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Electronic Journal of Biotechnology
Universidad Católica de Valparaíso
ISSN: 0717-3458
Vol. 14, No. 2, 2011
Bioline Code: ej11017
Full paper language: English
Document type: Research Article
Document available free of charge

Electronic Journal of Biotechnology, Vol. 14, No. 2, 2011

 en Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density
Olaniran, Ademola O.; Maharaj, Yushir R. & Pillay, Balakrishna

Abstract

Production of good quality beer is dependent largely on the fermentation temperature and yeast strains employed during the brewing process, among others. In this study, effects of fermentation temperatures and yeast strain type on beer quality and spent yeast density produced after wort fermentation by two commercial yeast strains were investigated. Beer samples were assessed for colour, clarity and foam head stability using standard methods, whilst the compositions and concentration of Beer Volatile Compounds (BVCs) produced were assessed using GC-MS. The spent yeast density, measured as dry cell weight, ranged between 1.84 - 3.157 mg/ml for both yeast strains with the highest yield obtained at room temperature fermentation. A peak viable population of 2.56 x 107 cfu/ml was obtained for strain A, also during fermentation at room temperature. The foam head of the beers produced at 22.5ºC was most stable, with foam head ratings of 2.66 and 2.50 for yeast strain A and B, respectively. However, there was no significant (p = 0.242) difference in colour intensity between the beers produced at the different fermentation temperatures. Eight different BVCs were detected in all beer samples and were found to affect the organoleptic properties of the beer produced. Further optimizations are required to determine the effects of other parameters on beer quality.

Keywords
beer volatile compounds, fermentation temperature, organoleptic quality, spent yeast density.

 
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