The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality

Yang, Guiheng; Nie, Cong; Zhang, Haojun; Sun, Shaokang; Wang, Xiaochen; Zhang, Jie; Xu, Hengyuan; Liu, Jinshang

doi:10.1007/s00217-020-03644-3

Cited by 3 publications

(1 citation statement)

References 31 publications

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“…The lower alcohol content in this case could be caused by the higher content of iso-α-acids in hopped beers (bitterness at the level of 25–30 IBU units), which influenced the metabolism of the yeast. This is also confirmed by the research conducted by Yang et al [ 26 ], where a higher level of iso-α-acids reduced the formation of ethanol during fermentation by some yeast strains. Additionally, no negative impact of the addition of coriander seeds on the beer fermentation process was observed.…”

Section: Discussionsupporting

confidence: 84%

Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers

Pater,

Satora,

Januszek

2024

Molecules

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In recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various stages of the production of low-alcohol wheat beer (mashing, boiling, and fermentation). The presented article uses biological methods to produce low-alcohol beer. For this purpose, first, the mashing process was modified (breaking 44 °C for 20 min, followed by 75 °C for 60 min). The chemical composition and aroma components of the obtained beers were determined using various chromatographic methods (HPLC, GC-MS, and GC-O). Differences were found between the aroma components depending on the stage of production at which the coriander seeds were added. Beers with the addition of coriander seeds at the fermentation stage had the highest terpene content (linalool, camphor, trans-linalool oxide, and γ-terpinene) and boiling (myrcene, limonene, citronellol, and geraniol). The least desirable process is the addition of coriander seeds at the mashing stage due to the lowest content of volatile compounds. Additionally, beers with the addition of coriander seeds for fermentation were characterized by a higher content of antioxidant compounds. This proves that the addition of coriander seeds during beer production could improve the fermentation process and modify the quality of the obtaining beer.

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Section: Discussionsupporting

confidence: 84%

Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers

Pater,

Satora,

Januszek

2024

Molecules

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Biopreservation of beer: Potential and constraints

Kordialik‐Bogacka¹

2022

Biotechnology Advances

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Evaluation of Non-Saccharomyces Yeast for Low-Alcohol Beer Production

Klimczak,

Cioch-Skoneczny,

Poreda

2024

Applied Sciences

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Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar found in brewer’s wort. Additionally, these yeasts may allow the production of a beer with unique sensory characteristics. The aim of the study was to evaluate the potential of 18 non-Saccharomyces yeast strains in the production of low-alcohol beer. As a control strain, S. cerevisiae US-05 was used. The study consisted of two parts: microbiological evaluation and small-scale fermentations. In the microbiological part, ability to ferment sugars found in a wort, resistance to stress factors, phenolic off-flavor production, and enzymatic activities of β-glucosidase and β-lyase were evaluated. In the second part of the study, yeasts were used to produce a beer from 9.3 °Plato wort. During the fermentation, its dynamics was analyzed. The obtained beers were analyzed regarding their alcohol content, pH, acidity, and color. All of the evaluated strains produced low levels of alcohol. Two of the evaluated strains were characterized by especially high β-glucosidase activity. Based on the obtained results, six of the evaluated strains are promising in brewing.

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The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality

Cited by 3 publications

References 31 publications

Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers

Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers

Biopreservation of beer: Potential and constraints

Evaluation of Non-Saccharomyces Yeast for Low-Alcohol Beer Production

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