Separation Of Martiniozyma Asiatica And Its Application In India Pale Ale Brewing

The aroma of beer is mainly derived from the natural volatile compounds,hops and yeast metabolism of malt.Volatile compounds are mainly composed of aliphatic and aromatic alcohols,esters,organic acids,aldehydes,base compounds,and terpenes.While beer ingredients are almost consistent in all beer styles,some of the flavors and flavors are unique in traditional beer,associated with the metabolism of yeast during aging.Monoterpenoids and substances like 4-vinyl polyphenols（4-VG）are their essential flavor substances.Most industrial yeast currently used is greatly reduced or even lost in 4-VG production capacity,and the yield of synthetic camphor ol and foliaxol is relatively low.The variety of natural yeast on the surface of fruit is rich.On the basis of the fermentation,a natural yeast is separated from the main stage of the fermentation and applied to IPA brewing to provide reference for the application of IPA style shaping.This study isolated a yeast from fermented fruit mud of Jiabao fruit wine,identified by 26Sr DNA as Martiniozyma asiatica,and showed low surface adhesion by electroscopy.It was found that the volatile esters produced by the yeast metabolism changed with storage time,and the volatile esters were more stable compared to domesticated industrial yeast（Nottingham yeast）;but the yeast used wort metabolism to produce monoterpene compounds.The ability to produce 4-VG and benzyl ethanol varies significantly higher with fermentation time than（P<0.05）resulting from commercial yeast,4-VG 7 d of commercial yeast production<1 mg·L^-1,The content of 4-VG produced by Martiniozyma asiatica does not significantly in first d from that of commercial yeast（P>0.05）,The difference from the 2 d was significantly greater than（P<0.05）resulting from commercial yeast;No significant difference in benzene ethanol content at 1 d（P>0.05）,As the fermentation time proceeds,The resulting content difference is relatively significant,At the fermentation of the 7 d,Natural yeast produces up to 75～80 mg·L^-1.Combining its compound fermentation with industrial yeast and combined with sensory evaluation analysis,the lilac style of beer is obvious,confirming that the yeast can significantly strengthen the typical aroma of IPA process.