Fermentation

Research

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11 pages, 1546 KiB

Open AccessArticle

A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties

by Natalia Calderon, Glycine Zhujun Jiang, Patrick A. Gibney and Robin Dando

Fermentation 2023, 9(10), 865; https://doi.org/10.3390/fermentation9100865 - 25 Sep 2023

Cited by 2 | Viewed by 2203

Abstract

Fermentation is a critical step in the production of coffee when following standard wet processing, one of the most common methods used to remove the mucilage layer from coffee cherries. During this step, the de-pulped coffee cherries undergo fermentation with native yeast that [...] Read more.

Fermentation is a critical step in the production of coffee when following standard wet processing, one of the most common methods used to remove the mucilage layer from coffee cherries. During this step, the de-pulped coffee cherries undergo fermentation with native yeast that modifies the flavor profile of the resultant coffee. This study aimed to ferment green coffee beans using commercial yeast strains from beer and wine prized for their ability to produce specific flavors, and subsequently evaluate the aroma and flavor of the coffee using coffee consumers. Four Saccharomyces cerevisiae strains were used: Belgian Ale, Sourvisiae, 71 B, and Tropical IPA, along with one non-Saccharomyces, Toluraspora delbrueckii (Biodiva), and a non-inoculated control sample. The green coffee beans underwent a controlled wet fermentation for 72 h, followed by roasting, grinding, and brewing. Results showed that flavor profiles varied broadly by yeast strain, suggesting that producing novel flavors in coffee through fermentation is feasible and that these flavors survive the roasting process; however, higher liking scores were still reported for the control sample compared to the fermented samples. Biodiva, a strain used in wine to produce esters and fruity flavors, resulted in coffee with highly fruity notes, and all strains were rated more floral than the control, while the sample fermented with Sourvisiae yeast used in the brewing of sour ales resulted in coffee that was both perceived as more sour and had the lowest pH, likely due to the degree of lactic acid this strain is engineered to produce. Further, there were significant color differences between the samples. In conclusion, fermenting green coffee beans with brewing and winemaking yeast strains strongly impacted the flavor and aroma of the resultant coffee; however, evaluating larger panels of strains or optimizing strain performance may yield flavor profiles more suitable for coffee. Full article

(This article belongs to the Special Issue Brewing & Distilling 3.0)

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7 pages, 1148 KiB

Open AccessCommunication

Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation

by Daniel Rossini and Cristina Bogsan

Fermentation 2023, 9(9), 810; https://doi.org/10.3390/fermentation9090810 - 4 Sep 2023

Cited by 8 | Viewed by 1813

Abstract

Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY). During fermentation, a high level of ethanol can be produced as a yeast metabolite that can reach [...] Read more.

Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY). During fermentation, a high level of ethanol can be produced as a yeast metabolite that can reach values above the legal limits for non-alcoholic beverages. In 2021, Brazil made the world’s first kombucha-specific legislation to label beverages containing up to 0.50% ABV (alcohol by volume) as non-alcoholic. Headspace gas chromatography was used to quantify ethanol in 12 kombucha samples from different brands 12 months before and after the legislation was implemented. Before the legislation was implemented, 92% of the samples showed ethanol concentrations above 0.50% ABV, ranging from 0.47% to 3.56% ABV. One year later, an analysis of the same 12 kombucha brands showed that 67% of the samples were non-compliant with the new legislation, ranging from 0.10% to 2.40% ABV. The formation of ethanol during kombucha fermentation is a multivariate problem. Inoculum usually differs between sources, and the types and amounts of sugar and fruits, and the tea infusion percentage can also impact the final product. These parameters vary among producers. Some efforts to help kombucha producers achieve a more controlled and consistent production process are needed to ensure that commercially available kombuchas are properly non-alcoholic beverages and safe to consume. Full article

(This article belongs to the Special Issue Brewing & Distilling 3.0)

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11 pages, 444 KiB

Open AccessArticle

Sensory Analysis Coupled with Gas Chromatography/Mass spectrometry Analysis in Craft Beer Evaluation

by Kristina Habschied, Ivana Ćosić, Goran Šarić, Vinko Krstanović and Krešimir Mastanjević

Fermentation 2023, 9(8), 747; https://doi.org/10.3390/fermentation9080747 - 11 Aug 2023

Cited by 3 | Viewed by 2005

Abstract

The beer market today shows extremely diverse styles and offers many possibilities for consumers to try new aromas and tastes. Most modern breweries have a similar technology and equipment and use quality raw materials, but the differences between beers’ physical–chemical properties are always [...] Read more.

