Wort Aldehyde Reduction Potential in Free and Immobilized Yeast Systems

Debourg, A.; Laurent, Michel; Goossens, Ellen; Borremans, E.; Winkel, L. Van De; Masschelein, C. A.

doi:10.1094/asbcj-52-0100

Cited by 23 publications

(26 citation statements)

References 6 publications

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“…4). These observations of aldehyde reduction agree with former results that found that fermentative metabolism is more efficient with regard to aldehyde reduction and that the linear saturated aldehydes are the most rapidly reduced (11). However, it can be assumed that a significant portion of the aldehydes were not reduced by microbial metabolism but were removed chemically through binding to amino acids or proteins in CMM (24).…”

Section: Carbonyl Compoundssupporting

confidence: 91%

“…It has been theorized that wort carbonyls contribute to the unpleasant worty taste of alcohol-free beers (11,23). However, yeast metabolism is known to reduce these substances to less flavoractive ones (22).…”

Section: Introductionmentioning

confidence: 99%

“…The reduction of wort aldehydes is crucial in alcohol-free beer production (25). Although wort aldehyde reduction during batch fermentations is relatively rapid (11), at the speed of the limited fermentation in continuous systems it may not be sufficient. However, a compromise between alcohol formation and carbonyl reduction can be found by optimizing the process parameters of continuous alcohol-free beer production (11,32).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-Free Beer Production: A Model Study

Lehnert

Kuřec

Brányik

et al. 2008

Journal of the American Society of Brewing Chemists

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The influence of oxygen supply on the formation and conversion of the most important flavor compounds during continuous, alcohol-free beer production was studied in a complex model medium. The medium contained inorganic salts, nutrients, and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, and furfural) and mimicked real brewery wort, with the advantage of a constant composition. Fermentation experiments were carried out in a continuously operating gas-lift reactor, with brewing yeast immobilized on spent grains. The formation (ethanol, higher alcohols, esters, vicinal diketones, and acetaldehyde) and reduction (aldehydes) of flavor-active compounds at different aeration rates were observed. The results suggest that the oxygen supply represents an influential tool for controlling the degree of fermentation and flavor formation carried out by an immobilized biocatalyst. Under optimal oxygen supply conditions in the continuously operating gas-lift reactor, it was possible to obtain a fermented model medium with a composition approaching that of commercial alcohol-free beers produced by batch process.

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Section: Carbonyl Compoundssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-Free Beer Production: A Model Study

Lehnert

Kuřec

Brányik

et al. 2008

Journal of the American Society of Brewing Chemists

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“…Removal of these aldehydes, along with the sweet‐tasting sugars glucose, fructose and sucrose, can occur quite rapidly but requires fast separation of wort and yeast, or alternatively a rapid reduction in yeast metabolic activity, to avoid unwanted ethanol production. Continuous fermentation using immobilized yeast cells is a strategy that allows accurate control of wort contact time, as well as facilitating control of yeast physiology through temperature control, and has considerable potential for the industrial production of low‐alcohol beers (Debourg et al, ; van Iersel et al, ). As ever, the control of flavour profile is the main issue limiting widespread application of this system.…”

Section: Case Studies: Brewingmentioning

confidence: 99%

Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.

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“…Higher rates of aldehyde reduction were observed at higher temperatures, but residence time also appeared to be an important factor in determining residual aldehyde levels. Indeed, the lower metabolic activity at lower temperatures had to be compensated by a longer residence time in order to achieve the same aldehyde reduction 16,97 .…”

Section: Carbonyl Compoundsmentioning

confidence: 99%

A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

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The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.

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Wort Aldehyde Reduction Potential in Free and Immobilized Yeast Systems

Cited by 23 publications

References 6 publications

Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-Free Beer Production: A Model Study

Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-Free Beer Production: A Model Study

Aroma formation by immobilized yeast cells in fermentation processes

A Review of Flavour Formation in Continuous Beer Fermentations*

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