Brewer´s spent yeasts for oenology: from characterisation to must fermentation
In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology. They provide natural source of organic nutrition, improve organoleptic properties and physico-chemical...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2023-08-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.eu/index.php/kp/article/view/291 |
| _version_ | 1797740403413221376 |
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| author | Michaela Montalbano Katarína Rydzá Jan Blažek Ondřej Šnajdar Vít Paulíček |
| author_facet | Michaela Montalbano Katarína Rydzá Jan Blažek Ondřej Šnajdar Vít Paulíček |
| author_sort | Michaela Montalbano |
| collection | DOAJ |
| description | In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology. They provide natural source of organic nutrition, improve organoleptic properties and physico-chemical stability of wines. In this work, the spent yeasts from different beer styles were evaluated for their primary characteristics. Three types of yeast derivatives were prepared, inactive yeasts used for active dry yeast rehydration, lysates for organic nitrogen supply during fermentation and yeast hulls for adsorption of fermentation inhibitors. The chemical properties, fermentation kinetics and aromatic compounds formation of spent yeast derivatives were comparable to the well-recognized commercial products. However, the sensory analysis of final wines revealed bread-like and yeast autolysis off-flavors. |
| first_indexed | 2024-03-12T14:11:56Z |
| format | Article |
| id | doaj.art-b5e5bbc756d344689d1ca5d114712857 |
| institution | Directory Open Access Journal |
| issn | 2570-8619 |
| language | ces |
| last_indexed | 2024-03-12T14:11:56Z |
| publishDate | 2023-08-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj.art-b5e5bbc756d344689d1ca5d1147128572023-08-21T08:23:46ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl2570-86192023-08-01694765–770765–77010.18832/kp2023.69.765256Brewer´s spent yeasts for oenology: from characterisation to must fermentationMichaela Montalbano0Katarína Rydzá1Jan Blažek2Ondřej Šnajdar3Vít Paulíček4EPS biotechnology, s.r. o., V pastouškách 205, 686 04 Kunovice, Czech RepublicEPS biotechnology, s.r. o., V pastouškách 205, 686 04 Kunovice, Czech RepublicEPS biotechnology, s.r. o., V pastouškách 205, 686 04 Kunovice, Czech RepublicEPS biotechnology, s.r. o., V pastouškách 205, 686 04 Kunovice, Czech RepublicEPS biotechnology, s.r. o., V pastouškách 205, 686 04 Kunovice, Czech RepublicIn order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology. They provide natural source of organic nutrition, improve organoleptic properties and physico-chemical stability of wines. In this work, the spent yeasts from different beer styles were evaluated for their primary characteristics. Three types of yeast derivatives were prepared, inactive yeasts used for active dry yeast rehydration, lysates for organic nitrogen supply during fermentation and yeast hulls for adsorption of fermentation inhibitors. The chemical properties, fermentation kinetics and aromatic compounds formation of spent yeast derivatives were comparable to the well-recognized commercial products. However, the sensory analysis of final wines revealed bread-like and yeast autolysis off-flavors.https://kvasnyprumysl.eu/index.php/kp/article/view/291yeast derivativesspent brewer's yeastsoenology |
| spellingShingle | Michaela Montalbano Katarína Rydzá Jan Blažek Ondřej Šnajdar Vít Paulíček Brewer´s spent yeasts for oenology: from characterisation to must fermentation Kvasný průmysl yeast derivatives spent brewer's yeasts oenology |
| title | Brewer´s spent yeasts for oenology: from characterisation to must fermentation |
| title_full | Brewer´s spent yeasts for oenology: from characterisation to must fermentation |
| title_fullStr | Brewer´s spent yeasts for oenology: from characterisation to must fermentation |
| title_full_unstemmed | Brewer´s spent yeasts for oenology: from characterisation to must fermentation |
| title_short | Brewer´s spent yeasts for oenology: from characterisation to must fermentation |
| title_sort | brewer´s spent yeasts for oenology from characterisation to must fermentation |
| topic | yeast derivatives spent brewer's yeasts oenology |
| url | https://kvasnyprumysl.eu/index.php/kp/article/view/291 |
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