Fate of the worty flavours in a cold contact fermentation
(1999) Food Chemistry — Vol. 66, n° 3, p. 359-363 (1999)
Files
pdfdocument.pdf
Restricted Access - Adobe PDF
- 187.9 KB
Details
- Authors
- Abstract
- 3-Methylbutanal, 2-methylbutanal and 3-methylthiopropionaldehyde are described in the literature as preponderantly responsible for the worty taste of alcohol-free beers. Even in a cold contact process, such aldehydes are reduced through fermentation. The chemical removal of aldehydes by amino acids or proteins does not exceed 20% of the initial concentration, although such mechanisms appear much more effective at 28 degrees C. The role of Saccharomyces cerevisiae brewer's yeast, in the reduction of wort aldehydes, is confirmed here. Only viable yeasts allow a significant decrease in carbonyl level. Unfortunately, residual concentrations are higher for Strecker aldehydes among which 3-methylthiopropionaldehyde is characterized by a very low flavour threshold. Effects of yeast strain, pitching rate and inhibitors have been assessed. (C) 1999 Elsevier Science Ltd. All rights reserved.
- Affiliations
Citations
Perpete, P., & Collin, S. (1999). Fate of the worty flavours in a cold contact fermentation. Food Chemistry, 66(3), 359-363. https://doi.org/10.1016/S0308-8146(99)00085-0 (Original work published 1999)