Low-temperature brewing using yeast immobilized on dried figs

A Bekatorou, A Sarellas, Nigel Ternan, A Mallouchos, M Komaitis, AA Koutinas, M Kanellaki

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

Dried figs, following exhaustive extraction of their residual sugars with water, were used for immobilization of Saccharomyces cerevisiae AXAZ-1. The immobilized biocatalyst was used in repeated batch fermentations of glucose at 30 degreesC, where significant reduction of the fermentation time was observed, falling from 65 h in the first batch to 7 h after the sixth batch. Repeated fermentations of wort at room and low temperatures resulted in fermentation times that fell from 26 to 20 h and from 27 to 24 days at 18 and 3 degreesC, respectively. Ethanol and beer productivities were high, showing suitability of the biocatalyst for low-temperature brewing. Diacetyl concentrations were low (0.3-0.5 mg/L), and polyphenols were lower than in commercial products and decreased as the fermentation temperature was decreased (126-50 mg/L). Ethyl acetate concentrations increased from 53 to 88 mg/L as the temperature was decreased, while the concentration of amyl alcohols at 3 degreesC (58 mg/L) was lower than half of that at 18 degreesC (125 mg/L). The beers produced at the end of the main fermentation had a fine clarity and a special fruity figlike aroma and taste, distinct from commercial products and more intense than beers produced by cells immobilized on other food-grade supports (gluten pellets or delignified cellulosic materials). GC-MS analysis did not show significant differences in the qualitative composition of the aroma compounds of the beers produced by immobilized and free cells.
LanguageEnglish
Pages7249-7257
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number25
DOIs
Publication statusPublished - Dec 2002

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brewing
figs
beers
fermentation
yeasts
temperature
cellulosic materials
batch fermentation
wort (brewing)
immobilized cells
diacetyl
food grades
gluten
odor compounds
pellets
Saccharomyces cerevisiae
polyphenols
alcohols
ethanol
odors

Cite this

Bekatorou, A., Sarellas, A., Ternan, N., Mallouchos, A., Komaitis, M., Koutinas, AA., & Kanellaki, M. (2002). Low-temperature brewing using yeast immobilized on dried figs. Journal of Agricultural and Food Chemistry, 50(25), 7249-7257. https://doi.org/10.1021/jf020291q
Bekatorou, A ; Sarellas, A ; Ternan, Nigel ; Mallouchos, A ; Komaitis, M ; Koutinas, AA ; Kanellaki, M. / Low-temperature brewing using yeast immobilized on dried figs. In: Journal of Agricultural and Food Chemistry. 2002 ; Vol. 50, No. 25. pp. 7249-7257.
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Bekatorou, A, Sarellas, A, Ternan, N, Mallouchos, A, Komaitis, M, Koutinas, AA & Kanellaki, M 2002, 'Low-temperature brewing using yeast immobilized on dried figs', Journal of Agricultural and Food Chemistry, vol. 50, no. 25, pp. 7249-7257. https://doi.org/10.1021/jf020291q

Low-temperature brewing using yeast immobilized on dried figs. / Bekatorou, A; Sarellas, A; Ternan, Nigel; Mallouchos, A; Komaitis, M; Koutinas, AA; Kanellaki, M.

In: Journal of Agricultural and Food Chemistry, Vol. 50, No. 25, 12.2002, p. 7249-7257.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Low-temperature brewing using yeast immobilized on dried figs

AU - Bekatorou, A

AU - Sarellas, A

AU - Ternan, Nigel

AU - Mallouchos, A

AU - Komaitis, M

AU - Koutinas, AA

AU - Kanellaki, M

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N2 - Dried figs, following exhaustive extraction of their residual sugars with water, were used for immobilization of Saccharomyces cerevisiae AXAZ-1. The immobilized biocatalyst was used in repeated batch fermentations of glucose at 30 degreesC, where significant reduction of the fermentation time was observed, falling from 65 h in the first batch to 7 h after the sixth batch. Repeated fermentations of wort at room and low temperatures resulted in fermentation times that fell from 26 to 20 h and from 27 to 24 days at 18 and 3 degreesC, respectively. Ethanol and beer productivities were high, showing suitability of the biocatalyst for low-temperature brewing. Diacetyl concentrations were low (0.3-0.5 mg/L), and polyphenols were lower than in commercial products and decreased as the fermentation temperature was decreased (126-50 mg/L). Ethyl acetate concentrations increased from 53 to 88 mg/L as the temperature was decreased, while the concentration of amyl alcohols at 3 degreesC (58 mg/L) was lower than half of that at 18 degreesC (125 mg/L). The beers produced at the end of the main fermentation had a fine clarity and a special fruity figlike aroma and taste, distinct from commercial products and more intense than beers produced by cells immobilized on other food-grade supports (gluten pellets or delignified cellulosic materials). GC-MS analysis did not show significant differences in the qualitative composition of the aroma compounds of the beers produced by immobilized and free cells.

AB - Dried figs, following exhaustive extraction of their residual sugars with water, were used for immobilization of Saccharomyces cerevisiae AXAZ-1. The immobilized biocatalyst was used in repeated batch fermentations of glucose at 30 degreesC, where significant reduction of the fermentation time was observed, falling from 65 h in the first batch to 7 h after the sixth batch. Repeated fermentations of wort at room and low temperatures resulted in fermentation times that fell from 26 to 20 h and from 27 to 24 days at 18 and 3 degreesC, respectively. Ethanol and beer productivities were high, showing suitability of the biocatalyst for low-temperature brewing. Diacetyl concentrations were low (0.3-0.5 mg/L), and polyphenols were lower than in commercial products and decreased as the fermentation temperature was decreased (126-50 mg/L). Ethyl acetate concentrations increased from 53 to 88 mg/L as the temperature was decreased, while the concentration of amyl alcohols at 3 degreesC (58 mg/L) was lower than half of that at 18 degreesC (125 mg/L). The beers produced at the end of the main fermentation had a fine clarity and a special fruity figlike aroma and taste, distinct from commercial products and more intense than beers produced by cells immobilized on other food-grade supports (gluten pellets or delignified cellulosic materials). GC-MS analysis did not show significant differences in the qualitative composition of the aroma compounds of the beers produced by immobilized and free cells.

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JF - Journal of Agricultural and Food Chemistry

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ER -

Bekatorou A, Sarellas A, Ternan N, Mallouchos A, Komaitis M, Koutinas AA et al. Low-temperature brewing using yeast immobilized on dried figs. Journal of Agricultural and Food Chemistry. 2002 Dec;50(25):7249-7257. https://doi.org/10.1021/jf020291q