Comparative Study of Stout Beer Batch Fermentation Using Free and Microencapsulated Yeasts

• Published in: Food and bioprocess technology Vol. 5; no. 2; pp. 750 - 758
• Main Authors: Almonacid, Sergio F, Nájera, Ana L, Young, Manuel E, Simpson, Ricardo J, Acevedo, Cristian A
• Format: Journal Article
• Language: English
• Published: New York Springer-Verlag 01.02.2012; Springer Nature B.V
• Subjects: Agriculture; Ale; Alginates; Alginic acid; batch fermentation; Batch production; Beer; beers; Biotechnology; brewers yeast; brix; Cell viability; cells; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Comparative studies; Ethanol; Fermentation; Flavor; Flavor compounds; Flavors; Food Science; Gas chromatography; Glucose; Headspace; headspace analysis; Immobilization; immobilized cells; Measurement methods; Metabolites; microbial activity; microcapsules; microencapsulation; Multiplication; Original Paper; pH effects; Secondary metabolites; Sensory evaluation; Sensory properties; Specific gravity; viability; Yeast; Yeasts; Alginate; Microencapsulation; Yeast; Fermentation; Stout; Beer
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-010-0379-4

Because many questions arise regarding the use of immobilization technology to consistently produce a high quality beer, this work focuses on the effects of using an immobilization matrix in the fermentation process. The aim of this study was to explore the feasibility and potential uses of immobilization on sensorial characteristics such as color, flavor, and headspace compounds of stout beer, when using batch fermentation. Batch production of beer was conducted as a standard ale process for stout beer production. For the immobilized yeasts fermentation, cells were microencapsulated in alginate, by using the Thiele modulus procedure for microcapsule design. Glucose concentration, cell multiplication, cell viability, specific gravity, pH, Brix, and ethanol were monitored throughout the fermentation process. Both, sensorial analysis (statistic triangle tests) and instrumental methods (gas chromatography to measure headspace compounds and visible spectrophotometer to quantify the color) were used to evaluate characteristics of the beer that was produced from immobilized and free yeast fermentations. Free and immobilized yeasts fermentation showed no significant difference (p > 0.05) for all variables of interest. The profile of headspace compounds was different, perhaps because of changes in yeast’s behavior and the presence of secondary metabolites. However, immobilization did not have a significant impact on the beer flavor, as detected by the sensorial triangle test.