Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study
Craft beer is often produced as a non‐filtered, unpasteurized and bottle re‐fermented beer, whose production is aimed at maintaining original sensory characteristics. The intention of most micro‐breweries is to meet these requirements in producing a high‐quality beer. In Italy, as well as in Sardini...
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| Veröffentlicht in: | Journal of the Institute of Brewing 2015-04, Vol.121 (2), p.283-286 |
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| container_title | Journal of the Institute of Brewing |
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| creator | Mascia, Ilaria Fadda, Costantino Dostálek, Pavel Karabín, Marcel Zara, Giacomo Budroni, Marilena Del Caro, Alessandra |
| description | Craft beer is often produced as a non‐filtered, unpasteurized and bottle re‐fermented beer, whose production is aimed at maintaining original sensory characteristics. The intention of most micro‐breweries is to meet these requirements in producing a high‐quality beer. In Italy, as well as in Sardinia, the number of micro‐breweries is increasing. In an attempt to make this product more original, new strains of Saccharomyces cerevisiae were selected. Sourdough yeasts were used as an alternative source of starters for beer production. In this particular work, two wheat beers were compared, one brewed with an autochthonous yeast isolated from sourdough and the other brewed with a commercial yeast normally used in Italian micro‐breweries. The wheat beer fermented with the autochthonous yeast had the highest ethanol content, the lowest pH and the highest content of esters and alcohols. From a sensory point of view the two beers showed significant differences in the triangle test, but were not significantly different in the paired test with preference. Copyright © 2015 The Institute of Brewing & Distilling |
| doi_str_mv | 10.1002/jib.215 |
| format | Article |
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Sourdough yeasts were used as an alternative source of starters for beer production. In this particular work, two wheat beers were compared, one brewed with an autochthonous yeast isolated from sourdough and the other brewed with a commercial yeast normally used in Italian micro‐breweries. The wheat beer fermented with the autochthonous yeast had the highest ethanol content, the lowest pH and the highest content of esters and alcohols. From a sensory point of view the two beers showed significant differences in the triangle test, but were not significantly different in the paired test with preference. 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The wheat beer fermented with the autochthonous yeast had the highest ethanol content, the lowest pH and the highest content of esters and alcohols. From a sensory point of view the two beers showed significant differences in the triangle test, but were not significantly different in the paired test with preference. Copyright © 2015 The Institute of Brewing & Distilling</description><subject>Beer</subject><subject>Breweries</subject><subject>Brewing</subject><subject>craft beer</subject><subject>Crafts</subject><subject>Esters</subject><subject>Ethanol</subject><subject>Ethyl alcohol</subject><subject>micro-brewery</subject><subject>Saccharomyces cerevisiae</subject><subject>Sourdough</subject><subject>Triticum aestivum</subject><subject>volatile compounds</subject><subject>Wheat</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0046-9750</issn><issn>2050-0416</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNqN0c1L7DAQAPAgCq4f-C8EvDyQapLmozmJylNXRREVwUtI06mbtdvua1LX_e-NrLyDJ-cyMPyYYWYQ2qPkkBLCjqa-PGRUrKERI4JkhFO5jkaEcJlpJcgm2gphSojgCY2QHQfsI553IfiyARw77HqwEbBtsW_b7t1G_w6paOuIq6EfZngxSQCXAD1e-DjBoRv6qhteJ3gJNsRwjE-wswFwiEO13EEbtW0C7H7nbfR0_vfx7DK7ubsYn53cZC7XXGQaQOtK1MSBzWkNquCgJNFlWbGKi4KV3BVa2LqQjlNmuaq1Y44JXihtuc630Z9V33nf_RsgRDPzwUHT2Ba6IRgqCyVlkeI3NA0kVLNE93_Qadq2TYskpbgkhaY8qYOVWvgGlmbe-5ntl4YS8_USk15i0rXN1fg0paSzlfYhwsd_bfs3I1WuhHm-vTAPj5o931-fmpf8E61ljik</recordid><startdate>20150401</startdate><enddate>20150401</enddate><creator>Mascia, Ilaria</creator><creator>Fadda, Costantino</creator><creator>Dostálek, Pavel</creator><creator>Karabín, Marcel</creator><creator>Zara, Giacomo</creator><creator>Budroni, Marilena</creator><creator>Del Caro, Alessandra</creator><general>Blackwell Publishing Ltd</general><general>Institute of Brewing & Distilling</general><scope>BSCLL</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>M7N</scope></search><sort><creationdate>20150401</creationdate><title>Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? 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| source | Wiley Online Library Journals Frontfile Complete; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Beer Breweries Brewing craft beer Crafts Esters Ethanol Ethyl alcohol micro-brewery Saccharomyces cerevisiae Sourdough Triticum aestivum volatile compounds Wheat Yeast Yeasts |
| title | Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study |
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