Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process
Dark malts used in the production of brewing wort affect the ethanol fermentation process, the phenolic content, antioxidant capacity and the physiology of yeast cells. An innovative element of this research is the combination of investigating the effect of beer wort color modulated by the use of da...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/13/3971 |
| _version_ | 1797408637154492416 |
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| author | Justyna Paszkot Joanna Kawa-Rygielska |
| author_facet | Justyna Paszkot Joanna Kawa-Rygielska |
| author_sort | Justyna Paszkot |
| collection | DOAJ |
| description | Dark malts used in the production of brewing wort affect the ethanol fermentation process, the phenolic content, antioxidant capacity and the physiology of yeast cells. An innovative element of this research is the combination of investigating the effect of beer wort color modulated by the use of dark specialty malts on the course and effects of fermentation and the characteristics of post-fermentation yeast biomass of brewer’s strains with different characteristics. Dark and pale beer were obtained. The beers had different ethanol contents (4.51–5.79% <i>v</i>/<i>v</i>), resulting from real (62.29–80.36%) and apparent (75.37–98.26%) attenuation levels. Metabolic and morphological differences were demonstrated in the brewer’s yeast strains used. <i>S. cerevisiae</i> var. <i>diastaticus</i> was distinguished by its ability to ferment dextrin, resulting in the highest ethanol content in beers. The total phenolic content in beer depends on the color of the wort and the yeast strain used (244.48–547.56 mg of gallic acid/L). Dark beers show higher ferric ion reduction ability (FRAP) and antioxidant capacity (ABTS<sup>•+</sup>) than pale beers fermented with the same yeast strains. Through biomass analysis, differences in yeast cell physiology depending on yeast strain and beer wort color were also revealed. |
| first_indexed | 2024-03-09T04:02:00Z |
| format | Article |
| id | doaj.art-f1c54c9d8652441ebe51dc73bd968258 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T04:02:00Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f1c54c9d8652441ebe51dc73bd9682582023-12-03T14:12:41ZengMDPI AGMolecules1420-30492022-06-012713397110.3390/molecules27133971Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation ProcessJustyna Paszkot0Joanna Kawa-Rygielska1Department of Fermentation and Cereals Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 50-630 Wrocław, PolandDepartment of Fermentation and Cereals Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 50-630 Wrocław, PolandDark malts used in the production of brewing wort affect the ethanol fermentation process, the phenolic content, antioxidant capacity and the physiology of yeast cells. An innovative element of this research is the combination of investigating the effect of beer wort color modulated by the use of dark specialty malts on the course and effects of fermentation and the characteristics of post-fermentation yeast biomass of brewer’s strains with different characteristics. Dark and pale beer were obtained. The beers had different ethanol contents (4.51–5.79% <i>v</i>/<i>v</i>), resulting from real (62.29–80.36%) and apparent (75.37–98.26%) attenuation levels. Metabolic and morphological differences were demonstrated in the brewer’s yeast strains used. <i>S. cerevisiae</i> var. <i>diastaticus</i> was distinguished by its ability to ferment dextrin, resulting in the highest ethanol content in beers. The total phenolic content in beer depends on the color of the wort and the yeast strain used (244.48–547.56 mg of gallic acid/L). Dark beers show higher ferric ion reduction ability (FRAP) and antioxidant capacity (ABTS<sup>•+</sup>) than pale beers fermented with the same yeast strains. Through biomass analysis, differences in yeast cell physiology depending on yeast strain and beer wort color were also revealed.https://www.mdpi.com/1420-3049/27/13/3971fermentationbrewingyeastdark beersdark malts |
| spellingShingle | Justyna Paszkot Joanna Kawa-Rygielska Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process Molecules fermentation brewing yeast dark beers dark malts |
| title | Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process |
| title_full | Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process |
| title_fullStr | Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process |
| title_full_unstemmed | Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process |
| title_short | Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process |
| title_sort | yeast strains and wort color as factors affecting effects of the ethanol fermentation process |
| topic | fermentation brewing yeast dark beers dark malts |
| url | https://www.mdpi.com/1420-3049/27/13/3971 |
| work_keys_str_mv | AT justynapaszkot yeaststrainsandwortcolorasfactorsaffectingeffectsoftheethanolfermentationprocess AT joannakawarygielska yeaststrainsandwortcolorasfactorsaffectingeffectsoftheethanolfermentationprocess |