Journal articles: 'Beer fermentation'

1

Ramirez, W. Fred, and Jan Maciejowski. "Optimal Beer Fermentation." Journal of the Institute of Brewing 113, no. 3 (2007): 325–33. http://dx.doi.org/10.1002/j.2050-0416.2007.tb00292.x.

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Pejin, Jelena, Olgica Grujic, Sinisa Markov, Suncica-Tanackov Kocic, Dragoljub Cvetkovic, and Ilija Tanackov. "Fermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 229–38. http://dx.doi.org/10.2298/zmspn0508229p.

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Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8?C and 14?C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction.

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Mayerthaler, R. "Automatic beer fermentation control." Trends in Food Science & Technology 8, no. 10 (October 1997): 349. http://dx.doi.org/10.1016/s0924-2244(97)85563-x.

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Defernez, M., R. J. Foxall, C. J. O’Malley, G. Montague, S. M. Ring, and E. K. Kemsley. "Modelling beer fermentation variability." Journal of Food Engineering 83, no. 2 (November 2007): 167–72. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.033.

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Estela-Escalante, Waldir D., Jimy J. Perez-Escalante, Eduardo L. Fuentes-Navarro, and Ricardo M. Pinillos-Miñano. "The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation." Chemical & biochemical engineering quarterly 34, no. 2 (2020): 105–14. http://dx.doi.org/10.15255/cabeq.2020.1808.

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The potential use of grapefruit peel as support material for yeast immobilization during beer fermentation was evaluated. After conditioning, FTIR analysis revealed a higher quantity of methoxy (–OCH3) groups, suggesting that lignin is the major component of the support. Cell adhesion onto the conditioned support in 12°Plato laboratory malt wort was evaluated, observing a maximal cell adhesion (2.25 · 109 cells/gram of dried support) at 20 h of cultivation, remaining almost constant in the subsequent time points. Evaluations of the fermentative behaviour of the biocatalyst at 15±0.5 °C in a 14°Plato laboratory malt wort indicated good stability in terms of physical integrity (confirmed by SEM observation). The fermentation time was shortened to four days, and the rates of reducing sugar consumption and ethanol production were improved when compared to fermentations carried out with free suspended cells. These results show a promising potential of grapefruit peel as support material in beer fermentation.

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IZQUIERDO-PULIDO, MARIA, JOSEP-MIQUEL CARCELLER-ROSA, ABEL MARINÉ-FONT, and M. CARMEN VIDAL-CAROU. "Tyramine Formation by Pediococcus spp. during Beer Fermentation." Journal of Food Protection 60, no. 7 (July 1, 1997): 831–36. http://dx.doi.org/10.4315/0362-028x-60.7.831.

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The role of Pediococcus spp. in the production of tyramine was studied. Strains of these microorganisms were isolated from industrial beer fermentations where high tyramine formation occurred. It has been verified that Pediococcus spp. are able to form tyramine during beer fermentation, and the quantity of tyramine produced depends on the degree of contamination. Thus, CFU of Pediococcus spp. ranging from 4 ×103 to 1 × 104 CFU/ml led to low tyramine formation (<5 mg/liter). Tyramine production between 5 and 15 mg/liter was related to Pediococcus spp. counts from 1 × 104 to 5 × 104 CFU/ml, while counts of these microorganisms above 5 ×104 CFU/ml led to tyramine levels ranging from 15 to 20 mg/liter. Prolonged storage in culture media of the isolated strains of Pediococcus spp. as well as isolation of these microorganisms from beer and transfer to media caused them to lose their ability to produce tyramine. Determination of tyramine levels in beer was found to be a reliable indicator of the degree of contamination by Pediococcus spp. during beer fermentation.

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Meironke, Heiko, and Kai Böttcher. "Experimental Investigation of Parameters, Influencing Velocity Fields during Beer Fermentation." Key Engineering Materials 597 (December 2013): 37–44. http://dx.doi.org/10.4028/www.scientific.net/kem.597.37.

