# High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer

## TL;DR

This study explores how brewing techniques and yeast strains affect the quality of nonalcoholic beer, focusing on controlling ethanol and flavor.

## Contribution

The study introduces a combined approach using high-gravity brewing, specific yeast strains, and enzymatic treatment to improve nonalcoholic beer quality.

## Key findings

- Maltose-negative yeast strains produced NABs with higher ethanol before dilution compared to other strains.
- TG treatment reduced phenolic off-flavors in some NABs but had minimal impact after dilution.
- Sensory analysis showed NABs from maltose-negative strains had a clean flavor, while others were sweeter and worty.

## Abstract

Producing high-quality nonalcoholic beer (NAB) requires
precise
management of ethanol levels while maintaining desirable sensory properties.
This study investigated the influence of high-gravity brewing (HGB),
yeast strain selection, and glucose oxidase (commercially sold by
dsm-firmenich as TasteZyme G (TG)) treatment on NAB quality. Fermentations
were performed using two maltose-negativeSaccharomyces
cerevisiaestrains (LalBrew LoNa and SafBrew LA-01)
and an arrested fermentation with SafLager W-34/70 (Saccharomyces pastorianus) in 16.2–16.9% w/w
HGB wort. Key parameters, including fermentation kinetics, ethanol
formation, residual sugars, gluconic acid accumulation, volatile aroma
compounds, and sensory characteristics (descriptive analyses and triangle
tests), were assessed. LA-01 and LoNa produced beers with ethanol
concentrations up to 1.53% v/v prior to dilution, while W-34/70 reached
0.78% v/v. TG treatment effectively decreased the glucose content
and increased gluconic acid levels; however, after dilution, the impact
on most NABs was minimal. Notably, TG addition reduced phenolic off-flavors
associated with the POF+ LA-01 strain, while the effect
on other products was not as clear. Sensory analysis revealed that
NABs from maltose-negative strains exhibited a clean, balanced flavor
profile, whereas W-34/70 samples were perceived as sweeter and more
worty. The combined approach of HGB, strategic yeast selection, and
enzymatic glucose modulation enabled precise control over ethanol,
residual sugar, and aroma composition. These findings demonstrate
that integrating fermentation management with targeted enzymatic treatment
offers a practical strategy for producing NABs with low ethanol (<0.5%
v/v), moderated sweetness, and enhanced aromatic complexity, supporting
industrial-scale applications.