Microorganism composition for producing sour beers

Abstract

A microorganism composition for producing sour beers.

Description

Description Composition of microorganisms for the production of sour beers Technical field

[0001] The present invention relates to the brewing field and more particularly to the field of sour beers. The present invention relates to a new composition for the production of sour beers. Prior art

[0002] Beer is a universal beverage found in virtually every country in the world. It is produced by inoculating a cereal mash, particularly barley, with yeasts that ferment the mash into beer. Hops may be added for natural flavors and antiseptic properties.

[0003] The term "sour beer" refers to a particular category of beers: beers obtained by long spontaneous fermentation with typical and complex organoleptic characteristics, in particular these beers are fermented in barrels.

[0004] The term "sour beer" covers different names such as gueuze, lambic, Flanders red ale, etc.

[0005] Sour beers are traditionally fermented and matured in barrels. The type of barrel used contributes to the aromatic characteristics of sour beers. This property is well known to those skilled in the art, who know how to use it to adjust the aromas of beers.

[0006] The production of sour beers has several disadvantages. First, spontaneous fermentation prevents precise control of the microorganisms present in the beer, and the risk of contamination by unwanted microorganisms is therefore significant. Thus, economic losses can be significant, particularly for manufacturers producing large volumes of beer.

[0007] Then, the fermentation time of sour beers is long, it takes 12 to 24 months on average to obtain the desired aromatic complexity. This time corresponds to the time needed for the different species of microorganisms to develop, in particular Brettanomyces which are typical of sour beers and appear late in the wort during brewing. This long production time is also a brake on the economic development of this type of beer. All the more so when taking into account the associated high risk of contamination. Technical problem

[0008] There is therefore a need for a solution that allows the production of beers with the typicality and aromatic complexity of sour beers in a controlled and accelerated manner. Summary of the invention

[0009] Faced with this problem, after extensive research, the inventors managed to develop a composition of microorganisms for the production of sour beers including non-Brettanomyces yeasts, lactic acid bacteria and Brettanomyces.

[0010] Another subject of the invention is a method for obtaining a sour beer comprising the inoculation of a brewing wort or a green beer with a composition according to the invention.

[0011] Another object of the invention is the use of a composition according to the invention for the production of sour beers. Detailed description of the invention

[0012] According to a first object of the invention, a composition of microorganisms for the production of sour beers is provided, comprising non-Breutanomyces yeasts, lactic acid bacteria and Brettanomyces.

[0013] This composition of microorganisms can also be called "starter" or "fermentation starter" because it allows the fermentation process of various foods such as fermented drinks to be initiated, in this case beers more precisely.

[0014] As seen in the introductory section, the term sour beers refers to beers with long and spontaneous fermentation. These beers possess a distinctive character and aromatic complexity that manufacturers wish to reproduce in a controlled and accelerated manner. Sour beers have a characteristic acidity and possess complex aromatic notes, including animal, leather, horse, woody, fruity, or even cooked wine notes. These notes can vary depending on the type of matrix (wort, green beer) and barrels used.

[0015] Advantageously, the use of a defined microorganism composition for the production of sour beers overcomes the drawbacks listed above. This composition, this starter, allows controlling the types and relative proportions of microorganisms present for the fermentation of wort or green beer and limits contamination by undesirable microorganisms. The aromatic markers and the aromatic complexity of sour beers are reproduced. Moreover, over-seeding enables obtaining sour beers more rapidly, in 6 to 9 months according to the invention compared to 12 to 24 months in a traditional process. Thus, the use of a composition according to the invention provides an economic advantage by reducing the production time and limiting losses.

[0016] Non-Brettanomyces yeasts will notably allow the alcoholic fermentation of sugars (glucose, maltose, maltotriose, etc.) and therefore the production of ethanol as well as aroma precursors.

[0017] Lactic bacteria will notably enable the production of organic acids and aroma precursors.

[0018] Brettanomyces will notably produce phenols, particularly ethylphenols, and are thus the yeasts characteristic of the aromas of complex sour beers and beers produced in barrels. They are responsible for aromatic notes of animal, leather, and even horse.

[0019] Preferably, the composition according to the invention comprises: • 1.10 9 at 3.10 10 CFU / g of non-Brettanomyces yeast composition, preferably 3.10 9 at 2.1O 10 CFU / g of non-BreUanomyces yeast composition, preferably 4.10 9 at 8.10 9CFU / g of composition of non-Brettanomyces yeasts, ' • 1.10 9 at 6.10 10 CFU / g of lactic acid bacteria composition, preferably 3.10 9 at 3.10 10 CFU / g of lactic acid bacteria composition, preferably 4.10 9 at 2.1O 10 CFU / g of lactic acid bacteria composition; • 1.10 7 at 8.10 9 CFU / g of Brettanomyces composition, preferably 4.10 7 has 4.10 9 CFU / g of Brettanomyces composition, preferably 2.10 8 has 2.10 9 CFU / g of Brettanomyces composition.