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In the course of the research aiming on the optimisation of beer fermentation, a large number of fermentations have been performed under various boundary conditions. We carried out different measurements, including temperature and velocity investigations. Due to turbidity, the latter cannot be performed easily by using common techniques like laser Doppler anemometry or particle image velocimetry. Therefore the ultrasound Doppler velocimetry got utilised. It permits measurements in opaque fluids and provides velocity fields for any time during the fermentation.

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Kucharczyk, Krzysztof, Krzysztof Żyła, and Tadeusz Tuszyński. "Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation." Czech Journal of Food Sciences 38, No. 5 (October 30, 2020): 330–36. http://dx.doi.org/10.17221/291/2019-cjfs.

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Fermentation indices of a bottom-fermented lager brew from high gravity wort (15.5 °P) were analysed using the response surface methodology (RSM, Box-Behnken design). Fermentation parameters like pitching rates (6–10 mln cells mL–1), wort aeration (8–12 mg O2 mL–1), different times (4.5–13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3 850 hL) and fermentation temperatures (8.5–11.5 °C) were modulated to assess their impact on the fermentation indices. Within the studied ranges of fermentation parameters the experimental factors had a significant influence (R2 for the model 73%) on alcohol content, pH (83%), extract drop (86%), FAN consumption (70%), bitterness loss (73%) and sensory analysis (71%). Based on the multiple response optimisation analysis, the values of independent factors that optimised alcohol content at the level of 6.94% (v/v), extract drop at 1.77 °P per day with maximization of FAN consumption (ca. 128 mg L–1) and pH drop to the level of 4.69 with minimized bitter substances losses (6.2 BU) were as follows: pitching rate 6 mln cells mL–1; fermentation temperature 11.2 °C; aeration level 10.5 mg L–1; and CCTs filling time 13.5 h.

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Leskosek-Cukalov, Ida, and Viktor Nedovic. "Immobilized cell technology in beer brewing: Current experience and results." Zbornik Matice srpske za prirodne nauke, no. 109 (2005): 129–41. http://dx.doi.org/10.2298/zmspn0519129l.

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Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats?, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat? carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.

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Wang, Shu Hai, Shu Wang Chen, and Xin Yan. "Beer Brewing Control System Based on DS18B20." Applied Mechanics and Materials 229-231 (November 2012): 1292–95. http://dx.doi.org/10.4028/www.scientific.net/amm.229-231.1292.

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Beer brewing process has a very high demand for temperature. The beer fermentation process is the core, which is a very complex biochemical exothermic reaction. The temperature of the controlled object has a variability and uncertainty. Fermentation temperature determines the quality of the product. Therefore, we must control the temperature strictly during fermentation. The paper introduces the beer fermentation temperature measurement and control by using the DS18B20 temperature measurement system. Through the system we can significantly improve the technical parameters of the fermentation temperature, which can significantly improve the quality of beer. This system has a wide range of applications.

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Wang, Jinjing, Huajian Ding, Feiyun Zheng, Yongxian Li, Chunfeng Liu, Chengtuo Niu, and Qi Li. "Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation." Journal of the American Society of Brewing Chemists 77, no. 1 (January 2, 2019): 10–20. http://dx.doi.org/10.1080/03610470.2018.1546030.

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Lehnert, R., P. Novák, F. Macieira, M. Kuřec, J. a. Teixeira, and T. Branyik. "Optimisation of lab-scale continuous alcohol-free beer production." Czech Journal of Food Sciences 27, No. 4 (September 9, 2009): 267–75. http://dx.doi.org/10.17221/128/2009-cjfs.

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In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.

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SLOCUM, JOHN W., WENDY CONDER, ELTHON CORRADINI, ROY FOSTER, ROBYN FRAZER, DAVID LEI, MIKE MCGUIRE, JOHN ROSS, and STAN SCOTT. "Fermentation in the China Beer Industry." Organizational Dynamics 35, no. 1 (January 2006): 32–48. http://dx.doi.org/10.1016/j.orgdyn.2005.12.002.

