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Food Analytical Methods

, Volume 12, Issue 11, pp 2459–2468 | Cite as

First Study of Sourdough Beer Aging Via the Chemical Fingerprint of Volatile Markers

  • Valery Ripari
  • Matteo Tomassetti
  • Teresa CecchiEmail author
  • Enrico Berardi
Article
  • 51 Downloads

Abstract

Despite years of research, sensory worsening during beer aging remains a challenge to brewing chemists. Taking into account the novelty of sourdough beer and the interest of consumers in artisanal and specialty beer, the study of its aging is mandatory. The shelf life of Lambic beer is known to be much longer than that of common beer, and it may last over a span of several years. No study is available for the shelf life of sourdough beer whose recipe is inspired to Lambic beer production. For this reason, it would be useful to establish a dataset of relevant substances for the objective evaluation of sourdough beer aging, with and without refermentation in the bottle, in a 2-year endpoint study. In our work, the headspace solid-phase microextraction was used to sample the volatile profile of fresh and aged samples. Principal component analysis enabled (i) the selection of the most eligible aging volatile indicators and (ii) the clustering of the samples according to their aging and fermentation process. Sourdough non-refermented beers have a shorter shelf life than others assessed in the study. Sourdough refermented beers still have to be analytically and sensorially monitored in the years to come to detect their very long shelf life.

Keywords

Sourdough acidic beer Volatile profile HS-SPME-GC-MS Principal Component Analysis (PCA) Shelf life Staling 

Notes

Acknowledgments

We thank Prof. Margherita Bonanni for helpful support. Enrico Berardi contributed to this research but he passed away before the submission of the manuscript.

Compliance with Ethical Standards

Disclaimer

No commercial party having a direct financial interest in the results of the research supporting this article has or will confer a benefit on the authors or any organization with which the authors are associated.

Conflict of Interest

Valery Ripari declares that she has no conflict of interest.·Matteo Tomassetti declares that he has no conflict of interest. Teresa Cecchi declares that she has no conflict of interest. Enrico Berardi declared that he has no conflict of interest.

Ethical Approval

Not applicable

Informed Consent

Not applicable.

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Dipartimento di Scienze Agrarie, Alimentari e AmbientaliUniversità Politecnica delle MarcheAnconaItaly
  2. 2.ITT MONTANIFermoItaly

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