Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Dysvik, Anna; Rosa, Sabina Leanti La; Liland, Kristian Hovde; Myhrer, Kristine S.; Østlie, Hilde Marit; Rouck, Gert De; Rukke, Elling‐Olav; Westereng, Bjørge; Wicklund, Trude

doi:10.3389/fmicb.2020.00279

Cited by 45 publications

(32 citation statements)

References 76 publications

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“…The similar score of sweet taste in different HQW samples corresponded well with oenological properties, as the sweet attribute is partly related to the content of reducing sugar ( Figure 3 ). The sour taste, which is generally related to the presence of organic acids ( Dysvik et al, 2020 ), scored different levels suggesting that the FSI might have significantly affected the flavor-active organic acids in HQW.…”

Section: Discussionmentioning

confidence: 99%

The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu

et al. 2021

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Hong Qu Huangjiu (HQW) is distinguished by its inclusion of Monascus pigments, meaning that photosensitivity strongly affects the sensory quality of the wine. In this study, the effects of Flos sophorae immaturus (FSI) on the stability of Monascus pigments, the flavor profiles, and the sensory characteristics of HQW were investigated. After sterilization, the addition of FSI increased the preservation rate of Monascus pigments in HQW by up to 93.20%, which could be accounted for by the synergy of rutin and quercetin in FSI. The total content of the volatile flavor compounds in HQW increased significantly as the added amounts of FSI were increased, especially 3-methyl-1-butanol, 2-methyl-1-propanol, and short-chain fatty acid ethyl esters (SCFAEE). Sensory evaluation and partial least-squares regression revealed that the concentration of FSI significantly affected the aroma characteristics of HQW but had little effect on the mouthfeel. The addition of 0.9 mg/mL FSI yielded a satisfactory HQW with high scores in terms of mouthfeel and aroma. The strong correlation between fruit-aroma, full-body, and SCFAEE suggests that FSI might alter the aroma of HQW by enhancing the synthesis of SCFAEE. Summarily, treatment with FSI represents a new strategy for improving the stability of photosensitive pigments and thus adjusting the aroma of HQW or similar beverages.

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Section: Discussionmentioning

confidence: 99%

The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu

et al. 2021

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“…In a study, Dysvik et al (2020b) demonstrated the feasibility of using L. plantarum and L. brevis in co-fermentation with S. cerevisiae for controlled sour beer production. Co-fermentation with S. cerevisiae and L. plantarum resulted in the production of beer with fruity odour, enhanced total flavour intensity, and dried fruit odour, within a 21-day fermentation period.…”

Section: Novel Approaches To Sour Beer Productionmentioning

confidence: 99%

Recent innovations in the production of selected specialty (non-traditional) beers

2021

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Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low-to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.

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“…Beer and wine processes can include also serial yeast-based double fermentation. It is well-known that bacteria, mainly lactic acid bacteria, can have a role in the production process of beer (sour beer) and wine (malolactic fermentation) (Berbegal et al, 2019;De Roos et al, 2020;Dysvik et al, 2020;Virdis et al, 2020). On the opposite, several alcoholic beverages, such as sake, are considered fermented only by eukaryotic microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Sake Brewing and Bacteria Inhabiting Sake Breweries

Nishida

2021

Front. Microbiol.

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Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Cited by 45 publications

References 76 publications

The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu

The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu

Recent innovations in the production of selected specialty (non-traditional) beers

Sake Brewing and Bacteria Inhabiting Sake Breweries

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