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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B053" target="_blank" >QI111B053: Nové postupy pro využití zemědělských surovin a produkci hlavních druhů potravin zvyšující jejich kvalitu, bezpečnost, konkurenceschopnost a výživový benefit spotřebiteli.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

121

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

4

Strana od-do

283-286

Kód UT WoS článku

000353346900017

EID výsledku v databázi Scopus

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