Monitoring of Organic Volatile Compounds in Craft Beers During Fermentative Process

Abstract

The present study aimed to evaluate the formation of volatile organic compounds (VOCs) during the fermentation process of three different craft beers, using gas chromatography with headspace sampling. The production of VOCs, which are largely responsible for the flavors of the drink, makes up unique organoleptic characteristics for each beer. In this work, it was possible to observe the different profiles for the Pilsen, Witbier and IPA style beers, when quantifying the analytes methanol, ethanol, n-propanol, iso-butanol, 3-methyl-1-butanol (iso-amyl alcohol), acetaldehyde, ethyl acetate and iso-amyl acetate. Pilsen beer, with low fermentation, presented the ethanol content in the same concentration range as Witbier beer, as expected, but with higher alcohols and lower esters than the other two. Witbier and IPA beers, both of high fermentation, presented isoamyl alcohol concentration above expectations, while IPA beer, present higher concentrations of n-propanol, ethyl acetate and isoamyl acetate in relation to Pilsen and Witibier, which is related to the complexity of its recipe.