Characterisation of non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts

Wort produced with 100% barley malt, or with 40% substitution by rye malt, oat flakes, buckwheat, einkorn, or khorasan, was fermented at 20 L scale with commercial maltose-negative yeast strains: Pichia kluyveri (SmartBev™ NEER™ Punch), Saccharomyces cerevisiae var. chevalieri (SafBrew™ LA-01), and Torulaspora delbrueckii (WLP603). The maltotriose-negative Saccharomyces cerevisiae (LalBrew Windsor™) was included as a reference strain. By employing maltose-negative yeasts, the beers produced in this dataset qualify as NAB. This dataset provides detailed physicochemical and volatile composition profiles of the resulting beers.麦汁（Wort）以100%大麦麦芽为原料，或使用黑麦麦芽、燕麦片、荞麦、单粒小麦（einkorn）、卡姆小麦（khorasan）替换其中40%的原料，采用商业麦芽糖阴性酵母菌株于20升规模下进行发酵，所用菌株包括：库德里亚毕赤酵母（Pichia kluyveri，商品名SmartBev™ NEER™ Punch）、酿酒酵母谢弗变种（Saccharomyces cerevisiae var. chevalieri，商品名SafBrew™ LA-01）以及德巴利托鲁拉斯孢酵母（Torulaspora delbrueckii，商品名WLP603）。麦芽糖三糖阴性酿酒酵母（LalBrew Windsor™）作为参考菌株被纳入实验。由于采用了麦芽糖阴性酵母，本数据集所制备的啤酒符合NAB标准。本数据集提供了最终所得啤酒详细的物理化学与挥发性成分组成谱。