A Comparative Study of Stout Beer Batch Fermentation Using Free and Microencapsulated Yeasts |
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Authors: | Sergio F Almonacid Ana L Nájera Manuel E Young Ricardo J Simpson Cristian A Acevedo |
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Affiliation: | (1) Departamento de Procesos Qu?micos Biotecnol?gicos y Ambientales, Universidad T?cnica Federico Santa Mar?a, Avenida Espa?a 1680, Valpara?so, Chile;(2) Centro Regional para el Estudio de Alimentos Saludables, Valpara?so, Chile;(3) Centro de Biotecnolog?a, Universidad T?cnica Federico Santa Mar?a, Avenida Espa?a 1680, Valpara?so, Chile;(4) Universidad T?cnica Federico Santa Mar?a, Avenida Espa?a 1680, Valpara?so, Chile |
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Abstract: | Because many questions arise regarding the use of immobilization technology to consistently produce a high quality beer, this
work focuses on the effects of using an immobilization matrix in the fermentation process. The aim of this study was to explore
the feasibility and potential uses of immobilization on sensorial characteristics such as color, flavor, and headspace compounds
of stout beer, when using batch fermentation. Batch production of beer was conducted as a standard ale process for stout beer
production. For the immobilized yeasts fermentation, cells were microencapsulated in alginate, by using the Thiele modulus
procedure for microcapsule design. Glucose concentration, cell multiplication, cell viability, specific gravity, pH, Brix,
and ethanol were monitored throughout the fermentation process. Both, sensorial analysis (statistic triangle tests) and instrumental
methods (gas chromatography to measure headspace compounds and visible spectrophotometer to quantify the color) were used
to evaluate characteristics of the beer that was produced from immobilized and free yeast fermentations. Free and immobilized
yeasts fermentation showed no significant difference (p > 0.05) for all variables of interest. The profile of headspace compounds was different, perhaps because of changes in yeast’s
behavior and the presence of secondary metabolites. However, immobilization did not have a significant impact on the beer
flavor, as detected by the sensorial triangle test. |
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