Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899343" target="_blank" >RIV/60461373:22330/15:43899343 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/jib.215" target="_blank" >http://dx.doi.org/10.1002/jib.215</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jib.215" target="_blank" >10.1002/jib.215</a>

Result language
angličtina
Original language name
Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study
Original language description
Craft beer is often produced as a non-filtered, unpasteurized and bottle re-fermented beer, whose production is aimed at maintaining original sensory characteristics. The intention of most micro-breweries is to meet these requirements in producing a high-quality beer. In Italy, aswell as in Sardinia, the number ofmicro-breweries is increasing. In an attempt tomake this product more original, new strains of Saccharomyces cerevisiae were selected. Sourdough yeasts were used as an alternative source of starters for beer production. In this particular work, two wheat beers were compared, one brewed with an autochthonous yeast isolated from sourdough and the other brewedwith a commercial yeast normally used in Italianmicro-breweries. The wheat beer fermented with the autochthonous yeast had the highest ethanol content, the lowest pH and the highest content of esters and alcohols. Froma sensory point of view the two beers showed significant differences in the triangle test, butwere not significantly different in the paired test with preference.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Project
<a href="/en/project/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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