MİKROBİYAL YOLLA DÜŞÜK ALKOLLÜ-ALKOLSÜZ BİRA ÜRETİMİ
Sakine AYHAN Ege University, Faculty of Engineering, Department of Food Engineering, Ege University Campus ORCID: 0000-0002-6430-5837 Hatice KALKAN YILDIRIM Ege University, Faculty of Engineering, Department of Food Engineering, Ege University Campus ORCID: 0000-0001-9698-9682
DOI:
https://doi.org/10.5281/zenodo.8265777Abstract
Beer is an alcohol-containing drink that is produced by mashing the malt obtained by germinating and drying barley with water under certain conditions and boiling the wort with hops and then subjecting it to alcoholic fermentation. In recent years, beers with different sensory properties have been appreciated by consumers and brewers are working on beers with different sensory properties by changing hops, malt, yeast and fermentation conditions. Used yeast used is one of the important factors affecting the beer quality. In addition to pure culture fermentations, mixed culture fermentations and the selection of different yeasts and combinations of yeasts in beer production provide very different flavors and characteristics to the beer.
In recent years, there has been an increase in the production of non-alcoholic beer due to developing technology, techniques and health concerns. Non-Alcoholic and Low-Alcohol brewing processes are divided into two categories: those that remove the ethanol produced (physical) and those that restrict the production of ethanol (biological). The productions that restrict ethanol production are discontinuous fermentation, cold yeast contact, use of special yeast and use of immobilized yeast.
Recent studies about this topic have been in the direction of investigating the suitability of non-Saccharomyces yeast strains for the production of low alcohol-non-alcoholic beer with new taste profiles. In these productions, which are generally carried out in traditional brewery equipment using yeast strains with low fermentation abilities, different aroma and alcohol levels were produced. In these studies, low alcohol and non-alcoholic functional beer production was made possible by using yeast and lactic acid bacteria as well as yeast combinations. There are some organoleptic problems in the production of low alcohol-non-alcoholic beer. For this reason, obtaining acceptable products in terms of sensory properties has been the focus of studies.
Mixed culture technology in the production of low alcohol-non-alcoholic beer is an important biotechnological innovation for beer production and allows the production of beer and special flavors with many different characteristics. In addition, its contribution to the food sector is not only to provide products with more complex aroma and taste characteristics, but also to increase product diversity by obtaining different products in the growing market.
References
- Bamforth, C.W. (2002) Bamforth Nutritional aspects of beer – a review
- Bellut, K. & K. Arendt, E. (2019) Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review, Journal of the American Society of Brewing Chemists, 77:2, 77-91, DOI: 10.1080/03610470.2019.1569452
- Blanco, C.A., Cristina Andrés-Iglesias, C. and Montero, O. (2016). Low-alcohol beers: flavor compounds, defects, and improvement strategies Crit. Rev. Food Sci. Nutr., 56, pp. 1379-1388, 10.1080/10408398.2012.733979
- Brányik, T., Silva, D.P. Baszczyňski, M. R., Lehnert and Almeida e Silva J.B. (2012). A review of methods of low alcohol and alcohol-free beer production J. Food Eng., 108, pp. 493-506, 10.1016/j.jfoodeng.2011.09.020
- Callejo, M.J., Tesfaye, W., González, M.C., Morata, A. (2019). Craft beers: Current situation and future trends. In New Advances on Fermentation Processes; Martínez-Espinosa, R.M., Ed.; IntechOpen: London, UK, pp. 1–18.
- Capece, A., Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added. Int J Food Microbiol. (2018). Nov 2;284:22-30. doi: 10.1016/j.ijfoodmicro.2018.06.028
- Conanıco, L., Agarbatı, A., Comıtını, F., Cıanı, M., (2016). Torulaspora delbrueckii in the Brewing Process: A New Approach to Enhance Bioflavour and to Reduce Ethanol Content. Food Microbiology, 56: 45-51.
- Holt, S., Mukherjee, V., Lievens, B., Verstrepen, K. J., Thevelein, J. M. (2018). Bioflavoring by Non-Conventional Yeasts in Sequential Beer Fermentations. Food Microbiol. 72, 55–66. DOI: 10.1016/j.fm.2017.11.008
- Horácio, P. S., Veiga, B. A., Luz, L. F., Levek, C. A., de Souza, A. R., and Scheer, A. P. (2020) Simulation of vacuum distillation to produce alcohol-free beer. J. Inst. Brew., 126: 77– 82. https://doi.org/10.1002/jib.591
- Jackowski, M., Trusek, A. (2018). Non-alcoholic beer Production–an overview. Pol. J. Chem. Technol. 20, 32–38.
