Beyond standard brewing yeasts: exploring fermentative and aroma diversity in beers produced with commercial non-conventional strains

Beyond standard brewing yeasts: exploring fermentative and aroma diversity in beers produced with commercial non-conventional strains | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Beyond standard brewing yeasts: exploring fermentative and aroma diversity in beers produced with commercial non-conventional strains Danae Macarena Romero Rojas, Clara Bruzone, Andrea Trochine, Diego Libkind, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8603799/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 7 You are reading this latest preprint version Abstract Non-conventional yeasts are increasingly shifting from being regarded as spoilage microorganisms to becoming valuable tools for brewing innovation, particularly for the development of low- and no-alcohol (NoLo) beers and for expanding sensory diversity. However, systematic comparative information on the fermentative and aroma-related performance of commercially available yeasts across taxonomic groups remains limited. Here, we performed a comprehensive comparative assessment of a wide selection of commercial non-conventional yeasts belonging to multiple genera, evaluated under standardized brewing conditions and benchmarked against two reference brewing strains. Fermentation performance, substrate utilization, ethanol production, and volatile aroma profiles were systematically analyzed and integrated with sensory evaluation. The results revealed pronounced strain- and genus-dependent differences in fermentation efficiency and aroma compound production, highlighting the substantial diversity currently available within the commercial non-conventional yeasts market. Lachancea spp. exhibited the highest fermentative capacity alongside notable acidification and glycerol production, with marked strain-dependent variability. Torulaspora delbrueckii showed consistently low attenuation and limited maltose utilization. Saccharomycodes ludwigii and S. cerevisiae var. chevalieri produced low ethanol levels, confirming their suitability for NoLo brewing, while differing markedly in phenolic and ester profiles. Hanseniaspora uvarum and Cyberlindnera saturnus stood out for their pronounced fruity ester production, with exceptionally high acetate ester formation in the latter. By providing an integrated overview of fermentative and sensory-relevant traits across a broad taxonomic spectrum, this work advances understanding of non-conventional yeasts in brewing innovation, particularly within the rapidly growing global low- and no-alcohol beer sector, and offers a comparative framework relevant to brewers and researchers worldwide. Non-Conventional Yeasts Brewing Fermentation Sensory profile Low- and non-alcoholic beer Brewing innovation Figures Figure 1 Figure 2 Figure 3 Figure 4 1. Introduction The expansion of the brewing industry and the growing demand and number of increasingly specialized consumers have led both, the productive and scientific–technological sectors, to devote significant research efforts toward developing new technologies and innovations for producing distinctive beer varieties. Current market trends are moving toward the production of high-quality beers with distinctive sensory characteristics, and also aligned with consumers’ lifestyles that are increasingly focused on well-being and health [ 1 ]. These novel and/or health-oriented beers may be characterized by distinctive and enhanced aroma and flavor profiles (bioflavoring), low-calories, non-alcoholic or low-alcohol (NABLAB or NoLo beers), gluten-free, and functional properties [ 2 , 3 ]. Fermentation represents a key stage where novel production strategies are being explored, and in this context, the use of non-conventional yeasts (i.e., different from traditional brewing yeasts) has emerged as a particularly promising approach. These yeasts encompass a wide range of species belonging to the genera Brettanomyces , Torulaspora , Lachancea , Hanseniaspora , Saccharomycodes , Pichia , Metschnikowia , Wickerhamomyces , and Mrakia , among others, as well as Saccharomyces species other than the conventional brewing strains [ 2 – 4 ]. Generally, such yeasts exhibit differential sugar utilization and/or low fermentation efficiency and are more sensitive to ethanol stress; however, they offer a wide range of new possibilities for beer fermentations [ 2 – 4 ]. Some non- Saccharomyces yeasts can be used in pure, mixed, or sequential fermentations, for bioflavoring (which refers here to the biological generation or enhancement of flavor and aroma compounds using microorganisms). Examples include Kluyveromyces , Brettanomyces , Lachancea , and Hanseniaspora species, among others. Many of these yeasts are capable of producing high levels of fruity esters and/or releasing aromatic compounds through enzymatic activities such as β-D-glucosidase and β-lyase, which also help mask off-flavors, and even can reduce wort aldehydes [ 2 , 5 – 7 ]. In addition, the genus Lachancea and species such as Schizosaccharomyces japonicus , Wickerhamomyces anomalus , Hanseniaspora vineae and H. uvarum have been used as pure inoculum for the production of sour beers [ 8 – 11 ]. Overall, bioflavoring and/or souring allows brewers to diversify and intensify sensory complexity in beer without synthetic additives. NoLo beers have expanded remarkably in recent years and are expected to continue growing [ 12 , 13 ]. This trend is driven by consumers’ increasing interest in limiting alcohol intake due to health concerns, the need to avoid alcohol consumption in certain situations (e.g., driving, pregnancy, or medical treatments), the compatibility of low- or alcohol-free beers with sports and wellness activities, and the expansion of beer markets into regions where alcohol consumption is restricted or discouraged [ 5 , 14 ]. Various yeasts genera have been studied for NoLo beer production with promising results, including Saccharomycodes [ 15 – 17 ], Cyberlindnera [ 6 , 18 ], Pichia [ 19 , 20 ], Torulaspora [ 16 , 21 ], Lachancea [ 22 , 23 ], Mrakia [ 24 ], Zygosaccharomyces [ 15 ], among others. In recent years, numerous non- Saccharomyces yeasts have become accessible through commercial suppliers. This study aimed to simultaneously evaluate the fermentative behavior, volatile compound profile, and sensory contribution of commercial non-conventional yeasts, addressing a wide range of strains from various genera, in order to provide a comprehensive framework for their application in brewing innovation and product diversification. 2. Materials and methods 2.1. Yeast strains The selection of commercial non-conventional yeasts for this study was based on their presence in the CReMPa´s Culture Collection (IPATEC, Argentina), or their commercial availability in 2022. Strains not commercially available in Argentina at that time were requested directly from the corresponding suppliers and were provided for this study. Table 1 provides information on the two Saccharomyces cerevisiae conventional brewing strains (‘reference strains’), and the fourteen commercially available non-conventional yeasts analysed in this study. From now on, this work will refer to these yeasts by their given abbreviation, as listed in Table 1 . Table 1 Commercial name, supplier, abbreviation code and species of the yeasts evaluated Commercial name Supplier Abbreviation Supplier´s declared species SafAle™ US-05 Fermentis by Lesaffre US-05 Saccharomyces cerevisiae SafAle™ S-04 Fermentis by Lesaffre S-04 Saccharomyces cerevisiae SafBrew™ LA‑01 Fermentis by Lesaffre LA-01 S. cerevisiae var. chevalieri WLP618 White Labs WLP618 Saccharomycodes ludwigii TUM 247 Hefebank Weihenstephan TUM247 Cyberlindnera saturnus YH2 Wild Pitch Yeast YH2 Hanseniaspora uvarum CONCERTO™ Chr. Hansen CONCERTO Lachancea thermotolerans LAKTIA™ Lallemand LAKTIA Lachancea thermotolerans YH39 Wild Pitch Yeast YH39 Lachancea thermotolerans YH82 Wild Pitch Yeast YH82 Lachancea thermotolerans WildBrew Philly Sour™ Lallemand PHILLY SOUR Lachancea sp. BIODIVA™ Lallemand BIODIVA Torulaspora delbrueckii PRELUDE™ Chr. Hansen PRELUDE Torulaspora delbrueckii YH52 Wild Pitch Yeast YH52 Torulaspora delbrueckii WLP603 White Labs WLP603 Torulaspora delbrueckii YH62 Wild Pitch Yeast YH62 Wickerhamomyces anomalus 2.2. Identification of yeast strains Genomic DNA was extracted following Libkind et al. [ 25 ], with minor modifications. Yeast cultures were grown on YM agar plates for 3 days, and a single colony was suspended in 500 µL of lysis buffer (50 mM Tris-HCl, 250 mM NaCl, 50 mM EDTA, 0.3% w/v SDS, pH 8.0) together with 200 µL of 425–600 µm glass beads (Sigma). Samples were vortexed for 3 min, incubated at 65°C for 1 h, vortexed again for 3 min, and centrifuged for 15 min at 13,000 rpm. The resulting supernatant was collected, diluted 1:300 with Milli-Q water, and 5 µL were used as PCR templates. The internal transcribed spacer (ITS) region was amplified using primers ITS1 (5’-TCCGTAGGTGAACCTGCGG-3’) and ITS4 (5’-TCCTCCGCTTATTGATATGC-3’). PCR reactions were performed in 25 µL volumes containing 7.8 µL sterile distilled water, 2.5 µL 10X PCR buffer (PB-L), 3 µL MgCl₂ 25mM (PB-L), 2.5 µL dNTPs (2 mM each; Genbiotech), 2 µL of each primer (5 µM; IDT), 0.2 µL Taq DNA polymerase (PB-L), and 5 µL genomic DNA. A negative control containing sterile distilled water instead of DNA was included in all PCR runs. Amplification was carried out in a Thermal Cycler (Bio-Rad) with the following program: initial denaturation step at 95°C for 4 min, 40 cycles of 94°C for 30 s, 55°C for 30 s, and 72°C for 60 s; and a final extension at 72°C for 6 min. PCR products, previously confirmed by electrophoresis, were purified using the PuriPrep-GP DNA Purification Kit (INBIO HIGHWAY K1206) and Sanger sequenced by Macrogen Inc. (Korea) using primer ITS1. Resulting sequences were manually curated using BioEdit Sequence Alignment Editor and compared with publicly available type sequences in GenBank through BLASTn searches ( https://blast.ncbi.nlm.nih.gov/ ) [ 26 ]. 2.3. Wort production The wort used for the fermentation trials was produced using a Robobrew® brewing system from Pilsen barley malt (UMA Malta, Argentina), following the mashing program: a rest at 65°C for 60 min, followed by 74°C for 15 min [ 27 ]. The wort was subsequently boiled for 30 min with the addition of Cascade hops to achieve a calculated bitterness of 15 IBU (International Bitterness Units). The resulting hopped wort had the following characteristics: 12.5 °P, pH 5.2 and 208 mg/L of free assimilable nitrogen (FAN). 2.4. Yeast Propagation Yeast were propagated aerobically in an orbital shaker (180 rpm) for 48 h at 20°C, in 100 mL Erlenmeyer flasks containing 30 mL of malt extract medium (6 °Bx) supplemented with 0.25% (w/v) yeast extract and 0.3% (w/v) casein peptone. Cell number and viability were determined through alkaline methylene violet staining with a microscope (Olympus CX22LED) and Neubauer chamber. The Microbrew.ar 2.0 application was used for cell counting and to calculate the inoculation volumes required for laboratory-scale fermentations. 2.5. Laboratory scale fermentations Fermentations were conducted in triplicate in flasks fitted with airlocks filled with sterile water. Each flask contained 150 mL of hopped wort, supplemented with 0.5 ppm of zinc sulfate and 16 ppm oxygen (Hach HQ30D oximeter). The wort was inoculated at a rate of 0.75 × 10⁶ viable cells/mL [ 28 ], and fermentation kinetics at 20°C were monitored for 7 days by weight loss, which served as an indicator of fermentation progress. Kinetic parameters were calculated from each fermentation individually using the amount of daily carbon dioxide (CO 2 ) lost by the system and the reparameterized Gompertz equation [ 29 ]. Data fitting was performed using GraphPad Prism software (GraphPad Software, La Jolla, CA, USA). Fermented media were separated from yeasts and stored at 4°C prior to analysis. The pH and total soluble solids (°Bx) were measured using a pH meter (Sartorius PR15) and a refractometer (Alla France), respectively. Attenuation was calculated as the difference between the Original Gravity and Final Gravity, as described by White and Zainasheff [ 28 ]. 2.6. Quantification of ethanol, glycerol and fermentable sugars Ethanol, glycerol and fermentable sugars (glucose, maltose and maltotriose) were analysed using a Waters 600E HPLC System controlled with Empower 2 software and coupled to a 2414 RI Detector (sugars), according to Nguyen et al. [ 30 ]. A Rezex™ ROA-Organic Acid H+ (8%) column (300 × 7.8 mm) was heated at 60°C and equilibrated with 0.005 N H 2 SO 4 in ultrapure water. Samples and standards were filtered through 0.45 µm nylon filters and directly injected (10 µL) onto the chromatographic column. Elution was performed with isocratic gradient (100% 0.005 N H 2 SO 4 ) at 0.6 mL/min flow rate. The RI detector was set at 40°C. Identification and quantification were performed by comparison against external standards. 2.7. Quantification of volatile compounds Higher alcohols and esters were analyzed using gas chromatography with a flame ionization detector (GC-FID TRACE 1310, Thermo, Zwingen, Switzerland), employing automated solid-phase microextraction (SPME) with an autosampler (TriPlus RSH, Thermo, Zwingen, Switzerland). For sample preparation, 3 g of NaCl was added to 10 mL of each sample in 20 mL glass vials with screw tops and Teflon-lined septa. For volatile extraction, samples were shaken for 30 minutes at 40°C with an exposed SPME fiber in the headspace. The SPME fibers (50/30 µm DVB/CAR/PDMS) were purchased from Supelco and conditioned according to the manufacturer’s instructions. After extraction, the fiber was desorbed at the injection port with a split ratio of 1:10, and the fibers were cleaned at the conditioning station after each sample. A ZB-WAX column (30 m, 0.25 mm ID, 0.25 µm df, Phenomenex, USA) was employed for separation, using helium as the carrier gas at a flow rate of 1.2 mL/min. The oven conditions were set as follows: 60°C for 4 min; ramping from 60°C to 100°C at 6°C/min; from 100°C to 240°C at 25°C/min; and holding at 240°C for 5 min. The injection port temperature was maintained at 240°C, and the flame-ionization detector was set to 250°C. Hydrogen flow in the detector was 35 mL/min, and air flow was 350 mL/min, with nitrogen as the make-up gas at a flow rate of 20 mL/min. Analytes were identified based on retention times by comparison with high purity commercial standards from Sigma. Quantification was performed using external standard curves based on peak areas, with results expressed in ppm using Chromeleon 7 Software. 2.9. Quantification of Free Amino Nitrogen Free amino nitrogen (FAN) content was evaluated using the ninhydrin method [ 31 ]. 2 mL of sample (wort diluted 1/100, beer diluted 1/50) were contacted with 1 mL of ninhydrin reagent and boiled in a water bath for 16 min. The reaction was stopped in a 20°C water bath for 20 min. To each reaction tube, 5 mL of dilution reagent (potassium iodate in 38% v/v ethanol) were added, and the absorbance was measured at 570 nm using a microplate reader (Synergy, BioTek). In parallel, a blank and a standard were prepared using distilled water and a glycine solution, respectively. Sample readings were referenced to the absorbance of the glycine standard (2 mg/L FAN), and the free amino nitrogen concentration was subsequently calculated as follows: $$\:\text{F}\text{A}\text{N}\:(\text{m}\text{g}/\text{L})=\frac{\text{A}\text{b}\text{s}\text{o}\text{r}\text{b}\text{a}\text{n}\text{c}\text{e}\:\text{o}\text{f}\:\text{s}\text{a}\text{m}\text{p}\text{l}\text{e}\:\--\:\text{A}\text{b}\text{s}\text{o}\text{r}\text{b}\text{a}\text{n}\text{c}\text{e}\:\text{o}\text{f}\:\text{b}\text{l}\text{a}\text{n}\text{k}}{\text{A}\text{b}\text{s}\text{o}\text{r}\text{b}\text{a}\text{n}\text{c}\text{e}\:\text{o}\text{f}\:\text{s}\text{t}\text{a}\text{n}\text{d}\text{a}\text{r}\text{d}\:\--\:\text{A}\text{b}\text{s}\text{o}\text{r}\text{b}\text{a}\text{n}\text{c}\text{e}\:\text{o}\text{f}\:\text{b}\text{l}\text{a}\text{n}\text{k}}\times\:\:2\:\times\:\:\text{D}\text{i}\text{l}\text{u}\text{t}\text{i}\text{o}\text{n}\:\text{f}\text{a}\text{c}\text{t}\text{o}\text{r}$$ 2.9. Sensory analysis A descriptive sensory analysis was performed by a trained sensory panel at IPATEC. The ten panelists (aged between 24 and 55 years) were trained in descriptive analysis, terminology and sensory descriptors [ 32 – 34 ]. The samples (30 mL) were served at 12°C (for full perception of aroma and flavour; ASBC, Sensory Analysis–10) in white glasses covered with lids, marked with 3-digit codes and served in random order. The members of the panel were asked to describe nine flavor attributes (fruity esters, higher alcohols, phenols, off-flavors, sulfurs, bitterness, sweetness, acidity and astringency). For each attribute, a score was assigned ranging from 0 to 10; where 0 meant that the attribute was absent, whereas 10 indicated that the attribute was extremely strong. The mean of the results was reported in a spider plot. Panellists received detailed information regarding the products to be assessed, their role in the study, potential risks (e.g., allergenic ingredients), data usage, and confidentiality. Only those who provided informed consent, with the freedom to withdraw at any time, participated in the evaluation. Individuals under 21 years old, pregnant women, or those with conditions that preclude alcohol consumption were not included in the study [ 35 ]. 2.11. Statistical analysis Data processing and statistical analyses were performed in R [ 36 ]. Normality of the distributions was evaluated using the Shapiro–Wilk test ( p < 0.05). When the assumption of normality was met, differences among strains were assessed using one-way ANOVA followed by Tukey’s HSD test; otherwise, the non-parametric Kruskal–Wallis test was applied, followed by Dunn’s post-hoc test. Data wrangling was performed using the dplyr and tidyr packages. Principal Component Analysis (PCA) was performed using the prcomp function, and results were visualized using ggplot2 . For sensory analyses, a two-way ANOVA was applied, verifying normality and homoscedasticity (SigmaPlot 11). All results are expressed as mean ± standard deviation from triplicate fermentations, except when declared different. 3. Results 3.1. Yeasts identification The commercial yeasts were identified using the BLASTn algorithm and the database of NCBI (USA). The sequencing of the ITS1 region allowed the identification of the majority of the commercial yeast strains included in this study. In general, the results showed that the non- Saccharomyces strains matched the identity reported by the producers, with BLAST analyses indicating more than 99% sequence similarity. The strains TUM247, LA-01 and WLP618 were not included in this sequencing batch. The strains CONCERTO, LAKTIA, YH39 and YH82 were confirmed as Lachancea thermotolerans and BIODIVA, PRELUDE, YH52, and WLP603 as Torulaspora delbrueckii . The strain YH62 was identified as Wickerhamomyces anomalus . Finally, strains YH2 and PHILLY SOUR yielded low-quality chromatograms, providing short sequence fragments that only allowed genera assignment. 