Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain

2021 ◽  
pp. 104278
Author(s):  
Remedios Castro ◽  
Ana Belén Díaz ◽  
Enrique Durán-Guerrero ◽  
Cristina Lasanta
Keyword(s):  
Yeast Strain ◽  
Sensory Properties ◽  
Fermentation Conditions ◽  
Fermentation Temperature ◽  
Craft Beers

scholarly journals Fermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer

2005 ◽  
pp. 229-238
Author(s):  
Jelena Pejin ◽  
Olgica Grujic ◽  
Sinisa Markov ◽  
Suncica-Tanackov Kocic ◽  
Dragoljub Cvetkovic ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pure Culture ◽  
Great Influence ◽  
Sensory Properties ◽  
Fermentation Conditions ◽  
Beer Fermentation ◽  
Fermentation Temperature ◽  
Content Determination ◽  
Different Temperatures

Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8?C and 14?C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction.

Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu ( Theobroma grandiflorum ) beverage

2017 ◽  
Vol 100 ◽  
pp. 603-611 ◽  
Author(s):  
Ana Lúcia Fernandes Pereira ◽  
Wallaff Sammk Corrêa Feitosa ◽  
Virgínia Kelly Gonçalves Abreu ◽  
Tatiana de Oliveira Lemos ◽  
Wesley Faria Gomes ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Fermentation Conditions ◽  
Theobroma Grandiflorum

scholarly journals Optimization of brandy base wine production technique using ginger pomace

2021 ◽  
Vol 261 ◽  
pp. 02086
Author(s):  
Bao Chu ◽  
Yuhong Jin ◽  
Aiying Gao ◽  
Shuai Wu
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Electronic Nose ◽  
Yeast Strain ◽  
Total Acidity ◽  
Production Technique ◽  
Wine Production ◽  
Fermentation Temperature ◽  
Aroma Components ◽  
Water Ratio

In this work, the effects of ginger pomace/water ratio, yeast strain selection, sugar and yeast addition, fermentation temperature on the physicochemical properties and sensory evaluation of ginger brandy and its base wine was investigated to optimize production technique. It was found that the pH and total acidity of ginger brandy base wine were mainly influenced by ginger pomace/water ratio, yeast strain, sugar and yeast addition, fermentation temperature. Gingerol content was mostly affected by ginger pomace/water ratio. The results of electronic nose analysis showed that main aroma components of ginger pomace brandy were mainly affected by ginger pomace/water ratio. In general, the optimized production technique was ginger pomace/water ratio at 1:3, 3# yeast strain, sugar and yeast addition (102 g/L and 0.40 g/L), fermentation temperature (18°C). Ginger brandy base wine made by above technique after second full distillation could produce ginger brandy with typical, strong and balanced ginger aroma, mellow and full-bodied taste, and long aftertaste.

scholarly journals Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

2020 ◽  
Vol 8 (10) ◽  
pp. 1583
Author(s):  
Evangelos Kokkinomagoulos ◽  
Anastasios Nikolaou ◽  
Yiannis Kourkoutas ◽  
Panagiotis Kandylis
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Yeast Strain ◽  
Radical Scavenging Activity ◽  
Alcoholic Beverage ◽  
Radical Scavenging ◽  
Physicochemical Characteristics ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Fermentation Temperature

In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6–7.0% v/v, in combination with glycerol (2.65–6.05 g L−1), and low volatile acidity. Total flavonoid content, total phenolic content, free radical-scavenging activity, and total monomeric anthocyanin content appeared to decrease after fermentation, possibly due to hydrolysis, oxidation, and other reactions. In general, PABs retained 81–91% of free radical-scavenging activity, 29–41% of phenolics, 24–55% of flavonoids, and 66–75% of anthocyanins. The use of different yeast affected mainly flavonoids and anthocyanins, and yeast strain M02 resulted in the highest values after fermentation. In PABs, 30 different volatile compounds were identified, specifically 15 esters, 4 organic acids, 8 alcohols, and 3 terpenes. The principal component analysis showed that the fermentation temperature affected significantly volatile composition, whereas, among the yeasts, WB06 is the one that seems to differentiate. The findings of this study show that the selection of the appropriate yeast and fermentation temperature is very crucial and affects the characteristics of the final product.

Relationship between H2S-producing strains of wine yeast and different fermentation conditions

1999 ◽  
Vol 45 (4) ◽  
pp. 343-346 ◽  
Author(s):  
C Tamayo ◽  
J Ubeda ◽  
A Briones
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stainless Steel ◽  
Hydrogen Sulphide ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Fermentation Conditions ◽  
Factors Affecting ◽  
Different Strains ◽  
The Relationship

Hydrogen sulphide formation is a problem in winemaking. One of the factors affecting formation of this unwanted metabolite is the yeast strain responsible for the process. In this experiment wines were made on a laboratory scale with different strains of H2S-producing Saccharomyces cerevisiae. The relationship between H2S production and various fermentation conditions was examined (SO2, methionine, (NH4)2SO4, (NH4)3PO4, steel, and steel-lees). The results show that in fermentations in the presence of stainless steel and lees, H2S formation is high but declines when (NH4)3PO4is added to the must.Key words: H2S formation, wine-yeast, steel-lees, wine-making, alcoholic fermentation.

Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

2020 ◽  
Vol 26 (6) ◽  
pp. 512-519
Author(s):  
María Laura Raymond Eder ◽  
Laura Fariña ◽  
Eduardo Dellacassa ◽  
Francisco Carrau ◽  
Alberto Luis Rosa
Keyword(s):  
Yeast Strain ◽  
Sensory Properties ◽  
Ethyl Esters ◽  
Organoleptic Properties ◽  
Sensory Features ◽  
Sensory Profiles

Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organoleptic properties of the base wine more than the yeast strain used for second fermentation.

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