[0020] In particular, non-Brettanomyces yeasts may belong to the genera Saccharomyces, Lachancea, Pichia, Torulaspora, Saccharomycodes, Candida, Metschnikowia and their mixtures and more particularly to the species Saccharomyces cerevisiae, Lachancea thermotolerans, Pichia kluyveri, Torulaspora delbrueckii, Saccharomycodes ludwigii, Lachancea thermotolerans, Candida melibiosa, Metschnikowia pulkerrima and their mixtures.

[0021] In particular, the lactic acid bacteria are selected from Lactiplantibacillus, Levilactobacillus, Pediococcus and mixtures thereof. Preferably, the lactic acid bacteria belong to the species Lactiplantibacillus plantarum Levilactobacillus brevis, Pediococcus acidilactici, Pediococcus parvulus, Pediococcus damnosus and mixtures thereof.

[0022] In particular, Brettanomyces can be chosen from the species Brettanomyces lambicus and Brettanomyces bruxellensis.

[0023] Preferably, the composition according to the invention comprises Saccharomyces cerevisiae yeasts, Lactiplantibacillus plantarum, Levilactobacillus brevis and Pediococcus acidilactici bacteria and Brettanomyces bruxellensis.

[0024] Even more preferably, the composition according to the invention comprises: • 1.10 9 at 3.10 10 UF C / g of Saccharomyces cerevisiae yeast composition, preferably 3.10 9 at 2.1O 10 CFU / g of Saccharomyces cerevisiae yeast composition preferentially 4.10 9 at 8.10 9 CFU / g of Saccharomyces cerevisiae yeast composition, • 1.10 9 at 6.1O 10 CFU / g of composition of a mixture of Lactiplantibacillus plantarum, Levilactobacillus brevis and Pediococcus acidilactici, preferably 3.10 9 at 3.1O 10CFU / g of composition of a mixture of Lactiplantibacillus plantarum, Levilactobacillus brevis and Pediococcus acidilactici, preferably 4.10 9 at 2.1O 10 CFU / g of composition of a mixture of Lactiplantibacillus plantarum, Levilactobacillus brevis and Pediococcus acidilactici,' • 1.10 7 at 8.10 9 CFU / g of Brettanomyces bruxellensis composition, preferably 4.10 7 at 4.10 9 CFU / g of Brettanomyces bruxellensis composition, preferably 2.10 8 at 2.10 9 CFU / g of Brettanomyces bruxellensis composition.

[0025] In particular, when the composition includes different lactic bacteria, they are present in equal proportions in the composition.

[0026] The composition according to the invention may comprise acetic bacteria also called Acetobacteraceae, preferably 3.10 8 at 2.1O 10CFU / g of acetic acid bacteria composition, preferably 1.10 9 at 1.10 10 CFU / g of acetic acid bacteria composition, even more preferably 1.10 9 at 7.10 9 CFU / g of acetic acid bacteria composition. In particular, acetic acid bacteria provide acidity and flavor precursors. Preferably, Acetobacteraceae are Acetobacter or Komagataeibacter .

[0027] The composition according to the invention may comprise enzymes. Preferably, with an activity ranging from 50 to 500 U / g of composition, preferably 200 to 450 U / g of composition, even more preferably 300 to 400 U / g of composition. Preferably, the added enzymes are amyloglusidases and / or glucoamylases. The added enzymes make it possible in particular to degrade complex sugars and to provide precursors for the production of alcohol and flavors.

[0028] The composition according to the invention can be in the form of a liquid cream or in dry form. Preferably, the composition according to the invention is in dry form. By dry form, it is meant a powder having a dry matter content of more than 90%.

[0029] The techniques for drying microorganisms are well known to those skilled in the art. In particular, drying can be done in a fluidized bed, by atomization, by lyophilization... The drying of the different microorganisms preferably takes place separately: each liquid solution of microorganism is dried individually before mixing the powders thus obtained. The microorganisms can also be mixed at the liquid stage and thus dried simultaneously.

[0030] Advantageously, a composition in the form of dry powder is ready-to-use, easy to use, can be stored for up to 24 months in a positive cold of 0 to 8°C, preferably at 4°C, before opening without losing its effectiveness.

