Innovations in Alcoholic Beverage Production

Kellershohn, Julie; Russell, Inge

doi:10.1007/978-3-319-17915-5_20

Cited by 10 publications

(3 citation statements)

References 38 publications

(25 reference statements)

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“…The genetic modifications involve the introduction of amylolytic genes, which improve fermentation efficiency, into the yeast genome [5]. Current innovations are also largely focused on improving productivity, saving energy and creating novel products with the use of, for instance, unconventional yeasts and immobilized cells or with the use of novel brewing techniques such as high pressure fermentation [6].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc

Cioch-Skoneczny

Królak

Tworzydło

et al. 2022

Eur Food Res Technol

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The aim of the paper was to determine potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690) and Saccharomyces cerevisiae Safale US-05 was used as a control. Grape marc was obtained by pressing grape must with a press. Subsequently, the grape marc, must and pulp were pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during the process were analyzed. Real extract, alcohol, free amino nitrogen (FAN) content, pH, color, sugars and organic acid profile were determined in obtained beers. The research has shown that the yeasts Dekkera bruxellensis 3429 fermented similarly to Saccharomyces cerevisiae Safale US-05. The yeast D. bruxellensis 3429 produced more alcohol in the finished beers in most cases and assimilated more FAN than M. pulcherrima MG970690. The D. bruxellensis 3429 strain most effectively used L-malic acid.

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Section: Introductionmentioning

confidence: 99%

Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc

Cioch-Skoneczny

Królak

Tworzydło

et al. 2022

Eur Food Res Technol

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“…As such, increasing diversity through meiotic recombination and sexual mating, while possible, remains challenging (Gjermansen and Sigsgaard, 1981;Sanchez et al, 2012;Ota et al, 2018;Turgeon et al, 2021), in particular without the aid of targeted genetic intervention (Ogata et al, 2011;Xu et al, 2015;Alexander et al, 2016;Xie et al, 2018). Greater functional diversity amongst lager brewing yeast would be of advantage to the brewing industry, particularly as there now exists a demand for more efficient resource utilization and an increased trend for variety in beer characteristics (Kellershohn and Russell, 2015).…”

Section: Introductionmentioning

confidence: 99%

Lager Yeast Design Through Meiotic Segregation of a Saccharomyces cerevisiae × Saccharomyces eubayanus Hybrid

Krogerus

Magalhães

Castillo

et al. 2021

Front. Fungal Biol.

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Yeasts in the lager brewing group are closely related and consequently do not exhibit significant genetic variability. Here, an artificial Saccharomyces cerevisiae × Saccharomyces eubayanus tetraploid interspecies hybrid was created by rare mating, and its ability to sporulate and produce viable gametes was exploited to generate phenotypic diversity. Four spore clones obtained from a single ascus were isolated, and their brewing-relevant phenotypes were assessed. These F1 spore clones were found to differ with respect to fermentation performance under lager brewing conditions (15°C, 15 °Plato), production of volatile aroma compounds, flocculation potential and temperature tolerance. One spore clone, selected for its rapid fermentation and acetate ester production was sporulated to produce an F2 generation, again comprised of four spore clones from a single ascus. Again, phenotypic diversity was introduced. In two of these F2 clones, the fermentation performance was maintained and acetate ester production was improved relative to the F1 parent and the original hybrid strain. Strains also performed well in comparison to a commercial lager yeast strain. Spore clones varied in ploidy and chromosome copy numbers, and faster wort fermentation was observed in strains with a higher ploidy. An F2 spore clone was also subjected to 10 consecutive wort fermentations, and single cells were isolated from the resulting yeast slurry. These isolates also exhibited variable fermentation performance and chromosome copy numbers, highlighting the instability of polyploid interspecific hybrids. These results demonstrate the value of this natural approach to increase the phenotypic diversity of lager brewing yeast strains.

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“…However, recently, a significant increase in the market volume for craft beer can be observed. This developing market is partially driven by novelty and shows much shorter innovation cycles than the conventional beer market [4,5]. This has led to a diversification of the available beer types and an active search for interesting new beers and flavors [6].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Content of Aronia Infused Beer

Jahn¹,

Kim

Bashir³

et al. 2020

Fermentation

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Beer is a fermented beverage in which antioxidants can contribute to the oxidative stability and nutraceutical properties of the product. Aronia berries are antioxidant-rich fruits of distinct sour and astringent taste, limiting their culinary uses. Previously, fermentation has proven to be effective in the removal of astringent tastes from various fruit juices. In this study, a single malt pale ale was produced and infused with Aronia berries under various process conditions by adding the antioxidant-rich fruits at different stages of the beer brewing process. The polyphenol content, antioxidant potential and color were determined. There was a positive correlation between the Aronia amount added and antioxidant capacity. Higher concentrations of added Aronia also increased the polyphenol content and EBC color rating, while no change in the resulting pH was observed. An increase in the Aronia amount increased the attenuation, showing a positive effect on sugar utilization during fermentation. The addition of Aronia after the boil yielded the highest coloration and antioxidative capacity, while addition before the boil yielded a similar antioxidative capacity with a lower EBC rating. Taken together, the infusion of pale ale with Aronia berries can increase the EBC rating, polyphenol content and antioxidative capacity of the beer.

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Innovations in Alcoholic Beverage Production

Cited by 10 publications

References 38 publications

Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc

Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc

Lager Yeast Design Through Meiotic Segregation of a Saccharomyces cerevisiae × Saccharomyces eubayanus Hybrid

Antioxidant Content of Aronia Infused Beer

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