The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. ^oBrix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced significantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that W. saturnus var. mrakii NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast S. cerevisiae Safale US-05.

中文翻译：

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用新型酵母Williopsis saturnus评价啤酒发酵。

这项研究的目的是评估新型酵母Williopsis saturnus var的潜力。mrakii NCYC 500用于生产果味啤酒。将W. mrakii和啤酒挥发性成分的发酵性能与酿酒酵母Safale US-05的发酵性能进行了比较。^Ø两种类型的啤酒之间的糖度，糖和pH值存在显着差异。总共检测到8种醇，11种酸，41种酯，9种醛，8种酮，21种萜烯和类萜，5种美拉德反应产物和2种挥发性酚类化合物。酵母菌株Safale US-05更有能力生产范围更广的乙基酯和其他酯，而酵母菌株NCYC 500生产的乙酸酯含量则高得多。NCYC 500菌株保留了更多的萜烯和萜类化合物，表明所得到的啤酒可能具有更多的啤酒花香气。这项研究表明，W。saturnus var。mrakii NCYC 500可发酵的麦芽汁生产低酒精啤酒含量较高的乙酸酯，萜烯和萜类化合物比酵母酿酒酵母 野蛮人US-05。