3.2. Fermentation performance of commercial non-conventional yeasts The fermentation performance of the tested yeasts is illustrated in Fig. 1 and summarized in Table 2 . The S. cerevisiae reference yeasts US-05 and S-04 exhibited the highest attenuation (74.9 ± 0.0% and 83.2 ± 0.0%, respectively) and ethanol levels (4.4 ± 0.1 and 5.0 ± 0.1% v/v), the latter showing the highest fermentation rate (0.098 ± 0.010 h⁻¹) and the greatest CO₂ production. Both strains consumed 50% of the assimilable nitrogen in the wort (Table 2 ). Regarding fermentation efficiency, reference strains were followed by members of the Lachancea genus which, with the exception of LAKTIA, were the non-conventional yeasts that showed the greatest attenuation values (range 39.5–63.8%), CO 2 release (2.7-5.0 g) and ethanol production (2.6–4.1%) (Fig. 1 ; Table 2 ). Within these strains, LAKTIA was found at the lowest end of the ranges, followed by CONCERTO; their fermentation rates were similarly low (0.020 h⁻¹) and both showed reduced FAN consumption (11% for LAKTIA and CONCERTO vs 20% for the other Lachancea strains). Moreover, strains YH82 and PHILLY SOUR presented fermentation rates and CO 2 production comparable to US-05. Also, YH82, PHILLY SOUR and YH39 were characterized by the lowest final pH values (3.45 on average), and PHILLY SOUR produced the highest glycerol levels recorded in this study (1.5 ± 0.1 g/L) (Table 2 ). Torulaspora strains performed similarly in terms of attenuation, CO 2 release, ethanol and glycerol production (23%, 0.9 g, 1% and 0.55 g/L on average, respectively). They differed mostly in fermentation rate, where PRELUDE showed the highest 0.041 h − 1 and YH52 the lowest (0.018 h − 1 ), and in FAN consumption with strain WLP603 showing the highest (32% vs 22% on average). S. cerevisiae var. chevalieri (LA-01) presented similar fermentation parameters than the T. delbrueckii strains. Strains WLP618, TUM247 and YH62 showed the lowest fermentation rates (0.010 h − 1 on average). TUM247 had one of the lowest ethanol levels (0.7%), and strain WLP618 a low percentage of attenuation (15%) and FAN consumption (4%). The last two also presented the lowest glycerol levels (80% less production than PHILLY SOUR and the reference strains). Finally, YH2 was the yeast with the weakest fermentation performance, showing the lowest fermentation rate, CO 2 release and ethanol production, one of the poorest attenuation levels (together with LAKTIA and WLP618) and almost no FAN consumption (0.7%) (Fig. 1 , Table 2 ). The results described above are schematically and graphically represented in Fig. 2 , a principal component analysis (PCA) based on the fermentation parameters. This PCA explained 93.1% of the total variance, with PC1 and PC2 accounting for 78.9% and 14.2%, respectively. The variables with the greatest contribution to PC1 were ethanol concentration, CO₂ release, attenuation, glycerol and fermentation rate, whereas PC2 was mainly influenced by pH and free amino nitrogen (FAN) levels. Along PC1, the reference strains were clearly separated on the positive axis, associated with higher fermentation performance, reflected by greater ethanol production, attenuation, and CO₂ evolution. In contrast, non-conventional strains, except for Lachancea strains PHILLY SOUR, YH39 and YH82, grouped on the negative side of PC1, correlating with lower fermentation efficiency and higher residual FAN. The second component (PC2) differentiated strains primarily according to final pH. WLP603, LA-01, YH52, BIODIVA, and PRELUDE showed higher final pH values, while Lachancea strains PHILLY SOUR, YH39 and YH32 displayed lower pH and increased glycerol production. Table 2 Fermentation parameters of the non-conventional yeasts and the conventional reference S. cerevisiae strains in hopped wort Fermentation rate (h-1) CO 2 production (g) Attenuation (%) Final pH Ethanol (% v/v) Glycerol (g/L) Residual FAN (ppm) Wort NA NA NA 5.23 ± 0.06 b NA NA 208.2 ± 7.6 a US-05 0.056 ± 0.001 a 4.7 ± 0.2 ab 74.9 ± 0.0 bc 3.72 ± 0.02 abc 4.4 ± 0.1 h 0.9 ± 0.1 ab 102.8 ± 2.8 b S-04 0.098 ± 0.010 a 5.5 ± 0.2 b 83.2 ± 0.0 b 4.29 ± 0.08 abc 5.0 ± 0.1 e 1.2 ± 0.1 ab 107.3 ± 7.7 b LA-01 0.025 ± 0.003 ab 1.0 ± 0.1 ab 22.9 ± 0.0 abc 4.58 ± 0.02 abc 1.0 ± 0.0 a 0.5 ± 0.0 ab 160.3 ± 7.3 ab WLP618 0.011 ± 0.001 ab 1.0 ± 0.1 ab 15.2 ± 0.0 ac 4.58 ± 0.01 abc 1.0 ± 0.0 ab 0.5 ± 0.0 ab 200.8 ± 1.8 ab TUM247 0.010 ± 0.004 ab 0.9 ± 0.4 ab 21.2 ± 1.5 abc 4.20 ± 0.20 abc 0.7 ± 0.1 fg 0.3 ± 0.1 a 160.3 ± 33.0 ab YH2 0.005 ± 0.01 b 0.3 ± 0.1 a 15.2 ± 0.0 ac 4.53 ± 0.03 abc 0.6 ± 0.0 f 0.5 ± 0.0 ab 206.7 ± 6.8 a CONCERTO 0.020 ± 0.002 ab 2.7 ± 0.3 ab 39.5 ± 1.3 abc 4.29 ± 0.02 abc 2.6 ± 0.1 c 1.3 ± 0.0 ab 185.8 ± 5.4 ab LAKTIA 0.020 ± 0.005 ab 1.3 ± 0.5 ab 14.3 ± 1.5 a 4.44 ± 0.07 abc 1.2 ± 0.1 b 0.6 ± 0.0 ab 185.2 ± 4.8 ab YH39 0.036 ± 0.002 ab 4.6 ± 0.2 ab 59.6 ± 0.0 abc 3.44 ± 0.01 ac 3.8 ± 0.1 i 1.3 ± 0.0 ab 157.4 ± 34.3 ab YH82 0.051 ± 0.003 ab 5.0 ± 0.6 ab 63.8 ± 1.4 abc 3.52 ± 0.05 abc 4.0 ± 0.1 d 1.4 ± 0.2 b 166.4 ± 11.1 ab PHILLY SOUR 0.056 ± 0.004 ab 4.9 ± 0.3 ab 63.8 ± 1.4 abc 3.39 ± 0.03 a 4.1 ± 0.0 d 1.5 ± 0.1 b 164.2 ± 10.7 ab BIODIVA 0.030 ± 0.004 ab 1.1 ± 0.1 ab 23.4 ± 0.7 abc 4.49 ± 0.03 abc 1.0 ± 0.0 ab 0.6 ± 0.0 ab 164.3 ± 3.1 ab PRELUDE 0.041 ± 0.003 ab 0.8 ± 0.2 ab 22.9 ± 0.0 abc 4.57 ± 0.02 abc 1.0 ± 0.0 ab 0.5 ± 0.1 ab 164.4 ± 23.4 ab YH52 0.018 ± 0.01 ab 0.9 ± 0.1 ab 22.9 ± 0.0 abc 4.52 ± 0.01 abc 1.1 ± 0.0 ab 0.5 ± 0.0 ab 156.7 ± 15.4 ab WLP603 0.028 ± 0.001 ab 0.8 ± 0.1 ab 21.7 ± 1.3 abc 4.64 ± 0.04 bc 1.1 ± 0.0 ab 0.6 ± 0.0 ab 140.8 ± 11.5 ab YH62 0.008 ± 0.001 ab 0.6 ± 0.1 ab 22.5 ± 0.7 abc 4.55 ± 0.04 abc 0.9 ± 0.1 ag 0.2 ± 0.1 a 188.2 ± 7.3 ab Different letters represent differences between the strains for each parameter ( p < 0.05). NA: not applicable data, ND: not detected 3.3. Sugars consumption profile The sugar composition of the wort produced for the experimental fermentations can be seen in Table 3 , as well as the residual sugars obtained for each of the strains studied once fermentations were complete. The reference strains showed high consumption of simple sugars. US-05 consumed 93% of the glucose and 100% of the fructose, while S-04 consumed 98% of the glucose and 91% of the fructose. With respect to maltose, S-04 showed a higher consumption (97%) compared to US-05 (84%). The greatest difference between the strains was observed in maltotriose consumption where the strain US-05 consumed 70% of the trisaccharide while the S-04 strain consumed it all. In general, the sugar consumption profile of non-conventional yeasts was restricted to the simplest sugars present in the wort (Table 3 ). Regarding hexoses, glucose and fructose were completely metabolized by all the strains studied of the genera Lachancea and Torulaspora , as well as for S. cerevisiae var. chevalieri . In contrast, strain YH2 (genus Hanseniaspora ) showed limited consumption, reaching only 70% of glucose and 25% of fructose; it was followed by C. saturnus that consumed 93% of glucose and 32% of fructose. Maltose consumption was generally absent or very low in non-conventional yeasts, except for Lachancea strains YH39, YH82, and PHILLY SOUR with an average of 90% assimilation followed by CONCERTO (47%). Finally, none of the non-conventional yeasts evaluated were able to consume maltotriose. Maltotriose was exclusively metabolized by the reference strains. Table 3 Residual sugars after fermentation Sugars (g/L) Fructose Glucose Maltose Maltotriose Wort 3.06 ± 0.11 b 13.36 ± 0.26 b 59.96 ± 0.13 d 23.12 ± 0.36 h US-05 ND 1.00 ± 0.00 a 9.53 ± 0.95 abc 7.03 ± 0.35 g S-04 0.27 ± 0.15 a 0.30 ± 0.10 d 2.00 ± 0.30 a ND LA-01 ND ND 56.53 ± 0.64 abcd 21.00 ± 0.26 de WLP618 0.60 ± 0.00 ab ND 57.70 ± 0.35 bcd 21.57 ± 0.12 bcdf TUM247 2.10 ± 0.53 ab 0.93 ± 0.31 a 57.60 ± 0.10 bcd 21.33 ± 0.06 def YH2 2.30 ± 0.00 ab 3.97 ± 0.06 c 59.13 ± 0.2 cd 22.17 ± 0.06 ab CONCERTO ND ND 31.57 ± 1.14 abc 22.07 ± 0.06 abc LAKTIA ND ND 56.17 ± 1.82 abcd 22.30 ± 0.26 a YH39 ND ND 8.70 ± 1.15 ab 21.83 ± 0.15 abcf YH82 ND ND 5.43 ± 1.7 ab 22.10 ± 0.35 abc PHILLY SOUR ND ND 4.67 ± 1.59 ab 22.33 ± 0.06 a BIODIVA ND ND 57.20 ± 0.10 abcd 20.80 ± 0.10 e PRELUDE ND ND 57.30 ± 0.26 abcd 21.37 ± 0.12 def YH52 ND ND 56.33 ± 0.21 abcd 20.73 ± 0.15 e WLP603 ND ND 56.17 ± 0.25 abcd 21.10 ± 0.10 de YH62 0.67 ± 0.12 ab ND 57.20 ± 0.35 abcd 21.50 ± 0.17 cdf Different letters represent differences between the strains for each parameter ( p < 0.05). ND: not detected. 3.4. Quantification of higher alcohols and esters Fruity esters and higher alcohols were detected and quantified in the non-conventional strains, the only exception was absence of isobutyl acetate in Torulaspora strains WLP618, YH39 and PHILLY SOUR (Table 4 ). Furthermore, the production of this compound was found below the sensory detection threshold in all strains (only C. saturnus TUM247 produced quantities close to the threshold). Ethyl acetate was the most abundant ester, with concentrations above the sensory threshold in most strains (except US-05, LA-01, WLP618, BIODIVA, PRELUDE and WLP603). Strains TUM247, YH62 and YH2 showed the highest levels of this compound, exceeding the sensory threshold by approximately 20- and 10-fold, respectively. The TUM247 strain also stood out for its high production of isoamyl acetate and phenethyl acetate esters, described as contributing to banana, apple, solvent, honey, and rose notes. Strain S-04, also produced these compounds at levels above the sensory threshold, though in lower amounts. The esters ethyl butyrate, ethyl hexanoate, ethyl octanoate and ethyl decanoate were found below their respective sensory thresholds for all strains under the tested conditions. The reference strains, as well as those belonging to the Lachancea and Torulaspora genera, S. cerevisiae var. chevalieri and Sa. ludwigii , produced isoamyl alcohol —described as alcoholic, banana-like, and sweet— at concentrations above its sensory threshold. 2-phenylethanol (floral) was only found above the detection threshold in the reference strains. Isobutanol was not detected in any of the strains. Table 4 Analysis of volatile compounds in the tested strains using hopped wort at laboratory scale fermentations. Esters Higher alcohols Ethyl acetate (mg/L) Isobutyl acetate (µg/L) Isoamyl acetate (µg/L) Phenethyl acetate (µg/L) Ethyl butyrate (µg/L) Ethyl hexanoate (µg/L) Ethyl octanoate (µg/L) Ethyl decanoate (µg/L) 2-phenylethanol (mg/L) Isoamyl alcohol (mg/L) Odor Description Fruity, solvent, sweetish [ 7 , 38 ] Sweet, apple, tropical, banana [ 39 ] Banana, apple, solvent, pear [ 7 , 38 ] Roses, honey [ 37 , 39 ] Pineapple [ 39 ] Fruity, apple Peel, aniseed [ 38 , 39 ] Flowers, fruity, apricot [ 39 ] Fruity, cognac [ 39 ] Roses, flowers [ 37 , 40 ] Alcoholic, banana, sweetish, solvent [ 37 , 40 ] Detection Threshold 21–30 [ 38 ] 700–1000 [ 39 ] 600–1200 [ 38 ] 380 [ 37 , 39 ] 400–450 [ 39 ] 200 [ 39 ] 900 [ 39 ] 1500 [ 39 ] 40–125 [ 37 , 40 ] 50–70 [ 37 , 40 ] US-05 * 20.8 ± 0.3 51.3 ± 0.5 478.5 ± 24.4 117.3 ± 10.4 290.7 ± 48.6 89.2 ± 0.2 241.2 ± 43.1 35.4 ± 10.5 46.4 ± 1.0 83.5 ± 0.2 S-04 * 38.7 ± 1.5 120.8 ± 5.7 1346.3 ± 113.1 465.1 ± 47.0 120.1 ± 8.7 129.4 ± 4.6 551.0 ± 102.2 299.6 ± 197.9 54.8 ± 0.7 73.7 ± 0.5 LA-01 16.2 ± 1.3 h 31.3 ± 6.3 bc 456.7 ± 52.1 a 66.2 ± 2.2 ab 84.9 ± 3.4 ab 65.1 ± 0.8 a 374.0 ± 110.3 a 372.4 ± 204.8 bc 10.9 ± 0.8 cd 63.2 ± 6.4 e WLP618 12.3 ± 0.8 i ND 92.9 ± 30.4 de 39.4 ± 1.4 cd 54.1 ± 9.4 cde 13.8 ± 3.6 g 8.6 ± 0.5 f 7.5 ± 0.4 hi 14.9 ± 2.2 bc 87.6 ± 6.2 bc TUM247 571.8 ± 439.2 a 452.1 ± 311.5 a 4938.2 ± 875.1 a 859.7 ± 64.3 a 39.9 ± 16.2 de 12.7 ± 1.0 g 9.0 ± 0.8 ef 10.5 ± 1.6 f 4.0 ± 0.2 d 19.9 ± 7.2 f YH2 254.1 ± 32 b 41.7 ± 6.1 bc 329.3 ± 37.8 ab 59.0 ± 9.0 bc 34.6 ± 9.1 e 33.4 ± 2.6 bc 34.7 ± 1.9 bc 182.8 ± 35.3 cd 4.9 ± 0.9 d 31.1 ± 5.8 f CONCERTO 23.5 ± 1.2 f 9.5 ± 8.3 e ** 187.9 ± 135.9 bcd 30.6 ± 0.6 ij 53.3 ± 46.2 bcd ** 19.8 ± 2.0 fg 8.3 ± 0.1 fg 8.6 ± 0.4 g 22.0 ± 1.1 b 89.9 ± 4.6 bc LAKTIA 32.7 ± 5.0 e 35.5 ± 40.6 cd 220.5 ± 249.8 cd 30.5 ± 0.4 j 49.3 ± 6.6 cde 14.7 ± 0.8 g 8.1 ± 0.1 g 6.4 ± 0.1 i 15.4 ± 3.2 bc 83.6 ± 6.5 c YH39 46.9 ± 5.1 cd ND 83.4 ± 2.2 de 31.1 ± 0.1 hi 68.0 ± 59.5 abcd ** 26.0 ± 2.5 de 8.6 ± 0.3 f 8.7 ± 0.8 g 39.6 ± 7.1 a 94.9 ± 7.2 ab YH82 52.4 ± 10.1 c 7.8 ± 6.1 de 182.2 ± 148.6 bcd 31.2 ± 0.5 h 40.9 ± 36.9 cde ** 28.8 ± 10.1 cde 9.0 ± 0.9 ef 8.5 ± 1.2 gh 35.6 ± 5.4 a 83.6 ± 5.1 c PHILLY SOUR 40.6 ± 2.7 d ND 72.6 ± 0.7 ef 32.0 ± 1.6 h 118.2 ± 13.0 a 25.4 ± 5.0 de 12.9 ± 6.4 de 29.6 ± 33.7 f 32.9 ± 5.2 a 75.2 ± 6.7 d BIODIVA 14.0 ± 0.5 i ND 37.2 ± 10.5 gh 34.8 ± 0.2 fg 61.1 ± 9.0 abcd 36.2 ± 1.3 ab 47.3 ± 4.4 ab 715.9 ± 140.8 a 11.8 ± 0.4 cd 75.3 ± 2.6 d PRELUDE 19.1 ± 1.3 g ND 61.0 ± 7.9 fg 37.2 ± 0.6 de 68.4 ± 4.6 abc 35.4 ± 1.2 ab 41.7 ± 7.6 b 523.4 ± 155.6 ab 12.6 ± 1.1 bcd 85.5 ± 3.5 c YH52 22.1 ± 1.3 f ND 32.7 ± 1.3 gh 38.8 ± 2.0 d 54.0 ± 10.4 cde 24.2 ± 0.3 ef 19.6 ± 2.0 cd 63.1 ± 16.8 de 15.8 ± 3.0 bc 116.7 ± 12.8 a WLP603 18.9 ± 1.7 g ND 26.3 ± 4.4 h 35.8 ± 1.0 ef 51.4 ± 11.9 cde 30.9 ± 4.0 bcd 57.8 ± 17.1 ab 1034.7 ± 478.0 a 15.4 ± 3.2 bc 65.6 ± 7.6 de YH62 258.9 ± 25.9 b 43.9 ± 5.0 ab 167.1 ± 11.2 bc 34.0 ± 0.6 g 58.6 ± 1.2 bcde 24.3 ± 0.2 ef 14.9 ± 0.4 d 12.1 ± 1.0 ef 8.5 ± 1.3 cd 49.2 ± 5.3 ef Different letters represent differences between the strains for each parameter ( p < 0.05). ND: not detected. Compounds that exceed their respective perception threshold are marked in bold. *Sample with duplicates only. ** Only present in 2 of the 3 replicas. The PCA in Fig. 3 revealed a clear separation of the non-conventional strains according to their volatile production profiles. The first two components explained 72.4% of the total variance (PC1: 48.9%; PC2: 23.5%). Along PC1, the separation was mainly driven by the acetate esters (ethyl acetate, isobutyl acetate, and isoamyl acetate), with Cyberlindnera strain TUM247 positioned on the positive side, strongly associated with these compounds. In contrast, Lachancea strains and Saccharomycodes were located on the negative side of PC1, correlating with higher levels of higher alcohols such as isoamyl alcohol and 2-phenylethanol. The second component (PC2) was mainly influenced by medium-chain ethyl esters, including ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which were associated with the strain LA-01 and, to a lesser extent, Torulaspora strains WLP603, BIODIVA, and PRELUDE. Lachancea strains clustered closely, indicating similar volatile profiles characterized by moderate production of fruity and floral esters. Figure 3 presents the non-conventional yeast strains, allowing clear visualization of the differences among them based on their volatile compound profiles. The corresponding plot including the reference strains is provided in Fig. S1 (Supplementary Information). 3.5. Sensory profile of commercial non-conventional yeasts Radar charts derived from the sensory panel evaluation, illustrating the organoleptic profiles of the tested yeasts, are presented in Fig. 4 . The beers fermented with non-conventional yeasts were characterized by a pronounced sweetness (scored with values ​​between 5 and 6 on a scale of 10) compared to reference strains (scored 3 out of 10). The exceptions were strains of the genera Wickerhamomyces (YH62) and Lachancea (YH39, YH82 and PHILLY SOUR), the last three were rated as the most acidic along with US-05, differing significantly from the rest. All samples were described as having a low to medium bitterness intensity. Significant differences were observed between strains, with LA-01 standing out with the most bitter fermentation in contrast to US-05 ( p < 0.05), which were perceived as the least bitter samples. Strain TUM247 scored a significantly more intense sensory perception in higher alcohols than the other analyzed yeasts, and was described by the panelists with notes of nail polish remover and acetone. This strain also scored higher in fruity esters, along with Hanseniaspora YH2 and the reference strains. As for phenolic compounds (described as clove, spicy and/or medicinal), only the LA-01 (6.2 points) and YH62 (5.5 points) strains stood out on a 10-point intensity scale. Finally, no significant differences were observed between strains in the attributes “astringency”, “sulphury” and “off-flavors”. 4. Discussion The growing interest in using non-conventional yeasts in brewing reflects the industry’s pursuit of innovation and product differentiation, as these microorganisms can contribute unique sensory traits and technological functionalities beyond those of traditional ale and lager yeasts [ 2 , 3 ]. The present study provides, to date, the largest comparative assessment of commercial non-conventional yeasts encompassing a wide number of strains from a broad range of genera, with the aim of gaining deeper insight into their fermentative performance and organoleptic impact, and of contributing to the basis for their differential application in brewing. Overall, a clear distinction was observed between reference and non-conventional yeasts based on their fermentation behavior and metabolite profiles (Fig. 2 ). The former exhibited superior fermentative performance, characterized by efficient maltose and maltotriose utilization and higher ethanol production, reflecting domestication to the brewing environment through the evolution of specialized sugar transport systems [ 41 , 42 ]. This was also reflected at the sensory level, with lower perceived sweetness, consistent with their higher attenuation values and efficient sugar consumption. The attenuation levels achieved by these strains were comparable to those reported by suppliers. Differences between them were also aligned with their typical industrial use, given US-05 is commonly associated with clean and neutral beer profiles, whereas S-04 is known for producing beers with balanced fruity and floral notes. These descriptions were supported by our analytical results, which showed higher production of ethyl acetate, isoamyl acetate, and phenethyl acetate by the English strain S-04 compared to the American strain US-05, in agreement with their sensory profiles. Consistent with their superior fermentative performance, brewing yeasts also exhibited higher FAN consumption. In contrast, all non-conventional yeasts showed lower FAN utilization, corroborating previous reports [ 43 – 46 ]. H. uvarum YH2 displayed the lowest assimilation, consuming only 1% of the FAN utilized by S. cerevisiae ale strains, whereas T. delbrueckii WLP603 showed the highest (67%). This reduced nitrogen demand likely reflects their limited fermentative capacity and lower growth rates. However, residual FAN may negatively impact flavor stability, as amino acids contribute to aldehyde formation and beer staling during storage, and should therefore be carefully considered when applying these yeasts [ 5 , 45 – 47 ]. The variability observed among strains belonging to the same species confirms that the commercial selection of non-conventional yeasts encompasses substantial metabolic diversity. In particular, the evaluated Lachancea strains exhibited heterogeneous fermentation kinetics and acidification potential, consistent with reported intraspecific variability affecting sugar consumption and lactic acid production [ 10 , 48 , 49 ]. Although PHILLY SOUR is reported by the supplier as Lachancea sp., our data confirmed its affiliation with this genus and suggested a close similarity to L. thermotolerans , pending further confirmation. Among the tested strains, YH39, YH82, and PHILLY SOUR were perceived as the least sweet, a perception driven by both higher attenuation and increased acidification, as evidenced by final pH values below 3 and sensory panel evaluations consistent with supplier's descriptions. In contrast, the CONCERTO and LAKTIA strains were perceived as sweeter and less acidic, in agreement with their final pH values above 4 and with previous reports for CONCERTO [ 49 , 50 ]. Although both strains are marketed as acidifying, this behavior primarily refers to wine fermentations, where higher glucose concentrations promote lactic acid formation [ 23 ]. Glycerol production was among the highest for Lachancea strains, reaching levels approximately 30% higher than those observed for US-05, in line with supplier's information and previous findings [ 22 , 48 ]. Glycerol contributes positively to mouthfeel and body, particularly in acidic beers perceived as drier and in NoLo beers, which are often criticized for lacking mouthfeel and body. Phenolic attributes were rated very low by the sensory panel for Lachancea strains, in agreement with supplier descriptions, but in contrast to some previous reports suggesting phenolic compound formation [ 48 , 49 ]. Isoamyl alcohol and ethyl acetate were detected above their sensory thresholds, contributing to fruity, and sweet notes. Overall, the moderate to low ethanol production observed for CONCERTO and LAKTIA, together with the pronounced acidification of other strains, supports the differential use of Lachancea yeasts for the production of either low-alcohol beers or balanced sour beers with refreshing flavor profiles [ 8 , 10 ]. Torulaspora delbrueckii has attracted considerable interest as a versatile yeast for industrial biotechnology due to its evolutionary proximity to S. cerevisiae , which facilitated its early commercial adoption among non- Saccharomyces species [ 51 ]. It is widely used in winemaking to enhance fruity aroma profiles and has also been explored for baking and brewing applications [ 4 , 52 ]. In this study, two wine strains (BIODIVA and PRELUDE) and two brewing strains (YH52 and WLP603) were evaluated. For WLP603, attenuation values fell within the supplier’s reported range (15–25%), and the strain was maltose-negative, consistent with previous reports [ 46 ]. The measured ethanol concentration was higher than reported by Myncke et al. [ 46 ], likely due to differences in wort original density. In contrast, YH52 exhibited a