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Food Chem

Title:		"Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile"
Author(s):		Benucci I; Cecchi T; Lombardelli C; Maresca D; Mauriello G; Esti M;
Address:		"Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100 Viterbo, Italy. ITT MONTANI, Via Montani 7, 63900 Fermo, Italy. Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100 Viterbo, Italy. Electronic address: claudiolombardelli@libero.it. Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy"
Journal Title:		Food Chem
Year:		2021
Volume:		20200826
Issue:
Page Number:		127900 -
DOI:		10.1016/j.foodchem.2020.127900
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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 chitosan-calcium 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"
Keywords:		Adult Alcohols/analysis Beer/*analysis/*microbiology Cell Encapsulation Esters/analysis Female Fermentation Food Microbiology Gas Chromatography-Mass Spectrometry Humans Kinetics Male Middle Aged Odorants/analysis *Saccharomyces cerevisiae/chemistry Taste;
Notes:		"MedlineBenucci, Ilaria Cecchi, Teresa Lombardelli, Claudio Maresca, Diamante Mauriello, Gianluigi Esti, Marco eng England 2020/09/02 Food Chem. 2021 Mar 15; 340:127900. doi: 10.1016/j.foodchem.2020.127900. Epub 2020 Aug 26"