[0031] Advantageously, the composition in dry form comprises enzymes, such as amyloglusidases and / or glucoamylases, in dry form. The dry form makes it possible to maintain the stability of the enzymes over time, throughout the shelf life of the composition, and therefore their effects at the time of use of the composition.

[0032] According to a second object of the invention, a method is proposed for obtaining a sour beer comprising the inoculation of the brewing wort with a composition according to the invention.

[0033] Sour beers are traditionally produced by spontaneous fermentation. According to the general process well known to those skilled in the art, cereals (wheat, barley, etc.) are crushed and heated in water to extract sugars. After filtration, boiling, and cooling, a wort is obtained. From this point on, microorganisms naturally present in the atmosphere will seed and ferment this wort; this is spontaneous fermentation. Hops can optionally be added to the wort. This fermented wort will then undergo one or two fermentations and will be placed in barrels for maturation for several months or even years. Variations in this overall process can produce pigs / lambics or Flanders red ales, as is well known in the state of the art.

[0034] This process has several disadvantages in industrial production. Seeding is uncontrolled, and contaminating microorganisms can be present in the beer, spoiling production and causing financial losses. The controlled atmospheres of factories are not suitable for spontaneous fermentation. Production times are long; it takes an average of 12 to 24 months to obtain the typical and complex aromas of sour beers. This time corresponds to the time required for the development of different species of microorganisms, particularly the BreUanomyces, typical of these beers.

[0035] The process according to the invention overcomes these problems thanks to the composition according to the invention. The brewing wort or green beer is inoculated with the composition according to the invention after the cooling step and is then transferred directly into a barrel for the fermentation / maturation step. Alternatively, the wort or green beer is transferred into a barrel and then inoculated.

[0036] Note that barrel fermentation contributes to the aromatic characteristics of beers. Thus, with the same composition of microorganisms and the same brewing process but different barrels, the beers obtained will not have exactly the same aromatic profile. In particular, the barrels may belong to different wood species or may have previously contained different alcohols that have impregnated the wood. . . This is in accordance with the knowledge of the person skilled in the art who knows how to take advantage of the types of barrels to give particular notes to the beers he produces.

[0037] In particular, the inoculation with the composition is carried out at a concentration of 20 to 150 g of composition / hL of brewing wort or green beer, preferably 50 to 130 g of composition / hL of brewing wort or green beer and preferably 70 to 110 g of composition / hL of brewing wort or green beer.

[0038] Optionally, hops can be added to the pitched wort. Preferably in the form of flavorings or aged hops to avoid the harmful effects of hops on bacteria.

[0039] Once fermentation / maturation is complete, the beers can be bottled. Optionally, the resulting beers can be filtered before the bottling stage.

[0040] Advantageously, the composition according to the invention allows a reduction in fermentation / maturation time.

[0041] In particular, the method according to the invention lasts less than 12 months from sowing to the end of the maturation stage, preferably 6 to 9 months.

[0042] According to a third object of the invention, the use of a composition according to the invention for the production of sour beers is proposed.

[0043] In particular, the composition is used at a concentration of 20 to 150 g of composition / hL of brewing wort or green beer. Preferably, the inoculation with the composition is carried out at a concentration of 50 to 130 g of composition / hL of brewing wort or green beer, preferably 70 to 110 g of composition / hL of brewing wort or green beer.

[0044] Advantageously, the sour beer obtained using the composition of microorganisms according to the invention has the same organoleptic characteristics as a sour beer obtained using the traditional process. In addition, the shelf life in the bottle is comparable to that of a conventional beer. Examples

[0045] Example 1: compositions of microorganisms according to the invention

[0046] 4 dry starters for the production of sour beers according to the invention were prepared from the following quantities of microorganisms.

[0047] [Table 1]

[0048] The starters differ from each other in the strains of S. cerevisiae used, thanks to which variations can be observed in the aromas obtained in the final beer, more or less fruity for example.

[0049] Lactic acid bacteria are Lactiplantibacillus plantarum, Levilactobacillus brevis and Pediococcus acidilactici.

[0050] The 4 starters thus obtained are ready-to-use to inoculate a brewing wort intended for the production of sour beers.

[0051] Example 2: Production of sour beers using the process according to the invention with hop extract

[0052] The above 4 starters were used for the production of sour beers according to the following process.

