A Technological Solution to Modulate the Aroma Profile during Beer Fermentation

  • Lorenzo Guerrini
  • Giulia Angeloni
  • Piernicola Masella
  • Luca Calamai
  • Alessandro Parenti
Original Paper
  • 21 Downloads

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.

Keywords

Brewing Alcoholic beverage Condensation Esterification Aroma loss Wort 

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Lorenzo Guerrini
    • 1
  • Giulia Angeloni
    • 1
  • Piernicola Masella
    • 1
  • Luca Calamai
    • 2
    • 3
  • Alessandro Parenti
    • 1
  1. 1.Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF)Università degli Studi di FirenzeFlorenceItaly
  2. 2.Dipartimento di Scienze delle Produzioni Agroalimentari e dell’Ambiente (DISPAA)Università degli Studi di FirenzeFlorenceItaly
  3. 3.Istituto Bioscienze e Biorisorse, (IBBR) CNRFlorenceItaly

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