Characterization of Wild Yeasts Isolated from Chile and Their Potential Applications in the Brewing Industry

The demand for beers with lower alcohol content and distinctive flavor profiles has steadily risen in recent years. In this context, the use of wild yeasts has emerged as a promising alternative to traditional dealcoholization methods. Research on various yeast genera, including Brettanomyces, Pichia, Torulaspora, Wickeromyces, and Saccharomycodes, has shown that these yeasts-both in mono- and co-cultures with Saccharomyces cerevisiae-can enhance the complexity of beer flavor profiles. In the present study, 14 wild Chilean yeasts were isolated and identified as Aureobasidium, Teunomyces, Candida, Metschnikowia, and Saccharomyces spp. Fermentation speed and metabolite production during beer fermentation conditions were subsequently evaluated, with several strains showing promising results. Specifically, our findings indicate that wild Saccharomyces, Metschnikowia and Teunomyces strains hold potential for developing innovative beers with reduced alcohol content and unique flavor characteristics.