Influence of grape must and different commercial yeasts on the production of craft grape ale

Identifier:  TFG:9300

Handle: https://hdl.handle.net/20.500.11797/TFG9300

Authors:  Rodríguez Ortiz, Miquel

Abstract:
In this final degree project, beers were produced with the addition of grape must in different proportions: 5%, 10%, and 20%. The main objective was to study how, and in what way, the grape must affects the characteristics of the final beer. Additionally, the fermentation behaviour was evaluated using different commercial yeast strains: Saccharomyces cerevisiae selected for ale beer production, Saccharomyces pastorianus, primarily used in the production of lager beer, and another Saccharomyces cerevisiae strain optimized for red wine production. Once the different beer batches were prepared, physicochemical parameters were analysed, and a sensory analysis was conducted. The results show that the addition of grape must increases both the final alcohol content and the acidity. Regarding the yeast strains, despite bacterial contamination, all three strains were able to carry out fermentation without major issues. The wine yeast (WE 372) presented the most balanced organoleptic profile according to the sensory panel. Although the study was conducted in a laboratory using sterilized materials and research-grade instruments, this project is focused on the production of artisanal Grape Ale.