markedly lower attenuation than specified by the supplier (22.9% vs. 63%). Attenuation values for BIODIVA were consistent with previous studies [ 16 , 45 ], while ethanol production agreed with reports indicating low alcohol formation (~ 1–1.3% v/v) [ 45 , 49 ]. For PRELUDE, ethanol levels and attenuation were in line with literature values reported for maltose-consuming phenotypes [ 49 , 50 ]. Although substantially higher ethanol production has been reported for these strains under standard wort conditions [ 44 ], such levels may imply maltotriose utilization, which was not observed here. Isoamyl alcohol was the only volatile detected above its sensory threshold, resulting in medium-to-low perceived fruity intensity, in agreement with previous low-scoring sensory evaluations for BIODIVA [ 45 ]. This contrasts with supplier descriptions and previous reports that associate T. delbrueckii with enhanced volatile production and dominant fruity aroma profiles in fermented beverages [ 4 , 16 , 44 ]. Overall, all T. delbrueckii strains exhibited similar fermentative behavior, characterized by limited sugar utilization and low attenuation, supporting their suitability for NoLo beer production. Nevertheless, the strain-dependent variability reported across studies underscores the importance of defining fermentation parameters, such as wort composition and starter preparation, to ensure consistent performance [ 16 , 28 , 53 ]. The Wickerhamomyces anomalus YH62 strain showed low attenuation and limited maltose utilization, resulting in an ethanol content of 1% v/v. Analytically, it was characterized by pronounced ethyl acetate production—approximately tenfold above its sensory threshold—corresponding to fruity, sweet, and solvent-like notes, together with a phenolic character perceived by the sensory panel. Although no studies on commercial W. anomalus strains are available, reports on non-commercial isolates describe comparable ethanol levels (1.5-2% v/v in standard worts and ~ 0.6% v/v in low-density worts) [ 54 , 55 ]. In line with these findings, elevated ethyl acetate formation and a POF-positive phenotype, associated with the production of volatile phenols such as 4-vinylguaiacol, were reported for this species [ 54 , 55 ]. Hanseniaspora uvarum YH2 was among the strains with the lowest ethanol production in standard wort (0.6% v/v), exhibited no maltose consumption, and produced moderate levels of fruity esters comparable to reference strains. Although no studies have evaluated this specific commercial isolate, investigations of other Hanseniaspora species ( H. vineae , H. uvarum , H. valbyensis ) consistently report maltose-negative phenotypes, low ethanol production (~ 0.5% v/v), and POF-negative profiles. These characteristics highlight the potential of Hanseniaspora yeasts for NoLo beer production. Moreover, their capacity to generate fruity esters supports their application in mixed-culture fermentations to enhance aromatic complexity and fruity sensory attributes in beer [ 43 , 56 – 58 ]. Saccharomycodes ludwigii is widely recognized as a reference yeast for NoLo beer production due to its total or partial inability to ferment maltose. However, metabolite formation, including ester production, and final ethanol levels are strongly strain-dependent [ 4 , 15 – 17 ]. The ethanol content obtained for strain WLP618 in this study was consistent with supplier's information and with previous reports, which described lower ethanol levels (~ 0.45% v/v) when less concentrated worts were employed [ 46 ]. Comparable ethanol production was reported for another Sa. ludwigii commercial strain, WSL-17 (Hefebank Weihenstephan, Germany), under both standard and low-gravity wort conditions [ 24 , 43 , 46 , 59 ]. In contrast, substantially higher ethanol concentrations (2.5–3.8% v/v) have been reported for the commercial Sa. ludwigii strains FM56 (Fermentum Mobile, Poland), when fermented in standard-gravity worts [ 16 , 45 ], despite their commercial positioning as low-alcohol yeasts and similarity in supplier's descriptions to WLP618. Together, these observations further underscore the notable phenotypic variability within the species. Another yeast widely applied for NoLo beer production is Saccharomyces cerevisiae var. chevalieri . Although marketed as specifically selected for low- and non-alcoholic beverages, this strain is not strictly maltose-negative, as demonstrated here and reported previously [ 45 , 60 , 61 ]. Accordingly, ethanol levels around 1% v/v were observed in standard-gravity worts, in line with values reported for both standard- and low-gravity fermentations intended for NoLo beer production [ 7 , 45 , 46 , 60 – 63 ]. From a sensory perspective, this strain did not stand out for fruity ester production, consistent with previous observations [ 46 , 61 ], but was characterized by a pronounced phenolic profile. Across multiple studies, SafBrew™ LA-01 has consistently been identified as a POF-positive strain, producing intense clove- and spice-like notes reminiscent of wheat beer profiles, in agreement with manufacturer´s descriptions [ 45 , 46 , 61 – 63 ]. This sensory character has been linked to the formation of 4-vinylphenol and 4-vinylguaiacol via the decarboxylation of ferulic and cinnamic acids under both standard- and low-gravity conditions [ 61 ]. Notably, such phenolic expression may contribute to enhancing the “beer-like” character of NoLo beers by masking wort-derived off-flavors. Cyberlindnera saturnus TUM247 stood out for its distinct metabolic behavior, exhibiting a clearly differentiated volatile compounds profile compared to the other strains (Fig. 4 ). This separation was mirrored at the sensory level, where the panel perceived more intense ester- and higher alcohol–related notes. Despite showing the lowest concentrations of higher alcohols in GC analyses (below their sensory thresholds), TUM247 produced markedly high levels of acetate esters, likely explaining the solvent-like aromas perceived by the panelists [ 64 ]. High acetate ester formation by C. saturnus and related species has been consistently reported, as well as an aromatic profile characterized by fruity notes reminiscent of banana, pear, mint candy, red berry and apple [ 6 , 18 , 65 – 67 ]. This distinct fruity profile together with the low ethanol production, supports the suitability of TUM247 for NoLo beer production, as fruity attributes have also been linked to a reduction in wort-derived off-flavors [ 6 , 18 , 66 ]. Nevertheless, excessive ester production may result in undesirable solvent-like characteristics if not properly controlled. Methner et al. [ 66 ] showed that TUM247 produces its highest ester levels at low pitching rates (5 × 10⁶ cells/mL), indicating that increased pitching rates may represent an effective strategy to moderate ester formation and achieve a more balanced sensory profile, thereby improving the practical applicability of this strain for sensorially acceptable NoLo beers. 5. Conclusions This comparative study represents, to our knowledge, the largest side-by-side evaluation of commercial non-conventional brewing yeasts reported to date, with the largest number of different yeast genera and species. It highlights the wide phenotypic diversity of the strains, underscoring their potential for developing differentiated beer styles. The observed genus- and strain-dependent differences underscore the importance of informed yeast choice when targeting specific product profiles, particularly in the context of low- and no-alcohol beer production. Lachancea strains demonstrated variable acidification and glycerol production, supporting their application in sour or balanced low-alcohol beers. Torulaspora delbrueckii strains showed consistently low attenuation and limited maltose consumption, confirming their suitability for NoLo beer production, although the variability reported for some strains stresses the importance of process and wort composition control. Species such as Hanseniaspora uvarum , Wickerhamomyces anomalus , and Cyberlindnera saturnus exhibited low ethanol yields and distinctive ester production, contributing fruity and complex aromatic profiles that may help reduce wort-like off-flavors in NoLo beers. The marked differences in free amino nitrogen consumption and metabolite production observed across strains reinforce the relevance of wort composition, nitrogen content, and starter preparation in achieving desired sensory and technological outcomes. Altogether, the present work provides a robust reference framework contributing to the global understanding and application of non-conventional yeasts in modern brewing, aimed at producing NoLo beers, sour beers or beers with enhanced aromatic complexity; and even leverage this information as a guide for the production of other fermented foods and beverages. Declarations Acknowledgements The authors wish to thank Mariana Langenheim for HPLC analysis, Sabrina Baibuch for GC sample preparation and Adriano Bertelli for his support in strain identification tests. We also acknowledge the suppliers who donated yeast strains for this study: Wild Pitch Yeast (Matt Bochman), White Labs (Chris White and Pablo Gomez), Lallemand (Mariano Tissone), and Chr. Hansen (Guido Souto). We also thank Dr. Juan I. Eizaguirre for his assistance with the logistics of the strains provided by the suppliers. This work was supported by the National Scientific and Technical Research Council [CONICET, project PIP11220150100297], the Ministry of Science, Technology and Innovation of Argentina [MINCyT, project PICT-2020-SERIEA-00226] and the National University of Comahue [UNCo, Project 04/B247]. CRediT authorship contribution statement Danae Macarena Romero Rojas : Methodology, Validation, Formal analysis, Investigation, Writing - Original Draft, Visualization. Clara Bruzone : Methodology, Formal analysis, Investigation, Writing - review & editing. Andrea Trochine : Methodology, Formal analysis, Investigation, Writing - review & editing. Diego Libkind : Conceptualization, Resources, Writing - review & editing, Supervision, Project administration, Funding acquisition. Julieta Amalia Burini : Conceptualization, Methodology, Validation, Formal analysis, Investigation, Writing - Original Draft, Visualization. Funding This work was supported by the National Scientific and Technical Research Council [CONICET, project PIP11220150100297], the Ministry of Science, Technology and Innovation of Argentina [MINCyT, project PICT-2020-SERIEA-00226] and the National University of Comahue [UNCo, Project 04/B247]. Conflicts of interest The authors have no conflicts of interest to declare. Ethics Approval The sensory evaluation involved human participants and was conducted in accordance with the ethical guidelines for sensory analysis of foods of the Institute of Food Science and Technology (IFST) and the principles of the Declaration of Helsinki. Sensory panel participants received detailed information regarding the products to be assessed, their role in the study, potential risks (e.g., allergenic ingredients), data usage, and confidentiality, protection of their rights, privacy, and their right to withdraw from the study at any time without consequences. Written informed consent was obtained from all participants prior to participation. No sensitive personal data was collected. Participants were of legal drinking age, and individuals under 21 years old, pregnant women, or those with conditions precluding alcohol consumption were excluded. The sensory analysis involved commercial food-grade ingredients, standard beer production processes, and did not involve any health-related interventions. As such, ethical approval by a committee or Internal Review Board was not required under the ethical guidelines for this type of sensory non-interventional consumer study. Clinical trial number Not applicable. Consent to participate Informed consent was obtained from all individual participants included in the sensory evaluation of the study. Availability of data and material Data available on request to the authors. Code availability Not applicable. References Calvo-Porral C (2019) Profiling beer consumers for brewery management. In: Grumezescu AM, Holban AM (eds) Production and management of beverages. 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Food Microbiol 95:103678. https://doi.org/10.1016/j.fm.2020.103678 Carrau F, Dellacassa E, Boido E, Medina K, Valera MJ, Fariña L, Perez G, Martin V, Alvarez-Valin F, Balestrazzi L (2023) Biology and physiology of Hanseniaspora vineae : metabolic diversity and increased flavour complexity for food fermentation. FEMS Yeast Res 23:foad010. https://doi.org/10.1093/femsyr/foad010 Matraxia M, Alfonzo A, Prestianni R, Francesca N, Gaglio R, Todaro A, Alfeo V, Perretti G, Columba P, Settanni L, Moschetti G (2021) Non-conventional yeasts from fermented honey by-products: focus on Hanseniaspora uvarum strains for craft beer production. Food Microbiol 99:103806. https://doi.org/10.1016/j.fm.2021.103806 Adamenko K, Kawa-Rygielska J, Kucharska AZ (2020) Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii . 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ACS Food Sci Technol 5:2007–2020. https://doi.org/10.1021/acsfoodscitech.5c00291 Rehorska R, Timischl V, Bretterklieber I, Kraus V, Grasser M, Mayer CM, Sauseng G, Schöpfer A, Müller M, Berner SH, Kunz O, Lehnhardt F, Hutzler M, Pöllinger-Zierler B (2025) Yeasts from the Styrian orchard meadow and their potential for the production of alcohol-free beer. BrewingScience 78:103–117. https://doi.org/10.23763/BrSc25-11rehorska Meilgaard MC (1975) Flavor chemistry of beer: part II—flavor and threshold of 239 aroma volatiles. Tech Q Master Brew Assoc Am 12:151–168 Liu SQ, Quek AY (2016) Evaluation of beer fermentation with a novel yeast Williopsis saturnus . Food Technol Biotechnol 54:403–412. https://doi.org/10.17113/ftb.54.04.16.4440 Methner Y, Dancker P, Maier R, Latorre M, Hutzler M, Zarnkow M, Steinhaus M, Libkind D, Frank S, Jacob F (2022) Influence of varying fermentation parameters of the yeast strain Cyberlindnera saturnus on the concentrations of selected flavor components in non-alcoholic beer focusing on (E)-β-damascenone. Foods 11:1038. https://doi.org/10.3390/foods11071038 Vaštík P, Rosenbergová Z, Furdíková K, Klempová T, Šišmiš M, Šmogrovičová D (2022) Potential of non- Saccharomyces yeast to produce non-alcoholic beer. FEMS Yeast Res 22(1):foac039. https://doi.org/10.1093/femsyr/foac039 Additional Declarations No competing interests reported. Supplementary Files RomeroRojasetal.SupplementaryInformation.docx Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 21 Feb, 2026 Reviews received at journal 28 Jan, 2026 Reviewers agreed at journal 27 Jan, 2026 Reviewers invited by journal 27 Jan, 2026 Editor assigned by journal 15 Jan, 2026 Submission checks completed at journal 15 Jan, 2026 First submitted to journal 14 Jan, 2026 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8603799","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":582030395,"identity":"c75b5f61-8c51-412b-be5e-b53ac0983308","order_by":0,"name":"Danae Macarena Romero Rojas","email":"","orcid":"","institution":"Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET - Universidad Nacional del Comahue","correspondingAuthor":false,"prefix":"","firstName":"Danae","middleName":"Macarena Romero","lastName":"Rojas","suffix":""},{"id":582030396,"identity":"ee46cdc6-de78-4bfc-b7aa-ed57d67e8bb7","order_by":1,"name":"Clara Bruzone","email":"","orcid":"","institution":"Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET - Universidad Nacional del Comahue","correspondingAuthor":false,"prefix":"","firstName":"Clara","middleName":"","lastName":"Bruzone","suffix":""},{"id":582030397,"identity":"237aada5-1ec6-4092-b052-330fb6743eed","order_by":2,"name":"Andrea Trochine","email":"","orcid":"","institution":"Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET - Universidad Nacional del Comahue","correspondingAuthor":false,"prefix":"","firstName":"Andrea","middleName":"","lastName":"Trochine","suffix":""},{"id":582030398,"identity":"37394079-78ff-45b1-8e65-87b3586a1a0b","order_by":3,"name":"Diego Libkind","email":"","orcid":"","institution":"Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET - Universidad Nacional del Comahue","correspondingAuthor":false,"prefix":"","firstName":"Diego","middleName":"","lastName":"Libkind","suffix":""},{"id":582030399,"identity":"8d7017ea-940c-44e5-9992-21636ee79cdc","order_by":4,"name":"Julieta Amalia Burini","email":"data:image/png;base64,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","orcid":"","institution":"Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET - Universidad Nacional del Comahue","correspondingAuthor":true,"prefix":"","firstName":"Julieta","middleName":"Amalia","lastName":"Burini","suffix":""}],"badges":[],"createdAt":"2026-01-14 16:38:07","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-8603799/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-8603799/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":101442027,"identity":"74df268c-67fa-42c4-8ca6-89e31c27f0d2","added_by":"auto","created_at":"2026-01-29 17:19:31","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":66341,"visible":true,"origin":"","legend":"\u003cp\u003eFermentation kinetics at lab-scale of the non-conventional yeasts and the conventional reference S. cerevisiae strains (US-05 and S-04), represented as CO2 production over time. Fermentations were performed in hopped wort in triplicate (n = 3), and mean with respective error bars plotted\u003c/p\u003e","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-8603799/v1/c9ddc1d93e029b27063cb11b.png"},{"id":101442028,"identity":"113892e3-33e1-499c-9ba7-4fb8d93ad981","added_by":"auto","created_at":"2026-01-29 17:19:31","extension":"jpeg","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":368953,"visible":true,"origin":"","legend":"\u003cp\u003ePrincipal component analysis (PCA) of the fermentation parameters obtained in the small-scale fermentations. The vectors designate the fermentation parameters analyzed: final pH, fermentation rate (h−1), attenuation (%), residual FAN (mg/L), glycerol (g/L), CO2 (g) and ethanol (% v/v) production\u003c/p\u003e","description":"","filename":"floatimage2.