Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

Lasanta, Cristina; Durán‐Guerrero, Enrique; Díaz, Ana Belén

doi:10.1002/jsfa.10729

Cited by 21 publications

(20 citation statements)

References 28 publications

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“…Comparing all the density parameters (Plato degrees, density, g/cm and SG), no significant differences were found between the groups, though, yeast strain * duration of maturation interaction did have a significant association with the Plato degree ( p ≤ 0.001) of samples. The Plato degree shows the grams of dry extract per 100 g of wort, and 2 g of dry extract can produce, on average, 1 g of ethanol, theoretically [ 46 ]. Despite this, no correlation between the Plato degree and alcoholic grade of the samples was established.…”

Section: Resultsmentioning

confidence: 99%

Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer

Matukas

Starkutė

Zokaitytė

et al. 2022

Foods

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Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.

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Section: Resultsmentioning

confidence: 99%

Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer

Matukas

Starkutė

Zokaitytė

et al. 2022

Foods

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show abstract

“…While among investigated grape varieties (Prokupac, Pinot Noir, and Cabernet Sauvignon), the highest polyphenols content was determined when Cabernet Sauvignon was used, and the lowest in case of Prokupac beer sample; with increasing the amount of added crushed grapes, phenolic content also significantly increased. A recent study by Lasanta et al [257] investigated the use of five different strains, all of which belonged to Saccharomyces cerevisiae, but two for bottom and three for top alcoholic fermentation, varying also the temperatures. Polyphenolic content was higher when lower temperature was applied (12 • C), which was explained by longer fermentation, and at same time longer maceration of these compounds from the used raw material.…”

Section: Maturation Aging and Storagementioning

confidence: 99%

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

et al. 2020

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Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer’s antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.

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“…Normally, fitness screenings for brewing industry purposes are performed at high temperature (25°C–30°C) [21, 28–31]. However, lower temperatures are frequently used in wine [32] and beer production [33]. Limiting the fitness screenings to a single temperature condition constrains the discovery of new strains with brewing potential.…”

Section: Discussionmentioning

confidence: 99%

A high‐throughput screening method for the discovery of Saccharomyces and non‐ Saccharomyces yeasts with potential in the brewing industry

Aguiar-Cervera

Delneri

Severn

2021

Engineering Biology

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Both Saccharomyces and non-Saccharomyces yeast strains are of great importance for the fermentation industry, especially with the flourishing of craft breweries, which are driving current innovations. Non-conventional yeasts can produce novel beverages with attractive characteristics such as flavour, texture, and reduced alcohol content; however, they have been poorly explored. A new method for screening the fitness of conventional and non-conventional yeast libraries utilising robotic platforms and solidified media representing industrial conditions is proposed. As proof of concept, a library formed of 6 conventional and 17 non-conventional yeast strains was distributed in 96, 384 and 1536 arrays onto a YPD agar medium. Following this, the library was replicated in different conditions mimicking beer and cider fermentation conditions. The colony size was monitored over time, and fitness values measured in maximum pixels/h and maximum biomass were calculated. Significant differences in growth were observed in between the different strains and conditions. As examples, Candida milleri Y-7245 displayed good performance in wort conditions, and Kazachstania yakushimaensis Y-48837 stood out for its performance in apple juice. The method is proposed to be used as a pre-screening step when studying vast yeast libraries. This would enable interested parties to discover potential hits for further study at a low initial cost. Furthermore, this method can be used in other applications where the desired screening media can be solidified. K E Y W O R D S beer, high-throughput, non-Saccharomyces, screening, yeastThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.

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Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

Cited by 21 publications

References 28 publications

Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer

Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

A high‐throughput screening method for the discovery of Saccharomyces and non‐ Saccharomyces yeasts with potential in the brewing industry

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