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Enhancement of beer flavor by a combination of pichia yeast and different hop varieties

a technology of pichia yeast and a combination of different hop varieties, applied in the field of beer brewing and enhancement of beer flavor, can solve the problems of wort-like taste, loss of aroma compounds, and relative minor contribution to overall beer flavor, and achieve the effect of enhancing the presence of desirable flavor compounds, such as esters and higher alcohols

Inactive Publication Date: 2014-08-21
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a new method for making beer that enhances the presence of desirable flavor compounds, like esters and higher alcohols. This is achieved by fermenting hopped wort with a specific strain of yeast (Pichia spp.) prior to or simultaneously with traditional brewer's yeast. This method improves the flavor profile of beer and makes it more enjoyable for consumers.

Problems solved by technology

However, these components make a relatively minor contribution to the overall beer flavor.
However, a pure yeast strain often does not combine all optimal traits desired in brewing, as there are two major objectives for using specific yeast strains in the beer industry: improving the efficiency of the production process and obtaining a good quality of the final product (Saerens et al.
No studies have examined the effects of non-Saccharomyces species on the level of esters and higher alcohols in beer.
The problem with production of low-alcohol, reduced-alcohol or non-alcohol beers is the wort-like taste or loss of aroma compounds, either because of removal of the ethanol or because of the low density of the wort.

Method used

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  • Enhancement of beer flavor by a combination of pichia yeast and different hop varieties
  • Enhancement of beer flavor by a combination of pichia yeast and different hop varieties
  • Enhancement of beer flavor by a combination of pichia yeast and different hop varieties

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0116]Materials and methods

Fermentation Set-Up

[0117]Lab-scale fermentation trials were carried out in 500 ml of wort. The wort was prepared with wheat malt extract (Brewferm). The malt extract was mixed with water to reach an initial sugar content of 10° P. 4 times 3 liter wort was boiled with 4 different hop varieties: Nelson Sauvin, Amarillo, Saaz and Cascade. Hop pellets were added in a closed coffee filter to the wort and this was boiled for 30 min to extract the hop flavor and to add bitterness to the beer. Hop pellets were added to reach 23 EBU. After boiling, the coffee filter was removed from the wort and the wort was transferred to 1 L bottles, which were closed by water locks.

[0118]Per hop variety, 4 fermentations were carried out. Two fermentation temperatures were used: 20° C. and 22° C. Per fermentation temperature, 2 different inoculations were done: one bottle was inoculated with Pichia kluyveri PK-KR1 (for sequential inoculation) and the second bottle was inoculated ...

example 2

[0134]A large-scale brewing trial was performed at a brewery to investigate the possibility of using Pichia kluyveri for the brewing industry, especially with regard to flavor.

Materials and Methods

Fermentation Procedure

[0135]The control beer and Pichia beer were made on a 15 HL scale in a brewery. The wort consisted of malt varieties typical for a pale ale beer, and the hop variety used was Cascade. 15 hl of wort was used to inoculate the Pichia kluyveri PK-KR1. Inoculation rate was calculated to be between 1-2 million cells per ml. Every day, a sample was taken for measurement of cell counts (see Table 3) and flavor analysis was performed on the final beer.

TABLE 3Cell count of Pichia kluyveri PK-KR1duringthe first 3 days of fermentation.DayCell count02.00E+0612.00E+0621.00E+0737.00E+05

[0136]At day 3, the normal brewing yeast was added (London Ale yeast from White Labs). The yeast was already used for making one beer and should therefore be optimal for this brew (2nd generation). Th...

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Abstract

In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.

Description

FIELD OF THE INVENTION[0001]The present invention relates to the field of beer brewing and enhancement of beer flavor. Specifically, the invention relates to a method of brewing beer comprising a step of fermentation of a hopped wort with a Pichia spp. (species), where there is an interaction of the hops with the Pichia spp. yeast strain to enhance the flavor of beer.BACKGROUND OF THE INVENTION[0002]Various beers contain many flavor compounds derived from barley malts, hops, yeast fermentation and other raw materials. However, yeast fermentation forms the core of the beer brewing process, as during fermentation the most important flavor compounds are formed. Fermentation is a process in which yeast metabolizes simple sugars in the wort into ethanol and carbon dioxide. However, these components make a relatively minor contribution to the overall beer flavor. The aroma and flavor characteristics of beer result from the minor flavor volatiles produced by yeast during fermentation.[0003...

Claims

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Application Information

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IPC IPC(8): C12C11/00C12C12/00
CPCC12C12/006C12C11/003C12C7/205C12C7/287C12C12/04
Inventor SARENS, SOFIESWIEGERS, JAN HENDRIK
Owner CHR HANSEN AS
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