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8603799/v1/f6078104d1942cd1bba422d8.jpeg"},{"id":101751703,"identity":"443f0fb6-7519-4fd1-bd95-dfc9186f259e","added_by":"auto","created_at":"2026-02-03 10:22:47","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":381155,"visible":true,"origin":"","legend":"\u003cp\u003ePrincipal component analysis (PCA) of volatile compounds in non-conventional strains\u003c/p\u003e","description":"","filename":"floatimage3.png","url":"https://assets-eu.researchsquare.com/files/rs-8603799/v1/827b85be4f453c87cdf78d79.png"},{"id":101442029,"identity":"19b8f4e4-3dc5-420f-8048-62c6ba1c3cc1","added_by":"auto","created_at":"2026-01-29 17:19:31","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":131731,"visible":true,"origin":"","legend":"\u003cp\u003eSensory charts of fermentations with the evaluated yeast strains, grouped by genus. The graphs represent the average intensity of each sensory attribute and each colored line corresponds to a different strain, as indicated in the legends\u003c/p\u003e","description":"","filename":"floatimage4.png","url":"https://assets-eu.researchsquare.com/files/rs-8603799/v1/6b9621ecbb9dc21f01d25300.png"},{"id":102298532,"identity":"4c20ba36-4c4f-4b7f-937f-76a08452800b","added_by":"auto","created_at":"2026-02-10 10:44:00","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2596775,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-8603799/v1/183f3934-d04b-4769-b944-7b6849b9696a.pdf"},{"id":101442031,"identity":"e72d9742-ec44-40af-84e2-8f5517dcf4f7","added_by":"auto","created_at":"2026-01-29 17:19:31","extension":"docx","order_by":0,"title":"","display":"","copyAsset":false,"role":"supplement","size":2038199,"visible":true,"origin":"","legend":"","description":"","filename":"RomeroRojasetal.SupplementaryInformation.docx","url":"https://assets-eu.researchsquare.com/files/rs-8603799/v1/2fea478fbd2987f140a27fa6.docx"}],"financialInterests":"No competing interests reported.","formattedTitle":"Beyond standard brewing yeasts: exploring fermentative and aroma diversity in beers produced with commercial non-conventional strains","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eThe expansion of the brewing industry and the growing demand and number of increasingly specialized consumers have led both, the productive and scientific\u0026ndash;technological sectors, to devote significant research efforts toward developing new technologies and innovations for producing distinctive beer varieties. Current market trends are moving toward the production of high-quality beers with distinctive sensory characteristics, and also aligned with consumers\u0026rsquo; lifestyles that are increasingly focused on well-being and health [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e]. These novel and/or health-oriented beers may be characterized by distinctive and enhanced aroma and flavor profiles (bioflavoring), low-calories, non-alcoholic or low-alcohol (NABLAB or NoLo beers), gluten-free, and functional properties [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e, \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. Fermentation represents a key stage where novel production strategies are being explored, and in this context, the use of non-conventional yeasts (i.e., different from traditional brewing yeasts) has emerged as a particularly promising approach. These yeasts encompass a wide range of species belonging to the genera \u003cem\u003eBrettanomyces\u003c/em\u003e, \u003cem\u003eTorulaspora\u003c/em\u003e, \u003cem\u003eLachancea\u003c/em\u003e, \u003cem\u003eHanseniaspora\u003c/em\u003e, \u003cem\u003eSaccharomycodes\u003c/em\u003e, \u003cem\u003ePichia\u003c/em\u003e, \u003cem\u003eMetschnikowia\u003c/em\u003e, \u003cem\u003eWickerhamomyces\u003c/em\u003e, and \u003cem\u003eMrakia\u003c/em\u003e, among others, as well as \u003cem\u003eSaccharomyces\u003c/em\u003e species other than the conventional brewing strains [\u003cspan additionalcitationids=\"CR3\" citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. Generally, such yeasts exhibit differential sugar utilization and/or low fermentation efficiency and are more sensitive to ethanol stress; however, they offer a wide range of new possibilities for beer fermentations [\u003cspan additionalcitationids=\"CR3\" citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eSome non-\u003cem\u003eSaccharomyces\u003c/em\u003e yeasts can be used in pure, mixed, or sequential fermentations, for bioflavoring (which refers here to the biological generation or enhancement of flavor and aroma compounds using microorganisms). Examples include \u003cem\u003eKluyveromyces\u003c/em\u003e, \u003cem\u003eBrettanomyces\u003c/em\u003e, \u003cem\u003eLachancea\u003c/em\u003e, and \u003cem\u003eHanseniaspora\u003c/em\u003e species, among others. Many of these yeasts are capable of producing high levels of fruity esters and/or releasing aromatic compounds through enzymatic activities such as β-D-glucosidase and β-lyase, which also help mask off-flavors, and even can reduce wort aldehydes [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e, \u003cspan additionalcitationids=\"CR6\" citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. In addition, the genus \u003cem\u003eLachancea\u003c/em\u003e and species such as \u003cem\u003eSchizosaccharomyces japonicus\u003c/em\u003e, \u003cem\u003eWickerhamomyces anomalus\u003c/em\u003e, \u003cem\u003eHanseniaspora vineae\u003c/em\u003e and \u003cem\u003eH. uvarum\u003c/em\u003e have been used as pure inoculum for the production of sour beers [\u003cspan additionalcitationids=\"CR9 CR10\" citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]. Overall, bioflavoring and/or souring allows brewers to diversify and intensify sensory complexity in beer without synthetic additives.\u003c/p\u003e \u003cp\u003eNoLo beers have expanded remarkably in recent years and are expected to continue growing [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e, \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e]. This trend is driven by consumers\u0026rsquo; increasing interest in limiting alcohol intake due to health concerns, the need to avoid alcohol consumption in certain situations (e.g., driving, pregnancy, or medical treatments), the compatibility of low- or alcohol-free beers with sports and wellness activities, and the expansion of beer markets into regions where alcohol consumption is restricted or discouraged [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e, \u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e]. Various yeasts genera have been studied for NoLo beer production with promising results, including \u003cem\u003eSaccharomycodes\u003c/em\u003e [\u003cspan additionalcitationids=\"CR16\" citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e], \u003cem\u003eCyberlindnera\u003c/em\u003e [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e, \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e], \u003cem\u003ePichia\u003c/em\u003e [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e, \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e], \u003cem\u003eTorulaspora\u003c/em\u003e [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e, \u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e], \u003cem\u003eLachancea\u003c/em\u003e [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e, \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e], \u003cem\u003eMrakia\u003c/em\u003e [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e], \u003cem\u003eZygosaccharomyces\u003c/em\u003e [\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e], among others.\u003c/p\u003e \u003cp\u003eIn recent years, numerous non-\u003cem\u003eSaccharomyces\u003c/em\u003e yeasts have become accessible through commercial suppliers. This study aimed to simultaneously evaluate the fermentative behavior, volatile compound profile, and sensory contribution of commercial non-conventional yeasts, addressing a wide range of strains from various genera, in order to provide a comprehensive framework for their application in brewing innovation and product diversification.\u003c/p\u003e"},{"header":"2. Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e2.1. \u003cem\u003eYeast strains\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eThe selection of commercial non-conventional yeasts for this study was based on their presence in the CReMPa\u0026acute;s Culture Collection (IPATEC, Argentina), or their commercial availability in 2022. Strains not commercially available in Argentina at that time were requested directly from the corresponding suppliers and were provided for this study. Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e provides information on the two \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e conventional brewing strains (\u0026lsquo;reference strains\u0026rsquo;), and the fourteen commercially available non-conventional yeasts analysed in this study. From now on, this work will refer to these yeasts by their given abbreviation, as listed in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eCommercial name, supplier, abbreviation code and species of the yeasts evaluated\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCommercial name\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSupplier\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eAbbreviation\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eSupplier\u0026acute;s declared species\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSafAle\u0026trade; US-05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eFermentis by Lesaffre\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUS-05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSafAle\u0026trade; S-04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eFermentis by Lesaffre\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eS-04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSafBrew\u0026trade; LA‑01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eFermentis by Lesaffre\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eLA-01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eS. cerevisiae\u003c/em\u003e var. \u003cem\u003echevalieri\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWLP618\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWhite Labs\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eWLP618\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eSaccharomycodes ludwigii\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTUM 247\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eHefebank Weihenstephan\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eTUM247\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eCyberlindnera saturnus\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eYH2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWild Pitch Yeast\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eYH2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eHanseniaspora uvarum\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCONCERTO\u0026trade;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eChr. Hansen\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eCONCERTO\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eLachancea thermotolerans\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLAKTIA\u0026trade;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eLallemand\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eLAKTIA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eLachancea thermotolerans\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eYH39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWild Pitch Yeast\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eYH39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eLachancea thermotolerans\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eYH82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWild Pitch Yeast\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eYH82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eLachancea thermotolerans\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWildBrew Philly Sour\u0026trade;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eLallemand\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePHILLY SOUR\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eLachancea\u003c/em\u003e sp.\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBIODIVA\u0026trade;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eLallemand\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eBIODIVA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eTorulaspora delbrueckii\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePRELUDE\u0026trade;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eChr. Hansen\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePRELUDE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eTorulaspora delbrueckii\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eYH52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWild Pitch Yeast\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eYH52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eTorulaspora delbrueckii\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWLP603\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWhite Labs\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eWLP603\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eTorulaspora delbrueckii\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eYH62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWild Pitch Yeast\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eYH62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003eWickerhamomyces anomalus\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.2. \u003cem\u003eIdentification of yeast strains\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eGenomic DNA was extracted following Libkind et al. [\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e], with minor modifications. Yeast cultures were grown on YM agar plates for 3 days, and a single colony was suspended in 500 \u0026micro;L of lysis buffer (50 mM Tris-HCl, 250 mM NaCl, 50 mM EDTA, 0.3% w/v SDS, pH 8.0) together with 200 \u0026micro;L of 425\u0026ndash;600 \u0026micro;m glass beads (Sigma). Samples were vortexed for 3 min, incubated at 65\u0026deg;C for 1 h, vortexed again for 3 min, and centrifuged for 15 min at 13,000 rpm. The resulting supernatant was collected, diluted 1:300 with Milli-Q water, and 5 \u0026micro;L were used as PCR templates.\u003c/p\u003e \u003cp\u003eThe internal transcribed spacer (ITS) region was amplified using primers ITS1 (5\u0026rsquo;-TCCGTAGGTGAACCTGCGG-3\u0026rsquo;) and ITS4 (5\u0026rsquo;-TCCTCCGCTTATTGATATGC-3\u0026rsquo;). PCR reactions were performed in 25 \u0026micro;L volumes containing 7.8 \u0026micro;L sterile distilled water, 2.5 \u0026micro;L 10X PCR buffer (PB-L), 3 \u0026micro;L MgCl₂ 25mM (PB-L), 2.5 \u0026micro;L dNTPs (2 mM each; Genbiotech), 2 \u0026micro;L of each primer (5 \u0026micro;M; IDT), 0.2 \u0026micro;L Taq DNA polymerase (PB-L), and 5 \u0026micro;L genomic DNA. A negative control containing sterile distilled water instead of DNA was included in all PCR runs. Amplification was carried out in a Thermal Cycler (Bio-Rad) with the following program: initial denaturation step at 95\u0026deg;C for 4 min, 40 cycles of 94\u0026deg;C for 30 s, 55\u0026deg;C for 30 s, and 72\u0026deg;C for 60 s; and a final extension at 72\u0026deg;C for 6 min.\u003c/p\u003e \u003cp\u003ePCR products, previously confirmed by electrophoresis, were purified using the PuriPrep-GP DNA Purification Kit (INBIO HIGHWAY K1206) and Sanger sequenced by Macrogen Inc. (Korea) using primer ITS1. Resulting sequences were manually curated using BioEdit Sequence Alignment Editor and compared with publicly available type sequences in GenBank through BLASTn searches (\u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://blast.ncbi.nlm.nih.gov/\u003c/span\u003e\u003cspan address=\"https://blast.ncbi.nlm.nih.gov/\" targettype=\"URL\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e) [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e].\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e2.3. \u003cem\u003eWort production\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eThe wort used for the fermentation trials was produced using a Robobrew\u0026reg; brewing system from Pilsen barley malt (UMA Malta, Argentina), following the mashing program: a rest at 65\u0026deg;C for 60 min, followed by 74\u0026deg;C for 15 min [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e]. The wort was subsequently boiled for 30 min with the addition of Cascade hops to achieve a calculated bitterness of 15 IBU (International Bitterness Units). The resulting hopped wort had the following characteristics: 12.5 \u0026deg;P, pH 5.2 and 208 mg/L of free assimilable nitrogen (FAN).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.4. \u003cem\u003eYeast Propagation\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eYeast were propagated aerobically in an orbital shaker (180 rpm) for 48 h at 20\u0026deg;C, in 100 mL Erlenmeyer flasks containing 30 mL of malt extract medium (6 \u0026deg;Bx) supplemented with 0.25% (w/v) yeast extract and 0.3% (w/v) casein peptone. Cell number and viability were determined through alkaline methylene violet staining with a microscope (Olympus CX22LED) and Neubauer chamber. The Microbrew.ar 2.0 application was used for cell counting and to calculate the inoculation volumes required for laboratory-scale fermentations.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e2.5. \u003cem\u003eLaboratory scale fermentations\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eFermentations were conducted in triplicate in flasks fitted with airlocks filled with sterile water. Each flask contained 150 mL of hopped wort, supplemented with 0.5 ppm of zinc sulfate and 16 ppm oxygen (Hach HQ30D oximeter). The wort was inoculated at a rate of 0.75 \u0026times; 10⁶ viable cells/mL [\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e], and fermentation kinetics at 20\u0026deg;C were monitored for 7 days by weight loss, which served as an indicator of fermentation progress. Kinetic parameters were calculated from each fermentation individually using the amount of daily carbon dioxide (CO\u003csub\u003e2\u003c/sub\u003e) lost by the system and the reparameterized Gompertz equation [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e]. Data fitting was performed using GraphPad Prism software (GraphPad Software, La Jolla, CA, USA). Fermented media were separated from yeasts and stored at 4\u0026deg;C prior to analysis. The pH and total soluble solids (\u0026deg;Bx) were measured using a pH meter (Sartorius PR15) and a refractometer (Alla France), respectively. Attenuation was calculated as the difference between the Original Gravity and Final Gravity, as described by White and Zainasheff [\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e].\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.6. \u003cem\u003eQuantification of ethanol, glycerol and fermentable sugars\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eEthanol, glycerol and fermentable sugars (glucose, maltose and maltotriose) were analysed using a Waters 600E HPLC System controlled with Empower 2 software and coupled to a 2414 RI Detector (sugars), according to Nguyen et al. [\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e]. A Rezex\u0026trade; ROA-Organic Acid H+ (8%) column (300 \u0026times; 7.8 mm) was heated at 60\u0026deg;C and equilibrated with 0.005 N H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e in ultrapure water. Samples and standards were filtered through 0.45 \u0026micro;m nylon filters and directly injected (10 \u0026micro;L) onto the chromatographic column. Elution was performed with isocratic gradient (100% 0.005 N H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e) at 0.6 mL/min flow rate. The RI detector was set at 40\u0026deg;C. Identification and quantification were performed by comparison against external standards.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003e2.7. \u003cem\u003eQuantification of volatile compounds\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eHigher alcohols and esters were analyzed using gas chromatography with a flame ionization detector (GC-FID TRACE 1310, Thermo, Zwingen, Switzerland), employing automated solid-phase microextraction (SPME) with an autosampler (TriPlus RSH, Thermo, Zwingen, Switzerland). For sample preparation, 3 g of NaCl was added to 10 mL of each sample in 20 mL glass vials with screw tops and Teflon-lined septa. For volatile extraction, samples were shaken for 30 minutes at 40\u0026deg;C with an exposed SPME fiber in the headspace. The SPME fibers (50/30 \u0026micro;m DVB/CAR/PDMS) were purchased from Supelco and conditioned according to the manufacturer\u0026rsquo;s instructions. After extraction, the fiber was desorbed at the injection port with a split ratio of 1:10, and the fibers were cleaned at the conditioning station after each sample. A ZB-WAX column (30 m, 0.25 mm ID, 0.25 \u0026micro;m df, Phenomenex, USA) was employed for separation, using helium as the carrier gas at a flow rate of 1.2 mL/min. The oven conditions were set as follows: 60\u0026deg;C for 4 min; ramping from 60\u0026deg;C to 100\u0026deg;C at 6\u0026deg;C/min; from 100\u0026deg;C to 240\u0026deg;C at 25\u0026deg;C/min; and holding at 240\u0026deg;C for 5 min. The injection port temperature was maintained at 240\u0026deg;C, and the flame-ionization detector was set to 250\u0026deg;C. Hydrogen flow in the detector was 35 mL/min, and air flow was 350 mL/min, with nitrogen as the make-up gas at a flow rate of 20 mL/min. Analytes were identified based on retention times by comparison with high purity commercial standards from Sigma. Quantification was performed using external standard curves based on peak areas, with results expressed in ppm using Chromeleon 7 Software.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003e2.9. \u003cem\u003eQuantification of Free Amino Nitrogen\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eFree amino nitrogen (FAN) content was evaluated using the ninhydrin method [\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e]. 