Effect of High Gravity Wort Fermentation Parameters on Beer Flavor Profile

Косів, Р. Б.; Kharandiuk, Tetiana; Polyuzhyn, Lubov; Palianytsia, L.Ya.; Березовська, Н. І.

doi:10.23939/chcht11.03.308

Cited by 8 publications

(8 citation statements)

References 8 publications

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“…-light beer filtered at the stage of preparation for bottling, prepared according to the technology of high gravity brewing from wort with a gravity of 16 °P and conditioned to the indicators corresponding to 12°P beer, in particular, the ethanol content is not less than 3.4 % (v/v), the CO 2 content is not less than 0.33 % (w/w) (provided by the local brewery for research). Dosage level 0.5-5 % 0.05-0.5 % 0.05-0.5 % 0.05-0.5 % Price, USD/kg [18] 12-15 3-6 3-6 1-3 Note: 1…”

Section: Materials and Methods Of Researchmentioning

confidence: 99%

“…There are many components involved in creating the taste and aroma of beer. All flavoring components work together to create a sensory profile of the product in conjunction with the aroma [1].…”

Section: Introductionmentioning

confidence: 99%

“…However, there is a trade-off between production efficiency and the quality of the resulting product. The main reason for the change in the taste profile of beer is the accumulation of a larger amount of esters, especially acetate (ethyl acetate, isoamyl acetate), which affect the beer aroma, creating a fruity smell similar to a solvent [4], as well as an increase in the content of higher alcohols, giving the beer an alcoholic, guilty smell [1,5].…”

Section: Introductionmentioning

confidence: 99%

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Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Косів

2021

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Subject of research: technology of high gravity brewing, developed to improve production efficiency and reduce energy consumption. This technology has a wide range of benefits, from improving process economics to reducing environmental impact. Investigated problem: despite the presence of significant advantages, there are a number of problems in the technology of high gravity brewing that need to be solved. The main problem is to reduce the foam stability of the resulting beer, which, together with the appearance, aroma and taste, is the most important attributes of the quality of the beverage for the consumer. The stability and texture of the foam depend, among other things, on the quality of grain and hop raw materials, and the course of technological processes. Elevated levels of key malt proteins (LTP1, Z4 and Z7) and hop α-acids have a positive effect on foam quality. Yeast protease A has a negative effect. Yeast secretes this enzyme to a greater extent during fermentation of high gravity wort, which may be one of the reasons for the decrease in foam stability in high gravity brewing. High molecular weight a- and b-glucans with hydrophilic properties can play an important role in foam stabilization. They increase the viscosity of the liquid, slow down its drainage from the foam segments and thereby increase the foam retention. Main scientific results: the effect of hydrocolloids (highly methoxylated pectin, carboxymethyl cellulose, xanthan gum, guar gum, a mixture of xanthan and guar gum) on foam performance and beer filtration rate was investigated. The advantages of pectin as an additive allowing to stabilize beer foam, in particular, in high gravity - brewing, have been established. The recommended dosage of the additive is 0.4-1 g/hl. Highly methoxylated pectin is a good alternative to the currently widespread use of propylene glycol alginate. The area of practical implementation of the research results: brewing companies. Innovative technological product: highly methoxylated pectin as a stabilizing additive for beer foam. Scope of application of the innovative technological product: the use of highly methoxylated pectin as additives that stabilize beer foam, in particular in high gravity brewing.

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Section: Materials and Methods Of Researchmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Косів

2021

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“…In this technique, after chromatographic separation, the sample is simultaneously led through an analytical detector (such as FID or MS) and a sniff port where a trained individual can detect and describe the compound flavor [ 6 ]. In general, compounds are divided into four classes (primary, secondary, tertiary, and background) depending on the ratio of the compound concentration in relation to their sensitivity threshold [ 80 ].…”

Section: Volatile Compounds and Their Influence On The Sensory Profile Of A Beermentioning

confidence: 99%

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Paiva¹,

Mutz

Conté-Júnior

2021

Antioxidants

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Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.

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“…Components that determine the sensory quality of the beverage include aroma, taste, saturation, bitterness, clarity, foam, and color. However, the most important features are the taste and aroma of beer, depending on many factors, specifically the quality of malt and hop raw materials, as well as the parameters of technological processes [1]. A significant role in the formation of the sensory profile of beer belongs to yeast, which ferments wort sugars and turns them into flavoring compounds of beer.…”

Section: Introductionmentioning

confidence: 99%

Comparing the efficiency of applying yeast of different generations in high gravity brewing

Косів

2021

EEJET

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When fermenting beer, in addition to the formation of basic, secondary, and by-products, which largely determine the taste and aroma of the beverage, yeast is accumulated. Such yeasts can be reused in subsequent serial repitching, which allows cost savings compared to yeast cultivated for each fermentation. This paper investigates the influence of yeast generation on the progress of the wort fermentation process and the quality of beer obtained, specifically in high gravity brewing. It was established that the increase in the number of yeast generation in the range from the first to the fourth generation causes a slight acceleration of the fermentation process of high-gravity wort, while at higher values of the fermentation generation number it slows down. Yeasts secreted after six or four serial wort fermentations with a gravity of 15 °P/18 °P, respectively, have a good physiological state and can be reused. The yeast generation number does not significantly affect ethanol content and sensory beer quality indicators. However, the use of yeast of the seventh and eighth generation causes a slight increase in the pH and color of high gravity beer, the appearance in the aroma of noticeable extraneous shades ‒ yeast tone, tone of young beer. As wort gravity increases, the number of yeast re-use cycles decreases, which is a consequence of the influence of various stress factors, specifically high osmotic pressure, and increased ethanol levels. Therefore, for the fermentation of wort with a gravity of 15 °P, it is recommended to use yeast up to five generations, for 18 °P wort ‒ to four generations. To obtain beer with appropriate physicochemical parameters and high sensory evaluation in high gravity brewing technology, it is advisable to ferment wort with a gravity of 15 °P with yeast for up to five generations.

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Effect of High Gravity Wort Fermentation Parameters on Beer Flavor Profile

Cited by 8 publications

References 8 publications

Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Comparing the efficiency of applying yeast of different generations in high gravity brewing

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