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J Sci Food Agric

Title:		Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers
Author(s):		Lasanta C; Duran-Guerrero E; Diaz AB; Castro R;
Address:		"Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol. Rio San Pedro, s/n, Puerto Real, Cadiz, 11510, Spain. Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Pol. Rio San Pedro, s/n, Puerto Real, Cadiz, 11510, Spain"
Journal Title:		J Sci Food Agric
Year:		2021
Volume:		20200901
Issue:		3
Page Number:		1174 - 1181
DOI:		10.1002/jsfa.10729
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"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"
Keywords:		Beer/*analysis Fermentation Flavoring Agents/chemistry/metabolism Food Microbiology/*methods Fruit/chemistry/metabolism/microbiology Humans Odorants/analysis Polyphenols/chemistry/metabolism Taste Temperature Vitis/chemistry/metabolism/microbiology Volati;
Notes:		"MedlineLasanta, Cristina Duran-Guerrero, Enrique Diaz, Ana Belen Castro, Remedios eng Comparative Study England 2020/08/14 J Sci Food Agric. 2021 Feb; 101(3):1174-1181. doi: 10.1002/jsfa.10729. Epub 2020 Sep 1"