Guaiacol and 4-Methylphenol as Specific Markers of Torrefied Malts. Fate of Volatile Phenols in Special Beers through Aging

Scholtes, Caroline; Nizet, Sabrina; Collin, Sonia

doi:10.1021/jf5015654

Cited by 35 publications

(28 citation statements)

References 20 publications

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“…Apart from the wheat beer style this flavor is usually unwanted [33]. Coumaric acid is decarboxylated to 4-vinylphenol, having a solvent-like flavor, and cinnamic acid becomes 4-vinylstyrene, which has a Styrofoam-like flavor [34].…”

Section: Yeast Characterizationmentioning

confidence: 99%

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

et al. 2018

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Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer's yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.

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Section: Yeast Characterizationmentioning

confidence: 99%

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

et al. 2018

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“…The most common odours coming from these substances include clove-like, smoky, spicy, medicinal and burnt aromas (36,37). However, in some beer types such as Belgian lambic, Belgian Abbey-style ales and German wheat beer these flavours are desired.…”

Section: Phenolsmentioning

confidence: 99%

“…However, in some beer types such as Belgian lambic, Belgian Abbey-style ales and German wheat beer these flavours are desired. The most common odours coming from these substances include clove-like, smoky, spicy, medicinal and burnt aromas (36,37). The most common of these are 4-vinylguaiacol, 4-vinylphenol, 4-ethylguaiacol, 4-ethylphenol, 4-vinylsyringol, styrene, eugenol and vanillin (38).…”

Section: Phenolsmentioning

confidence: 99%

Review: Pure non‐Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications

et al. 2016

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Recently there has been increased interest in using non‐Saccharomyces yeasts to ferment beer. The worldwide growth of craft beer and microbreweries has revitalised the use of different yeast strains with a pronounced impact on aroma and flavour. Using non‐conventional yeast gives brewers a unique selling point to differentiate themselves. Belgian brewers have been very successful in using wild yeasts and mixed fermentations that often contain non‐Saccharomyces yeasts. Historically, ancient beers and beers produced before the domestication of commonly used Saccharomyces strains most likely included non‐Saccharomyces species. Given the renewed interest in using non‐Saccharomyces yeasts to brew traditional beers and their potential application to produce low‐alcohol or alcohol‐free beer, the fermentation and flavour characteristics of different species of non‐Saccharomyces pure culture yeast were screened for brewing potential (Brettanomyces anomalus and bruxellensis, Candida tropicalis and shehatae, Saccharomycodes ludwigii, Torulaspora delbrueckii, Pichia kluyveri, Zygosaccharomyces rouxii). Alcohol‐free beer is already industrially produced using S. ludwigii, a maltose‐negative species, which is a good example of the introduction of non‐Saccharomyces yeast to breweries. Overall, non‐Saccharomyces yeasts represent a large resource of biodiversity for the production of new beers and have the potential for wider application to other beverage and industrial applications. Almost all of the trials reviewed were conducted with varying fermentation parameters, which plays an important role in the outcome of the studies. To understand these impacts all trials were described with their major fermentation parameters. Copyright © 2016 The Institute of Brewing & Distilling

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“…Besides the wheat beer style this flavour is mostly unwanted. Coumaric acid is decarboxylated to 4‐vinylphenol, which is also identified as a solvent‐like flavour, and cinnamic acid is decarboxylated to 4‐vinylbenzol, which has a Styrofoam‐like flavour (Scholtes et al ., ). So‐called POF (phenolic off‐flavour) tests are performed as part of screening.…”

Section: Introductionmentioning

confidence: 97%

Screening for new brewing yeasts in the non‐Saccharomyces sector with Torulaspora delbrueckii as model

Michel

Kopecká

Meier-Dörnberg

et al. 2016

Yeast

108

102

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This study describes a screening system for future brewing yeasts focusing on nonSaccharomyces yeasts. The aim was to find new yeast strains that can ferment beer wort into a respectable beer. Ten Torulaspora delbrueckii strains were put through the screening system, which included sugar utilization tests, hop resistance tests, ethanol resistance tests, polymerase chain reaction fingerprinting, propagation tests, amino acid catabolism and anabolism, phenolic off-flavour tests and trial fermentations. Trial fermentations were analysed for extract reduction, pH drop, yeast concentration in bulk fluid and fermentation by-products. All investigated strains were able to partly ferment wort sugars and showed high tolerance to hop compounds and ethanol. One of the investigated yeast strains fermented all the wort sugars and produced a respectable fruity flavour and a beer of average ethanol content with a high volatile flavour compound concentration. Two other strains could possibly be used for pre-fermentation as a bio-flavouring agent for beers that have been postfermented by Saccharomyces strains as a consequence of their low sugar utilization but good flavour-forming properties.

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Guaiacol and 4-Methylphenol as Specific Markers of Torrefied Malts. Fate of Volatile Phenols in Special Beers through Aging

Cited by 35 publications

References 20 publications

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Review: Pure non‐Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications

Screening for new brewing yeasts in the non‐Saccharomyces sector with Torulaspora delbrueckii as model

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