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Although only a small number of strains have been collected from the wild by scientists, ''S. eubayanus'' has a wide range of genetic diversity between different strains. Some strains show potential for brewing purposes, which is primarily characterized by how well they ferment maltose. [https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.13545 Mardones et al. (2020)] evaluated 10 strains of ''S. eubayanus'' and their potential for fermenting wort. Four of the strains were isolated from Chile, four from Patagonia, one from Argentina, and one from New Zealand. All of the strains efficiently fermented glucose and fructose, while none fermented maltotriose. Maltose utilization varied greatly across all of the strains with the Argentinian strain (CBS-12357) utilizing maltose the most and producing the most ethanol. Overall, there was no correlation to how well strains fermented maltose based on what country they were from. There was also a wide range of esters, higher alcohols, and carbonyl compounds produced by the different strains. For example, two of the strains of Patagonia (CL465.1 and CL450.1) produced some higher alcohols and acetate esters like 2-phenyethyl acetate (rose, honey) and 3-methylbutyl acetate (banana), while other strains (Argentinian strain CBS-12357 and Chilean strain CL216.1) produced more ethyl octanoate and ethyl decanoate (fruity and apple-like). Nearly half the strains produced very low levels of all of the compounds measured. Most strains produced insignificant levels of acetaldehyde, except for two of the Chilean strains <ref name="Mardones_2020">[https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.13545 Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates. Wladimir Mardones, Carlos A. Villarroel, Kristoffer Krogerus, Sebastian M. Tapia, Kamila Urbina, Christian I. Oporto, Samuel O’Donnell, Romain Minebois, Roberto Nespolo, Gilles Fischer, Amparo Querol, Brian Gibson, Francisco A. Cubillos. 2020. DOI: https://doi.org/10.1111/1751-7915.13545.]</ref>.
Two of the strains were selected to brew beer on a pilot brewery system. The strains selected were one from Villarrica, Chile (CL216.1) and one from Coyhaique, Patagonia (CL450.1). The beers started off at 15 °Plato all‐malt wort and were fermented at a temperature of 15°C. Fermentation was finished after 24 days due to the cooler fermentation temperature. This resulted in a 5.6% ABV and 5.1% ABV beers, demonstrating the difference in maltose utilization between the two strains. Maltose was consumed after 10 days of fermentation, demonstrating that this species ferments simple sugars first (glucose repression), similar to other species of ''Saccharomyces''. Significant differences in esters and other volatile compounds were developed towards the end of fermentation, demonstrating that significant differences in flavor were developed after most of the sugars have been consumed. The Chilean strain showed a better fermentation profile and the production of greater levels of desirable esters. They also observed significant differences in each of the strains' ability to utilize different nitrogen and carbon sources, such as amino acids, which can account for the differences in flavor production <ref name="Mardones_2020" />. All of the strains tested also produced phenols (POF+), so these strains are probably not suitable for lager-style beers but could be suitable for saison-and other Belgian style beers <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3310179085676949/?comment_id=3311361805558677 Kristoffer Krogerus. Milk The Funk Facebook thread about ''S. eubayanus'' flavor profiles and recent research. 02/29/2020.]</ref>.
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