Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers

Abstract

Bottle conditioning refers to a method of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonation, and has further significance related to formation of distinctive sensory attributes and enhancement of sensory stability, which are the phenomena associated with ongoing yeast metabolic activities in the final package. This review covers historical development of the method, describes metabolic pathways applied during refermentation, and explains practical aspects of the refermentation process management. Furthermore, an overview of the traditional and novel approaches of bottle conditioning with mixed yeast bacterial cultures and its impact on the properties of final beer is provided.

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

“…New flavors are produced as a result of the yeast activity, which incorporates higher alcohols, esters, aldehydes, vicinal diketones, and sulfur compounds that have an influence on beer aroma [ 17 ]. So, there are certain yeast strains that produce phenolic flavors resembling clove, smoked meat, or medicinal odors, among others [ 153 ]. Furthermore, the increment of carbon dioxide concentrations enhances beer effervescence.…”

The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer

“…Fermented wort obtained after flocculation was conditioned to 20 ± 0.5 • C (temperature for beer maturation) before being filled into the sterilised 0.33 L bottle. Glucose, which was used for carbonation to obtain dissolved CO 2 within 4.7-5 g/L, was calculated using Equation (1) [15]. The filled capped bottles were kept for 4 weeks at 20 • C. Beer samples were analysed weekly for phenolic acids, 4-vinylguaiacol, monomeric anthocyanin, and AOA.…”

“…At yeast rest (flocculation), the ferulic acid content decreased in each treatment (Figure 2) and proceeded to be relatively stable in beer produced with POF − during the 4 weeks of maturation, and ferulic acid declined in each beer produced with POF + within 2 weeks of maturation and maintained stability until the fourth week (Figure 2). The stability of ferulic acid was associated with two factors, including an increase in carbon dioxide production in the bottled beer because of the priming sugar, hence creating an anaerobic condition which limited yeast metabolism [15]. The second factor was the decline in yeast nutrients during beer maturation.…”

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

“…The application of refermentation and maturation in bottles is often encountered for the production of alcoholic beverages ( 11 ). One of the most known examples is the production of sparkling wines ( 12 ).…”

“…Refermentation in bottles is also used for the production of beers, more specifically ales, which have a higher alcohol content than lagers ( 13 ). After primary fermentation and maturation by Saccharomyces cerevisiae in stainless steel tanks, the beer is transferred to bottles, to which sugar and a maturation yeast strain of S. cerevisiae is added to perform a second fermentation and maturation step ( 11 , 14 , 15 ). Traditionally, refermentation of beers in bottles has been done to increase the carbonation level ( 14 , 15 ).…”