期刊
FOOD CHEMISTRY
卷 340, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127900
关键词
Calcium alginate-chitosan microcapsules; Primary alcoholic fermentation; Green beer; Kinetic of oxygen consumption; Volatile compounds; Sensory profile
资金
- BioEnBi project Biotecnologie enzimatiche innovative per processi di chiarifica sostenibili nel settore birrario - LazioInnova Spa, Lazio Region (Italy) [85-2017-15362]
The study focuses on using commercial brewing yeast entrapped in microcapsules for making Pale Ale beer. Despite lower sugar and oxygen consumption rates with encapsulated yeast, the physical-chemical parameters of the beer were minimally affected.
The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a commercial brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosancalcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alcoholic fermentation, the consumption rate of fermentable brewing sugars and dissolved O-2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The physical-chemical parameters of beer (i.e. pH, alcohol content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS analysis, significantly differed in terms of terpenes, esters and alcohols content, thus proving that the yeast inoculating form may typify the odor and flavor descriptors of the green beer.
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