Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer
Abstract
:1. Introduction
2. Materials and Methods
2.1. Yeast Preparation
2.2. Wort Preparation
2.3. Analysis Methods and Analytical Equipment
2.3.1. Determination of Ethanol
2.3.2. Color Measurement
2.3.3. Density
2.3.4. Bitterness and pH
2.3.5. Semiquantitative Analysis of Volatile Compounds
2.3.6. Organoleptic Tests
2.3.7. Statistical Analysis
3. Results and Discussion
3.1. True Extract Content
3.2. Alcohol Concentration
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Compound | Retention Time (min) |
---|---|
Ethyl acetate | 2.47 |
Methanol | 2.66 |
2-propanol | 3.08 |
Diacetyl | 3.54 |
Isobutyl acetate | 4.01 |
2-butanol | 4.67 |
1-propanol | 4.90 |
Isobutanol | 6.27 |
1-butanol | 7.56 |
2-methyl-1-butanol | 8.43 |
3-methyl-1-butanol | 8.50 |
Acetoin | 9.84 |
Ethyl lactate | 10.21 |
Acetic acid | 11.09 |
Phenylethyl alcohol | 15.34 |
Sample | T-58 | SL-1 | SL-2 | TD-1 | TD-2 |
---|---|---|---|---|---|
Average [°Brix] | 6.2 ± 0.2 | 6.6 ± 0.4 | 6.8 ± 0.3 | 6.9 ± 0.1 | 6.7 ± 0.3 |
Final [°Brix] | 6.1 | 6.3 | 6.5 | 6.8 | 6.9 |
Sample | T-58 | SL-1 | SL-2 | TD-1 | TD-2 |
---|---|---|---|---|---|
pH | 4.22 ± 0.03 | 4.31 ± 0.10 | 4.04 ± 0.03 | 4.36 ± 0.14 | 4.28 ± 0.03 |
Full Fermentation | Arrested Fermentation | |||||
---|---|---|---|---|---|---|
T-58 | SL | TD | T-58 | SL | TD | |
pH | 4.24 ± 0.03 | 4.11 ± 0.12 | 4.26 ± 0.02 | 4.36 ± 0.03 | 4.84 ± 0.05 | 4.49 ± 0.07 |
Color [EBC] | 30 ± 1 | 33 ± 1 | 31 ± 1 | 30 ± 1 | 31 ± 1 | 30 ± 1 |
Bitterness [IBU] | 31 ± 1 | 35 ± 1 | 34 ± 1 | 31 ± 1 | 34 ± 1 | 34 ± 1 |
Density [g/cm] | 1.0240 | 1.0250 | 1.0266 | 1.0349 | 1.0314 | 1.0331 |
Ethanol [% vol.] | 2.95 ± 0.23 | 2.58 ± 0.46 | 2.51 ± 0.05 | 0.25 ± 0.05 | 0.23 ± 0.03 | 0.77 ± 0.08 |
True extract [°Brix] | 6.1 ± 0.1 | 6.3 ± 0.1 | 6.7 ± 0.1 | 8.8 ± 0.1 | 7.9 ± 0.1 | 8.3 ± 0.1 |
Degree of attenuation [%] | 34 | 31 | 27 | 5 | 14 | 10 |
Number of peaks | 16 | 17 | 14 | 18 | 20 | 16 |
Identified compounds | Acetoin | Diacetyl and acetoin | Diacetyl, acetic acid, ethyl lactate, and acetoin | Acetic acid and ethyl acetate | Diacetyl | Diacetyl and phenylethyl alcohol |
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Jackowski, M.; Czepiela, W.; Hampf, L.; Żuczkowski, W.; Dymkowski, T.; Trusek, A. Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer. Beverages 2023, 9, 66. https://doi.org/10.3390/beverages9030066
Jackowski M, Czepiela W, Hampf L, Żuczkowski W, Dymkowski T, Trusek A. Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer. Beverages. 2023; 9(3):66. https://doi.org/10.3390/beverages9030066
Chicago/Turabian StyleJackowski, Mateusz, Weronika Czepiela, Laura Hampf, Wiktor Żuczkowski, Tomasz Dymkowski, and Anna Trusek. 2023. "Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer" Beverages 9, no. 3: 66. https://doi.org/10.3390/beverages9030066