Tag Archives: sensory analysis

xxx J. Rosend, R. Kuldjärv, G. Arju and I. Nisamedtinov
Yeast performance characterisation in different cider fermentation matrices
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Yeast performance characterisation in different cider fermentation matrices

J. Rosend¹³*, R. Kuldjärv¹³, G. Arju²³ and I. Nisamedtinov¹⁴

¹Tallinn University of Technology, School of Science, Department of Chemistry and Biotechnology, Division of Food Technology, Ehitajate tee 5, EE12616 Tallinn, Estonia
²Tallinn University of Technology, School of Science, Department of Chemistry and Biotechnology, Division of Chemistry, Ehitajate tee 5, EE12616 Tallinn, Estonia
³Center of Food and Fermentation Technologies, Akadeemia tee 15A, EE12618 Tallinn, Estonia
⁴Lallemand Inc., 1620 Rue Préfontaine, Montréal, QC H1W 2N8 Canada
*Correspondence: julia@tftak.eu

Abstract:

Nitrogen content management before fermentation is often used in cider production to avoid sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogen content in the apple must may have an impact on the flavour characteristics of cider. This research aimed to assess yeast performance in two different commercially available musts with similar non-limiting yeast available nitrogen (YAN) content. In addition to fermentation kinetics, volatile ester production by yeast, and sensory properties of the final product were evaluated. The results showed that the fermentation rate and consumption of sugar and nitrogen sources by yeast did not vary between the two different musts. Yeasts consumed more malic acid in the environment of higher initial malic acid content. The content of volatile esters and sensory properties of the final products varied significantly. The occurrence of intense sulfur off-flavour was noted in one of the products.

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1831–1845 P. Adadi, E.G. Kovaleva, T.V. Glukhareva, S.A. Shatunova and A.S. Petrov
Production and analysis of non-traditional beer supplemented with sea buckthorn
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Production and analysis of non-traditional beer supplemented with sea buckthorn

P. Adadi¹*, E.G. Kovaleva¹, T.V. Glukhareva¹, S.A. Shatunova¹ and A.S. Petrov²

¹Department of Technology for Organic synthesis, Ural Federal University, Mira 19, RU620002, Yekaterinburg, Russia Federation
²Department of Analytical Chemistry, Ural Federal University, Mira 19, RU620002, Yekaterinburg, Russia Federation
*Correspondence: pariseadadi@gmail.com

Abstract:

In recent years, there has been a growing demand for non-traditional beer (craft) with different flavours hence the main aim of this research is to produce beer with sea buckthorns (SBT). Brewing software BeerSmith was used to design the Kölch beer. After one month of primary fermentation, SBT were sanitised and crashed before adding into the green beer. Carbonation was done using keg with 1.8 bar of carbon dioxide. Physicochemical properties, microbial load and sensory evaluation of Kölch fruit beer (KFB) were determined. All the physiochemical parameters measured were significantly (P < 0.05) influenced by the fermentation time. The pH dropped from 5.8 ± 0.1 to 3.9 ± 0.1 toward the end of the fermentation. There was no microbial growth when KFB was inoculated in the media. °Brix likewise decreases from 13.3 ± 0.43 to 3.86 ± 0.25. There was a change in the colour of the wort throughout the fermentation from 11.2 ± 0.44 to 32.5 ± 0.56 EBC. A decrease from 1.48 ± 0.02 to 0.86 ± 0.02 mg maltose per 100 ml in the reducing sugar was observed during the entire period of fermentation. A total of 32 volatile compounds were identified. All assessed sensory variables of KFB were significantly different (P < 0.05) and preferred by the panellists, however, foaminess and clarity of KFB should have to be improved. KFB showed higher DPPH radical scavenging activity as compared to other types of beer examined due to biologically active substances contributed by SBT.

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