Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density
Título del documento: Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density
Revista: Electronic journal of biotechnology
Base de datos: PERIÓDICA
Número de sistema: 000336249
ISSN: 0717-3458
Autores: 1
1
1
Instituciones: 1University of KwaZulu-Natal, Faculty of Science and Agriculture, KwaZulu, Natal. Sudáfrica
Año:
Periodo: Mar
Volumen: 14
Número: 2
País: Chile
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Experimental, aplicado
Resumen en inglés Production of good quality beer is dependent largely on the fermentation temperature and yeast strains employed during the brewing process, among others. In this study, effects of fermentation temperatures and yeast strain type on beer quality and spent yeast density produced after wort fermentation by two commercial yeast strains were investigated. Beer samples were assessed for colour, clarity and foam head stability using standard methods, whilst the compositions and concentration of Beer Volatile Compounds (BVCs) produced were assessed using GC-MS. The spent yeast density, measured as dry cell weight, ranged between 1.84 - 3.157 mg/ml for both yeast strains with the highest yield obtained at room temperature fermentation. A peak viable population of 2.56 x 107 cfu/ml was obtained for strain A, also during fermentation at room temperature. The foam head of the beers produced at 22.5ºC was most stable, with foam head ratings of 2.66 and 2.50 for yeast strain A and B, respectively. However, there was no significant (p = 0.242) difference in colour intensity between the beers produced at the different fermentation temperatures. Eight different BVCs were detected in all beer samples and were found to affect the organoleptic properties of the beer produced. Further optimizations are required to determine the effects of other parameters on beer quality
Disciplinas: Biología,
Química
Palabras clave: Química de alimentos,
Biotecnología,
Cerveza,
Compuestos volátiles,
Efectos de la temperatura,
Propiedades organolépticas,
Densidad celular,
Levaduras
Keyword: Biology,
Chemistry,
Food chemistry,
Biotechnology,
Beer,
Volatile compounds,
Temperature effects,
Organoleptic properties,
Cell density,
Yeasts
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