Bottle refermentation of high alcohol-beers

Transcription

1 Bottle refermentation of high alcohol-beers Special Beers The Belgian paradox XIV Chair J. De Clerck > 14 September, Fermentis all rights reserved-septembre 12

2 Introduction to Fermentis Fermentis is the business unit of the Lesaffre in charge of the development and sales of innovative products and services for beer, wine, spirits and industrial ethanol worldwide. Our mission: To develop innovative yeast and yeast products offering both technical and economical benefits to our customers. Leader in yeast and yeast products manufacturing Created in ,000 + employees worldwide 47 production sites

3 Bottle refermentation of high alcohol-beers Refermentation: A Yeast Job! Mains Rules: Carbonatation Organoleptic: taste, mouth feel, flavor, visual Beer stability

4 Carbonatation. Primary fermentation Maturation CO 2 addition Second fermentation Cask refermentation Bottle refermentation regulated pressure regulated pressure + sugars CO 2 online injection Yeast + sugars Yeast Yeast + others microorganisms S. cerevisiae, Non S. Cerevisiae.

5 Carbonatation Sugar computing Decide the carbonation of the beer you want to produce. example : an usual bottled lager has a carbonation of 5 g./ l carbon dioxide. A traditional cask conditioned ale has a carbonation of g / l carbon dioxide Calculation of the Sugar or wort addition before Bottle or Keg-Conditioning. Desired CO 2 content of finished beer: 5 g/l 2 g fermentable extract 1.04 g Ethanol g CO 2 (simplified equation) We can consider that 2g of sugar give 1g of CO 2 Example: To boost CO 2 by 5 g/l, we must raise the fermentable extract in the total volume by 10g/l Simple but

6 Carbonatation Sugar computing At the end of primary fermentation, What about residuals sugars?! Maltotriose! Yeast assimilation Yes Slow No Consistent Difficult Recommended

7 Organoleptic Taste. Taste: Salty Sweet Bitter Acidic Yeast: No Yes Yes Yes S. cerevisiae, strains pending Non S. cerevisiae Lactic Acetic Organics week acids

8 Organoleptic Mouth feel. Mouth feel: Body Roundness Yeast: Yes Yes Maturation

9 Organoleptic Mouth feel. Autolysis process, ph, T alcohol starvation stress Active yeast Inactivated yeast Autolyzed yeast Fully autolyzed yeast Yeast cell wall Yeast extract roundness, mouthfeel

10 Proteins, peptides (sweetness/ bitterness) Organoleptic Mouth feel. Nucleic acids(flavors) Aminoacids( fermentationactivator, aroma, antioxidant) Lipids Polysaccharides (roundness, mouth feel) Cell wall Periplasmic space Mannoproteins Beta-glucans Chitin Periplasmic proteins Membrane Proteins Sterols Phospholipids

11 Organoleptic Mouth feel. Possible yeast macromolecules coating on polyphenol (tannins) proteins interactions. Insoluble Proteins Tannins Astringent Soluble Macromolecules Soluble Newly formed molecules are more hydrophilic and less reactive to proteins ROUNDNESS, SOFTNESS, FATINESS

12 Organoleptic Flavor. NEEDS : Glucose PRODUCES Alcohol Carbon Dioxide Aromas C6H12O6(glucose)+H2O 2CO2 + 2CH3CH2OH (EtOH) + Energie (2ATP)

13 Organoleptic Flavor. Target: respect primary fermentation VOLATILES Organics acids Acetic acid Butyric acid 3-methyl butyric acid Esters Ethylacetate Isoamylacetate Ethyl caproate Ethyl caprylate Ethyl laurate Ethyl hexanoate Aldehydes Acetaldehyde 2-Nonenal 3-Methylbutanal Trans-2-heptanal Isobutyraldehyde Alcohols Ethanol 2-Methylbutanol 3-Methylbutanol 2-Phenylbutanol 3-Phenylethanol 4-Ethylphenol Hexanol Isoamylalcohol Isobutylalcohol Octanol

14 Organoleptic Flavor. Target: reduce VDK s

15 Organoleptic Visual. Beer: Not hazy Hazy Yeast: Stick at the bottom To be powdery

16 Active dry yeast development. Targets: Alcohol 10,5 % v/v Fermentation in 15 days Temperature : 28 C Good sedimentation Good stickiness No clumps if resuspended Respect of the base beer flavor

17 Active dry yeast selection. Comparison of saturations reached with 7 selected strains. Started alcohol; 11,0 %v/v - 11,5 %v/v, Pitching rate: 2g/hl, 14 days 28 C. 4 3,5 10b> 2 > A1 > 3 > safbrew T58 > 1 > 6 3 Saturation g CO2/L 2,5 2 1,5 1 0, b A1 2 T 58 10b b 2 A1 Yeasts strains Column colors are refering to beers samples.

18 Performances of strain 10b: Strain 10b was selected and tested : At various alcohol concentration At pitching rates 2 g/hl and 7 g/hl On blond, amber and dark Belgium beers Protocol: Remove yeast and CO2 from market belgian beers Add sugar and hydrated yeast Refermentation at 28 C

19 Performances of strain 10b: 06 Extract during bottle fermentation Pitching rate: 2g/hl, 30 C Begian blond beer Artificial addition of alcohol. 7,7 % pitch Real extract (% w/w) ,4 % pitch 10,4 % pitch Initial extract 04,0 5,0 10,0 15,0 Time (day) The strain10b succeedwellto reach11 % v/v in the end of refermentation

20 PPM Performances of strain 10b: Blond A Control 20 Trial 0 PPM Blond B Control Trial PPM Amber Control Trial 0 PPM Dark Control Trial Flavor profile similar to control

21 PPM Performances of strain 10b: Blond A Control Trial PPM 7g/l Blond B Control Trial PPM Amber Control Trial 0 PPM Dark Control Trial Flavor profile similar to control even at high pitching rate

22 Performances of strain 10b: Difference of phenol concentration before and after refermentation. Yeast 4-Vinyl guaiacol µg/l 10b <15 (*) (*) Detection limit A b has not produced phenol during refermentation

23 Performances of strain 10b 2 11 Bottle twist Bottle twist A

24 2 11 Strain 10b was launched on the market under the name Safbrew F-2 A1 11 2

25 Bottle refermentation of high alcohol-beers A Yeast Job For yeast Specialist! Special Beers The Belgian paradox XIV Chair J. De Clerck > 14 September, Fermentis all rights reserved-septembre 12

26 Acknowledgments Institut Meurice, Brussels Lesaffre international R&D

27 Thank you for your attention