FE.3 - Field-effect biosensor for acetoin detection during fermentation process of alcoholic beverages

Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7 °C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.

Download Full-text

Advances in Wine Fermentation

Fermentation ◽

10.3390/fermentation7030187 ◽

2021 ◽

Vol 7 (3) ◽

pp. 187

Author(s):

Sergi Maicas

Keyword(s):

Fermentation Process ◽

Sugar Content ◽

Grape Juice ◽

Natural Process ◽

Point Of View ◽

Alcoholic Beverages ◽

Central Metabolism ◽

Fermentation Processes ◽

Technological Characteristics ◽

Standard Quality

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast, and some lactic acid bacteria. They are well-known for their fermentative behavior and technological characteristics, which allow obtaining products of uniform and standard quality. However, fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine and retain fruity characters. Finally, once fermentation is completed, and most of the yeast dies, wine evolution continues until the production of the final product.

Download Full-text

Capacitive Field‐Effect Biosensor Applied for the Detection of Acetoin in Alcoholic Beverages and Fermentation Broths

physica status solidi (a) ◽

10.1002/pssa.202000765 ◽

2021 ◽

pp. 2000765

Author(s):

Melanie Jablonski ◽

Felix Münstermann ◽

Jasmina Nork ◽

Denise Molinnus ◽

Lukas Muschallik ◽

...

Keyword(s):

Field Effect ◽

Alcoholic Beverages ◽

Fermentation Broths

Download Full-text

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Molecules ◽

10.3390/molecules25163698 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3698

Author(s):

Marina Al Daccache ◽

Mohamed Koubaa ◽

Richard G. Maroun ◽

Dominique Salameh ◽

Nicolas Louka ◽

...

Keyword(s):

Microbial Diversity ◽

Fermentation Process ◽

Current Knowledge ◽

Fermentation Medium ◽

Microbial Interactions ◽

Raw Material ◽

Alcoholic Beverages ◽

Wine Production ◽

Physicochemical Composition ◽

The Impact

Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.

Download Full-text

Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in Northern Cameroon

Beverages ◽

10.3390/beverages7020039 ◽

2021 ◽

Vol 7 (2) ◽

pp. 39

Author(s):

James Ronald Bayoï ◽

François-Xavier Etoa

Keyword(s):

Physicochemical Parameters ◽

Fermentation Process ◽

Alcoholic Beverages ◽

Total Acidity ◽

Hierarchical Analysis ◽

Total Solids ◽

Physicochemical Changes ◽

Northern Regions ◽

Northern Cameroon ◽

Long Time

In Cameroon, alcoholic beverages represent one of the main consumed drinks. In northern regions, indigenous sorghum beers are very popular and widely consumed in an actively fermenting state by people. In this study, some physicochemical parameters of alcoholic sorghum beverages and correlations between them were evaluated during fermentation for 10 days. The indigenous white and red beers were produced at the laboratory scale assisted by experimental producers and some parameters (pH, total acidity, alcohol, sugars, density, total solids, temperature, and conductivity) were measured on the wort and fermented beverages. The pH decreased from 3.2 to 2.4 and 3.11 to 2.41; total acidity increased from 1.07 to 5.1 g/L and 0.5 to 4.6 g/L; alcohol was enhanced from 0 to 9.5% and 0 to 6.8% (v/v); total solids dropped from 13.6 to 5°P and 12.2 to 3.3°P, respectively, in the white and red sorghum beers. The multivariate analysis showed a good correlation between consumption of sugar, the decrease in total solids and density with the decrease in pH. Additionally, it was shown that a perfect link exists between the production of alcohol and organic acids. The hierarchical analysis showed that indigenous red beer samples fermented for one and two days and those fermented for four to 10 days were related and could be separate in two distinct groups, whereas white turbid beer samples were separated in three different groups, those fermented for one to four days, five to six days, and seven to 10 days. The results obtained could serve as a guide to better understand the fermentation process of indigenous alcoholic sorghum-based beverages.

