Biochemistry of Beer Fermentation

Willaert, Ronnie

doi:10.1002/9781118308035.ch33

Cited by 5 publications

(3 citation statements)

References 192 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the case of fermentations at 2 and 5 °C using freeze-dried wort and immobilized cells, the bitt erness and polyphenol values decreased along with the temperature reduction due to the longer contact of the fermenting wort with the tubular cellulose material. At all studied temperatures, the diacetyl concentration in beer was lower than its agreed taste threshold (0.15 mg/L), which is the optimum concentration for many types of beer (15). Diacetyl (2,3-butanedione), produced by yeast through the decarboxylation of α-acetolactate, adds a butt ery (or stale milk) aroma to beer and is undesirable to most consumers in concentrations above this taste threshold.…”

Section: Characteristics Of Beer Produced In the Refrigeratormentioning

confidence: 99%

“…Carbohydrates in wort comprise up to 92 % of its total solids and include mainly the sugars maltose, maltotriose and glucose. Brewing strains utilize monosaccharides fi rst and then the disaccharide maltose and finally the trisaccharide maltotriose (15). In the beer produced with freeze-dried immobilized cells and freeze-dried wort, the residual sugar was at low levels (0.8-3.2 g/L).…”

Section: Low-temperature Fermentation With Dry Raw Materials -Fermentmentioning

confidence: 99%

“…However, phenyl ethyl alcohol provides a sweet rose-like fl avour that positively contributes to beer aroma and it was detected in higher concentration in the beer produced by freeze-dried immobilized cells. In addition, terpenes (Table 4), which are isoprene compounds derived from hops, add a fl owery note to beer aroma (15) and their concentration was higher in the beer produced using freeze-dried immobilized cells on tubular cellulose.…”

Section: Aroma Profi Lementioning

confidence: 99%

See 2 more Smart Citations

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials

Gialleli

Ganatsios

Τέρπου

et al. 2017

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryDevelopment of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 on tubular cellulose were used in low-temperature fermentation (2, 5 and 7 °C). The positive eff ect of tubular cellulose during low-temperature brewing was examined, revealing that freeze-dried immobilized yeast cells on tubular cellulose signifi cantly reduced the fermentation rates in contrast to freeze-dried free cells, although they are recommended for home-made beer production. Immobilization also enhanced the yeast resistance at low-temperature fermentation, reducing the minimum brewing temperature value from 5 to 2 °C. In the case of high-quality beer production, the eff ect of temperature and initial sugar concentration on the fermentation kinetics were assessed. Sensory enrichment of the produced beer was confi rmed by the analysis of the fi nal products, revealing a low diacetyl concentration, together with improved polyphenol content, aroma profi le and clarity. The proposed process for beer production in a domestic refrigerator can easily be commercialized and applied by dissolving the content of two separate packages in tap water; one package containing dried wort and the other dried immobilized cells on tubular cellulose suspended in tap water.

show abstract

Section: Characteristics Of Beer Produced In the Refrigeratormentioning

confidence: 99%

Section: Low-temperature Fermentation With Dry Raw Materials -Fermentmentioning

confidence: 99%

Section: Aroma Profi Lementioning

confidence: 99%

See 1 more Smart Citation

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials

Gialleli

Ganatsios

Τέρπου

et al. 2017

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

The role of starter cultures and spontaneous fermentation in traditional and innovative beer production

Baiano

Petruzzi

2017

Starter Cultures in Food Production

View full text Add to dashboard Cite

Use of red grape pulp, marc and must in the production of beer

Cioch-Skoneczny

Sral

Cempa

et al. 2023

Eur Food Res Technol

View full text Add to dashboard Cite

The aim of the paper was to determine the potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690), while Saccharomyces cerevisiae Safale US-05 was used as a control. Grape marc was obtained by pressing grape must. The grape marc, must and pulp were pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during the process were analyzed. Real extract, alcohol content, free amino nitrogen (FAN) content, titratable acidity, pH, color, organic acid profile and content of sugars were determined in obtained beers. The addition of grape marc, must and pulp increased the value of most of the tested parameters. It did not adversely affect the fermentation process. This offers the possibility of using grape marc, must and pulp in the brewing industry, even with the use of non-Saccharomyces yeast monocultures.

show abstract

Biochemistry of Beer Fermentation

Cited by 5 publications

References 192 publications

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials

The role of starter cultures and spontaneous fermentation in traditional and innovative beer production

Use of red grape pulp, marc and must in the production of beer

Contact Info

Product

Resources

About