2 mL of sample (wort diluted 1/100, beer diluted 1/50) were contacted with 1 mL of ninhydrin reagent and boiled in a water bath for 16 min. The reaction was stopped in a 20\u0026deg;C water bath for 20 min. To each reaction tube, 5 mL of dilution reagent (potassium iodate in 38% v/v ethanol) were added, and the absorbance was measured at 570 nm using a microplate reader (Synergy, BioTek). In parallel, a blank and a standard were prepared using distilled water and a glycine solution, respectively. Sample readings were referenced to the absorbance of the glycine standard (2 mg/L FAN), and the free amino nitrogen concentration was subsequently calculated as follows:\u003cdiv id=\"Equa\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equa\" name=\"EquationSource\"\u003e\n$$\\:\\text{F}\\text{A}\\text{N}\\:(\\text{m}\\text{g}/\\text{L})=\\frac{\\text{A}\\text{b}\\text{s}\\text{o}\\text{r}\\text{b}\\text{a}\\text{n}\\text{c}\\text{e}\\:\\text{o}\\text{f}\\:\\text{s}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}\\:\\--\\:\\text{A}\\text{b}\\text{s}\\text{o}\\text{r}\\text{b}\\text{a}\\text{n}\\text{c}\\text{e}\\:\\text{o}\\text{f}\\:\\text{b}\\text{l}\\text{a}\\text{n}\\text{k}}{\\text{A}\\text{b}\\text{s}\\text{o}\\text{r}\\text{b}\\text{a}\\text{n}\\text{c}\\text{e}\\:\\text{o}\\text{f}\\:\\text{s}\\text{t}\\text{a}\\text{n}\\text{d}\\text{a}\\text{r}\\text{d}\\:\\--\\:\\text{A}\\text{b}\\text{s}\\text{o}\\text{r}\\text{b}\\text{a}\\text{n}\\text{c}\\text{e}\\:\\text{o}\\text{f}\\:\\text{b}\\text{l}\\text{a}\\text{n}\\text{k}}\\times\\:\\:2\\:\\times\\:\\:\\text{D}\\text{i}\\text{l}\\text{u}\\text{t}\\text{i}\\text{o}\\text{n}\\:\\text{f}\\text{a}\\text{c}\\text{t}\\text{o}\\text{r}$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003e2.9. \u003cem\u003eSensory analysis\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eA descriptive sensory analysis was performed by a trained sensory panel at IPATEC. The ten panelists (aged between 24 and 55 years) were trained in descriptive analysis, terminology and sensory descriptors [\u003cspan additionalcitationids=\"CR33\" citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e]. The samples (30 mL) were served at 12\u0026deg;C (for full perception of aroma and flavour; ASBC, Sensory Analysis\u0026ndash;10) in white glasses covered with lids, marked with 3-digit codes and served in random order. The members of the panel were asked to describe nine flavor attributes (fruity esters, higher alcohols, phenols, off-flavors, sulfurs, bitterness, sweetness, acidity and astringency). For each attribute, a score was assigned ranging from 0 to 10; where 0 meant that the attribute was absent, whereas 10 indicated that the attribute was extremely strong. The mean of the results was reported in a spider plot.\u003c/p\u003e \u003cp\u003ePanellists received detailed information regarding the products to be assessed, their role in the study, potential risks (e.g., allergenic ingredients), data usage, and confidentiality. Only those who provided informed consent, with the freedom to withdraw at any time, participated in the evaluation. Individuals under 21 years old, pregnant women, or those with conditions that preclude alcohol consumption were not included in the study [\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e].\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003e2.11. \u003cem\u003eStatistical analysis\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eData processing and statistical analyses were performed in R [\u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e]. Normality of the distributions was evaluated using the Shapiro\u0026ndash;Wilk test (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05). When the assumption of normality was met, differences among strains were assessed using one-way ANOVA followed by Tukey\u0026rsquo;s HSD test; otherwise, the non-parametric Kruskal\u0026ndash;Wallis test was applied, followed by Dunn\u0026rsquo;s post-hoc test. Data wrangling was performed using the \u003cem\u003edplyr\u003c/em\u003e and \u003cem\u003etidyr\u003c/em\u003e packages. Principal Component Analysis (PCA) was performed using the \u003cem\u003eprcomp\u003c/em\u003e function, and results were visualized using \u003cem\u003eggplot2\u003c/em\u003e. For sensory analyses, a two-way ANOVA was applied, verifying normality and homoscedasticity (SigmaPlot 11). All results are expressed as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation from triplicate fermentations, except when declared different.\u003c/p\u003e \u003c/div\u003e"},{"header":"3. Results","content":"\u003cdiv id=\"Sec14\" class=\"Section2\"\u003e \u003ch2\u003e3.1. \u003cem\u003eYeasts identification\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eThe commercial yeasts were identified using the BLASTn algorithm and the database of NCBI (USA). The sequencing of the ITS1 region allowed the identification of the majority of the commercial yeast strains included in this study. In general, the results showed that the non-\u003cem\u003eSaccharomyces\u003c/em\u003e strains matched the identity reported by the producers, with BLAST analyses indicating more than 99% sequence similarity. The strains TUM247, LA-01 and WLP618 were not included in this sequencing batch.\u003c/p\u003e \u003cp\u003eThe strains CONCERTO, LAKTIA, YH39 and YH82 were confirmed as \u003cem\u003eLachancea thermotolerans\u003c/em\u003e and BIODIVA, PRELUDE, YH52, and WLP603 as \u003cem\u003eTorulaspora delbrueckii\u003c/em\u003e. The strain YH62 was identified as \u003cem\u003eWickerhamomyces anomalus\u003c/em\u003e. Finally, strains YH2 and PHILLY SOUR yielded low-quality chromatograms, providing short sequence fragments that only allowed genera assignment.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec15\" class=\"Section2\"\u003e \u003ch2\u003e3.2. \u003cem\u003eFermentation performance of commercial non-conventional yeasts\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eThe fermentation performance of the tested yeasts is illustrated in Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e and summarized in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. The \u003cem\u003eS. cerevisiae\u003c/em\u003e reference yeasts US-05 and S-04 exhibited the highest attenuation (74.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0% and 83.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0%, respectively) and ethanol levels (4.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1 and 5.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1% v/v), the latter showing the highest fermentation rate (0.098\u0026thinsp;\u0026plusmn;\u0026thinsp;0.010 h⁻\u0026sup1;) and the greatest CO₂ production. Both strains consumed 50% of the assimilable nitrogen in the wort (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eRegarding fermentation efficiency, reference strains were followed by members of the \u003cem\u003eLachancea\u003c/em\u003e genus which, with the exception of LAKTIA, were the non-conventional yeasts that showed the greatest attenuation values (range 39.5\u0026ndash;63.8%), CO\u003csub\u003e2\u003c/sub\u003e release (2.7-5.0 g) and ethanol production (2.6\u0026ndash;4.1%) (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e; Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Within these strains, LAKTIA was found at the lowest end of the ranges, followed by CONCERTO; their fermentation rates were similarly low (0.020 h⁻\u0026sup1;) and both showed reduced FAN consumption (11% for LAKTIA and CONCERTO vs 20% for the other \u003cem\u003eLachancea\u003c/em\u003e strains). Moreover, strains YH82 and PHILLY SOUR presented fermentation rates and CO\u003csub\u003e2\u003c/sub\u003e production comparable to US-05. Also, YH82, PHILLY SOUR and YH39 were characterized by the lowest final pH values (3.45 on average), and PHILLY SOUR produced the highest glycerol levels recorded in this study (1.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1 g/L) (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cem\u003eTorulaspora\u003c/em\u003e strains performed similarly in terms of attenuation, CO\u003csub\u003e2\u003c/sub\u003e release, ethanol and glycerol production (23%, 0.9 g, 1% and 0.55 g/L on average, respectively). They differed mostly in fermentation rate, where PRELUDE showed the highest 0.041 h\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e and YH52 the lowest (0.018 h\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e), and in FAN consumption with strain WLP603 showing the highest (32% vs 22% on average). \u003cem\u003eS. cerevisiae\u003c/em\u003e var. \u003cem\u003echevalieri\u003c/em\u003e (LA-01) presented similar fermentation parameters than the \u003cem\u003eT. delbrueckii\u003c/em\u003e strains.\u003c/p\u003e \u003cp\u003eStrains WLP618, TUM247 and YH62 showed the lowest fermentation rates (0.010 h\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e on average). TUM247 had one of the lowest ethanol levels (0.7%), and strain WLP618 a low percentage of attenuation (15%) and FAN consumption (4%). The last two also presented the lowest glycerol levels (80% less production than PHILLY SOUR and the reference strains).\u003c/p\u003e \u003cp\u003eFinally, YH2 was the yeast with the weakest fermentation performance, showing the lowest fermentation rate, CO\u003csub\u003e2\u003c/sub\u003e release and ethanol production, one of the poorest attenuation levels (together with LAKTIA and WLP618) and almost no FAN consumption (0.7%) (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e, Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe results described above are schematically and graphically represented in Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e, a principal component analysis (PCA) based on the fermentation parameters. This PCA explained 93.1% of the total variance, with PC1 and PC2 accounting for 78.9% and 14.2%, respectively. The variables with the greatest contribution to PC1 were ethanol concentration, CO₂ release, attenuation, glycerol and fermentation rate, whereas PC2 was mainly influenced by pH and free amino nitrogen (FAN) levels. Along PC1, the reference strains were clearly separated on the positive axis, associated with higher fermentation performance, reflected by greater ethanol production, attenuation, and CO₂ evolution. In contrast, non-conventional strains, except for \u003cem\u003eLachancea\u003c/em\u003e strains PHILLY SOUR, YH39 and YH82, grouped on the negative side of PC1, correlating with lower fermentation efficiency and higher residual FAN. The second component (PC2) differentiated strains primarily according to final pH. WLP603, LA-01, YH52, BIODIVA, and PRELUDE showed higher final pH values, while \u003cem\u003eLachancea\u003c/em\u003e strains PHILLY SOUR, YH39 and YH32 displayed lower pH and increased glycerol production.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eFermentation parameters of the non-conventional yeasts and the conventional reference \u003cem\u003eS. cerevisiae\u003c/em\u003e strains in hopped wort\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eFermentation rate\u003c/p\u003e \u003cp\u003e(h-1)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eCO\u003csub\u003e2\u003c/sub\u003e production (g)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eAttenuation (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eFinal pH\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eEthanol (% v/v)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eGlycerol (g/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eResidual FAN (ppm)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eWort\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eNA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eNA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eNA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eNA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eNA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e208.2\u0026thinsp;\u0026plusmn;\u0026thinsp;7.6\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eUS-05\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.056\u0026thinsp;\u0026plusmn;\u0026thinsp;0.001\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e74.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eh\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e102.8\u0026thinsp;\u0026plusmn;\u0026thinsp;2.8\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eS-04\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.098\u0026thinsp;\u0026plusmn;\u0026thinsp;0.010\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e83.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e107.3\u0026thinsp;\u0026plusmn;\u0026thinsp;7.7\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eLA-01\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.025\u0026thinsp;\u0026plusmn;\u0026thinsp;0.003\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e22.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e160.3\u0026thinsp;\u0026plusmn;\u0026thinsp;7.3\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eWLP618\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.011\u0026thinsp;\u0026plusmn;\u0026thinsp;0.001\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e15.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eac\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e200.8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.8\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eTUM247\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.010\u0026thinsp;\u0026plusmn;\u0026thinsp;0.004\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.4\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e21.2\u0026thinsp;\u0026plusmn;\u0026thinsp;1.5\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003efg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e160.3\u0026thinsp;\u0026plusmn;\u0026thinsp;33.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH2\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.005\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e15.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eac\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e206.7\u0026thinsp;\u0026plusmn;\u0026thinsp;6.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eCONCERTO\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.020\u0026thinsp;\u0026plusmn;\u0026thinsp;0.002\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.3\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e39.5\u0026thinsp;\u0026plusmn;\u0026thinsp;1.3\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e185.8\u0026thinsp;\u0026plusmn;\u0026thinsp;5.4\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eLAKTIA\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.020\u0026thinsp;\u0026plusmn;\u0026thinsp;0.005\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.5\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e14.3\u0026thinsp;\u0026plusmn;\u0026thinsp;1.5\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e185.2\u0026thinsp;\u0026plusmn;\u0026thinsp;4.8\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH39\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.036\u0026thinsp;\u0026plusmn;\u0026thinsp;0.002\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e59.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eac\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003ei\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e157.4\u0026thinsp;\u0026plusmn;\u0026thinsp;34.3\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH82\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.051\u0026thinsp;\u0026plusmn;\u0026thinsp;0.003\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.6\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e63.8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.4\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e166.4\u0026thinsp;\u0026plusmn;\u0026thinsp;11.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003ePHILLY SOUR\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.056\u0026thinsp;\u0026plusmn;\u0026thinsp;0.004\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.3\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e63.8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.4\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.39\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e164.2\u0026thinsp;\u0026plusmn;\u0026thinsp;10.7\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eBIODIVA\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.030\u0026thinsp;\u0026plusmn;\u0026thinsp;0.004\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e23.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.7\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e164.3\u0026thinsp;\u0026plusmn;\u0026thinsp;3.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003ePRELUDE\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.041\u0026thinsp;\u0026plusmn;\u0026thinsp;0.003\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e22.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e164.4\u0026thinsp;\u0026plusmn;\u0026thinsp;23.4\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH52\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.018\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e22.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e156.7\u0026thinsp;\u0026plusmn;\u0026thinsp;15.4\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eWLP603\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.028\u0026thinsp;\u0026plusmn;\u0026thinsp;0.001\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e21.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.3\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.64\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e140.8\u0026thinsp;\u0026plusmn;\u0026thinsp;11.5\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH62\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.008\u0026thinsp;\u0026plusmn;\u0026thinsp;0.001\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e22.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.7\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.55\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eag\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e188.2\u0026thinsp;\u0026plusmn;\u0026thinsp;7.3\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003eDifferent letters represent differences between the strains for each parameter (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05). NA: not applicable data, ND: not detected\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec16\" class=\"Section2\"\u003e \u003ch2\u003e3.3. \u003cem\u003eSugars consumption profile\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eThe sugar composition of the wort produced for the experimental fermentations can be seen in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e, as well as the residual sugars obtained for each of the strains studied once fermentations were complete. The reference strains showed high consumption of simple sugars. US-05 consumed 93% of the glucose and 100% of the fructose, while S-04 consumed 98% of the glucose and 91% of the fructose. With respect to maltose, S-04 showed a higher consumption (97%) compared to US-05 (84%). The greatest difference between the strains was observed in maltotriose consumption where the strain US-05 consumed 70% of the trisaccharide while the S-04 strain consumed it all.\u003c/p\u003e \u003cp\u003eIn general, the sugar consumption profile of non-conventional yeasts was restricted to the simplest sugars present in the wort (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e). Regarding hexoses, glucose and fructose were completely metabolized by all the strains studied of the genera \u003cem\u003eLachancea\u003c/em\u003e and \u003cem\u003eTorulaspora\u003c/em\u003e, as well as for \u003cem\u003eS. cerevisiae\u003c/em\u003e var. \u003cem\u003echevalieri\u003c/em\u003e. In contrast, strain YH2 (genus \u003cem\u003eHanseniaspora\u003c/em\u003e) showed limited consumption, reaching only 70% of glucose and 25% of fructose; it was followed by \u003cem\u003eC. saturnus\u003c/em\u003e that consumed 93% of glucose and 32% of fructose. Maltose consumption was generally absent or very low in non-conventional yeasts, except for \u003cem\u003eLachancea\u003c/em\u003e strains YH39, YH82, and PHILLY SOUR with an average of 90% assimilation followed by CONCERTO (47%). Finally, none of the non-conventional yeasts evaluated were able to consume maltotriose. Maltotriose was exclusively metabolized by the reference strains.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eResidual sugars after fermentation\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c5\" namest=\"c2\"\u003e \u003cp\u003eSugars (g/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"1\" nameend=\"c6\" namest=\"c6\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eFructose\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eGlucose\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMaltose\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003eMaltotriose\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eWort\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e13.