Volatile Esters and Fusel Alcohol Concentrations in Beer Optimized by Modulation of Main Fermentation Parameters in an Industrial Plant

Krzysztof Kucharczyk , Krzysztof Żyła , Tadeusz Tuszyński

Abstract

Contents of selected volatile esters and fusel alcohols and their relation to the sensory quality of a bottom-fermented lager beer fermented under high-gravity conditions (15.5 °P) were analyzed using response surface methodology (RSM, Box–Behnken design). The influence of various pitching rates (6–10 mln cells/mL), aeration levels (8–12 mgO2/mL), times (4.5–13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3850 hL), and fermentation temperatures (8.5–11.5 °C) on the contents of selected esters, as well as on concentrations of amyl alcohols and on the sum of higher alcohols in beer, was determined in a commercial brewery fermentation plant. Beers produced throughout the experiments met or exceeded all criteria established for a commercial, marketed beer. Statistical analyses of the results revealed that within the studied ranges of process parameters, models with diversified significance described the concentrations of volatiles in beer. The multiple response optimization procedure analyses showed that the values of process parameters that minimized higher alcohols in beer (97.9 mg/L) and maximized its ethyl acetate (22.0 mg/L) and isoamyl acetate (2.09 mg/L) contents, as well as maximized the sensory quality of beer, (66.4 pts) were the following: Pitching rate 10 mln cells per mL; fermentation temperature 11.5 °C; aeration level 8.8 mg/L; and CCT filling time 4.5 h.
Author Krzysztof Kucharczyk - Krakow School of Health Promotion
Krzysztof Kucharczyk,,
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, Krzysztof Żyła (FoFT / DoBaGFT)
Krzysztof Żyła,,
- Department of Biotechnology and General Food Technology
, Tadeusz Tuszyński - Krakow School of Health Promotion
Tadeusz Tuszyński,,
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Journal seriesProcesses, ISSN 2227-9717, (N/A 70 pkt)
Issue year2020
Vol8
No7
Pages1-12
Publication size in sheets0.55
Article number769
Keywords in EnglishBeer brewing; volatile compounds; sensory quality; industrial plant; manufacturing scale; process optimization; response surface methodology
DOIDOI:10.3390/pr8070769
URL https://www.mdpi.com/2227-9717/8/7/769/pdf
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Volatile Esters and Fusel Alcohol Concentrations in Beer Optimized by Modulation of Main Fermentation Parameters in an Industrial Plant of 03-07-2020
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Score (nominal)70
Score sourcejournalList
Publication indicators WoS Impact Factor: 2018 = 1.963 (2)
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