During the production of fermented alcoholic beverages, such as wine or beer, the loss of aroma active compounds (AACs) has a significant impact on the overall product aroma. This paper presents the results of an experimental technique in which a condenser was placed on the top of the fermenter in order to reduce such losses. AAC concentrations in beers produced in this way were compared with a control produced without a condenser. There were two main findings: (i) some AACs could be recovered during fermentation and (ii) the technique stimulated the de novo synthesis of esters from carboxylic acids and alcohols. In particular, the production of ethyl esters from the reaction between ethanol and organic acids and the production of acetates from the reaction between acetic acid and alcohols were demonstrated. Consequently, the addition of the condenser changed the final aroma of the beverage. The effect was confirmed by a panel test and AAC quantitation using HS-SPME-GC-MS. The technique could be used by brewers as a tool to modulate the flavor and aroma of beer.

A Technological Solution to Modulate the Aroma Profile during Beer Fermentation / Guerrini, Lorenzo*; Angeloni, Giulia; Masella, Piernicola; Calamai, Luca; Parenti, Alessandro. - In: FOOD AND BIOPROCESS TECHNOLOGY. - ISSN 1935-5130. - ELETTRONICO. - 11:(2018), pp. 1259-1266. [10.1007/s11947-018-2099-0]

A Technological Solution to Modulate the Aroma Profile during Beer Fermentation

Guerrini, Lorenzo
;
Angeloni, Giulia;Masella, Piernicola;Calamai, Luca;Parenti, Alessandro
2018

Abstract

During the production of fermented alcoholic beverages, such as wine or beer, the loss of aroma active compounds (AACs) has a significant impact on the overall product aroma. This paper presents the results of an experimental technique in which a condenser was placed on the top of the fermenter in order to reduce such losses. AAC concentrations in beers produced in this way were compared with a control produced without a condenser. There were two main findings: (i) some AACs could be recovered during fermentation and (ii) the technique stimulated the de novo synthesis of esters from carboxylic acids and alcohols. In particular, the production of ethyl esters from the reaction between ethanol and organic acids and the production of acetates from the reaction between acetic acid and alcohols were demonstrated. Consequently, the addition of the condenser changed the final aroma of the beverage. The effect was confirmed by a panel test and AAC quantitation using HS-SPME-GC-MS. The technique could be used by brewers as a tool to modulate the flavor and aroma of beer.
2018
11
1259
1266
Guerrini, Lorenzo*; Angeloni, Giulia; Masella, Piernicola; Calamai, Luca; Parenti, Alessandro
File in questo prodotto:
File Dimensione Formato  
Guerrini et al.pdf

Accesso chiuso

Descrizione: recupero aromi birra
Tipologia: Pdf editoriale (Version of record)
Licenza: Tutti i diritti riservati
Dimensione 585.21 kB
Formato Adobe PDF
585.21 kB Adobe PDF   Richiedi una copia

I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1133469
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 16
  • ???jsp.display-item.citation.isi??? 13
social impact