The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a commercial brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosancalcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alcoholic fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The physical– chemical parameters of beer (i.e. pH, alcohol content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC–MS analysis, significantly differed in terms of terpenes, esters and alcohols content, thus proving that the yeastinoculating form may typify the odor and flavor descriptors of the green beer.

Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile

Diamante Maresca;Gianluigi Mauriello;
2021

Abstract

The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a commercial brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosancalcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alcoholic fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The physical– chemical parameters of beer (i.e. pH, alcohol content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC–MS analysis, significantly differed in terms of terpenes, esters and alcohols content, thus proving that the yeastinoculating form may typify the odor and flavor descriptors of the green beer.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/900496
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