Impact of yeast and bacteria on beer appearance and flavour

Liu, S.-Q.

doi:10.1016/b978-1-78242-331-7.00017-4

Cited by 19 publications

(15 citation statements)

References 75 publications

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“…The survey results were grouped into three consumer groups: the whole panel (group I); the lager‐preferring group (group II); and ale‐preferring (group III). This was done because lager and ale beers very much different sensory properties and so consumers who prefer one type over another have different tastes . The differences between the two types of beer are, in general, that lagers have a smooth and crisp taste and are more subtle in their aroma, whereas ales are low in carbonation, fruity and fuller‐bodied than are lagers .…”

Section: Resultsmentioning

confidence: 99%

Investigation of sensory attributes contributing to beer preference among Koreans by using fuzzy reasoning

2017

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The sensory attributes which contribute to preferences for different beers amongst Koreans were investigated and ranked in terms of their priority. The priority sensory attributes were those with high contribution weights to overall preference. Three sets of contribution weights of the attributes were determined by fuzzy reasoning from the votes through a survey from the groups of all consumers ( group I), lager-preferring consumers ( group II) and ale-preferring consumers ( group III). In order to investigate the most reliable contribution weights, the overall preferences of 20 beers were sensory-evaluated and compared with those estimated by fuzzy reasoning with the contribution weights. When the contribution weights of the attributes were most reliable, the estimates were equal to the total preferences of the samples. It was found that the estimates from groups II and III agreed with the experimental data better than those from group I. This indicates that the contribution weights from group I were less reliable, most likely because there are several groups of Korean consumers with a wide variety of preferences. Therefore, Korean priority sensory attributes for groups II and III were as follows. For group II, the attributes with the contribution weights in decreasing order were found to be 'total CO 2 ' > 'bitterness' > 'duration aftertaste' > 'aromatic' > 'foam volume'-'density'; for group III, the contribution weights were in the order of 'aromatic' > 'total CO 2 ' > 'bitterness' > 'duration aftertaste'-'density' > 'foam volume'. These findings will help develop beers appropriate for Korean tastes.

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Section: Resultsmentioning

confidence: 99%

Investigation of sensory attributes contributing to beer preference among Koreans by using fuzzy reasoning

2017

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“…Endogenous aldehydes in the wort were generally depleted after fermentation, likely reduced to the corresponding alcohols except for acetaldehyde. As an intermediate of alcoholic fermentation, acetaldehyde excretion into the medium occurs even under normal physiological conditions (Liu, ). Compared to both T. delbrueckii and L. thermotolerans , strain Concerto revealed a significantly higher acetaldehyde production (Table ).…”

Section: Volatile Changes After Fermentationmentioning

confidence: 99%

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Toh

Chua

et al. 2019

Int J of Food Sci Tech

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This work evaluated the potential of three commercial non-Saccharomyces yeast strains Torulaspora delbrueckii (Biodiva and Prelude) and Lachancea thermotolerans (Concerto) for beer fermentation. The fermentation performance, volatile and non-volatile profiles were compared. Growth behaviours of all three yeast strains exhibited similar trends during the initial fermentation phase although a marked population decline was detected in strains Prelude and Concerto, which also showed a rapid utilisation of maltose, while strain Biodiva was unable to consume maltose and consumed lesser amounts of amino acids. Additionally, terpenoids inherently absent in the wort such as b-caryophyllene and geranyl acetone were produced in all beers, significantly higher in beers fermented with strain Prelude. For volatile profiles, Prelude and Concerto produced more ethanol and significantly higher amounts of acetate esters and long-chained ethyl esters. Strain Biodiva, on the other hand, produced higher amounts of isoamyl alcohol and ethyl butanoate. Volatile compound analysisFor day 0 and day 14 beer samples, 5 mL was withdrawn and adjusted to pH 2.5 with 1 M HCl prior to analysis. Volatile compound extraction was conducted International Journal of Food Science and Technology 2020 Non-Saccharomyces and beer D. W. K. Toh et al. 2050 956.29 AE 18.63a 653.99 AE 31.65b 393.35 AE 28.71c 403.40 AE 26.71cANOVA statistical analysis, n = 3, with the same letters (a, b, c, d) indicating no significant difference at 95% confidence level. † Wort (day 0) results show the average concentration from all trials conducted.