The beer market today shows extremely diverse styles and offers many possibilities for consumers to try new aromas and tastes. Most modern breweries have a similar technology and equipment and use quality raw materials, but the differences between beers’ physical–chemical properties are always detectable. In ensuring the same beer quality is being delivered to the consumers, sensory analysis is in some cases even more important than the chemical or physical–chemical analysis, since consumers focus on constant quality and sensory properties of their chosen beer. Sensory evaluation is not an easy task and involves flexible methods for determination of differences and changes between beers. It is commonly used in breweries to provide a constant quality in finished products, but also to ensure the quality of different raw materials (water, malt, hops) and to minimize the influence of the production process on final quality of beer. The results of this research indicate that sensory analysis is of great importance, since sheer physical–chemical analysis can be outweighed by it. Certain beers that showed that, despite a high concentration of off-flavors (e.g., dimethylsulphide), the overall sensory score was not affected (10/Koelsch style) while for some beers, a small excess of a sensory threshold lead to extreme sensory deterioration (sample 4/Lager). Full article

(This article belongs to the Special Issue Brewing & Distilling 3.0)

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17 pages, 3707 KiB

Open AccessArticle

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

by Marius Eduard Ciocan, Rozália Veronika Salamon, Ágota Ambrus, Georgiana Gabriela Codină, Ancuța Chetrariu and Adriana Dabija

Fermentation 2023, 9(5), 490; https://doi.org/10.3390/fermentation9050490 - 20 May 2023

Cited by 4 | Viewed by 4629

Abstract

One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in the brewing of 85–90% of the world’s beer, with significant regional differences. The results of [...] Read more.

One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in the brewing of 85–90% of the world’s beer, with significant regional differences. The results of this study’s brewing were compared to those of beer made only from malted barley. Malted and unmalted sorghum were suggested for use in this study’s brewing. In order to improve the technical mashing operation and raise output yield, commercial enzymes were introduced. The following physicochemical analyses of the finished beer were carried out in accordance with regulatory requirements: original extract (% m/m), apparent extract (% m/m), alcohol content (% v/v, % m/m), density (g/cm³), turbidity (EBC), pH, color (EBC), bitterness value (IBU), oxygen content (mg/L), carbon dioxide content (g/L). A nine-point hedonic scale was used to conduct the sensory evaluation of the beer samples. Sorghum was easily included into the technological process to create a finished product that, in many ways, resembled traditional beer, making sorghum appropriate for typical beer drinkers. The laboratory brewing formula that produced the highest-quality results of all the tested variants included 60% sorghum malt and 40% unmalted sorghum: original extract 11.26% m/m, apparent extract 4.59% m/m, alcohol content 4.12% v/v, turbidity 0.74 EBC, CO₂ content 5.10 g/L. The resulting sorghum beer typically has low alcohol content, a complex, aromatic, slightly sour flavor, a mild bitter or astringent sensation, and less stable foam. Full article

(This article belongs to the Special Issue Brewing & Distilling 3.0)

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15 pages, 2061 KiB

Open AccessEditor’s ChoiceArticle

Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production

by Peter Vaštík, Pavol Sulo, Zuzana Rosenbergová, Tatiana Klempová, Pavel Dostálek and Daniela Šmogrovičová

Fermentation 2023, 9(3), 221; https://doi.org/10.3390/fermentation9030221 - 25 Feb 2023

Viewed by 2809

Abstract

The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains of different genera are frequently used to obtain beers of low alcohol content. S. cerevisiae hybrids with other Saccharomyces species offer interesting inherited flavour characteristics; however, their use [...] Read more.

The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains of different genera are frequently used to obtain beers of low alcohol content. S. cerevisiae hybrids with other Saccharomyces species offer interesting inherited flavour characteristics; however, their use in non-alcoholic beer production is rare. In this work, we constructed six hybrids of maltose-negative S. cerevisiae parental strains (modified to produce higher amounts of organic acids) and S. mikatae (wild-type). Growth behaviour, osmotolerance and fermentation features of the offspring were compared with parental strains. One hybrid with mitochondrial DNA inherited from both parents was used to produce non-alcoholic beer in which organic metabolites were evaluated by HPLC and HS-SPME-GC-MS. This hybrid produced non-alcoholic beer (≤0.05% (v/v)) with an increased organic acid content, just as its parent S. cerevisiae, but without producing increased amounts of acetic acid. The beer had a neutral aromatic profile with no negative off-flavours, similar to the beer produced by the parent S. mikatae, which was used for the first time to produce non-alcoholic beer. Overall, both parents and hybrid yeast produced non-alcoholic beers with increased amounts of higher alcohols compared with esters. Full article

(This article belongs to the Special Issue Brewing & Distilling 3.0)

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11 pages, 954 KiB

Open AccessArticle

Schizosaccharomyces pombe in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort

by Barnaby Pownall, Struan J. Reid, Annie E. Hill and David Jenkins

Fermentation 2022, 8(11), 643; https://doi.org/10.3390/fermentation8110643 - 15 Nov 2022

Cited by 3 | Viewed by 2963

Abstract

High-gravity brewing is a method that maximises brewhouse capacity and reduces energy consumption per unit of beer produced. The fermentation of wort with high sugar content is known to impact the fermentation characteristics and production of aroma-active volatiles, and as such, cultures that [...] Read more.

