The effect of pitching rate on the production of higher alcohols by top-fermenting yeast in wheat beer fermentation

Wang, Mengqi; Sun, Zhongguan; Wang, Yaping; Wei, Zheng; Chen, Bingxu; Zhang, Huadong; Guo, Xuewu; Xiao, Dongguang

doi:10.1007/s13213-019-01463-w

Cited by 11 publications

(4 citation statements)

References 36 publications

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“…Higher alcohols, also known as fusel alcohols, contribute to beer flavour by intensifying alcoholic perception and imparting a warm mouthfeel. The major higher alcohols are produced via two pathways: the anabolic pathway (Harris) that catalyzes glucose through intermediates (α-keto acid) and the catabolic (Ehrlich) pathway which uses branched-chain amino acids (valine, leucine, isoleucine) and aromatic amino acids (phenylalanine) [16,17]. The results for higher alcohols concentration in beers produced are presented in Figure 1a.…”

Section: Resultsmentioning

confidence: 99%

Effect of cherry products addition on beer fermentation

Shopska,

Nedyalkov,

Shikov

et al. 2024

BIO Web Conf.

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Fruits has been used in brewing as a source of sugars, colour and flavour. Cherry (Prunus avium L.) products such as juice and pomace can be used in brewing in order to increase beer biological value. In this study, cherry juice and pomace in concentration of 15 % were added at first and seventh day of beer fermentation. The effect of cherry products addition was investigated by measuring the content of yeast metabolites (ethanol, aldehydes, higher alcohols, esters, and vicinal diketones) in cherry beers and control sample without cherries. The alcohol content in all the cherry beers was higher than the control sample. The cherry juice addition at the beginning of fermentation led to the formation of more secondary metabolites than the control. Cherry juice addition at the seventh day of fermentation resulted in a decrease in higher alcohols and esters concentration, but in an increase in carbonyls concentration compared to the control. Cherry pomace addition led to a significant increase in esters and vicinal diketones concentration. Aldehydes concentration was not affected by cherry pomace addition. Higher alcohols were influenced only by pomace addition at the seventh day of fermentation. Sensory evaluation was also made because yeast metabolites affected beer flavour and aroma.

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Section: Resultsmentioning

confidence: 99%

Effect of cherry products addition on beer fermentation

Shopska,

Nedyalkov,

Shikov

et al. 2024

BIO Web Conf.

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“…Higher alcohols, with fruity and floral odors, are one of the most integral traits that define the unique aroma profiles of cider (Hinkley et al, 2022). Higher alcohols are synthesized from amino acids via the anabolic pathway or the catabolic (Ehrlich) pathway (Wang et al, 2019). The Ehrlich pathway is a three-step and pivotal biochemical pathway in aroma production.…”

Section: Alcoholsmentioning

confidence: 99%

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Liu

Zhao

et al. 2022

Front. Microbiol.

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The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this study, eight yeasts, including Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia bruneiensis, and Pichia kudriavzevii, were screened and assessed by growth performance, methanol production, aroma analysis, and their transcriptive characterization. Saccharomyces cerevisiae strains WFC-SC-071 and WFC-SC-072 were identified as promising alternatives for cider production. Strains WFC-SC-071 and WFC-SC-072 showed an excellent growth capacity characterized by 91.6 and 88.8% sugar utilization, respectively. Methanol production by both strains was below 200 mg/L. Key aroma compounds imparting cider appreciably characteristic aroma increased in cider fermented by strains WFC-SC-071 and WFC-SC-072. RT-qPCR analysis suggested that most genes associated with growth capacity, carbohydrate uptake, and aroma production were upregulated in WFC-SC-071 and WFC-SC-072. Overall, two Saccharomyces cerevisiae strains are the optimal starters for cider production to enable the diversification of cider, satisfy the differences in consumer demand, and promote cider industry development.

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“…2016 , 2018 , 2019 ). Gene expression profiles during growth in wort have been characterized for ale yeasts and lager yeasts in commercial brews and in small wort fermentations ( Wang et al . 2019 ; Li et al .…”

Section: Introductionmentioning

confidence: 99%

Systematic profiling of ale yeast protein dynamics across fermentation and repitching

Garge,

Geck,

Armstrong

et al. 2023

G3: Genes, Genomes, Genetics

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Studying the genetic and molecular characteristics of brewing yeast strains is crucial for understanding their domestication history and adaptations accumulated over time in fermentation environments, and for guiding optimizations to the brewing process itself. Saccharomyces cerevisiae (brewing yeast) is amongst the most profiled organisms on the planet, yet the temporal molecular changes that underlie industrial fermentation and beer brewing remain understudied. Here, we characterized the genomic makeup of a Saccharomyces cerevisiae ale yeast widely used in the production of Hefeweizen beers, and applied shotgun mass spectrometry to systematically measure the proteomic changes throughout two fermentation cycles which were separated by 14 rounds of serial repitching. The resulting brewing yeast proteomics resource includes 64,740 protein abundance measurements. We found that this strain possesses typical genetic characteristics of Saccharomyces cerevisiae ale strains and displayed progressive shifts in molecular processes during fermentation based on protein abundance changes. We observed protein abundance differences between early fermentation batches compared to those separated by 14 rounds of serial repitching. The observed abundance differences occurred mainly in proteins involved in the metabolism of ergosterol and isobutyraldehyde. Our systematic profiling serves as a starting point for deeper characterization of how the yeast proteome changes during commercial fermentations and additionally serves as a resource to guide fermentation protocols, strain handling, and engineering practices in commercial brewing and fermentation environments. Finally, we created a web interface (https://brewing-yeast-proteomics.ccbb.utexas.edu/) to serve as a valuable resource for yeast geneticists, brewers, and biochemists to provide insights into the global trends underlying commercial beer production.

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The effect of pitching rate on the production of higher alcohols by top-fermenting yeast in wheat beer fermentation

Cited by 11 publications

References 36 publications

Effect of cherry products addition on beer fermentation

Effect of cherry products addition on beer fermentation

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Systematic profiling of ale yeast protein dynamics across fermentation and repitching

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