Observatorio de I+D+i UPM

Memorias de investigación
Capítulo de libro:
Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers
Año:2017
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholic degree, and later the foam and CO2 pressure is produced by subsequent bottle fermentation. The sensory profile is improved by the formation of some fermentative volatiles, but also by the ageing on lees, because beers are brewed during several months with the yeast cells that performed the fermentation. The use of non-Saccharomyces yeast is a trending topic in many fermentative food industries (wines, beer, bread, etc.). They open new possibilities to modulate flavor and other sensory properties during fermentation and biological ageing. This chapter review the effect of some non-Saccharomyces yeasts such as Schizosaccharomyces pombe, Torulaspora delbrueckii, Lachancea thermotolerans, Saccharomycodes ludwigii, and Brettanomyces bruxellensis in the bottle fermentation and brewing of beers analyzing their metabolic specificities and sensory contribution on beer taste.
Internacional
Si
DOI
10.5772/intechopen.68793
Edición del Libro
Editorial del Libro
INTECH
ISBN
978-953-51-3342-1
Serie
Título del Libro
Brewing Technology
Desde página
101
Hasta página
120
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Maria Jesus Callejo Gonzalez (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Grupo de Investigación: Mejora Genética de plantas
  • Departamento: Química y Tecnología de Alimentos
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