Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability
| Autor: | Sonia Collin, Carlos Silva Ferreira, Etienne Bodart |
|---|---|
| Přispěvatelé: | UCL - SST/LIBST - Louvain Institute of Biomolecular Science and Technology |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
business.product_category Natural aging education short-chain fatty acids lcsh:TX341-641 01 natural sciences Sensory analysis beer aging chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Bottle Phenols Food science AEDA lcsh:RC620-627 Flavor Aroma chemistry.chemical_classification biology craft beer bottle refermentation Fatty acid food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Yeast lcsh:Nutritional diseases. Deficiency diseases chemistry business lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Beverages, Vol. 5, no.2, p. 39 (2019) Beverages Volume 5 Issue 2 Beverages, Vol 5, Iss 2, p 39 (2019) |
| Popis: | The aromatic complexity of craft beers, together with some particular practices (use of small vessels, dry hopping, etc.), can cause more oxidation associated with pre-maturated colloidal instability, Madeira off-flavors, bitterness decrease, and aroma loss. As bottle refermentation is widely used in Belgian craft beers, the aim of the present work is to assess how this practice might impact their flavor. In fresh beers, key flavors were evidenced by four complementary techniques: short-chain fatty acids determination, esters analysis, XAD-2 extract olfactometry, and overall sensory analysis. In almost all of the fresh beers, isovaleric acid was the sole fatty acid found above its sensory threshold. Selected samples were further analyzed through natural aging at 20 ° C. The presence of yeast in the bottle minimized the trans-2-nonenal released from Schiff bases and proved less deleterious than suggested by previous studies with regard to fatty acid release and ester decrease through aging. Furthermore, according to the yeast species selected, some interesting terpenols and phenols were produced from glucosides during storage. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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