Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic.
Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic.
Food Microbiol. 2023 Oct;115:104321. doi: 10.1016/j.fm.2023.104321. Epub 2023 Jun 12.
Selection of the appropriate yeast strain is one of the most crucial steps in a brewery. Traditionally, yeast strain's abilities during beer fermentation are described according to brewer's experiences. Hence, these descriptions could be inaccurate and strictly based on sensory experiences. In this study, lager beers fermented by four traditional bottom-fermented yeast strains were characterized in detail by sensomic approach. The obtained results revealed that yeast strains can influence most of the sensory-related components in beer, not only esters and higher alcohols, but also carbonyls, amino acids, saccharides, fatty acids, heterocyclic compounds, hop oils, and other hop-related components. By comparison of chemical and sensory characteristics of each studied beer, the theoretical importance of sensory interactions on beer flavor perception was also revealed as the general conception that the beers with similar flavors have also similar chemical profiles (and vice versa) was seemed as not valid.
在啤酒酿造过程中，选择合适的酵母菌株是最重要的步骤之一。传统上，根据酿酒师的经验来描述酵母菌株在啤酒发酵过程中的能力。因此，这些描述可能不够准确，并且严格基于感官体验。在这项研究中，通过感测方法详细表征了由四种传统的底层发酵酵母菌株发酵的拉格啤酒。研究结果表明，酵母菌株可以影响啤酒中大多数与感官相关的成分，不仅是酯类和高级醇类，还有羰基化合物、氨基酸、糖、脂肪酸、杂环化合物、啤酒花油和其他与啤酒花相关的成分。通过比较每种研究啤酒的化学和感官特征，还揭示了感官相互作用对啤酒风味感知的理论重要性，因为一般的概念是具有相似风味的啤酒也具有相似的化学特征（反之亦然）似乎是不正确的。
