Beer production is predominantly carried out by Saccharomyces species, such as S. cerevisiae and S. pastorianus. However, the introduction of non-Saccharomyces yeasts in the brewing process is now seen as a promising strategy to improve and differentiate the organoleptic profile of beer. In this study, 17 non-Saccharomyces strains of 12 distinct species were isolated and submitted to a preliminary sensory evaluation to determine their potential for beer bioflavouring. Hanseniaspora guilliermondii IST315 and H. opuntiae IST408 aroma profiles presented the highest acceptability and were described as having ‘fruity’ and ‘toffee’ notes, respectively. Their presence in mixed-culture fermentations with S. cerevisiae US-05 did not influence attenuation and ethanol concentration of beer but had a significant impact in its volatile composition. Notably, while both strains reduced the total amount of ethyl esters, H. guilliermondii IST315 greatly increased the concentration of acetate esters, especially when sequentially inoculated, leading to an 8.2-fold increase in phenylethyl acetate (‘rose’, ‘honey’ aroma) in the final beverage. These findings highlight the importance of non-Saccharomyces yeasts in shaping the aroma profile of beer and suggest a role for Hanseniaspora spp. in improving it.

啤酒的生产主要由酿酒酵母物种（如酿酒酵母和巴斯德酵母）进行。然而，现在在酿造过程中引入非酿酒酵母是改善和区分啤酒感官特性的一种有前途的策略。在这项研究中，分离了12个不同物种的17个非酿酒酵母菌株，并进行了初步的感官评估，以确定它们具有啤酒生物风味的潜力。Hanseniaspora guilliermondii IST315和H. opuntiaeIST408的香气特征具有最高的可接受性，并分别被描述为具有“果味”和“太妃糖”香气。它们在酿酒酵母US-05的混合培养发酵中的存在不影响啤酒的衰减和乙醇浓度，但对其挥发性成分有重大影响。值得注意的是，尽管两种菌株都减少了乙酯的总量，但古吉尔蒙德氏菌IST315大大提高了乙酸酯的浓度，尤其是顺序接种时，导致乙酸苯乙酯的浓度增加了8.2倍（“玫瑰”，“蜂蜜”香气）在最后的饮料中。这些发现强调非的重要性酿酒酵母在塑造啤酒的香味分布，并提出了作用汉逊属。在改善它。