Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers

Callejo González, Maria Jesús and García Navas, J.J. and Alba, R. and Escott Pérez, Carlos and Loira, Iris and Gonzalez Chamorro, M. Carmen and Morata Barrado, Antonio Dionisio (2019). Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers. "European Food Research and Technology", v. 245 (n. 6); pp. 1229-1238. ISSN 1438-2377. https://doi.org/10.1007/s00217-019-03244-w.

Description

Title: Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers
Author/s:
  • Callejo González, Maria Jesús
  • García Navas, J.J.
  • Alba, R.
  • Escott Pérez, Carlos
  • Loira, Iris
  • Gonzalez Chamorro, M. Carmen
  • Morata Barrado, Antonio Dionisio
Item Type: Article
Título de Revista/Publicación: European Food Research and Technology
Date: 2019
ISSN: 1438-2377
Volume: 245
Subjects:
Freetext Keywords: Craft beers; Non-Saccharomyces; Fermentative volatiles; Bottle conditioning
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

The use of non-Saccharomyces yeasts means a great source of biodiversity for the production of differentiated beer products. With this objective, five species of different genera have been selected in order to evaluate their influence on beer quality. Two different experiments were carried out with four non-Saccharomyces strains (Schizosaccharomyces pombe, Torulaspora delbrueckii, Saccharomycodes ludwigii and Lachancea thermotolerans) and Saccharomyces cerevisiae, as control. In the first experimental setup, the five strains were used to carry out the pure culture wort fermentation and to undertake bottle conditioning. In a second experimental setup, the wort was fermented with S. cerevisiae and the four non-Saccharomycesstrains were used for bottle conditioning. Beers from the first experimental setup had low ethanol content due to the wort’s original gravity; T. delbrueckii produced a beer with the largest quantity of isoamyl acetate. In the second setup, the wort had higher original gravity; most of the fermentative volatiles were produced in larger amounts (1-propanol, isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol) with all tested strains. The differences observed in the volatiles production were more pronounced when the yeast strains were used for the fermentation and the bottle conditioning than whey they were used just for the bottle conditioning. The species S. pombe produced a significantly higher ethanol concentration (%v/v) in both experimental setups; these beers also obtained the highest scores for the sensory attributes foam consistency and foam persistence. Beers produced with T. delbrueckii and S. ludwigii had low ethanol content in both experimental designs, in pure culture fermentation and in bottle conditioning.

More information

Item ID: 63243
DC Identifier: http://oa.upm.es/63243/
OAI Identifier: oai:oa.upm.es:63243
DOI: 10.1007/s00217-019-03244-w
Official URL: https://doi.org/10.1007/s00217-019-03244-w
Deposited by: Memoria Investigacion
Deposited on: 22 Sep 2020 17:01
Last Modified: 22 Sep 2020 17:01
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