The Beer Brewing Process: Wort Production and Beer Fermentation

Willaert, Ronnie

doi:10.1002/9780470113554.ch20

Cited by 23 publications

(27 citation statements)

References 184 publications

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“…At low concentrations diacetyl provides a butterscotch-like aroma whereas pentanedione is detected as honey-like (27). Of the two main VDK in beer, diacetyl is generally present in concentrations that are~10 times higher than those for 2,3-pentanedione (28). The latter was also true of the beers in this study.…”

Section: Flavour Properties Of Rice Beerssupporting

confidence: 60%

Indian black rice: A brewing raw material with novel functionality

et al. 2019

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Indian black rice (Chakhao Poireiton) is a pigmented variety, rich in anthocyanins and other phytonutrients. With growing interest in the use of local raw materials in brewing, it was of interest to develop protocols for malting and brewing with Chakhao Poireiton to see whether the antioxidant capacity of anthocyanins could be delivered into finished beer. Protocols for brewing with 100% malted rice were developed and the performance of Indian black rice compared with that of an Italian white rice cultivar suited to brewing. The apparent fermentabilities of rice worts were 69.5% (black) and 67.3% (white), yielding beers of 3.28 and 3.19% ABV respectively. Black rice worts were deficient in free amino nitrogen (83.5 mg/L relative to 137 mg/L for white rice) and would need nitrogen supplementation to avoid issues with fermentation, e.g. elevated diacetyl. Black rice beer had an orange‐red hue as a result of extraction of anthocyanin pigments (2.84 mg/L). The oxidative stability of 100% rice beers was measured using electron spin resonance spectroscopy and both samples were found to be unusually stable. Interestingly, when rice beers were blended with a control barley malt derived lager in varying proportions (10, 25, 50%), the oxidative stability was improved, relative to the control lager, particularly so in the case of black rice beer, which contained an antioxidant capacity over and above that of the white rice beer. Future studies are required to determine whether the noted oxidative stability of 100% rice malt beers results in a more flavour‐stable beer. © 2019 The Institute of Brewing & Distilling

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Section: Flavour Properties Of Rice Beerssupporting

confidence: 60%

Indian black rice: A brewing raw material with novel functionality

et al. 2019

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“…When cells start to flocculate too early, the fermentation will be incomplete with undesirable aromas and too many residual sugars. On the other hand, when the flocculation is delayed, problems can arise during beer filtration (Willaert 2007a). A good understanding of the underlying mechanism and the factors affecting flocculation is of crucial importance for the performance and control of the brewing process (Verstrepen et al 2003).…”

Section: Medical and Industrial Significance Of S Cerevisiae Flocculmentioning

confidence: 99%

Flocculation protein structure and cell–cell adhesion mechanism in Saccharomyces cerevisiae

Goossens

Willaert

2010

Biotechnol Lett

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Cell-cell adhesion occurs in a broad spectrum of biological processes, of which yeast flocculation is an area of interest for evolutionary scientists to brewers and winemakers. The flocculation mechanism is based on a lectin-carbohydrate interaction but is not yet fully understood, although the first model dates back to the 1950s. This review will update the current understanding of the complex mechanism behind yeast flocculation. Moreover, modern technologies to measure the forces involved in single carbohydrate-lectin interactions, are discussed. The Flo1 protein has been extensively described as the protein responsible for strong flocculation. Recently, more research has been directed to the detailed analysis of this flocculin. Due to the advances in the field of bioinformatics, more information about Flo1p could be obtained via structurally or functionally related proteins. Here, we review the current knowledge of the Flo1 protein, with a strong emphasis towards its structure.

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“…The fermentation by-products: carbonyl compounds, higher alcohols, esters, organic acids and sulfur-containing compounds determine the flavor profile of beer and affect on beer quality. The following processes are carried out during maturation: fermentation of the remaining fermentable extract, saturation with CO 2 , removal of unwanted aroma compounds, excretion of flavor-active compounds from yeast to give body and depth to the beer, sedimentation of yeast cells (Kunze 2003;Willaert 2007). The amount of released CO 2 during fermentation is a direct indicator of fermentation activity of yeast.…”

Section: Introductionmentioning

confidence: 99%

Modeling Of Alcohol Fermentation In Brewing – Some Practical Approaches

Parcunev¹,

Naydenova²,

Kostov³

et al. 2012

ECMS 2012 Proceedings Edited By: K. G. Troitzsch, M. Moehring, U. Lotzmann

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In the present work, a practical method for determination of the basic physicochemical parameters of beer-real extract, alcohol and biomass concentration based on the amount of produced CO 2 during the fermentation is investigated. The method was applied for determination of biomass concentration in immobilized preparations after its approbation with analytical data for beer fermentations with free cells. The kinetics parameters of the fermentation were determined with 3 of the most used kinetic models. The differences between beer fermentations with free and immobilized cells were investigated. The effect of yeasts immobilization on brewing process was defined.

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The Beer Brewing Process: Wort Production and Beer Fermentation

Cited by 23 publications

References 184 publications

Indian black rice: A brewing raw material with novel functionality

Indian black rice: A brewing raw material with novel functionality

Flocculation protein structure and cell–cell adhesion mechanism in Saccharomyces cerevisiae

Modeling Of Alcohol Fermentation In Brewing – Some Practical Approaches

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