRÎNCEANU, Iuliana Diana BĂRBULESCU, Florentina MATEI, Mihaela BEGEA, Valerica TUDOR, Mihai FRÎNCU, Răzvan Ionuț TEODORESCU

The present paper describes some studies regarding the potential of some conventional and non-conventional brewing and wine yeasts for their application in the craft beer process. The artisanal or the craft brewing industry has grown in the last decade. The representative microorganisms for the production of craft beers are Saccharomyces yeasts. Nevertheless, the non-Saccharomyces yeasts became important for the particular aromatic profile of craft beer, through the increased customer’s experience and also for the potential health benefits such as the probiotic effect. The objectives of this paper were to screen the reported data regarding the general behavior of the microorganisms involved in craft beer production, such as the fermentative capacity to produced alcohol, flavors and the probiotic effects, including the general analytic assays. Starting from this research, studies will be opened for innovative pathways of using yeast strains isolated from vineyard and winery environment in artisanal beer production.

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