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e59.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e23.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36 \u003csup\u003eh\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eUS-05\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.95\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e7.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eS-04\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eLA-01\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e56.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.64\u003csup\u003eabcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e21.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eWLP618\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e57.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e21.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003ebcdf\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eTUM247\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.53\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e57.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e21.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003edef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH2\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e59.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e22.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eCONCERTO\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e31.57\u0026thinsp;\u0026plusmn;\u0026thinsp;1.14\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e22.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eLAKTIA\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e56.17\u0026thinsp;\u0026plusmn;\u0026thinsp;1.82\u003csup\u003eabcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e22.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH39\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.70\u0026thinsp;\u0026plusmn;\u0026thinsp;1.15\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e21.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003csup\u003eabcf\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH82\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.43\u0026thinsp;\u0026plusmn;\u0026thinsp;1.7\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e22.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003ePHILLY SOUR\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.67\u0026thinsp;\u0026plusmn;\u0026thinsp;1.59\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e22.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eBIODIVA\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e57.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003eabcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e20.80\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003ePRELUDE\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e57.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26 \u003csup\u003eabcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e21.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003edef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH52\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e56.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003csup\u003eabcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e20.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eWLP603\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e56.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25 \u003csup\u003eabcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e21.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eYH62\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e57.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003eabcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e \u003cp\u003e21.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003csup\u003ecdf\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eDifferent letters represent differences between the strains for each parameter (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05). ND: not detected.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec17\" class=\"Section2\"\u003e \u003ch2\u003e3.4. \u003cem\u003eQuantification\u003c/em\u003e of \u003cem\u003ehigher alcohols and esters\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eFruity esters and higher alcohols were detected and quantified in the non-conventional strains, the only exception was absence of isobutyl acetate in \u003cem\u003eTorulaspora\u003c/em\u003e strains WLP618, YH39 and PHILLY SOUR (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e). Furthermore, the production of this compound was found below the sensory detection threshold in all strains (only \u003cem\u003eC. saturnus\u003c/em\u003e TUM247 produced quantities close to the threshold). Ethyl acetate was the most abundant ester, with concentrations above the sensory threshold in most strains (except US-05, LA-01, WLP618, BIODIVA, PRELUDE and WLP603). Strains TUM247, YH62 and YH2 showed the highest levels of this compound, exceeding the sensory threshold by approximately 20- and 10-fold, respectively. The TUM247 strain also stood out for its high production of isoamyl acetate and phenethyl acetate esters, described as contributing to banana, apple, solvent, honey, and rose notes. Strain S-04, also produced these compounds at levels above the sensory threshold, though in lower amounts. The esters ethyl butyrate, ethyl hexanoate, ethyl octanoate and ethyl decanoate were found below their respective sensory thresholds for all strains under the tested conditions.\u003c/p\u003e \u003cp\u003eThe reference strains, as well as those belonging to the \u003cem\u003eLachancea\u003c/em\u003e and \u003cem\u003eTorulaspora\u003c/em\u003e genera, \u003cem\u003eS. cerevisiae var. chevalieri\u003c/em\u003e and \u003cem\u003eSa. ludwigii\u003c/em\u003e, produced isoamyl alcohol \u0026mdash;described as alcoholic, banana-like, and sweet\u0026mdash; at concentrations above its sensory threshold. 2-phenylethanol (floral) was only found above the detection threshold in the reference strains. Isobutanol was not detected in any of the strains.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eAnalysis of volatile compounds in the tested strains using hopped wort at laboratory scale fermentations.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"13\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c12\" colnum=\"12\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c13\" colnum=\"13\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"8\" nameend=\"c9\" namest=\"c2\"\u003e \u003cp\u003eEsters\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e \u003cp\u003eHigher alcohols\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eEthyl acetate (mg/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eIsobutyl acetate (\u0026micro;g/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eIsoamyl acetate (\u0026micro;g/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003ePhenethyl acetate (\u0026micro;g/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eEthyl butyrate (\u0026micro;g/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eEthyl hexanoate (\u0026micro;g/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eEthyl octanoate (\u0026micro;g/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003eEthyl decanoate (\u0026micro;g/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c10\"\u003e \u003cp\u003e2-phenylethanol (mg/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c12\" namest=\"c11\"\u003e \u003cp\u003eIsoamyl alcohol (mg/L)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"1\" nameend=\"c13\" namest=\"c13\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eOdor Description\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eFruity, solvent, sweetish [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e, \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eSweet, apple, tropical, banana [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eBanana, apple, solvent, pear [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e, \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eRoses, honey [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e, \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003ePineapple [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003eFruity, apple Peel, aniseed [\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e, \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003eFlowers, fruity, apricot [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003eFruity, cognac [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003eRoses, flowers [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e, \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003eAlcoholic, banana, sweetish, solvent [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e, \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eDetection Threshold\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e21\u0026ndash;30 [\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e700\u0026ndash;1000 [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e600\u0026ndash;1200 [\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e380 [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e, \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e400\u0026ndash;450 [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e200 [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e900 [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e1500 [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e40\u0026ndash;125 [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e, \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e50\u0026ndash;70 [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e, \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e]\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eUS-05 *\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e20.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e51.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e478.5\u0026thinsp;\u0026plusmn;\u0026thinsp;24.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e117.3\u0026thinsp;\u0026plusmn;\u0026thinsp;10.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e290.7\u0026thinsp;\u0026plusmn;\u0026thinsp;48.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e89.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e241.2\u0026thinsp;\u0026plusmn;\u0026thinsp;43.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e35.4\u0026thinsp;\u0026plusmn;\u0026thinsp;10.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e\u003cb\u003e46.4\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e83.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eS-04 *\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e38.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.5\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e120.8\u0026thinsp;\u0026plusmn;\u0026thinsp;5.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cb\u003e1346.3\u0026thinsp;\u0026plusmn;\u0026thinsp;113.1\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cb\u003e465.1\u0026thinsp;\u0026plusmn;\u0026thinsp;47.0\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e120.1\u0026thinsp;\u0026plusmn;\u0026thinsp;8.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e129.4\u0026thinsp;\u0026plusmn;\u0026thinsp;4.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e551.0\u0026thinsp;\u0026plusmn;\u0026thinsp;102.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e299.6\u0026thinsp;\u0026plusmn;\u0026thinsp;197.9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e\u003cb\u003e54.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.7\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e73.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.5\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eLA-01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16.2\u0026thinsp;\u0026plusmn;\u0026thinsp;1.3\u003csup\u003eh\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e31.3\u0026thinsp;\u0026plusmn;\u0026thinsp;6.3\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e456.7\u0026thinsp;\u0026plusmn;\u0026thinsp;52.1\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e66.2\u0026thinsp;\u0026plusmn;\u0026thinsp;2.2\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e84.9\u0026thinsp;\u0026plusmn;\u0026thinsp;3.4\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e65.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e374.0\u0026thinsp;\u0026plusmn;\u0026thinsp;110.3\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e372.4\u0026thinsp;\u0026plusmn;\u0026thinsp;204.8\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e10.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.8\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e63.2\u0026thinsp;\u0026plusmn;\u0026thinsp;6.4\u003c/b\u003e\u003csup\u003e\u003cb\u003ee\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eWLP618\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e12.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.8\u003csup\u003ei\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e92.9\u0026thinsp;\u0026plusmn;\u0026thinsp;30.4\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e39.4\u0026thinsp;\u0026plusmn;\u0026thinsp;1.4\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e54.1\u0026thinsp;\u0026plusmn;\u0026thinsp;9.4\u003csup\u003ecde\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e13.8\u0026thinsp;\u0026plusmn;\u0026thinsp;3.6\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.5\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e7.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.4\u003csup\u003ehi\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e14.9\u0026thinsp;\u0026plusmn;\u0026thinsp;2.2\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e87.6\u0026thinsp;\u0026plusmn;\u0026thinsp;6.2\u003c/b\u003e\u003csup\u003e\u003cb\u003ebc\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eTUM247\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e571.8\u0026thinsp;\u0026plusmn;\u0026thinsp;439.2\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e452.1\u0026thinsp;\u0026plusmn;\u0026thinsp;311.5\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cb\u003e4938.2\u0026thinsp;\u0026plusmn;\u0026thinsp;875.1\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cb\u003e859.7\u0026thinsp;\u0026plusmn;\u0026thinsp;64.3\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e39.9\u0026thinsp;\u0026plusmn;\u0026thinsp;16.2\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e12.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e9.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.8\u003csup\u003eef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e10.5\u0026thinsp;\u0026plusmn;\u0026thinsp;1.6\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e4.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e19.9\u0026thinsp;\u0026plusmn;\u0026thinsp;7.2\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eYH2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e254.1\u0026thinsp;\u0026plusmn;\u0026thinsp;32\u003c/b\u003e\u003csup\u003e\u003cb\u003eb\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e41.7\u0026thinsp;\u0026plusmn;\u0026thinsp;6.1\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e329.3\u0026thinsp;\u0026plusmn;\u0026thinsp;37.8\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e59.0\u0026thinsp;\u0026plusmn;\u0026thinsp;9.0\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e34.6\u0026thinsp;\u0026plusmn;\u0026thinsp;9.1\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e33.4\u0026thinsp;\u0026plusmn;\u0026thinsp;2.6\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e34.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.9\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e182.8\u0026thinsp;\u0026plusmn;\u0026thinsp;35.3\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e4.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.9\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e31.1\u0026thinsp;\u0026plusmn;\u0026thinsp;5.8\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eCONCERTO\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e23.5\u0026thinsp;\u0026plusmn;\u0026thinsp;1.2\u003c/b\u003e\u003csup\u003e\u003cb\u003ef\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.5\u0026thinsp;\u0026plusmn;\u0026thinsp;8.3\u003csup\u003ee\u003c/sup\u003e **\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e187.9\u0026thinsp;\u0026plusmn;\u0026thinsp;135.9\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e30.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.6\u003csup\u003eij\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e53.3\u0026thinsp;\u0026plusmn;\u0026thinsp;46.2\u003csup\u003ebcd\u003c/sup\u003e **\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e19.8\u0026thinsp;\u0026plusmn;\u0026thinsp;2.0\u003csup\u003efg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003efg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e8.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.4\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e22.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e89.9\u0026thinsp;\u0026plusmn;\u0026thinsp;4.6\u003c/b\u003e\u003csup\u003e\u003cb\u003ebc\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eLAKTIA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e32.7\u0026thinsp;\u0026plusmn;\u0026thinsp;5.0\u003c/b\u003e\u003csup\u003e\u003cb\u003ee\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e35.5\u0026thinsp;\u0026plusmn;\u0026thinsp;40.6\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e220.5\u0026thinsp;\u0026plusmn;\u0026thinsp;249.8\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e30.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.4\u003csup\u003ej\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e49.3\u0026thinsp;\u0026plusmn;\u0026thinsp;6.6\u003csup\u003ecde\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e14.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.8\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e6.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003ei\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e15.4\u0026thinsp;\u0026plusmn;\u0026thinsp;3.2\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e83.6\u0026thinsp;\u0026plusmn;\u0026thinsp;6.5\u003c/b\u003e\u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eYH39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e46.9\u0026thinsp;\u0026plusmn;\u0026thinsp;5.1\u003c/b\u003e\u003csup\u003e\u003cb\u003ecd\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e83.4\u0026thinsp;\u0026plusmn;\u0026thinsp;2.2\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e31.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003csup\u003ehi\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e68.0\u0026thinsp;\u0026plusmn;\u0026thinsp;59.5\u003csup\u003eabcd\u003c/sup\u003e **\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e26.0\u0026thinsp;\u0026plusmn;\u0026thinsp;2.5\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.3\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e8.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.8\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e39.6\u0026thinsp;\u0026plusmn;\u0026thinsp;7.1\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e94.9\u0026thinsp;\u0026plusmn;\u0026thinsp;7.2\u003c/b\u003e\u003csup\u003e\u003cb\u003eab\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eYH82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e52.4\u0026thinsp;\u0026plusmn;\u0026thinsp;10.1\u003c/b\u003e\u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.8\u0026thinsp;\u0026plusmn;\u0026thinsp;6.1\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e182.2\u0026thinsp;\u0026plusmn;\u0026thinsp;148.6\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e31.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.5\u003csup\u003eh\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e40.9\u0026thinsp;\u0026plusmn;\u0026thinsp;36.9\u003csup\u003ecde\u003c/sup\u003e **\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e28.8\u0026thinsp;\u0026plusmn;\u0026thinsp;10.1\u003csup\u003ecde\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e9.