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Gee, Douglas A., and W. Fred Ramirez. "A FLAVOUR MODEL FOR BEER FERMENTATION." Journal of the Institute of Brewing 100, no. 5 (September 10, 1994): 321–29. http://dx.doi.org/10.1002/j.2050-0416.1994.tb00830.x.

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Bellut, Konstantin, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David De Schutter, Luk Daenen, Kieran Lynch, Emanuele Zannini, and Elke Arendt. "Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer." Fermentation 4, no. 3 (August 17, 2018): 66. http://dx.doi.org/10.3390/fermentation4030066.

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Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer’s yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.

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Figueira, Ricardo, Lucas Felipe Dos Ouros, Isabela Penteriche De Oliveira, Thalia Lee Lopes De Andrade, and Waldemar Gastoni Venturini Filho. "QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO." ENERGIA NA AGRICULTURA 36, no. 1 (July 20, 2021): 10–16. http://dx.doi.org/10.17224/energagric.2021v36n1p10-16.

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QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1 1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. ricardo.figueira@unesp.br; lucasouros@hotmail.com; isapenteriche@hotmail.com; thalialda@hotmail.com; waldemar.venturini@unesp.br RESUMO: A levedura alcoólica apresenta metabolismo respirofermentativo, respirando e fermentando simultaneamente. É possível mensurar o metabolismo fermentativo e respiratório de uma levedura alcoólica, conhecendo a quantidade de etanol formado na fermentação e de gás carbônico proveniente dos processos de respiração e fermentação. O objetivo deste trabalho foi calcular a taxa respiratória e fermentativa de diferentes cepas de levedura alcoólica por meio de método estequiométrico. Foram utilizadas cinco diferentes cepas de leveduras (panificação, cervejeira de alta fermentação (ale), cervejeira de baixa fermentação (lager), vinho tinto e vinho branco). O meio de cultivo foi mosto de cana de açúcar (15 °Brix). A fermentação transcorreu durante 8 horas, na temperatura ambiente, em fermentador aberto. A levedura cervejeira de alta fermentação e de panificação apresentaram as maiores taxas respiratórias (19,17% e 19,12%), as leveduras de vinho branco e cervejeira de baixa fermentação tiveram as maiores taxas fermentativas (90,48% e 89,67%), a levedura cervejeira de baixa fermentação produziu a maior quantidade de etanol (7,57%) e a levedura de panificação apresentou maior capacidade metabólica (131,59 g de sacarose consumidos). Palavras-chave: fermentação, respiração, Saccharomyces cerevisiae. QUANTIFICATION OF RESPIRO-FERMENTATIVE METABOLISM OF BEER, WINE AND BREAD YIELD BY ESTEQUIOMETRIC METHOD ABSTRACT: The alcoholic yeast can breathe and ferment simultaneously, called respiro-fermentative metabolism. Yeast’s respiration and fermentation metabolism can be measured considering the amount of ethanol produced in the fermentation process and the carbon dioxide produced in both respiration and fermentation processes. This research focused on calculating the respiration and fermentation rates of five alcoholic yeast strains (baker’s, beer top-fermenting (ale), beer bottom fermenting (lager), red wine and white wine) from the stoichiometry. Sugar cane must (15 °Brix) was used as growth medium. Fermentation was performed in an open vessel at room temperature. A sample was taken hourly, and the fermentation process ended after 8 h. Beer top-fermenting yeast and baker’s yeast resulted in higher respiration rates (19.17% and 19.12%), while white wine yeast and bottom-fermenting yeast resulted in higher fermentation rates (90.48% and 89.67%). Bottom-fermenting yeast produced higher amount of ethanol (7.57%) and baker’s yeast presented higher metabolic activity (131.59 g of sucrose consumed). Keywords: fermentation, respiration, Saccharomyces cerevisiae.

