Nieto-Sarabia Vogar Leonel, Melgar-Lalanne Guiomar, Ballinas-Cesatti Christian Bryan, García-García Fernando Abiram, Jose-Salazar Jorge Alberto, Flores-Ortiz César Mateo, Cristiani-Urbina Eliseo, Morales-Barrera Liliana
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Ciudad de México 07738, Estado de México, Mexico.
Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Castelazo Anaya s/n, Industrial Ánimas, Xalapa 91190, Veracruz, Mexico.
Microorganisms. 2023 Apr 9;11(4):977. doi: 10.3390/microorganisms11040977.
There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non- yeast. 4A was used as a sole starter culture, and malted barley as the only substrate. The ingredients and brewing process were carefully monitored to ensure the quality and innocuousness of the beverage. During fermentation, the yeast consumed 89.7% of total sugars and produced 13.8% / of ethanol. The product was fermented and then aged for 8 days, adjusted to 5% / alcohol, and analyzed. There were no traces of mycotoxins, lead, arsenic, methanol, or microbiological contamination that would compromise consumer health. According to the physicochemical analysis, the final ethanol concentration (5.2% /) and other characteristics complied with national and international guidelines. The ethyl acetate and isoamyl alcohol present are known to confer sweet and fruity flavors. The sensory test defined the beverage as refreshing and as having an apple and pear flavor, a banana aroma, and a good level of bitterness. The judges preferred it over a commercial reference sample of Belgian-style pale ale made from . Hence, 4A has the potential for use in the beer industry.
不同风味啤酒的市场正在不断扩大。本研究旨在制备一种非酵母的比利时工艺淡色艾尔啤酒。4A被用作唯一的发酵剂，麦芽大麦作为唯一的底物。对原料和酿造过程进行了仔细监测，以确保饮料的质量和无害性。在发酵过程中，酵母消耗了89.7%的总糖并产生了13.8%的乙醇。产品发酵后陈酿8天，调整至5%酒精含量并进行分析。没有发现会损害消费者健康的霉菌毒素、铅、砷、甲醇或微生物污染痕迹。根据理化分析，最终乙醇浓度（5.2%）和其他特性符合国家和国际准则。已知存在的乙酸乙酯和异戊醇赋予了甜味和水果风味。感官测试将该饮料定义为清爽，具有苹果和梨的味道、香蕉香气以及适度的苦味。评委们更喜欢它，而不是由……制成的比利时风格淡色艾尔商业参考样品。因此，4A有在啤酒行业中使用的潜力。
