Overview: beer biotechnology using kweik yeast, production features and new technologies
https://doi.org/10.20914/2310-1202-2024-1-173-180
Abstract
Kweik is a traditional Scandinavian yeast strain that has been used to brew beer in Sweden, Norway and Finland for thousands of years. This yeast has a high temperature tolerance, which allows it to be used at higher temperatures during fermentation. The use of kweik yeast in brewing is becoming increasingly popular among brewers around the world because of its unique properties. Kweik yeast can impart fruity and citrus notes, as well as other interesting aromas and flavors to beer. They are also able to carbonate beer quickly and very efficiently, making the production process faster and more convenient. Kweik yeast beer biotechnology allows brewers to create unique beers with different characteristics. This yeast can be used for both traditional beer styles and modern experimental recipes. Their high activity and ability to work at different temperatures make them an ideal choice for craft brewing. Kweik yeast beer biotechnology provides brewers with new opportunities for creativity and experimentation, which contributes to the development of the craft brewing industry and the creation of unique and interesting beers for craft enthusiasts.
About the Authors
Y. R. Arustamov
Voronezh State University of Engineering Technologies
Russian Federation
Russian Federation
graduate student, technologies of fermentation and sugar industries department, Revolution Av., 19 Voronezh, 394036, Russia
I. V. Novikova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, technologies of fermentation and sugar industries department, Revolution Av., 19 Voronezh, 394036, Russia
A. S. Muravev
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), engineer, metrology and standardization department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Arustamov Y.R., Novikova I.V., Muravev A.S. Overview: beer biotechnology using kweik yeast, production features and new technologies. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(1):173-180. (In Russ.) https://doi.org/10.20914/2310-1202-2024-1-173-180
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