Next Article in Journal
Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation
Next Article in Special Issue
Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak
Previous Article in Journal
A Comparison of Laboratory Analysis Methods for Total Phenolic Content of Cider
Previous Article in Special Issue
Functional Beer—A Review on Possibilities
Review

Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers

1
Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 5, 16628 Prague, Czech Republic
2
Lonza Biotec s.r.o., Okružní 134, 28161 Kouřim, Czech Republic
3
Budějovický Budvar, N.C., 37004 České Budějovice, Czech Republic
*
Author to whom correspondence should be addressed.
Beverages 2020, 6(3), 56; https://doi.org/10.3390/beverages6030056
Received: 29 July 2020 / Revised: 16 August 2020 / Accepted: 3 September 2020 / Published: 9 September 2020
(This article belongs to the Special Issue Beer Quality and Flavour)
Bottle conditioning refers to a method of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonation, and has further significance related to formation of distinctive sensory attributes and enhancement of sensory stability, which are the phenomena associated with ongoing yeast metabolic activities in the final package. This review covers historical development of the method, describes metabolic pathways applied during refermentation, and explains practical aspects of the refermentation process management. Furthermore, an overview of the traditional and novel approaches of bottle conditioning with mixed yeast bacterial cultures and its impact on the properties of final beer is provided. View Full-Text
Keywords: bottle conditioning; refermentation; kräusening; bioflavoring; brewing yeast bottle conditioning; refermentation; kräusening; bioflavoring; brewing yeast
Show Figures

Figure 1

MDPI and ACS Style

Štulíková, K.; Novák, J.; Vlček, J.; Šavel, J.; Košin, P.; Dostálek, P. Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers. Beverages 2020, 6, 56. https://doi.org/10.3390/beverages6030056

AMA Style

Štulíková K, Novák J, Vlček J, Šavel J, Košin P, Dostálek P. Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers. Beverages. 2020; 6(3):56. https://doi.org/10.3390/beverages6030056

Chicago/Turabian Style

Štulíková, Kateřina, Jan Novák, Jakub Vlček, Jan Šavel, Petr Košin, and Pavel Dostálek. 2020. "Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers" Beverages 6, no. 3: 56. https://doi.org/10.3390/beverages6030056

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop