Overview of the use of non-Saccharomyces yeasts for the production of low-alcohol beer

Authors

  • Angélica Cristina de Souza Universidade Federal de Alfenas
  • Gabriel Gerber Hornink Universidade Federal de Alfenas

Abstract

With increased awareness of health and well-being, low-alcohol beers have become increasingly popular. There are physical and biological methods for obtaining low-alcohol or non-alcoholic beers. Biological methods involve the use of yeasts that partially ferment the sugars in the wort and have the advantage of being carried out in traditional breweries without the need for additional investment in special equipment. The objective of this review was to evaluate studies that used unconventional yeasts to produce low-alcohol beers. The review was conducted in ScienceDirect, covering the period from 2018 to 2023. Fifteen articles describing the use of these yeasts for this purpose were selected. Information on each yeast species was compiled and described separately, highlighting the individual potential of each in the production of non-alcoholic or low-alcohol beers. The results highlighted yeasts incapable of fermenting maltose and/or maltotriose, which are the main sugars present in wort. This results in low amounts of ethanol in beers produced with these yeasts. In addition, unconventional yeasts can offer different flavor profiles, aromas, and other desirable qualities, adding diversity to the variety of beers available. The review of the use of unconventional yeasts for the production of non-alcoholic or low-alcohol beers shows promising results. However, for most species, research is still in its early stages and requires further investigation into flavor characteristics and the feasibility of scaling up.

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Author Biographies

Angélica Cristina de Souza, Universidade Federal de Alfenas

She holds a degree in Biological Sciences from the Federal University of Alfenas – UNIFAL-MG (2008), a Master’s degree in Microbiology from the Federal University of Lavras (2011), and a PhD in Agricultural Microbiology, also from the Federal University of Lavras (2015), which included a sandwich period at the Institute of Chemical Technology in Prague, where she conducted research on biofilm-forming bacteria. She has experience in the field of fermentation microbiology, with an emphasis on the production of enzymes, fermented beverages, and vinegar.

http://lattes.cnpq.br/8773720648920069

Gabriel Gerber Hornink, Universidade Federal de Alfenas

Holds a bachelor's degree in Biological Sciences from the State University of Campinas (Unicamp), a specialization in Environmental Management from the same institution, a master's degree in Functional and Molecular Biology (Biochemistry, subarea Teaching) and a doctorate in Sciences, also from Unicamp, with an emphasis on educational technologies. He did a post-doctoral internship at the University of Minho (Portugal), at the Institute of Education, linked to the Center for Innovation and Development of Teaching and Learning. Since 2019, he has been a professor at the Federal University of Alfenas (UNIFAL-MG), in the Biochemistry Department of the Institute of Biomedical Sciences. His research focuses on two main fronts: beverage technology, with an emphasis on brewing, and educational digital technologies, addressing teacher training for the use of information technology in teaching, the development and evaluation of educational software, as well as authoring systems and programming principles. He has been coordinating the "Cerveja com Ciência" extension project since 2019. At the undergraduate level, he teaches Basic Biochemistry, Beer Science, and Sustainable Development in Brewing. In postgraduate studies, he teaches Educational Technologies (master's degree) and Craft Beer Production Technology (specialization). He is a member of the research groups Technological Innovations in Teaching (as leader) and Biochemical Interaction (as co-leader). He is the author of books and teaching materials in the areas of biochemistry and brewing science, including the e-book Principles of Brewing and Enzymes in Brewing, published in Portuguese and English. He also produces scientific and educational content in various formats, such as infographics, technical bulletins, and extension publications. He develops projects that integrate teaching, research, and extension, with a focus on popularizing science and valuing artisanal and sustainable production. He coordinates the National Network of Brewing Education and Science. His work is marked by an interdisciplinary approach and the use of active methodologies in higher education. He has received awards and honorable mentions at scientific and extension events, and has been recognized for his innovative work and the social and academic relevance of his projects.

http://lattes.cnpq.br/7615930937088442

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Published

2025-12-27

How to Cite

Cristina de Souza, A., & Gerber Hornink, G. (2025). Overview of the use of non-Saccharomyces yeasts for the production of low-alcohol beer. Agropecuária Técnica, 46(1-4). Retrieved from https://periodicos.ufpb.br/index.php/at/article/view/75464

Issue

Vol. 46 No. 1-4 (2025): Agrarian Science and Technology

Section

Ciências de Alimentos