Download Full-text

Influence of blackberry juice addition on mead fermentation and quality

Foods and raw materials ◽

10.21603/2308-4057-2021-1-146-152 ◽

2021 ◽

Vol 9 (1) ◽

pp. 146-152

Author(s):

Aleksandar Savić ◽

Ana Velemir ◽

Saša Papuga ◽

Maja Stojković

Keyword(s):

Fermentation Process ◽

Antioxidative Activity ◽

Total Phenolics ◽

Physicochemical Characteristics ◽

Alcoholic Beverages ◽

Dry Matter Content ◽

Total Flavonoids ◽

Antioxidative Properties ◽

Positive Effect ◽

Control Samples

Introduction. Mead, one of the oldest alcoholic beverages that man consumed is obtained by fermentation of honey solution, and contains from 8 to 18% vol. ethanol. Honey can be considered as an excellent source of carbohydrates for the fermentation process, but low concentrations of other substances in the honey can slow down the process. Blackberry (Rubus fruticosus L.) contains dietary fibers, vitamin C (ascorbic acid), vitamin A, vitamin E, potassium and calcium, along with the phenolic metabolites that are a source of possible health benefits. Study objects and methods. In this study was investigated the influence of blackberry juice addition on mead fermentation process, chemical composition and antioxidative activity. Dynamics of the fermentation process were controlled based on weighing the flasks in time on a scale every 24 h throughout the alcoholic fermentation. At the end of fermentations, oenological parameters of mead: dry matter content, pH, volatile acidity and ethanol content and reducing sugars. For the determination of antioxidative capacity the content of total phenolics, total flavonoids and total flavonols were measured and two tests were performed: DPPH and ABTS. Results and discussion. Addition of blackberry juice had a positive effect on fermentation dynamics (almost 25% higher rate of fermentation than in control samples), and improved all physicochemical characteristics and composition of resultant meads. Also, meads with the addition of blackberry juice had a significantly higher concentration of total phenolics, total flavonoids and total flavonols and significantly stronger antioxidative properties compared to the control meads without juice addition. The highest total phenolics, total flavonoids and total flavonols content was determined in the mead with the maximum addition of blackberry juice (B20W): it reached 490.88, 50.34 and 62.57 μgQE.mL–1, respectively, and was 6-fold higher for total phenolics and total flavonoids content, and 10-fold higher for total flavonols content than in the mead without juice addition (CW). The strongest antioxidative activity was determined in the B10W mead; it accounted for 6.98 μgTE.mL–1 (DPPH assay) and 0.65 μgTE.mL–1 (ABTS assay), what was 1.5-fold and 3-fold higher, respectively, than in the mead without juice addition (CW). Conclusion. The conducted study demonstrated that the use of blackberry juice influenced the course of fermentation of meads as well as their physicochemical and antioxidative properties (positive effect on fermentation dynamics – almost 25% higher rate of fermentation than in control samples, and improvement of all physicochemical characteristics and composition of resultant meads).

Download Full-text

Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent

Acta periodica technologica ◽

10.2298/apt1950331v ◽

2019 ◽

pp. 311-315

Author(s):

Jasmina Vitas ◽

Stefan Vukmanovic ◽

Radomir Malbasa ◽

Aleksandra Tepic-Horecki

Keyword(s):

Fermentation Process ◽

White Wine ◽

Volumetric Method ◽

Alcoholic Beverages ◽

Human Consumption ◽

Wine Production ◽

Total Sugars ◽

Content Determination ◽

Ethanol Content ◽

Ethanol Determination

The aim of this paper was ethanol content determination in kombucha products obtained by fermentation of effluent from white wine production. Used substrate contained 5% of total sugars and production process was conducted at 20, 25 and 30?C. Ethanol was determined by volumetric method common for ethanol determination in refreshing non-alcoholic beverages. Winery effluent was successfully applied in kombucha fermentation process. Results indicated that the produced kombucha beverages are suitable for human consumption as non-alcoholic beverages. Only products obtained at 30?C (the sixth day) and at 20?C (the sixth and the ninth day) do not belong to the group of non-alcoholic beverages. Certain process parameters were established in order to produce suitable kombucha product.