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Kucharczyk, Krzysztof, Tadeusz Tuszyński, Krzysztof Żyła, and Czesław Puchalski. "The effect of yeast generations on fermentation, maturation and volatile compounds of beer." Czech Journal of Food Sciences 38, No. 3 (June 29, 2020): 144–50. http://dx.doi.org/10.17221/193/2018-cjfs.

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The aim of the study was to determine the effect of yeast generations on fermentation and maturation processes, the content of volatile compounds of beer and viability and vitality of yeast biomass on an industrial scale. The experiments with fermentation and maturation were performed in fermentation tanks. The wort was aerated with sterile air. Yeast (S. pastorianus) bottom fermentation was used in fermentation. For pitching four generations (passages) of yeast were used as follows: 1st, 2nd, 3rd and 4th generation. The processes of fermentation and maturation were carried out in the same technological conditions (temperature and pressure). During fermentation and maturation, the changes in the content of the extract, yeast growth and vitality and selected volatile compounds like esters, alcohols and carbonyl compounds were investigated. With the increase in the number of yeast generations, especially from the 2nd generation used in the fermentation process, the content of acetaldehyde and esters increased. Despite the slight differences between generations, the changes are statistically significant. The content of diacetyl is stable for the 1st, 2nd and 3rd generation and higher for the 4th generation. Diversified yeast generations used in the process of fermentation did not affect significantly the final quality of beer.

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Krzysztof, Kucharczyk, and Tuszyński Tadeusz. "The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer." Czech Journal of Food Sciences 34, No. 3 (June 17, 2016): 265–70. http://dx.doi.org/10.17221/469/2015-cjfs.

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The effect of wort filling time on the process of fermentation, maturation, and acetaldehyde content in beer was determined. The experiments were performed on an industrial scale, the fermentation and maturation took place in fermentation tanks. Three tanks were filled using three different intervals. Worts were aerated with sterile air and yeast was added after the second fermentation (third passage). During fermentation and maturation, changes in the content of the apparent extract and the amount of acetaldehyde were investigated. Experiments have shown that different filling times have a significant impact on the course of fermentation and the amount of acetaldehyde. With the increase of wort filling time, fermentation speed improved and acetaldehyde content decreased.

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Jiang, Jun Hai, and Qian Zhang Zhuang. "A Study of Beer Fermentation Control System Based on the Technology of Computer Control." Applied Mechanics and Materials 713-715 (January 2015): 719–22. http://dx.doi.org/10.4028/www.scientific.net/amm.713-715.719.

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By analyzing the structure characteristics of fermented beer and has the function of system analysis, introduced in the fermentation process of beer, the use of computer technology, the real-time processing of beer fermentation temperature, pressure, the collection of data signal level etc.. The computer system to realize the automatic control and management on the beer fermentation process of beer fermentation, production management and cost will be greatly improved.

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Kosiv, Ruslana, Tetiana Kharandiuk, Lubov Polyuzhyn, Lubov Palianytsia, and Natalia Berezovska. "EFFECT OF HIGH GRAVITY WORT FERMENTATION PARAMETERS ON BEER FLAVOR PROFILE." Chemistry & Chemical Technology 11, no. 3 (August 28, 2017): 308–13. http://dx.doi.org/10.23939/chcht11.03.308.

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Kobayashi, Michiko, Hiroshi Shimizu, and Suteaki Shioya. "Beer Volatile Compounds and Their Application to Low-Malt Beer Fermentation." Journal of Bioscience and Bioengineering 106, no. 4 (October 2008): 317–23. http://dx.doi.org/10.1263/jbb.106.317.

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MUDURA, Elena, Teodora Emilia COLDEA, Victor PLESCA, and Anca FARCAS. "Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (November 28, 2016): 159. http://dx.doi.org/10.15835/buasvmcn-fst:12303.

