Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer

Pirrone, Antonino; Prestianni, Rosario; Naselli, Vincenzo; Todaro, Aldo; Farina, Vittorio; Tinebra, Ilenia; Raffaele, Guzzon; Badalamenti, Natale; Maggio, Antonella; Gaglio, Raimondo; Settanni, Luca; Bruno, Maurizio; Moschetti, Giancarlo; Alfonzo, Antonio; Francesca, Nicola

doi:10.1016/j.ijfoodmicro.2022.109868

Cited by 12 publications

(5 citation statements)

References 47 publications

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“…This enhanced growth may be attributed to carbohydrates present in the fruiting body of P. eryngii [21,30] that may be available to yeast. A similar trend was reported in papers in which the addition of fruit juice causes increased yeast growth during fermentation [10,31,32]. The number of yeast cells was stable at the following sampling times (day 14 and day 16) in both PRE and POST samples and gradually decreased from 5.56 Log CFU/mL (day 12) to a value of 5.18 Log CFU/mL (day 16) in CTR sample.…”

Section: Monitoring Of Alcoholic Fermentationsupporting

confidence: 87%

“…After 2 days of fermentation, the yeast load increased by 0.55 and 0.54 log cycles in PRE5 and PRE10, respectively, (where PEP was already added) and between 0.34-0.39 log cycles in other trials but no statistical differences were found. In general, after 2 days of AF, yeast loads reached similar levels (7.08-7.24 Log CFU/mL) to those reported by Pirrone et al [10]. Between day 5 and day 9 of AF, the differences between the samples with and without PEP were most striking and statistically significant with higher values of yeast loads in PRE5 and PRE10 trials.…”

Section: Monitoring Of Alcoholic Fermentationsupporting

confidence: 85%

“…Acetic acid is one of the organic acids that yeast can produce during the brewing process and can affect the organoleptic characteristics of the products [39]. Although significant differences were found in the acetic acid content of different trials, the value is significantly lower than that found by other authors [10,40].…”

Section: Evolution Of Chemical Parameters During Wort Alcoholic Ferme...mentioning

confidence: 82%

“…Craft breweries have traditionally added fruits and spices to the brewing process to enhance the flavor and aroma of various beer styles [10]. Functional beers are unconven-tional beers that try to combine moderate alcoholic beverage consumption with health benefits [11].…”

Section: Introductionmentioning

confidence: 99%

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Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii

Cirlincione,

Pirrone,

Gugino

et al. 2023

JoF

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Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a physiological impact on the consumer and current research aims to improve its technological and functional properties through the addition of natural compounds (plants or mushrooms). In this work, the addition of two different amounts (5 and 10 g/L) of Pleurotus eryngii var. eryngii in powder form added at different production stages (PRE and POST alcoholic fermentation) showed the improvement in yeast viability during the alcoholic fermentation, increased the alcoholic content, and improved the sensorial profile. Regarding the organoleptic profile in the experimental samples, cocoa/chocolate and mushroom aromas were found and the samples PRE10 and POST5 received the best ratings with respect to all evaluated parameters.

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Section: Monitoring Of Alcoholic Fermentationsupporting

confidence: 87%

Section: Monitoring Of Alcoholic Fermentationsupporting

confidence: 85%

Section: Evolution Of Chemical Parameters During Wort Alcoholic Ferme...mentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii

Cirlincione,

Pirrone,

Gugino

et al. 2023

JoF

Self Cite

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“…H. uvarum has been employed in sequential combination with S. cerevisiae, providing low-alcohol beer with a floral aroma thanks to a high ester concentration [114]. The ability of S. cerevisiae-H. uvarum mixed fermentations to enhance floral attributes has been proven in different wines as well [115].…”

Section: S Cerevisiae Vs Nonconventional Yeasts and The Rising Of Syn...mentioning

confidence: 99%

Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again

Nasuti,

Solieri

2024

Fermentation

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Yeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase environmental sustainability in the era of climate change. In flavor compound metabolism, multiple genes encoding biosynthetic enzymes and the related regulatory factors are still poorly known, but significant advances have been recently made to dissect gene contribution in flavor molecule production. Furthermore, causative mutations responsible for the huge strain diversity in yeast bioflavoring aptitude have been recently disclosed. This review covers the most recent advances in the genetics of yeast bioflavoring, with special regards to higher alcohols, esters, monoterpene alcohols, thiols, and phenolic derivatives of hydroxycinnamic acids. We also critically discussed the most significant strategies to enhance yeast bioflavoring, including bioprospecting for novel Saccharomyces and non-Saccharomyces strains, whole-genome engineering, and metabolic engineering.

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