Volatolomic profile as tool to evaluate the influence of cereal-yeast-hop interactions on aromatic profile of craft beer

In recent years, the growing demand for beers denoted by distinctive and complex aroma profiles has driven the study about novel ingredients to be introduced in both artisanal and industrial productions. Focusing on starchy adjuvants, of particular interest is the use of different grains including wheat, sorghum, quinoa, amaranth and rice in order to produce beers with improved organoleptic and nutritional quality. In the light of these new trends, our work aimed to study the influence of different cereals [soft wheat (Ri), durum wheat (Da) and spelt (Fa)], hops (Humulus lupulus) varieties, [Cascade (Ca) and Columbus (Co)], of Saccharomyces cerevisiae strains (two commercial) on the volatile and sensory composition of the beers produced. The ultimate goal of the work is to improve knowledge about the production of beers with high aromatic impact.