Sensomic characterization of lager beers fermented by different yeast strains

Result code in IS VaVaI

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Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Sensomic characterization of lager beers fermented by different yeast strains

Original language description

Fermentation is widely considered as an essential step in brewing process significantly influencing final beer flavor and acceptance by consumers. Selection and use of appropriate yeast strain are one of crucial steps for every brewery during new brand developing. Many breweries have its own traditional yeast strain which significantly contributes to sensory character of given beer, and finally to consumer perception of a brewery. Production of aroma related compounds during beer fermentation was described and reviewed in detail by many authors. However, these studies are usually focused mainly on flavor active esters and higher alcohols whereas other beer components are neglected. More detailed description of beer fermentation process could handle sensomic approach which takes into account broader spectrum of beer components, and deeper insight into relation between fermentation and sensory properties could be obtained .The aim of this study was sensomic comparison of lager beers produced by different bottom yeast strain (particularly RIBM 2, RIBM 6, RIBM 7 and RIBM 95) in order to obtain detailed sensory related description of beer at molecular level.Experimental lager beers were brewed by decoction mashing at half-scale brewery. Produced wort was divided into four independent parts which were pitched by different yeast strain and fermentation proceeded at the same condition for each yeast strain. Final beers were subjected to chemical and sensory analysis and results were evaluated by multivariate analysis.Results suggest clear differences between produced beers. Each beer can be sensory and chemically characterized according to yeast strain used. The main distinguishing components are esters, fatty acids, carbonyls, heterocycles and some hop related components. On the other hand, the main distinguishing sensory characteristics are e.g. ester/fruit, bitterness, solvent, sweet, caramel and grainy. The lecture on the14th Trends in Brewing, Leuven, Belgium, 17. - 20.10.2021.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů