Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

BACKGROUND Various physicochemical parameters, the polyphenolic content, the volatile fraction as well as the sensory profile of beers were studied using five different yeast strains (three top-fermentation and two bottom-fermentation) and two different fermentation temperatures (12 and 18 degrees C) for each of them. RESULTS The results indicated that at lower fermentation temperatures, the yeast strain factor was less significant for the various physicochemical parameters considered. The polyphenolic content increased as the fermentation temperature decreased, and significantly higher amounts of tyrosol were found in the samples fermented at 12 degrees C. However, the volatile content increased for beers fermented at 18 degrees C, these beers being better evaluated from the sensory point of view. CONCLUSIONS No clear relationship was observed between the temperature used and the type of yeast, with more complex aroma and sensory profiles being found in beers fermented at higher temperatures, using yeasts that are supposedly suitable for use at lower temperatures. (c) 2020 Society of Chemical Industry

Automated summary

The study found that at lower fermentation temperatures, the yeast strain factor had a smaller impact on physicochemical parameters. As the fermentation temperature decreased, the polyphenolic content increased, with significantly higher levels of tyrosol found in samples fermented at 12 degrees C. However, beers fermented at 18 degrees C had higher volatile content and were better evaluated from a sensory perspective.