Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials
Development of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 on tubul...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/275137 |
| _version_ | 1797207835000438784 |
|---|---|
| author | Angelika-Ioanna Gialleli Vassilios Ganatsios Antonia Terpou Maria Kanellaki Argyro Bekatorou Athanasios A. Koutinas Dimitra Dimitrellou |
| author_facet | Angelika-Ioanna Gialleli Vassilios Ganatsios Antonia Terpou Maria Kanellaki Argyro Bekatorou Athanasios A. Koutinas Dimitra Dimitrellou |
| author_sort | Angelika-Ioanna Gialleli |
| collection | DOAJ |
| description | Development of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 on tubular cellulose were used in low-temperature fermentation (2, 5 and 7 °C). The positive effect of tubular cellulose during low-temperature brewing was examined, revealing that freeze-dried immobilized yeast cells on tubular cellulose significantly reduced the fermentation rates in contrast to freeze-dried free cells, although they are recommended for home-made beer production. Immobilization also enhanced the yeast resistance at low-temperature fermentation, reducing the minimum brewing temperature value from 5 to 2 °C. In the case of high-quality beer production, the effect of temperature and initial sugar concentration on the fermentation kinetics were assessed. Sensory enrichment of the produced beer was confirmed by the analysis of the final products, revealing a low diacetyl concentration, together with improved polyphenol content, aroma profile and clarity. The proposed process for beer production in a domestic refrigerator can easily be commercialized and applied by dissolving the content of two separate packages in tap water; one package containing dried wort and the other dried immobilized cells on tubular cellulose suspended in tap water. |
| first_indexed | 2024-04-24T09:29:13Z |
| format | Article |
| id | doaj.art-c083baa313c94e7988e5f83f0819d6f2 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:29:13Z |
| publishDate | 2017-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-c083baa313c94e7988e5f83f0819d6f22024-04-15T14:23:11ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062017-01-0155332533210.17113/ftb.55.03.17.4907Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw MaterialsAngelika-Ioanna Gialleli0Vassilios Ganatsios1Antonia Terpou2Maria Kanellaki3Argyro Bekatorou4Athanasios A. Koutinas5Dimitra Dimitrellou6Department of Chemistry, Food Biotechnology Group, University of Patras, GR-26500 Patras, GreeceDepartment of Chemistry, Food Biotechnology Group, University of Patras, GR-26500 Patras, GreeceDepartment of Chemistry, Food Biotechnology Group, University of Patras, GR-26500 Patras, GreeceDepartment of Chemistry, Food Biotechnology Group, University of Patras, GR-26500 Patras, GreeceDepartment of Chemistry, Food Biotechnology Group, University of Patras, GR-26500 Patras, GreeceDepartment of Chemistry, Food Biotechnology Group, University of Patras, GR-26500 Patras, GreeceDepartment of Chemistry, Food Biotechnology Group, University of Patras, GR-26500 Patras, GreeceDevelopment of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 on tubular cellulose were used in low-temperature fermentation (2, 5 and 7 °C). The positive effect of tubular cellulose during low-temperature brewing was examined, revealing that freeze-dried immobilized yeast cells on tubular cellulose significantly reduced the fermentation rates in contrast to freeze-dried free cells, although they are recommended for home-made beer production. Immobilization also enhanced the yeast resistance at low-temperature fermentation, reducing the minimum brewing temperature value from 5 to 2 °C. In the case of high-quality beer production, the effect of temperature and initial sugar concentration on the fermentation kinetics were assessed. Sensory enrichment of the produced beer was confirmed by the analysis of the final products, revealing a low diacetyl concentration, together with improved polyphenol content, aroma profile and clarity. The proposed process for beer production in a domestic refrigerator can easily be commercialized and applied by dissolving the content of two separate packages in tap water; one package containing dried wort and the other dried immobilized cells on tubular cellulose suspended in tap water.https://hrcak.srce.hr/file/275137brewinglow-temperature fermentationnovel technologyimmobilized cellsfreeze-dryingtubular cellulose |
| spellingShingle | Angelika-Ioanna Gialleli Vassilios Ganatsios Antonia Terpou Maria Kanellaki Argyro Bekatorou Athanasios A. Koutinas Dimitra Dimitrellou Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials Food Technology and Biotechnology brewing low-temperature fermentation novel technology immobilized cells freeze-drying tubular cellulose |
| title | Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials |
| title_full | Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials |
| title_fullStr | Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials |
| title_full_unstemmed | Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials |
| title_short | Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials |
| title_sort | technological development of brewing in domestic refrigerator using freeze dried raw materials |
| topic | brewing low-temperature fermentation novel technology immobilized cells freeze-drying tubular cellulose |
| url | https://hrcak.srce.hr/file/275137 |
| work_keys_str_mv | AT angelikaioannagialleli technologicaldevelopmentofbrewingindomesticrefrigeratorusingfreezedriedrawmaterials AT vassiliosganatsios technologicaldevelopmentofbrewingindomesticrefrigeratorusingfreezedriedrawmaterials AT antoniaterpou technologicaldevelopmentofbrewingindomesticrefrigeratorusingfreezedriedrawmaterials AT mariakanellaki technologicaldevelopmentofbrewingindomesticrefrigeratorusingfreezedriedrawmaterials AT argyrobekatorou technologicaldevelopmentofbrewingindomesticrefrigeratorusingfreezedriedrawmaterials AT athanasiosakoutinas technologicaldevelopmentofbrewingindomesticrefrigeratorusingfreezedriedrawmaterials AT dimitradimitrellou technologicaldevelopmentofbrewingindomesticrefrigeratorusingfreezedriedrawmaterials |