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Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are recognized since ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction, and recently even in culinary dishes. In addition, studies showed the benefits of beer moderate consumption on health. Beer is a low-alcohol beverage and also presents many nutritional properties outlined by its nutritional content rich in vitamins, minerals and antioxidants that come from the raw material (malt and hop). Wishing to attract as many niches of consumers, brewers tend to produce every year new and innovative beers. The purpose of this study was to develop the technology for an innovative special beer. The synchronous alcoholic fermentation of two different origin substrates – wort and grape must - was monitored and their composition was assessed in order to obtain special beer with superior sensory properties. Technological process was developed in the Winery Pilot Station of the UASVM Cluj-Napoca. Special beer was obtained by alcoholic fermentation of hopped dark wort with grape must from the autochthonous Feteasca neagra grapes variety. Second fermentation process was followed by the maturation (3 weeks at 5oC) in order to harmonize sensory qualities. The entire process was monitored considering fermentation and final products physicochemical parameters. The optimized ratio of the two fermentation substrates was of 2.5:3 on primary raw materials – beer wort and grapes must. The process was monitored on optimizing the fermentation process. The best fermentation yield was obtained when lower fermentation extracts were used. This study demonstrated that the simultaneous fermentation of the two substrates with different glucidic origin may proceed under controlled conditions and may be carried out so as to obtain the desired fermentation products with improved sensorial properties and increased health benefits.

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Nunes, Cassiane S. O., Marília L. C. da Silva, Geany P. Camilloto, Bruna A. S. Machado, Katharine V. S. Hodel, Maria Gabriela B. Koblitz, Giovani B. M. Carvalho, and Ana Paula T. Uetanabaro. "Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production." Scientific World Journal 2020 (September 2, 2020): 1–14. http://dx.doi.org/10.1155/2020/3192585.

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The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth.

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Kang, MinKyung, Minah Kim, Bowan Yu, and Joong Kon Park. "Saccharification and Fermentation Capability of the Waste from Beer Fermentation Broth." Korean Chemical Engineering Research 51, no. 6 (December 1, 2013): 709–15. http://dx.doi.org/10.9713/kcer.2013.51.6.709.

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García, Ana I., Luis A. García, and Mario Díaz. "Fusel Alcohols Production in Beer Fermentation Processes." Process Biochemistry 29, no. 4 (January 1994): 303–9. http://dx.doi.org/10.1016/0032-9592(94)80073-1.

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Li, g., and Fang Liu. "Changes in Organic Acids during Beer Fermentation." Journal of the American Society of Brewing Chemists 73, no. 3 (June 2015): 275–79. http://dx.doi.org/10.1094/asbcj-2015-0509-01.

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Gee, Douglas A., and W. Fred Ramirez. "Optimal temperature control for batch beer fermentation." Biotechnology and Bioengineering 31, no. 3 (February 20, 1988): 224–34. http://dx.doi.org/10.1002/bit.260310308.

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García, Ana I., Luis A. García, and Mario Díaz. "MODELLING OF DIACETYL PRODUCTION DURING BEER FERMENTATION." Journal of the Institute of Brewing 100, no. 3 (May 6, 1994): 179–83. http://dx.doi.org/10.1002/j.2050-0416.1994.tb00819.x.

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Pires, Eduardo J., José A. Teixeira, Tomás Brányik, Tiago Brandão, and António A. Vicente. "Continuous beer fermentation - diacetyl as a villain." Journal of the Institute of Brewing 121, no. 1 (January 20, 2015): 55–61. http://dx.doi.org/10.1002/jib.205.

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Kucharczyk, Krzysztof, Tadeusz Tuszyński, and Krzysztof Żyła. "Effect of yeast harvest moment on a brewing process in beer produced on an industrial scale." Czech Journal of Food Sciences 36, No. 5 (November 8, 2018): 365–71. http://dx.doi.org/10.17221/157/2017-cjfs.

