Utilization of Saccharomycodes ludwigii and Torulaspora delbrueckii in production of Ale-type beers with low alcoholic contents

This study aimed to produce and investigate Ale-type barley-spelt beers with low-alcohol levels by utilizing two different non- Saccharomyces yeasts, Torulaspora delbrueckii and Saccharomycodes ludwigii , and compare them to Ale-beers fermented with commercial Ale-yeast ( Saccharomyces cerevisiae ). The effects of both primary and bottle fermentation on sugar utilization, ethanol yield, and volatile compound profiles were examined. Volatile compound profile and contents were determined after pri