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“…Higher alcohols or fusel alcohols are quantitatively major volatile by-products of fermentation and are thought to contribute to the aromatic complexity of spirit [35]. Higher alcohols can be biosynthesized by yeasts from sugars and selected amino acids (typically branchedchain and aromatic amino acids) via the anabolic pathway and Ehrlich pathway, respectively [36]. In addition, higher alcohols impart a range of organoleptic attributes such as alcoholic, fruity, pungent, solvent-like and rose-like or floral, depending on the concentration and type of alcohol [36].…”

Section: Higher Alcoholsmentioning

confidence: 99%

“…Higher alcohols can be biosynthesized by yeasts from sugars and selected amino acids (typically branchedchain and aromatic amino acids) via the anabolic pathway and Ehrlich pathway, respectively [36]. In addition, higher alcohols impart a range of organoleptic attributes such as alcoholic, fruity, pungent, solvent-like and rose-like or floral, depending on the concentration and type of alcohol [36]. The aroma importance of higher alcohols extends to other facets of spirit flavour by serving as ester precursors.…”

Section: Higher Alcoholsmentioning

confidence: 99%

Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources

Iwouno

Ofoedu

Aniche

2019

AFSJ

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Aim: With recent increase in health-related incidence arising from consumption of spirit beverages in Nigeria, there is need to investigate the prevalence of possible contaminants in spirits that may have toxicological effect on human when consumed. The purpose of this study was to determine the type and levels of congeners present in spirits obtained from fermentates of cassava, molasses and palm wine purchased from different locations. Study Design: This study was made to fit a one way Analysis of Variance. Place and Duration of Study: The research was carried out at laboratory of Department of Food Science and Technology, Federal University of Technology, Owerri and Project Development Agency (PRODA) Enugu and International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria, between April 2017 and November 2018. Methodology: Analysis of common congeners in spirits of cassava, molasses and palm wine fermentates obtained through distillation method was carried out using the Gas-Chromatography. Physicochemical properties of the spirits measured were specific gravity, pH and viscosity. The spirit distillates were analysed for concentrations of ethanol, higher alcohols and possible congeners such as esters, ethyl carbamate (EC) and ethyl acetate. Results: The distillates yielded alcoholic content of 39.00 to 46.71%. Ethyl carbamate content of spirits from cassava recorded an average mean value of 13.44 µg/l which was not significantly different from (P > .05) spirits from molasses and palm wine, with an average mean values of 12.49 µg/l and 13.75 µg/l respectively. The most important higher alcohols of the spirit distillates responsible for aromatic characteristic of spirits were found to be 1-propanol (0.06-0.11%), isobutyl alcohol (0.02-0.09%) and isoamyl alcohol (0.12-0.76%). The type and location of raw materials did not significantly affect the concentrations of the available congeners found in the distilled spirits. Good fermentation employed in this research work significantly reduced the concentrations of the detected congeners. Conclusion: Comparing the results with data from literature, it can be concluded that the concentrations of all investigated volatile compounds in the samples of spirits from cassava, palm wine and molasses are commonly acceptable. Federal regulatory agencies such as National Agency for Food Drug Administration and Control (NAFDAC), Standard Organization of Nigeria (SON) should be encouraged to carry out routine analysis on commonly produced and sold spirit beverages in order to prevent sale of contaminated drinks.

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Impact of yeast and bacteria on beer appearance and flavour

Cited by 19 publications

References 75 publications

Investigation of sensory attributes contributing to beer preference among Koreans by using fuzzy reasoning

Investigation of sensory attributes contributing to beer preference among Koreans by using fuzzy reasoning

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources

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