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The aim of this study was to determine the effect of yeast harvest timing on the process performance, total yeast count and the content of volatile components in beer. The experiments were performed on an industrial scale with fermentation and maturation conducted in three fermentation tanks with a capacity of 3800 hl (cylindro-conical tanks – CCT). All processes were carried out using the same technological conditions. The worts were aerated with sterile air and yeast after the second fermentation (third generation) was added. The duration of the maturation phase and the processes of the yeast harvest were conducted at different times (1st, 4th and 6th day) after finishing the primary fermentation process. During fermentation and maturation, changes in the contents of the extract, yeast, and volatile components were investigated. These experiments showed that the use of different times during yeast harvest had a significant impact on the course of fermentation and maturation and impact on the total yeast count during the maturation process and on the amount of volatile components in beer. With a delay in the start of yeast cropping, the content of acetaldehyde and vicinal diketones decreased and the content of esters increased. The timing of the yeast crop significantly influenced the final beer quality.

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Ciosek, Aneta, Katarzyna Fulara, Olga Hrabia, Paweł Satora, and Aleksander Poreda. "Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions." Biomolecules 10, no. 12 (November 25, 2020): 1599. http://dx.doi.org/10.3390/biom10121599.

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The bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of Lactobacillus brevis WLP672 during the fermentation of brewers’ wort. We carried out lactic acid fermentations using wort with different mineral compositions: without supplementation; supplemented with magnesium at 60 mg/L and 120 mg/L; and supplemented with zinc at 0.4 mg/L and 2 mg/L. The concentration of organic acids, pH of the wort and carbohydrate use was determined during fermentation, while aroma compounds, real extract and ethanol were measured after the mixed fermentation. The addition of magnesium ions resulted in the pH of the fermenting wort decreasing more quickly, an increase in the level of L-lactic acid (after 48 h of fermentation) and increased concentrations of some volatile compounds. While zinc supplementation had a negative impact on the L. brevis strain, resulting in a decrease in the L-lactic acid content and a higher pH in the beer. We conclude that zinc supplementation is not recommended in sour beer production using L. brevis WLP672.

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Stumpf, Lisa, and Stefan Schildbach. "Enhancing main fermentation velocities in beer by the use of a membrane bioreactor – approach and preliminary results (membrane bioreactor beer)." Progress in Agricultural Engineering Sciences 14, s1 (July 2018): 121–31. http://dx.doi.org/10.1556/446.14.2018.s1.12.

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The potential of the most recent membrane technology is still unaccounted for in many respects. Combining fermentation with up-to-date membrane technology building a membrane bioreactor allows the adjustment of the cell count on a high level, increasing yield per volume and time. Applied to beer manufacturing, main fermentation times of less than 20 h seem possible, avoiding the disadvantages of already known accelerated fermentation processes operated on a continuous basis. Although module design was adapted and backwash procedure altered to gas-jet, maintaining a sufficient membrane flux over time still poses a major problem. Nevertheless, preliminary results in respect of beer quality look promising.

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BASAŘOVÁ, G. "Development of Theory and Practice in Fermentation and Secondary Fermentation of Beer." Kvasny Prumysl 48, no. 3 (March 1, 2002): 61–66. http://dx.doi.org/10.18832/kp2002006.

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Liang, Shang Ji, and Wang Chan Chan. "Application Study on Distributed Predictive Control of Beer Fermentation Temperature." Applied Mechanics and Materials 513-517 (February 2014): 4525–28. http://dx.doi.org/10.4028/www.scientific.net/amm.513-517.4525.

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As the temperature process of beer fermentation has a large time delay, strong coupling and distributed parameter, the process requirements are difficult to satisfy for conventional control. The beer fermentation temperature control model was developed and the Smith compensation and distributed predictive control algorithm were proposed. The simulation shows that the algorithm can satisfy the technological requirements very well.

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Пермякова, Лариса, and Larisa Permyakova. "Dependence between sterols synthesis and the method of beer yeast oxygenation." Food Processing: Techniques and Technology 48, no. 2 (January 10, 2019): 89–99. http://dx.doi.org/10.21603/2074-9414-2018-2-89-99.

