The use of non-Saccharomyces yeast and enzymes in beer production
Authors:
- Monika Cioch-Skoneczny,
- Krystian Klimczak,
- Paweł Satora,
- Szymon Skoneczny,
- Marek Zdaniewicz,
- Aneta Pater
Abstract
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.
- Record ID
- CUTdd8ec2336c7745d0a8b37f046de112de
- Publication categories
- ;
- Author
- Journal series
- Acta Universitatis Cibiniensis - Series E: Food Technology, ISSN 1221-4973, e-ISSN 2344-150X
- Issue year
- 2020
- Vol
- 24
- No
- 2
- Pages
- 223-246
- Other elements of collation
- tab.; wykr.; Bibliografia (na s.) - 243-246; Bibliografia (liczba pozycji) - 58; Oznaczenie streszczenia - Abstr.; Numeracja w czasopiśmie - Vol. 24, Iss. 2
- Keywords in English
- beer, non-Saccharomyces yeast, enzymes, fermentation, volatile compounds
- DOI
- DOI:10.2478/aucft-2020-0021 Opening in a new tab
- URL
- https://content.sciendo.com/view/journals/aucft/24/2/article-p223.xml Opening in a new tab
- Language
- eng (en) English
- License
- Score (nominal)
- 140
- Uniform Resource Identifier
- https://cris.pk.edu.pl/info/article/CUTdd8ec2336c7745d0a8b37f046de112de/
- URN
urn:pkr-prod:CUTdd8ec2336c7745d0a8b37f046de112de
* presented citation count is obtained through Internet information analysis, and it is close to the number calculated by the Publish or PerishOpening in a new tab system.