[0053] Preparation of brewing wort

[0054] Payment: - Malt pii s: 70% Unmalted wheat: 30% - Water / flour ratio: 2.2 1 / kg

[0055] Brewing

[0056] [Table 2] Mixing diagram

[0057] Boiling: 120 minutes at 100°C

[0058] Hopping: At the end of the boil, add an alpha-acid-free hop extract (4 g / hl). Alternatively, over-aged hops could have been added at a typical concentration of 200 g / hL.

[0059] After cooling, the brewing wort is standardized to 12°P.

[0060] The 4 brews are directly inoculated with dry starters 1 to 4 at a concentration of 1 lOg / hL of wort.

[0061] The four brews are then placed in French oak barrels that have held red Bordeaux for three years for the fermentation / maturation stage. The barrels are reconditioned before use.

[0062] After fermentation, the sour beers thus obtained are bottled.

[0063] Example 3: sensory analysis by panel of sour beers obtained according to the invention

[0064] The 4 beers thus obtained were tasted after 1, 2, 3, 6, 9 and 12 months after being put into barrels by a panel composed of expert panelists, trained in tasting and characterizing beers.

[0065] This analysis shows that from 0 to 2 months, the basic beer aromatic profile is predominant, we do not find an aromatic imprint characteristic of sour beers. Then, between 3 and 6 months we find an aromatic peak with a diversification of aromas. The beer is fruitier, more qualitative, more acidic and begins to develop the signature "funky" aroma of Brettanomyces. Between 6 and 9 months, the beer reaches the desired characteristics, it is acidic, rounder in the mouth, the aromas are balanced with the characteristic presence of typical Brettanomyces aromas. From 9 to 12 months, the same observations are made, with an even more marked "funky" imprint and with a decrease in acidity.

[0066] This example therefore indicates that the composition according to the invention makes it possible to obtain a beer having the typicality and aromatic complexity of a traditional sour beer in less than 12 months, more precisely from 6 to 9 months.

Claims

Claims

1. A composition of microorganisms for the production of sour beers comprising non-Brettanomyces yeasts, lactic acid bacteria and Brettanomyces.

2. Composition of microorganisms according to claim 1 characterized in that it comprises: 1.10 9 at 3.10 10 CFU / g of non-Brettanomyces yeast composition, preferably 3.10 9 at 2.1O 10 CFU / g of non-Brettanomyces yeast composition, preferably 4.10 9 at 8.10 9 CFU / g of non-Brettanomyces yeast composition 1.10 9 at 6.1O 10 CFU / g of lactic acid bacteria composition, preferably 3.10 9 at 3.1O 10 CFU / g of lactic acid bacteria composition, preferably 4.10 9 at 2.1O 10 CFU / g of lactic acid bacteria composition; 1.10 7 at 8.10 9CFU / g of Brettanomyces composition, preferably 4.10 7 at 4.10 9 CFU / g of Brettanomyces composition, preferably 2.10 8 at 2.10 9 CFU / g of Brettanomyces composition.

3. Composition according to claim 1 or 2 characterized in that the non-Brettanomyces yeasts are chosen from the yeasts Saccharomyces cerevisiae, Lachancea thermotolerans, Pichia kluyveri, Torulaspora delbrueckii, Saccharomycodes ludwigii, Lachancea thermotolerans, Candida melibiosa, Metschnikowia pulkerrima and their mixtures.

4. Composition according to one of the preceding claims, characterized in that the lactic bacteria are chosen from Lactiplantibacillus, Levilactobacillus, Pediococcus and their mixtures.

5. Composition of microorganisms according to one of the preceding claims, characterized in that it comprises Saccharomyces cerevisiae yeasts, lactic bacteria Lactiplantibacillus plantarum, Levilactobacillus brevis and Pediococcus acidilactici, and Brettanomyces bruxellensis.

6. Composition according to one of the preceding claims, characterized in that it comprises acetic bacteria, preferably 3.10 8 at 2.1O 10 CFU / g of acetic acid bacteria composition, preferably 1.10 9 at 1.10 10 CFU / g of acetic acid bacteria composition, even more preferably 1.10 9 at 7.10 9 CFU / g of acetic acid bacteria composition.

7. Composition according to one of the preceding claims, characterized in that it comprises enzymes, preferably amyloglucosidases and / or glucoamylases.

8. Composition according to one of the preceding claims, characterized in that it is in dry form.

9. A method of obtaining a sour beer comprising inoculating the brewing wort or a green beer with the composition according to one of claims 1 to 8.

10. A method according to claim 9 comprising a fermentation step / maturation lasting from 6 to 9 months.

11. Use of the composition according to one of claims 1 to 8 for the production of sour beers.

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