Peces-Pérez Rosa, Vaquero Cristian, Callejo María Jesús, Morata Antonio
enotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, Madrid, 28040, Spain.
ACS Omega. 2022 May 16;7(21):17822-17840. doi: 10.1021/acsomega.2c01035. eCollection 2022 May 31.
Beer is an alcoholic beverage produced by the metabolism of yeasts and made from water, malt, and hops. In recent years, the interest in craft beers has increased considerably due to the demand for new beverages and the consumer's willingness to pay higher prices. This article explores the sensorial changes produced in craft beers by using different and non- yeasts with several instrumental and sensory analyses performed. After a primary fermentation process with or , it was observed that green beer brewed with had a lower pH (3.41) due to the significant production of l-lactic acid (3.98 g/L) compared to that brewed with Following, the bottle conditioning was carried out with a culture of , , , or . Of note is the increased production of aromatic esters, including 2-phenylethyl acetate in the conditioning, which is associated with a high aromatic quality, as well as ethyl lactate in all samples, whose main fermentation was carried out with . Although this research is at an early stage, future complementary studies may shed more light on this topic.
啤酒是一种通过酵母代谢产生的酒精饮料，由水、麦芽和啤酒花制成。近年来，由于对新饮料的需求以及消费者愿意支付更高价格，精酿啤酒的关注度大幅提高。本文通过使用不同的非酵母菌株并进行多种仪器分析和感官分析，探讨了精酿啤酒中产生的感官变化。在用[具体酵母1]或[具体酵母2]进行主发酵过程后，观察到用[具体酵母1]酿造的生啤酒pH值较低（3.41），这是因为与用[具体酵母2]酿造的相比，[具体酵母1]显著产生了L-乳酸（3.98克/升）。随后，用[具体酵母3]、[具体酵母4]、[具体酵母5]或[具体酵母6]进行瓶内二次发酵。值得注意的是，在[具体酵母3]发酵过程中，包括乙酸苯乙酯在内的芳香酯产量增加，这与高香气品质相关，并且在所有以[具体酵母1]进行主发酵的样品中乳酸乙酯产量也增加。尽管这项研究尚处于早期阶段，但未来的补充研究可能会对此主题有更多的了解。