Download Full-text

Ethnoarchaeological Study of Brewing Technology in Wallaga Region of Western Oromia, Ethiopia

Journal of African Archaeology ◽

10.3213/2191-5784-10268 ◽

2015 ◽

Vol 13 (1) ◽

pp. 99-114 ◽

Cited By ~ 2

Author(s):

Bula Sirika Wayessa ◽

Diane Lyons ◽

Brian Kooyman

Keyword(s):

Fermentation Process ◽

Alcoholic Beverages ◽

Archaeological Ceramics ◽

Fermentation Processes ◽

Beer Fermentation ◽

Beer Brewing ◽

Brewing Process ◽

Ceramic Vessels ◽

Interior Walls

In Wallaga, local beer (farso) is one of the most common alcoholic beverages. The beverage is prepared from cereals such as sorghum, millet, maize and barley and an additive plant known as gesho (Rhamnus prinoides). The beer is fermented in a ceramic jar known as huuroo. The brewing process causes pitting in the interior walls. Because most fermentation processes cause pitting of ceramic vessels, use alteration analysis cannot specifically identify past beer brewing practice. Ethnoarchaeological research of beer fermentation in Wallaga shows that in addition to erosion of interior walls of beer jars, the beer fermentation process results in the deposition of residues on the interior walls of the vessels. This residue from beer brewing is different from residue left by other processes because it includes ingredients not incorporated into other foods. As a result, plant microresidue analysis of archaeological ceramics can help to identify past brewing practices and major ingredients of indigenous beer.

Download Full-text

A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2013.06.016 ◽

2013 ◽

Vol 167 (1) ◽

pp. 44-56 ◽

Cited By ~ 104

Author(s):

Filiz Altay ◽

Funda Karbancıoglu-Güler ◽

Ceren Daskaya-Dikmen ◽

Dilek Heperkan

Keyword(s):

Fermentation Process ◽

Quality Characteristics ◽

Alcoholic Beverages

Download Full-text

Designing of Fermenter and its utilization in food industries

10.20944/preprints201808.0433.v1 ◽

2018 ◽

Author(s):

Vishwajeet Gaikwad ◽

Anil Panghal ◽

Shubham Jadhav ◽

Poorva Sharma ◽

Akshay Bagal ◽

...

Keyword(s):

Mass Transfer ◽

Large Scale ◽

Fermentation Process ◽

Continuous Fermentation ◽

Fluid Velocity ◽

Aeration Rate ◽

Velocity Shear ◽

Alcoholic Beverages ◽

Heat Transfer Fluid ◽

And Control

Fermenter is a vessel that maintains optimum environment for the development of significant microorganism used in large scale fermentation process and the commercial production of products like Alcoholic beverages, Enzymes, Antibiotics, Organic acids etc. The fermenter aims to produce biological product like vaccines and hormones, it is necessary to monitor and control the different parameters like external and internal mass transfer, heat transfer, fluid velocity, shear stress, agitation speed, aeration rate, cooling rate or heating intensity, and the feeding rate, nutrients, base or acid valve. Fermentation in the fermenter are accomplished in several configuration and these simple configurations are batch, fed-batch and continuous fermentation process. Fermentation process is carried out in small or large size fermenter depending on product quantity. The selection of the suitable process depends on the fermentation kinetics, type of microorganism used and process economic aspects. Improved modelling tools, reactor operation and reactor design in bioreactor is because of mass transfer behavior and it is important for reaction rate maximizing, throughput rates optimization and cost minimizing. The fermenter design, fermentation process, types of the fermenter that are used in industries and heat and mass transfer in fermenter is discussed.

Download Full-text