Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition

Siesto, Gabriella; Pietrafesa, Rocchina; Tufariello, Maria; Gerardi, C.; Grieco, Francesco; Capece, Angela

doi:10.1016/j.fbio.2023.102487

Cited by 16 publications

(9 citation statements)

References 56 publications

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“…On the other hand, the CHE-3 and TA4-10 samples, with better visual properties related to the consistency and color of the foam influencing the overall quality, were appreciated above all for their appearance. Given all that, the cross-over strains tested contributed positively to the improvement of the various sensory aspects of the beers produced, validating the results previously obtained during laboratory-scale fermentations ( Siesto et al, 2023 ).…”

Section: Resultssupporting

confidence: 84%

“…In this study, four Saccharomyces cerevisiae strains, already tested during brewing trials at laboratory scale ( Siesto et al, 2023 ) were used. Three strains (CHE-3, P4 and TA4-10) were indigenous yeasts, previously isolated from different foods and belonging to the UNIBAS Yeast Collection (UBYC), University of Basilicata (Potenza, Italy), whereas the commercial starter SafAle US-05 (US-05)—American top-fermenting yeast (Fermentis, Marq en Baroeul, France) was used as reference strain.…”

Section: Methodsmentioning

confidence: 99%

“…The four strains were tested in a micro brewing plant (Birrificio Sorrento, Sorrento, Italy). Ten hectoliters of wort, prepared by using the commercial extract malt for Pale Ale beer (MrMalt ® , Udine, Italy) already tested during laboratory scale trials ( Siesto et al, 2023 ); the wort was boiled for 20 min with hop of Cascade variety. At the end of boiling, the beer wort was blended with 15% of frozen grape must (Falanghina variety).…”

Section: Methodsmentioning

confidence: 99%

“…In line with this strategy, three indigenous S. cerevisiae selected from different matrices, CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must), were recently applied in brewing trials for IGA production at a laboratory scale; these selected yeast strains resulted potentially able for differentiation and quality improvement of IGA beer production ( Siesto et al, 2023 ). In the present study, these indigenous strains were tested during inoculated fermentations at microbrewery scale.…”

Section: Introductionmentioning

confidence: 99%

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A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

Pietrafesa,

Siesto,

Tufariello

et al. 2023

Front. Microbiol.

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This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery scale. A multidisciplinary approach, combining results from analysis of chemical, volatile and organoleptic profiles of the beers, was adopted to underline the relationships between yeast starter and the quality of final products. Detection volatile organic compounds (VOCs) by Gas-Chromatography coupled with Mass Spectrometry (GC-MS) after extraction carried out by head-space micro-extraction (HS-SPME) revealed that the beer obtained by P4 strain differed from the others for its higher concentrations of esters, alcohols, and terpenes as confirmed by PCA (principal component analysis) and Cluster heatmap. Furthermore, sensorial analysis and consumer test showed that this sample differed from others by more pronounced notes of “fruity smell and floral” and “olfactory finesse,” and it was the most appreciated beer for smell, taste, and overall quality. Conversely, CHE-3 was the sample with the lowest concentrations of the identified volatiles and, together TA4-10, showed the highest scores for smoked, yeast, malt, and hop notes. As far as we know, these are the first results on the application of indigenous S. cerevisiae strains in the production of craft IGA beers analyzed through a complex multivariate approach.

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Section: Resultssupporting

confidence: 84%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

Pietrafesa,

Siesto,

Tufariello

et al. 2023

Front. Microbiol.

Self Cite

View full text Add to dashboard Cite

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“…It has an influence on the sensory traits of fermented beverages, contributing to body and mouthfeel. Similarly to Siesto et al [ 31 ], the highest glycerol amount was found in samples with the highest ethanol content, even if we observed lower values compared to them, up to 7.15 g/L and 3.06 g/L, respectively. Glycerol is produced by S. cerevisiae in response to the stressful conditions caused by high ethanol content in the environment [ 33 ].…”

Section: Resultssupporting

confidence: 82%

Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer

Galli,

Venturi,

Guerrini

et al. 2023

Foods

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Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties.

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A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development

Doolam,

Mishra,

Surabhi

et al. 2024

Environ Dev Sustain

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Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition

Cited by 16 publications

References 56 publications

A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer

A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development

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