The Brewing Process: Optimizing the Fermentation

Coldea, Teodora Emilia; Mudura, Elena; Șibotean, Călin; Comșa, Emil

doi:10.15835/buasvmcn-fst:10813

Cited by 2 publications

(2 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This measurement is based on methods of thermoanalytical measuring combined with mathematical algorithms. The accuracy of each measurement resolution (as defined by the manufacturer) is 0.01 % for each parameter (Coldea et al, 2014). The sample containing 20 ml of beverage, prepared as described before, was rinsed into a measuring cell by means of a pump.…”

Section: Methodsmentioning

confidence: 99%

Comparison of Ferments in the Process of Functional Beverage Making

Salanță¹,

Borza²,

Tofanä³

et al. 2018

BUASVMCN-FST

Self Cite

View full text Add to dashboard Cite

The aim of this study was to compare the main ferments selected to be used in the process of mead making: Saccharomyces cerevisiae yeast and pollen, the latter having been used in ancient times as ferment. It has only been recently that the market has exhibited significant interest in developing foods containing functional ingredients. Honey has been a corollary of hidden nutritional and medicinal value for centuries. Mead is the result of alcoholic fermentation, by mixing different proportions of honey with water and pollen, as a fermentation agent. The fermentation process was monitored by collecting samples periodically and analyzing the alcohol concentration, total extract, the level of fermentation, the pH, as well as the yeast number with the Thoma cell counting chamber. Additionally, physicochemical (acidity and vitamin C) and sensory parameters were determined for the final products. Results and discussion: Pollen-fermented beverages have a higher alcohol concentration than beverages fermented with Saccharomyces cerevisiae, which is explained by the additional intake of carbohydrates induced by the addition of pollen.

show abstract

Section: Methodsmentioning

confidence: 99%

Comparison of Ferments in the Process of Functional Beverage Making

Salanță¹,

Borza²,

Tofanä³

et al. 2018

BUASVMCN-FST

Self Cite

View full text Add to dashboard Cite

show abstract

“…Before each analyze, beer samples were filtered and freed of carbon dioxide by means of Erlenmeyer shaking flask. Fermentation process was monitored using Fermentostar analyzer (Funke Gerber, Germany) considering ethanol and total extract (Coldea et al, 2014). The measurement of pH was carried out using the pH meter type pH 315i (WTW GmbH, Weilheim).…”

mentioning

confidence: 99%

Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates

Mudura¹,

Coldea²,

Plesca³

et al. 2016

BUASVMCN-FST

Self Cite

View full text Add to dashboard Cite

Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes. In addition, studies showed the benefits of beer moderate consumption on health. Beer is a low-alcohol beverage and also presents many nutritional properties outlined by its nutritional content rich in vitamins, minerals and antioxidants that come from the raw material (malt and hop). Wishing to attract as many niches of consumers, brewers tend to produce every year new and innovative beers. The purpose of this study was to develop the technology for an innovative special beer. The synchronous alcoholic fermentation of two different origin substrates – wort and grape must - was monitored and their composition was assessed in order to obtain special beer with superior sensory properties. Technological process was developed in the Winery Pilot Station of the UASVM Cluj-Napoca. Special beer was obtained by alcoholic fermentation of hopped dark wort with grape must from the autochthonous Feteasca neagra grapes variety. Second fermentation process was followed by the maturation (3 weeks at 5oC) in order to harmonize sensory qualities. The entire process was monitored considering fermentation and final products physicochemical parameters. The optimized ratio of the two fermentation substrates was of 2.5:3 on primary raw materials – beer wort and grapes must. The process was monitored on optimizing the fermentation process. The best fermentation yield was obtained when lower fermentation extracts were used. This study demonstrated that the simultaneous fermentation of the two substrates with different glucidic origin may proceed under controlled conditions and may be carried out so as to obtain the desired fermentation products with improved sensorial properties and increased health benefits.

show abstract

The Brewing Process: Optimizing the Fermentation

Cited by 2 publications

References 2 publications

Comparison of Ferments in the Process of Functional Beverage Making

Comparison of Ferments in the Process of Functional Beverage Making

Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates

Contact Info

Product

Resources

About