- Johansson, L., Nikulin, L., Juvonen, R., Krogerus, K., Magalhães, F., Mikkelson,A., Nuppunen-Puputti, M., Sohlberg, E., de Francesco, G., Perretti, G. and Gibson, B. (2021). Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing,FoodMicrobiology,Volume94,2021,103629,https://doi.org/10.1016/j.fm.2020.103629
- Kunze , W. ( 2004 ). Technology of Brewing and Malting . VLB , Berlin
- Liu, S., Ying, A., Quek, H. (2016). Evaluation of beer fermentation with a novel yeast Williopsis saturnus. Food Technol. Biotechnol. 54, 403–412.
- Methner, Y., Magalhães, F., Raihofer, L., Zarnkow, M., Jacob, F., & Hutzler, M. (2022). Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer. Frontiers in Microbiology, 13. https://doi.org/10.3389/fmicb.2022.1011155
- Montanari, L., Marconi, O., Mayer, H., Fantozzi, P. (2009). Production of Alcohol-Free Beer. In: Beer in Health and Disease Prevention (ed. Preedy, R. V.), Academic Press, 61–75. https://doi.org/10.1016/ B978-0-12-373891-2.00006-7
- Mukamal, K.J., Rimm, E.B. (2008). Alcohol consumption: Risks and benefits. Curr Atheroscler Rep 10, 536–543.https://doi.org/10.1007/s11883-008-0083-2.
- Nikulin, J., Aisala, H., and Gibson, B. (2022). Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii. J. Inst. Brew., 128: 28– 35. https://doi.org/10.1002/jib.681
- Nyhan, L., Sahin, A.W. & Arendt, E.K. (2022). Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer. Eur Food Res Technol https://doi.org/10.1007/s00217-022-04142-4
- Rajendram, R. and Preedy, V.R. (2009). Ethanol in beer: production, absorption and metabolism V.R. Preedy (Ed.), Beer in Health and Disease Prevention, Elsevier Inc., Burlington, Mass, pp. 431-440.
- Salanță, L. C., Coldea, T. E., Ignat, M. V., Pop, C. R., Tofană, M., Mudura, E., Borșa, A., Pasqualone, A., & Zhao, H. (2020). Non-Alcoholic and Craft Beer Production and Challenges. Processes, 8(11), 1382. https://doi.org/10.3390/pr8111382
- Sohrabvandi, S., Mortazavian A.M. & Rezaei, K. (2012) Health-Related Aspects of Beer: A Review, International Journal of Food Properties, 15:2, 350-373, DOI: 10.1080/10942912.2010.487627
- Sohrabvandi, S., Razavi, A.H., Mousavi, M., Mortazavian, A.M., (2011). Characteristics of different brewer’s yeast strains used for non-alcoholic beverage fermentation in media containing different fermentable sugars. Iran. J. Biotechnol. 8: 178-185.
- Stewart, G.G.,(2016). Saccharomyces Species in the Production of Beer. Beverages,2.34:1-18.
- Tan, M., Caro, Y., Shum-Cheong-Sing, A., Robert, L., François, J., & Petit, T. (2021). Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort. Food Chemistry, 346, 128804. https://doi.org/10.1016/j.foodchem.2020.128804
- TGK, 2006. Türk Gıda Kodeksi Bira Tebliği (Tebliğ No:2006/33), (http://www.resmigazete.gov.tr/eskiler/2006/07/20060707-13.htm).
- Vastík, P., Šmogrovičová, D., Kafková, V., Sulo, P., Furdíková, K. ve Špánik, I. (2020). Production and characterisation of non-alcoholic beer using special yeast. Kvasny Prumysl , 66 (5), 336-344. https://doi.org/10.18832/kp2019.66.336.
- Walker, G., Stewart, G. (2016). Saccharomyces cerevisiae in the production of fermented beverages. Beverages 2, 30.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 EJONS INTERNATIONAL JOURNAL
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
