Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile

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.

Automated summary

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.