Optimization of alcohol-free beer production by lager and cachaça yeast strains using response surface methodology

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43900795" target="_blank" >RIV/60461373:22330/16:43900795 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1002/jib.306" target="_blank" >http://dx.doi.org/10.1002/jib.306</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.306" target="_blank" >10.1002/jib.306</a>

Result language

angličtina

Original language name

Optimization of alcohol-free beer production by lager and cachaça yeast strains using response surface methodology

Original language description

Alcohol-free beers (AFBs) are an attractive segment of the beer market both for the brewing industry and for consumers. While AFBs produced by arrested/limited fermentation often suffer froma lack of volatile compounds, beer flavour can be improved by yeast selection and optimization of fermentation conditions. The yeast selection strategy was demonstrated by comparing traditional lager yeast with selected cachaça yeast strains. Correspondingly, response surface methodology was used to enhance the formation of the flavour-active volatile compounds by optimization of the fermentation conditions (original wort extract, fermentation temperature, pitching rate). Statistical analysis of the experimental data revealed the relative significance of process variables and their interactions. The developed quadratic model describing the responses of total esters and higher alcohols to changes in process variables was used to predict the ideal fermentation conditions in terms of flavour formation. The predicted conditions were experimentally verified and alternative strategies of AFB production are suggested.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

EI - Biotechnology and bionics

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2016

Confidentiality

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

Name of the periodical

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Volume of the periodical

122

Issue of the periodical within the volume

1

Country of publishing house

GB - UNITED KINGDOM

Number of pages

7

Pages from-to

69-75

UT code for WoS article

000374565900010

EID of the result in the Scopus database

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