The aim of these studies was to evaluate possible application of yeast species, not used in traditional brewing, for beer wort fermentation. For the experiments 7 cultures of yeasts were selected - Saccharomyces paradoxus and Saccharomyces kudriavzevii as well as Wickerhamomyces anomalus, Hanseniaspora uvarum, Dekkera bruxellensis, Zygosaccharomyces bailii and Torulaspora delbrueckii. In fermented worts the concentrations of ethyl alcohol as well as selected volatile components (GC-TOF-MS-SPME) were analyzed. S. kudriavzevii and W. anomalus strains exhibited the most desirable fermentation abilities. All obtained samples were distiguished by interesting, favourable sensory features which were unique for the yeast cultures applied.
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