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Oxygen is necessary for yeast to synthesize membrane components (unsaturated fatty acids and sterols), but its high content in the medium during fermentation increases the concentration of cell oxidative metabolism products. This slows down beer maturation process and impairs its quality. The alternative way is to aerate the inoculum to accumulate sterols in cells and reduce the cells’ requirement for oxygen. The author studied the effect of inoculum preparation conditions and oxygen content in the fermentation medium on the formation of sterols by the brewer’s yeast Saccharomyces cerevisiae. Pre-fermentation treatment involved a short aeration of the inoculum (for 30 min) in water, beer wort or young beer with further exposure in an anaerobic environment (for 1–3 hours). The content of sterols was evaluated by means of spectrophotometry, chromatography-mass spectrometry, thin-layer chromatography (TLC), and gas-liquid chromatography (GLC). The article reveals that when yeasts are aerated in young beer, cells synthesize by 16% and 73% more sterols than in water and wort, respectively. This is due to the presence of carbon sources in beer which are effective for sterols synthesis. After application of any method for providing yeast with oxygen (at culture preparation or wort fermentation stage) six components were detected in the unsaponifiable fraction using TLC: ergosterol, ergosta-5,7-diene-3β-ol, ergosta-7,22-diene-3β-ol, fecosterol, zymosterol, lanosterol. GLC revealed five compounds: squalene (39–54%), lanosterol, 24 (28) -dihydroergosterol, ergosterol (23–35%) and an unidentified component which according to mass spectrometry was 24-methylene-24,25-dihydrolanosterol. An increase in the oxygen level in the fermentation medium from 4.0 to 16.0 mg/l contributes to the decrease in sterols accumulation per unit of oxygen consumed by the yeast. Preliminary aerationallowed yeast to multiply regularly at oxygen concentration in the fermentable wort of 4.0 mg/l and ferment the extract of the medium at the level of the sample where oxygen content was 8.0 mg/l. This shows the advantage of using yeast pre-fermentation aeration and conducting beer wort fermentation process without additional saturation with oxygen.

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Gonzalez Viejo, Claudia, Raúl Villarreal-Lara, Damir D. Torrico, Yaressi G. Rodríguez-Velazco, Zamantha Escobedo-Avellaneda, Perla A. Ramos-Parra, Ronit Mandal, Anubhav Pratap Singh, Carmen Hernández-Brenes, and Sigfredo Fuentes. "Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions." Foods 9, no. 6 (June 22, 2020): 821. http://dx.doi.org/10.3390/foods9060821.

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Some chemical compounds, especially alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation type, with two beers of each type (spontaneous, bottom, and top). Chemometry and sensory analysis were performed for all samples to determine relationships and patterns between chemical composition and emotional responses from consumers. The results showed that sweeter samples were associated with higher perceived liking by consumers and positive emotions, which corresponded to spontaneous fermentation beers. There was high correlation (R = 0.91; R2 = 0.83) between hordenine and alcohol content. Beers presenting higher concentrations of both, and higher bitterness, were related to negative emotions. Further studies should be conducted, giving more time for emotional response analysis between beer samples, and comparing alcoholic and non-alcoholic beers with similar styles, to separate the effects of alcohol and hordenine. This preliminary study was a first attempt to associate beer compounds with the emotional responses of consumers using non-invasive biometrics.

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Mertens, Stijn, Jan Steensels, Veerle Saels, Gert De Rouck, Guido Aerts, and Kevin J. Verstrepen. "A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers." Applied and Environmental Microbiology 81, no. 23 (September 25, 2015): 8202–14. http://dx.doi.org/10.1128/aem.02464-15.

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ABSTRACTLager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use ofSaccharomyces pastorianus, an interspecific hybrid betweenSaccharomyces cerevisiaeand the cold-tolerantSaccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, “Saaz” and “Frohberg.” This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains ofS. cerevisiae(six strains) andS. eubayanus(two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and referenceS. pastorianusyeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma.