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.9\u003csup\u003eef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e8.5\u0026thinsp;\u0026plusmn;\u0026thinsp;1.2\u003csup\u003egh\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e35.6\u0026thinsp;\u0026plusmn;\u0026thinsp;5.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e83.6\u0026thinsp;\u0026plusmn;\u0026thinsp;5.1\u003c/b\u003e\u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003ePHILLY SOUR\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e40.6\u0026thinsp;\u0026plusmn;\u0026thinsp;2.7\u003c/b\u003e\u003csup\u003e\u003cb\u003ed\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e72.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.7\u003csup\u003eef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e32.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.6\u003csup\u003eh\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e118.2\u0026thinsp;\u0026plusmn;\u0026thinsp;13.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e25.4\u0026thinsp;\u0026plusmn;\u0026thinsp;5.0\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e12.9\u0026thinsp;\u0026plusmn;\u0026thinsp;6.4\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e29.6\u0026thinsp;\u0026plusmn;\u0026thinsp;33.7\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e32.9\u0026thinsp;\u0026plusmn;\u0026thinsp;5.2\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e75.2\u0026thinsp;\u0026plusmn;\u0026thinsp;6.7\u003c/b\u003e\u003csup\u003e\u003cb\u003ed\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eBIODIVA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e14.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.5\u003csup\u003ei\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e37.2\u0026thinsp;\u0026plusmn;\u0026thinsp;10.5\u003csup\u003egh\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e34.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003csup\u003efg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e61.1\u0026thinsp;\u0026plusmn;\u0026thinsp;9.0\u003csup\u003eabcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e36.2\u0026thinsp;\u0026plusmn;\u0026thinsp;1.3\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e47.3\u0026thinsp;\u0026plusmn;\u0026thinsp;4.4\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e715.9\u0026thinsp;\u0026plusmn;\u0026thinsp;140.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e11.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.4\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e75.3\u0026thinsp;\u0026plusmn;\u0026thinsp;2.6\u003c/b\u003e\u003csup\u003e\u003cb\u003ed\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003ePRELUDE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19.1\u0026thinsp;\u0026plusmn;\u0026thinsp;1.3\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e61.0\u0026thinsp;\u0026plusmn;\u0026thinsp;7.9\u003csup\u003efg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e37.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.6\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e68.4\u0026thinsp;\u0026plusmn;\u0026thinsp;4.6\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e35.4\u0026thinsp;\u0026plusmn;\u0026thinsp;1.2\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e41.7\u0026thinsp;\u0026plusmn;\u0026thinsp;7.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e523.4\u0026thinsp;\u0026plusmn;\u0026thinsp;155.6\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e12.6\u0026thinsp;\u0026plusmn;\u0026thinsp;1.1\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e85.5\u0026thinsp;\u0026plusmn;\u0026thinsp;3.5\u003c/b\u003e\u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eYH52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e22.1\u0026thinsp;\u0026plusmn;\u0026thinsp;1.3\u003c/b\u003e\u003csup\u003e\u003cb\u003ef\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e32.7\u0026thinsp;\u0026plusmn;\u0026thinsp;1.3\u003csup\u003egh\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e38.8\u0026thinsp;\u0026plusmn;\u0026thinsp;2.0\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e54.0\u0026thinsp;\u0026plusmn;\u0026thinsp;10.4\u003csup\u003ecde\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e24.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.3\u003csup\u003eef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e19.6\u0026thinsp;\u0026plusmn;\u0026thinsp;2.0\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e63.1\u0026thinsp;\u0026plusmn;\u0026thinsp;16.8\u003csup\u003ede\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e15.8\u0026thinsp;\u0026plusmn;\u0026thinsp;3.0\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e116.7\u0026thinsp;\u0026plusmn;\u0026thinsp;12.8\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eWLP603\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e18.9\u0026thinsp;\u0026plusmn;\u0026thinsp;1.7\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eND\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e26.3\u0026thinsp;\u0026plusmn;\u0026thinsp;4.4\u003csup\u003eh\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e35.8\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u003csup\u003eef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e51.4\u0026thinsp;\u0026plusmn;\u0026thinsp;11.9\u003csup\u003ecde\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e30.9\u0026thinsp;\u0026plusmn;\u0026thinsp;4.0\u003csup\u003ebcd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e57.8\u0026thinsp;\u0026plusmn;\u0026thinsp;17.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e1034.7\u0026thinsp;\u0026plusmn;\u0026thinsp;478.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e15.4\u0026thinsp;\u0026plusmn;\u0026thinsp;3.2\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e\u003cb\u003e65.6\u0026thinsp;\u0026plusmn;\u0026thinsp;7.6\u003c/b\u003e\u003csup\u003e\u003cb\u003ede\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eYH62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e258.9\u0026thinsp;\u0026plusmn;\u0026thinsp;25.9\u003c/b\u003e\u003csup\u003e\u003cb\u003eb\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e43.9\u0026thinsp;\u0026plusmn;\u0026thinsp;5.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e167.1\u0026thinsp;\u0026plusmn;\u0026thinsp;11.2\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e34.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.6\u003csup\u003eg\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e58.6\u0026thinsp;\u0026plusmn;\u0026thinsp;1.2\u003csup\u003ebcde\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e24.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.2\u003csup\u003eef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e14.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.4\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e \u003cp\u003e12.1\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u003csup\u003eef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c11\"\u003e \u003cp\u003e8.5\u0026thinsp;\u0026plusmn;\u0026thinsp;1.3\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c13\" namest=\"c12\"\u003e \u003cp\u003e49.2\u0026thinsp;\u0026plusmn;\u0026thinsp;5.3\u003csup\u003eef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eDifferent letters represent differences between the strains for each parameter (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05). ND: not detected. Compounds that exceed their respective perception threshold are marked in bold. *Sample with duplicates only. ** Only present in 2 of the 3 replicas.\u003c/p\u003e \u003cp\u003eThe PCA in Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e revealed a clear separation of the non-conventional strains according to their volatile production profiles. The first two components explained 72.4% of the total variance (PC1: 48.9%; PC2: 23.5%). Along PC1, the separation was mainly driven by the acetate esters (ethyl acetate, isobutyl acetate, and isoamyl acetate), with \u003cem\u003eCyberlindnera\u003c/em\u003e strain TUM247 positioned on the positive side, strongly associated with these compounds. In contrast, \u003cem\u003eLachancea\u003c/em\u003e strains and \u003cem\u003eSaccharomycodes\u003c/em\u003e were located on the negative side of PC1, correlating with higher levels of higher alcohols such as isoamyl alcohol and 2-phenylethanol. The second component (PC2) was mainly influenced by medium-chain ethyl esters, including ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which were associated with the strain LA-01 and, to a lesser extent, \u003cem\u003eTorulaspora\u003c/em\u003e strains WLP603, BIODIVA, and PRELUDE. \u003cem\u003eLachancea\u003c/em\u003e strains clustered closely, indicating similar volatile profiles characterized by moderate production of fruity and floral esters.\u003c/p\u003e \u003cp\u003eFigure\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e presents the non-conventional yeast strains, allowing clear visualization of the differences among them based on their volatile compound profiles. The corresponding plot including the reference strains is provided in Fig. \u003cspan refid=\"MOESM1\" class=\"InternalRef\"\u003eS1\u003c/span\u003e (Supplementary Information).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec18\" class=\"Section2\"\u003e \u003ch2\u003e3.5. \u003cem\u003eSensory profile of commercial non-conventional yeasts\u003c/em\u003e\u003c/h2\u003e \u003cp\u003eRadar charts derived from the sensory panel evaluation, illustrating the organoleptic profiles of the tested yeasts, are presented in Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003e. The beers fermented with non-conventional yeasts were characterized by a pronounced sweetness (scored with values ​​between 5 and 6 on a scale of 10) compared to reference strains (scored 3 out of 10). The exceptions were strains of the genera \u003cem\u003eWickerhamomyces\u003c/em\u003e (YH62) and \u003cem\u003eLachancea\u003c/em\u003e (YH39, YH82 and PHILLY SOUR), the last three were rated as the most acidic along with US-05, differing significantly from the rest.\u003c/p\u003e \u003cp\u003eAll samples were described as having a low to medium bitterness intensity. Significant differences were observed between strains, with LA-01 standing out with the most bitter fermentation in contrast to US-05 (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05), which were perceived as the least bitter samples.\u003c/p\u003e \u003cp\u003eStrain TUM247 scored a significantly more intense sensory perception in higher alcohols than the other analyzed yeasts, and was described by the panelists with notes of nail polish remover and acetone. This strain also scored higher in fruity esters, along with \u003cem\u003eHanseniaspora\u003c/em\u003e YH2 and the reference strains. As for phenolic compounds (described as clove, spicy and/or medicinal), only the LA-01 (6.2 points) and YH62 (5.5 points) strains stood out on a 10-point intensity scale. Finally, no significant differences were observed between strains in the attributes \u0026ldquo;astringency\u0026rdquo;, \u0026ldquo;sulphury\u0026rdquo; and \u0026ldquo;off-flavors\u0026rdquo;.\u003c/p\u003e \u003c/div\u003e"},{"header":"4. Discussion","content":"\u003cp\u003eThe growing interest in using non-conventional yeasts in brewing reflects the industry\u0026rsquo;s pursuit of innovation and product differentiation, as these microorganisms can contribute unique sensory traits and technological functionalities beyond those of traditional ale and lager yeasts [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e, \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. The present study provides, to date, the largest comparative assessment of commercial non-conventional yeasts encompassing a wide number of strains from a broad range of genera, with the aim of gaining deeper insight into their fermentative performance and organoleptic impact, and of contributing to the basis for their differential application in brewing.\u003c/p\u003e \u003cp\u003eOverall, a clear distinction was observed between reference and non-conventional yeasts based on their fermentation behavior and metabolite profiles (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The former exhibited superior fermentative performance, characterized by efficient maltose and maltotriose utilization and higher ethanol production, reflecting domestication to the brewing environment through the evolution of specialized sugar transport systems [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e, \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e]. This was also reflected at the sensory level, with lower perceived sweetness, consistent with their higher attenuation values and efficient sugar consumption. The attenuation levels achieved by these strains were comparable to those reported by suppliers. Differences between them were also aligned with their typical industrial use, given US-05 is commonly associated with clean and neutral beer profiles, whereas S-04 is known for producing beers with balanced fruity and floral notes. These descriptions were supported by our analytical results, which showed higher production of ethyl acetate, isoamyl acetate, and phenethyl acetate by the English strain S-04 compared to the American strain US-05, in agreement with their sensory profiles. Consistent with their superior fermentative performance, brewing yeasts also exhibited higher FAN consumption. In contrast, all non-conventional yeasts showed lower FAN utilization, corroborating previous reports [\u003cspan additionalcitationids=\"CR44 CR45\" citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e]. \u003cem\u003eH. uvarum\u003c/em\u003e YH2 displayed the lowest assimilation, consuming only 1% of the FAN utilized by \u003cem\u003eS. cerevisiae\u003c/em\u003e ale strains, whereas \u003cem\u003eT. delbrueckii\u003c/em\u003e WLP603 showed the highest (67%). This reduced nitrogen demand likely reflects their limited fermentative capacity and lower growth rates. However, residual FAN may negatively impact flavor stability, as amino acids contribute to aldehyde formation and beer staling during storage, and should therefore be carefully considered when applying these yeasts [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e, \u003cspan additionalcitationids=\"CR46\" citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e47\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe variability observed among strains belonging to the same species confirms that the commercial selection of non-conventional yeasts encompasses substantial metabolic diversity. In particular, the evaluated \u003cem\u003eLachancea\u003c/em\u003e strains exhibited heterogeneous fermentation kinetics and acidification potential, consistent with reported intraspecific variability affecting sugar consumption and lactic acid production [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e, \u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e48\u003c/span\u003e, \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e49\u003c/span\u003e]. Although PHILLY SOUR is reported by the supplier as \u003cem\u003eLachancea\u003c/em\u003e sp., our data confirmed its affiliation with this genus and suggested a close similarity to \u003cem\u003eL. thermotolerans\u003c/em\u003e, pending further confirmation. Among the tested strains, YH39, YH82, and PHILLY SOUR were perceived as the least sweet, a perception driven by both higher attenuation and increased acidification, as evidenced by final pH values below 3 and sensory panel evaluations consistent with supplier's descriptions. In contrast, the CONCERTO and LAKTIA strains were perceived as sweeter and less acidic, in agreement with their final pH values above 4 and with previous reports for CONCERTO [\u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e49\u003c/span\u003e, \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e50\u003c/span\u003e]. Although both strains are marketed as acidifying, this behavior primarily refers to wine fermentations, where higher glucose concentrations promote lactic acid formation [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. Glycerol production was among the highest for \u003cem\u003eLachancea\u003c/em\u003e strains, reaching levels approximately 30% higher than those observed for US-05, in line with supplier's information and previous findings [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e, \u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e48\u003c/span\u003e]. Glycerol contributes positively to mouthfeel and body, particularly in acidic beers perceived as drier and in NoLo beers, which are often criticized for lacking mouthfeel and body. Phenolic attributes were rated very low by the sensory panel for \u003cem\u003eLachancea\u003c/em\u003e strains, in agreement with supplier descriptions, but in contrast to some previous reports suggesting phenolic compound formation [\u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e48\u003c/span\u003e, \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e49\u003c/span\u003e]. Isoamyl alcohol and ethyl acetate were detected above their sensory thresholds, contributing to fruity, and sweet notes. Overall, the moderate to low ethanol production observed for CONCERTO and LAKTIA, together with the pronounced acidification of other strains, supports the differential use of \u003cem\u003eLachancea\u003c/em\u003e yeasts for the production of either low-alcohol beers or balanced sour beers with refreshing flavor profiles [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e, \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e].\u003c/p\u003e \u003cp\u003e \u003cem\u003eTorulaspora delbrueckii\u003c/em\u003e has attracted considerable interest as a versatile yeast for industrial biotechnology due to its evolutionary proximity to \u003cem\u003eS. cerevisiae\u003c/em\u003e, which facilitated its early commercial adoption among non-\u003cem\u003eSaccharomyces\u003c/em\u003e species [\u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e51\u003c/span\u003e]. It is widely used in winemaking to enhance fruity aroma profiles and has also been explored for baking and brewing applications [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e, \u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e52\u003c/span\u003e]. In this study, two wine strains (BIODIVA and PRELUDE) and two brewing strains (YH52 and WLP603) were evaluated.\u003c/p\u003e \u003cp\u003eFor WLP603, attenuation values fell within the supplier\u0026rsquo;s reported range (15\u0026ndash;25%), and the strain was maltose-negative, consistent with previous reports [\u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e]. The measured ethanol concentration was higher than reported by Myncke et al. [\u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e], likely due to differences in wort original density. In contrast, YH52 exhibited a markedly lower attenuation than specified by the supplier (22.9% vs. 63%). Attenuation values for BIODIVA were consistent with previous studies [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e, \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e], while ethanol production agreed with reports indicating low alcohol formation (~\u0026thinsp;1\u0026ndash;1.3% v/v) [\u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e, \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e49\u003c/span\u003e]. For PRELUDE, ethanol levels and attenuation were in line with literature values reported for maltose-consuming phenotypes [\u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e49\u003c/span\u003e, \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e50\u003c/span\u003e]. Although substantially higher ethanol production has been reported for these strains under standard wort conditions [\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e], such levels may imply maltotriose utilization, which was not observed here. Isoamyl alcohol was the only volatile detected above its sensory threshold, resulting in medium-to-low perceived fruity intensity, in agreement with previous low-scoring sensory evaluations for BIODIVA [\u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e]. This contrasts with supplier descriptions and previous reports that associate \u003cem\u003eT. delbrueckii\u003c/em\u003e with enhanced volatile production and dominant fruity aroma profiles in fermented beverages [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e, \u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e, \u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e]. Overall, all \u003cem\u003eT. delbrueckii\u003c/em\u003e strains exhibited similar fermentative behavior, characterized by limited sugar utilization and low attenuation, supporting their suitability for NoLo beer production. Nevertheless, the strain-dependent variability reported across studies underscores the importance of defining fermentation parameters, such as wort composition and starter preparation, to ensure consistent performance [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e, \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e, \u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e53\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe \u003cem\u003eWickerhamomyces anomalus\u003c/em\u003e YH62 strain showed low attenuation and limited maltose utilization, resulting in an ethanol content of 1% v/v. Analytically, it was characterized by pronounced ethyl acetate production\u0026mdash;approximately tenfold above its sensory threshold\u0026mdash;corresponding to fruity, sweet, and solvent-like notes, together with a phenolic character perceived by the sensory panel. Although no studies on commercial \u003cem\u003eW. anomalus\u003c/em\u003e strains are available, reports on non-commercial isolates describe comparable ethanol levels (1.5-2% v/v in standard worts and ~\u0026thinsp;0.6% v/v in low-density worts) [\u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e54\u003c/span\u003e, \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e55\u003c/span\u003e]. In line with these findings, elevated ethyl acetate formation and a POF-positive phenotype, associated with the production of volatile phenols such as 4-vinylguaiacol, were reported for this species [\u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e54\u003c/span\u003e, \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e55\u003c/span\u003e].