High-gravity brewing is a method that maximises brewhouse capacity and reduces energy consumption per unit of beer produced. The fermentation of wort with high sugar content is known to impact the fermentation characteristics and production of aroma-active volatiles, and as such, cultures that are adapted to this method are industrially valuable. Mixed-culture fermentation offers brewers the opportunity to combine desirable features from multiple strains of yeast and to take advantage of the interactions between those strains. In this study, a highly attenuative strain of Schizosaccharomyces pombe is paired with a fast-fermenting brewing strain of Saccharomyces cerevisiae in the fermentation of wort at both standard and high gravity at centilitre scale. Mixed cultures were found to produce several esters and higher alcohols in higher concentration than in either of the parent monocultures at both standard and high gravity. The mixed culture also represented a compromise between fermentation length (modelled by the logistic equation), which was extended by the inclusion of S. pombe, and ethanol yield, which was increased. The application of mixed-culture strategies to high-gravity brewing practices may allow brewers greater flexibility in achieving desired flavour profiles whilst increasing brewhouse efficiency. Full article

(This article belongs to the Special Issue Brewing & Distilling 3.0)

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13 pages, 1023 KiB

Open AccessArticle

Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines

by Hongmin Liang, Deyan Gao, Cong Wang, Huanhuan Gao, Yayun Guo, Zhiyun Zhao and Hongmei Shi

Fermentation 2022, 8(11), 604; https://doi.org/10.3390/fermentation8110604 - 4 Nov 2022

Cited by 7 | Viewed by 2230

Abstract

To obtain high-quality yellow peach wines of varying characteristics, different fermentation strategies, including various pre-fermentative treatments, were applied. This study aimed to determine the effect of different fermentation strategies on the physicochemical properties, monomer phenol content, in vitro antioxidant activity, and volatile compounds [...] Read more.

To obtain high-quality yellow peach wines of varying characteristics, different fermentation strategies, including various pre-fermentative treatments, were applied. This study aimed to determine the effect of different fermentation strategies on the physicochemical properties, monomer phenol content, in vitro antioxidant activity, and volatile compounds of yellow peach wine. The results showed that peach wine P12, fermented with pulp, had higher total phenolic content (TPC), total flavonoid content (TFC), monomer phenol and volatile compound content, and antioxidant activity. Ten monomeric phenols were detected in peach wines, and the content of catechin was the highest. Juice fermentation wine, J12, had a strong floral aroma, and some volatile compounds were released during fermentation when water was added to the pulp, and low alcohol content did not reduce the variety of volatile compounds. The main aroma and common characteristics of the fermented yellow peach wine were dominated by esters, with a relative odor activity value (ROAV) ≥ 1, namely, isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Our results demonstrated that the application of the described fermentation strategies significantly affected the quality and volatile compound content of yellow peach wines. This might assist in the development of a highly diverse yellow peach wine flavor. Full article

(This article belongs to the Special Issue Brewing & Distilling 3.0)

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Review

Jump to: Research

9 pages, 247 KiB

Open AccessReview

Comparison Review of the Production, Microbiology, and Sensory Profile of Lambic and American Coolship Ales

by John Carriglio, Drew Budner and Katherine A. Thompson-Witrick

Fermentation 2022, 8(11), 646; https://doi.org/10.3390/fermentation8110646 - 16 Nov 2022

Cited by 2 | Viewed by 2385

Abstract

Sour beers have been traditionally brewed with spontaneous fermentation. This has been occurring in Belgium for hundreds of years, and more recently in the United States as the American craft beer industry has boomed. Belgian sour styles include lambics, which are mirrored in [...] Read more.

Sour beers have been traditionally brewed with spontaneous fermentation. This has been occurring in Belgium for hundreds of years, and more recently in the United States as the American craft beer industry has boomed. Belgian sour styles include lambics, which are mirrored in a burgeoning style called the American coolship ale (ACA). American beers have much more creative leeway than their Belgian counterparts, as American craft brewing tends to incorporate more contemporary techniques and ingredients than their traditional European forebears. This review paper will summarize the history, production methods, fermentation, microbiological profiles, and sensory profiles of Belgian lambics and American coolship ales. Full article

(This article belongs to the Special Issue Brewing & Distilling 3.0)

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