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Tata, M., P. Bower, S. Bromberg, D. Duncombe, J. Fehring, V. Lau, D. Ryder, and P. Stassi. "Immobilized Yeast Bioreactor Systems for Continuous Beer Fermentation." Biotechnology Progress 15, no. 1 (February 5, 1999): 105–13. http://dx.doi.org/10.1021/bp980109z.

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Nakatani, Kazuo, Nobuyuki Fukui, Kenzoh Nagami, and Mamoru Nishigaki. "Kinetic Analysis of Ester Formation During Beer Fermentation." Journal of the American Society of Brewing Chemists 49, no. 4 (September 1991): 152–57. http://dx.doi.org/10.1094/asbcj-49-0152.

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Muro, Masahito, Kenichiro Izumi, Takeo Imai, Yutaka Ogawa, and Motoo Ohkochi. "Yeast Cell Cycle during Fermentation and Beer Quality." Journal of the American Society of Brewing Chemists 64, no. 3 (May 2006): 151–54. http://dx.doi.org/10.1094/asbcj-64-0151.

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VENKATESWARLU, CHIMMIRI, and KOTA GANGIAH. "FUZZY MODELING AND CONTROL OF BATCH BEER FERMENTATION+." Chemical Engineering Communications 138, no. 1 (June 20, 1995): 89–111. http://dx.doi.org/10.1080/00986449508936383.

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VOLF, P., J. VOTRUBA, and G. BASAŘOVÁ. "Modelling of beer fermentation in conical fermenting vessels." Kvasny Prumysl 38, no. 4 (April 1, 1992): 102–5. http://dx.doi.org/10.18832/kp1992013.

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VOLF, P., J. VOTRUBA, and G. BASAŘOVÁ. "Modelling of beer fermentation in conical fermenting vessels." Kvasny Prumysl 38, no. 5 (May 1, 1992): 132–35. http://dx.doi.org/10.18832/kp1992016.

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Moll, Manfred. "Fermentation and Maturation of Beer with Immobilised Yeasts." Journal of the Institute of Brewing 112, no. 4 (2006): 346. http://dx.doi.org/10.1002/j.2050-0416.2006.tb00741.x.

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INOUE, Tomonori, Yasushi NAGATOMI, Atsuo UYAMA, and Naoki MOCHIZUKI. "Fate of Mycotoxins during Beer Brewing and Fermentation." Bioscience, Biotechnology, and Biochemistry 77, no. 7 (July 23, 2013): 1410–15. http://dx.doi.org/10.1271/bbb.130027.

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Garc�a, A. I., S. S. Pandiella, L. A. Garc�a, and M. D�az. "Mechanism for mixing and homogenization in beer fermentation." Bioprocess Engineering 10, no. 4 (April 1994): 179–84. http://dx.doi.org/10.1007/bf00387527.

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García, Ana I., Luis A. García, and Mario Díaz. "Prediction of ester production in industrial beer fermentation." Enzyme and Microbial Technology 16, no. 1 (January 1994): 66–71. http://dx.doi.org/10.1016/0141-0229(94)90111-2.

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Pires, Eduardo J., José A. Teixeira, Tomás Brányik, Manuela Côrte-Real, and António A. Vicente. "Maintaining yeast viability in continuous primary beer fermentation." Journal of the Institute of Brewing 120, no. 1 (January 2014): 52–59. http://dx.doi.org/10.1002/jib.111.

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Kordialik-Bogacka, Edyta, and Wojciech Ambroziak. "Investigation of foam-active polypeptides during beer fermentation." Journal of the Science of Food and Agriculture 84, no. 14 (October 7, 2004): 1960–68. http://dx.doi.org/10.1002/jsfa.1903.

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Estela-Escalante, W. D., S. Rosales-Mendoza, M. Moscosa-Santillán, and J. E. González-Ramírez. "Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation." Journal of the Institute of Brewing 122, no. 3 (July 2016): 530–35. http://dx.doi.org/10.1002/jib.354.

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Journal articles on the topic 'Beer fermentation'

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