\u003c/p\u003e \u003cp\u003e \u003cem\u003eHanseniaspora uvarum\u003c/em\u003e YH2 was among the strains with the lowest ethanol production in standard wort (0.6% v/v), exhibited no maltose consumption, and produced moderate levels of fruity esters comparable to reference strains. Although no studies have evaluated this specific commercial isolate, investigations of other \u003cem\u003eHanseniaspora\u003c/em\u003e species (\u003cem\u003eH. vineae\u003c/em\u003e, \u003cem\u003eH. uvarum\u003c/em\u003e, \u003cem\u003eH. valbyensis\u003c/em\u003e) consistently report maltose-negative phenotypes, low ethanol production (~\u0026thinsp;0.5% v/v), and POF-negative profiles. These characteristics highlight the potential of \u003cem\u003eHanseniaspora\u003c/em\u003e yeasts for NoLo beer production. Moreover, their capacity to generate fruity esters supports their application in mixed-culture fermentations to enhance aromatic complexity and fruity sensory attributes in beer [\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e, \u003cspan additionalcitationids=\"CR57\" citationid=\"CR56\" class=\"CitationRef\"\u003e56\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e58\u003c/span\u003e].\u003c/p\u003e \u003cp\u003e \u003cem\u003eSaccharomycodes ludwigii\u003c/em\u003e is widely recognized as a reference yeast for NoLo beer production due to its total or partial inability to ferment maltose. However, metabolite formation, including ester production, and final ethanol levels are strongly strain-dependent [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e, \u003cspan additionalcitationids=\"CR16\" citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]. The ethanol content obtained for strain WLP618 in this study was consistent with supplier's information and with previous reports, which described lower ethanol levels (~\u0026thinsp;0.45% v/v) when less concentrated worts were employed [\u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e]. Comparable ethanol production was reported for another \u003cem\u003eSa. ludwigii\u003c/em\u003e commercial strain, WSL-17 (Hefebank Weihenstephan, Germany), under both standard and low-gravity wort conditions [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e, \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e, \u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e, \u003cspan citationid=\"CR59\" class=\"CitationRef\"\u003e59\u003c/span\u003e]. In contrast, substantially higher ethanol concentrations (2.5\u0026ndash;3.8% v/v) have been reported for the commercial \u003cem\u003eSa. ludwigii\u003c/em\u003e strains FM56 (Fermentum Mobile, Poland), when fermented in standard-gravity worts [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e, \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e], despite their commercial positioning as low-alcohol yeasts and similarity in supplier's descriptions to WLP618. Together, these observations further underscore the notable phenotypic variability within the species.\u003c/p\u003e \u003cp\u003eAnother yeast widely applied for NoLo beer production is \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e var. \u003cem\u003echevalieri\u003c/em\u003e. Although marketed as specifically selected for low- and non-alcoholic beverages, this strain is not strictly maltose-negative, as demonstrated here and reported previously [\u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e, \u003cspan citationid=\"CR60\" class=\"CitationRef\"\u003e60\u003c/span\u003e, \u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e61\u003c/span\u003e]. Accordingly, ethanol levels around 1% v/v were observed in standard-gravity worts, in line with values reported for both standard- and low-gravity fermentations intended for NoLo beer production [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e, \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e, \u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e, \u003cspan additionalcitationids=\"CR61 CR62\" citationid=\"CR60\" class=\"CitationRef\"\u003e60\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e63\u003c/span\u003e]. From a sensory perspective, this strain did not stand out for fruity ester production, consistent with previous observations [\u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e, \u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e61\u003c/span\u003e], but was characterized by a pronounced phenolic profile. Across multiple studies, SafBrew\u0026trade; LA-01 has consistently been identified as a POF-positive strain, producing intense clove- and spice-like notes reminiscent of wheat beer profiles, in agreement with manufacturer\u0026acute;s descriptions [\u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e, \u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e, \u003cspan additionalcitationids=\"CR62\" citationid=\"CR61\" class=\"CitationRef\"\u003e61\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e63\u003c/span\u003e]. This sensory character has been linked to the formation of 4-vinylphenol and 4-vinylguaiacol via the decarboxylation of ferulic and cinnamic acids under both standard- and low-gravity conditions [\u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e61\u003c/span\u003e]. Notably, such phenolic expression may contribute to enhancing the \u0026ldquo;beer-like\u0026rdquo; character of NoLo beers by masking wort-derived off-flavors.\u003c/p\u003e \u003cp\u003e \u003cem\u003eCyberlindnera saturnus\u003c/em\u003e TUM247 stood out for its distinct metabolic behavior, exhibiting a clearly differentiated volatile compounds profile compared to the other strains (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003e). This separation was mirrored at the sensory level, where the panel perceived more intense ester- and higher alcohol\u0026ndash;related notes. Despite showing the lowest concentrations of higher alcohols in GC analyses (below their sensory thresholds), TUM247 produced markedly high levels of acetate esters, likely explaining the solvent-like aromas perceived by the panelists [\u003cspan citationid=\"CR64\" class=\"CitationRef\"\u003e64\u003c/span\u003e]. High acetate ester formation by \u003cem\u003eC. saturnus\u003c/em\u003e and related species has been consistently reported, as well as an aromatic profile characterized by fruity notes reminiscent of banana, pear, mint candy, red berry and apple [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e, \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e, \u003cspan additionalcitationids=\"CR66\" citationid=\"CR65\" class=\"CitationRef\"\u003e65\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR67\" class=\"CitationRef\"\u003e67\u003c/span\u003e]. This distinct fruity profile together with the low ethanol production, supports the suitability of TUM247 for NoLo beer production, as fruity attributes have also been linked to a reduction in wort-derived off-flavors [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e, \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e, \u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e66\u003c/span\u003e]. Nevertheless, excessive ester production may result in undesirable solvent-like characteristics if not properly controlled. Methner et al. [\u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e66\u003c/span\u003e] showed that TUM247 produces its highest ester levels at low pitching rates (5 \u0026times; 10⁶ cells/mL), indicating that increased pitching rates may represent an effective strategy to moderate ester formation and achieve a more balanced sensory profile, thereby improving the practical applicability of this strain for sensorially acceptable NoLo beers.\u003c/p\u003e"},{"header":"5. Conclusions","content":"\u003cp\u003eThis comparative study represents, to our knowledge, the largest side-by-side evaluation of commercial non-conventional brewing yeasts reported to date, with the largest number of different yeast genera and species. It highlights the wide phenotypic diversity of the strains, underscoring their potential for developing differentiated beer styles. The observed genus- and strain-dependent differences underscore the importance of informed yeast choice when targeting specific product profiles, particularly in the context of low- and no-alcohol beer production. \u003cem\u003eLachancea\u003c/em\u003e strains demonstrated variable acidification and glycerol production, supporting their application in sour or balanced low-alcohol beers. \u003cem\u003eTorulaspora delbrueckii\u003c/em\u003e strains showed consistently low attenuation and limited maltose consumption, confirming their suitability for NoLo beer production, although the variability reported for some strains stresses the importance of process and wort composition control. Species such as \u003cem\u003eHanseniaspora uvarum\u003c/em\u003e, \u003cem\u003eWickerhamomyces anomalus\u003c/em\u003e, and \u003cem\u003eCyberlindnera saturnus\u003c/em\u003e exhibited low ethanol yields and distinctive ester production, contributing fruity and complex aromatic profiles that may help reduce wort-like off-flavors in NoLo beers. The marked differences in free amino nitrogen consumption and metabolite production observed across strains reinforce the relevance of wort composition, nitrogen content, and starter preparation in achieving desired sensory and technological outcomes. Altogether, the present work provides a robust reference framework contributing to the global understanding and application of non-conventional yeasts in modern brewing, aimed at producing NoLo beers, sour beers or beers with enhanced aromatic complexity; and even leverage this information as a guide for the production of other fermented foods and beverages.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAcknowledgements\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors wish to thank Mariana Langenheim for HPLC analysis, Sabrina Baibuch for GC sample preparation and Adriano Bertelli for his support in strain identification tests. We also acknowledge the suppliers who donated yeast strains for this study: Wild Pitch Yeast (Matt Bochman), White Labs (Chris White and Pablo Gomez), Lallemand (Mariano Tissone), and Chr. Hansen (Guido Souto). We also thank Dr. Juan I. Eizaguirre for his assistance with the logistics of the strains provided by the suppliers. This work was supported by the National Scientific and Technical Research Council [CONICET, project PIP11220150100297], the Ministry of Science, Technology and Innovation of Argentina [MINCyT, project PICT-2020-SERIEA-00226] and the National University of Comahue [UNCo, Project 04/B247].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCRediT authorship contribution statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDanae Macarena Romero Rojas\u003c/strong\u003e: Methodology, Validation, Formal analysis, Investigation, Writing - Original Draft, Visualization.\u003cbr\u003e\u003cstrong\u003eClara Bruzone\u003c/strong\u003e: Methodology, Formal analysis, Investigation, Writing - review \u0026amp; editing.\u003cbr\u003e\u003cstrong\u003eAndrea Trochine\u003c/strong\u003e: Methodology, Formal analysis, Investigation, Writing - review \u0026amp; editing.\u003cbr\u003e\u003cstrong\u003eDiego Libkind\u003c/strong\u003e: Conceptualization, Resources, Writing - review \u0026amp; editing, Supervision, Project administration, Funding acquisition.\u003cbr\u003e\u003cstrong\u003eJulieta Amalia Burini\u003c/strong\u003e: Conceptualization, Methodology, Validation, Formal analysis, Investigation, Writing - Original Draft, Visualization.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e This work was supported by the National Scientific and Technical Research Council [CONICET, project PIP11220150100297], the Ministry of Science, Technology and Innovation of Argentina [MINCyT, project PICT-2020-SERIEA-00226] and the National University of Comahue [UNCo, Project 04/B247].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflicts of interest\u003c/strong\u003e The authors have no conflicts of interest to declare.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthics Approval\u0026nbsp;\u003c/strong\u003eThe sensory evaluation involved human participants and was conducted in accordance with the ethical guidelines for sensory analysis of foods of the Institute of Food Science and Technology (IFST) and the principles of the Declaration of Helsinki. Sensory panel participants received detailed information regarding the products to be assessed, their role in the study, potential risks (e.g., allergenic ingredients), data usage, and confidentiality, protection of their rights, privacy, and their right to withdraw from the study at any time without consequences. Written informed consent was obtained from all participants prior to participation. No sensitive personal data was collected. Participants were of legal drinking age, and individuals under 21 years old, pregnant women, or those with conditions precluding alcohol consumption were excluded. The sensory analysis involved commercial food-grade ingredients, standard beer production processes, and did not involve any health-related interventions. As such, ethical approval by a committee or Internal Review Board was not required under the ethical guidelines for this type of sensory non-interventional consumer study.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eClinical trial number\u0026nbsp;\u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent to participate\u003c/strong\u003e Informed consent was obtained from all individual participants included in the sensory evaluation of the study.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailability of data and material\u003c/strong\u003e Data available on request to the authors.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCode availability\u003c/strong\u003e Not applicable.\u003cstrong\u003e\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eCalvo-Porral C (2019) Profiling beer consumers for brewery management. 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FEMS Yeast Res 22(1):foac039. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1093/femsyr/foac039\u003c/span\u003e\u003cspan address=\"10.1093/femsyr/foac039\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"european-food-research-and-technology","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [European Food Research and Technology](https://link.springer.com/journal/217)","snPcode":"217","submissionUrl":"https://submission.springernature.com/new-submission/217/3","title":"European Food Research and Technology","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Non-Conventional Yeasts, Brewing Fermentation, Sensory profile, Low- and non-alcoholic beer, Brewing innovation","lastPublishedDoi":"10.21203/rs.3.rs-8603799/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8603799/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eNon-conventional yeasts are increasingly shifting from being regarded as spoilage microorganisms to becoming valuable tools for brewing innovation, particularly for the development of low- and no-alcohol (NoLo) beers and for expanding sensory diversity. However, systematic comparative information on the fermentative and aroma-related performance of commercially available yeasts across taxonomic groups remains limited. Here, we performed a comprehensive comparative assessment of a wide selection of commercial non-conventional yeasts belonging to multiple genera, evaluated under standardized brewing conditions and benchmarked against two reference brewing strains. Fermentation performance, substrate utilization, ethanol production, and volatile aroma profiles were systematically analyzed and integrated with sensory evaluation. The results revealed pronounced strain- and genus-dependent differences in fermentation efficiency and aroma compound production, highlighting the substantial diversity currently available within the commercial non-conventional yeasts market. \u003cem\u003eLachancea\u003c/em\u003e spp. exhibited the highest fermentative capacity alongside notable acidification and glycerol production, with marked strain-dependent variability. \u003cem\u003eTorulaspora delbrueckii\u003c/em\u003e showed consistently low attenuation and limited maltose utilization. \u003cem\u003eSaccharomycodes ludwigii\u003c/em\u003e and \u003cem\u003eS. cerevisiae\u003c/em\u003e var. \u003cem\u003echevalieri\u003c/em\u003e produced low ethanol levels, confirming their suitability for NoLo brewing, while differing markedly in phenolic and ester profiles. \u003cem\u003eHanseniaspora uvarum\u003c/em\u003e and \u003cem\u003eCyberlindnera saturnus\u003c/em\u003e stood out for their pronounced fruity ester production, with exceptionally high acetate ester formation in the latter. By providing an integrated overview of fermentative and sensory-relevant traits across a broad taxonomic spectrum, this work advances understanding of non-conventional yeasts in brewing innovation, particularly within the rapidly growing global low- and no-alcohol beer sector, and offers a comparative framework relevant to brewers and researchers worldwide.\u003c/p\u003e","manuscriptTitle":"Beyond standard brewing yeasts: exploring fermentative and aroma diversity in beers produced with commercial non-conventional strains","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-01-29 17:19:26","doi":"10.21203/rs.3.rs-8603799/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2026-02-22T02:44:26+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-01-28T20:21:09+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"326651051306578673432095248155077558555","date":"2026-01-27T18:50:30+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2026-01-27T14:01:20+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2026-01-15T08:30:56+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2026-01-15T08:29:16+00:00","index":"","fulltext":""},{"type":"submitted","content":"European Food Research and Technology","date":"2026-01-14T16:19:39+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"european-food-research-and-technology","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [European Food Research and Technology](https://link.springer.com/journal/217)","snPcode":"217","submissionUrl":"https://submission.springernature.com/new-submission/217/3","title":"European Food Research and Technology","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"906a416a-1018-4147-9ae7-3bbaf6cfc8e1","owner":[],"postedDate":"January 29th, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-04-17T16:38:53+00:00","versionOfRecord":[],"versionCreatedAt":"2026-01-29 17:19:26","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8603799","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8603799","identity":"rs-8603799","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}