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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (30 November 2020) | Viewed by 70815

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Special Issue Editors

Prof. Dr. Frank Vriesekoop

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Guest Editor

Department of Food Science, Harper Adams University, Newport, Shropshire TF10 8NB, UK
Interests: yeast; brewing; distilling; food safety; metabolism; simultaneous saccharification; fermentation; solid state fermentation
Special Issues, Collections and Topics in MDPI journals

Dr. Teodora Emilia Coldea

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Guest Editor

Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Interests: fermentation; yeast; bioactive compounds; by-products; beverages; sustainability; traditional product
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Both beer and distilled beverages are characterised by the presence of alcohol, which is always derived by means of fermentation. In order to produce the vast variety of quality beers and distilled beverages currently available, a very large array of fermentative organisms is utilised, either as pure cultures or mixed cultures. On the one hand, fermentation can be managed through careful selection of suitable strains, while on the other hand, through providing the most suitable conditions under which fermentation can be carried out. In addition to fermentation-related topics, we also welcome well-constructed manuscripts that deal with any form of waste valorisation of by-products from the brewing and distilling industries.

This Special Issue of Fermentation aims to disseminate recent innovative research regarding all aspects of fermentation as it applies to the brewing and distilling industries, as well as authoritative reviews that compile information from previously published material. Topics include (and are not limited to): Yeast and bacterial physiology as it applies to brewing and distilling; starter culture management; mixed culture fermentations; spoilage; spontaneous fermentations; yeast genetics; strain improvements; process intensification; fermentation vessels (e.g., wood vs. stainless steel); fermentation technology; fermentation management; hygiene and sanitation; waste valorisation; etc.

Prof. Dr. Frank Vriesekoop
Dr. Teodora Coldea
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Yeast and bacterial physiology
Starter culture management
Mixed culture fermentations
Spoilage
Spontaneous fermentations
Yeast genetics
Strain improvements
Process intensification
Fermentation vessels
Fermentation technology
Fermentation management
Brewery by-products
Distillery by-products
Waste valorisation

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Brewing & Distilling in Fermentation (10 articles)

Published Papers (9 papers)

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Research

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16 pages, 1661 KiB

Open AccessArticle

High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture

by Anastasios Nikolaou and Yiannis Kourkoutas

Fermentation 2021, 7(2), 45; https://doi.org/10.3390/fermentation7020045 - 25 Mar 2021

Cited by 10 | Viewed by 3177

Abstract

Low alcohol wines (≤10.5% vol) represent novel wine products steadily gaining the commercial market interest. Considering the technological advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature wine-making in regions with tropical climate or hot summer periods, the aim of the present study was to assess the fermentation efficiency of both wet and freeze-dried immobilized kefir culture on natural supports in low alcohol wine production at high temperatures (>30 °C). Immobilized kefir culture was evaluated and compared to free cells in repeated batch fermentations for 3 months, indicating high operational stability, and found suitable for simultaneous alcoholic and malolactic low alcohol wine fermentation at temperatures up to 45 °C. High ethanol productivity [up to 55.3 g/(Ld)] and malic acid conversion rates (up to 71.6%), which could be adopted by the industrial sector, were recorded. Principal Component Analysis (PCA) revealed that the state of the cells rather than the nature of kefir culture affected significantly the content of minor volatiles determined by Head Space Solid-Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC/MS) analysis. Notably, all new products were of high quality and approved by the sensory panel. The results suggested a high industrial potential of the proposed technology in semi-dry low alcohol wine-making at 37 °C and in developing novel wine products with a sweet (liquoreux) character at 45 °C. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

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11 pages, 1739 KiB

Open AccessEditor’s ChoiceArticle

Predicting Fermentation Rates in Ale, Lager and Whisky

by Struan J. Reid, Maria Josey, Andrew J. MacIntosh, Dawn L. Maskell and R. Alex Speers

Fermentation 2021, 7(1), 13; https://doi.org/10.3390/fermentation7010013 - 14 Jan 2021

Cited by 6 | Viewed by 5293

Abstract

Recently there has been an increased interest in characterising the rates of alcoholic fermentations. Sigmoidal models have been used to predict changes such as the rate of density decline. In this study, three published sigmoidal models were assessed and fit to industrial fermentation data. The first is the four-parameter logistic model described in the ASBC Yeast-14 method. The second model is a nested form of the four-parameter logistic function, adding an extra parameter, creating the 5-parameter logistic equation., where an additional parameter was added to allow for asymmetry. The final model is a three-parameter logistic equation which describes the change in the Apparent Degree of Fermentation with time. The three models were compared by fitting them to industrial data from Australian and Canadian lagers, American and Scottish ales and Scotch Whisky fermentations. The model fits were then compared to one another with a technique developed by Akaike and a nested F-test. The Akaike information criterion compares the models and accounts for both the goodness of fit, and the number of parameters in the model. Finally, consideration was given to the establishment of prediction bands (that enclose the area that one can be 99% sure contains the true datapoints). Calculation of these bands was “challenging” but successful as the industrial fermentation data was heteroscedastic. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

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14 pages, 815 KiB

Open AccessArticle

Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

by Kristina Habschied, Alojzije Lalić, Vinko Krstanović, Krešimir Dvojković, Ivan Abičić, Gordana Šimić and Krešimir Mastanjević

Fermentation 2021, 7(1), 8; https://doi.org/10.3390/fermentation7010008 - 6 Jan 2021

Cited by 6 | Viewed by 3184

Abstract

This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

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10 pages, 240 KiB

Open AccessArticle

Research on the Malting Properties of Domestic Wheat Varities

by Vinko Krstanović, Kristina Habschied, Krešimir Dvojković and Krešimir Mastanjević

Fermentation 2021, 7(1), 1; https://doi.org/10.3390/fermentation7010001 - 23 Dec 2020

Cited by 2 | Viewed by 2873

Abstract

This study aimed to establish the suitability of new Croatian wheat varieties for the production of pale wheat malt. Four new varieties/breeding lines from the Agricultural Institute Osijek were tested (Indira, OSK. 378/19, OSK. 346/20, and OSK. 353/20). The quality of starting wheat, the success of the micromalting process and the quality of finished malts were analyzed. The obtained results showed that the tested varieties/breeding lines meet the quality criteria for pale beer malt, and can be classified in the II malting quality group. The vast majority of quality indicators examined in this research showed values within the limits recommended for pale wheat malt. The obtained results were very good considering that these varieties are not intended for malting, nor in their selection process attention was paid to meet the brewing quality criteria. Due to the sensory characteristics of beer, the possibility of intervention during the malting process is limited, therefore when selecting wheat for malting, attention should be paid to the lowest possible content of total and soluble proteins, which can be achieved by appropriate agrotechnical measures in cultivation. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

25 pages, 3262 KiB

Open AccessArticle

Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt

by Alice Fujita, Senay Simsek and Paul B. Schwarz

Fermentation 2020, 6(4), 125; https://doi.org/10.3390/fermentation6040125 - 14 Dec 2020

Cited by 6 | Viewed by 4867

Abstract

There have been tremendous marketing efforts and consumer interest in the so-called ancient grains. Einkorn, emmer and spelt, which are sometimes referred to as ancient wheats, are frequently included in this category, and have gained some attention among brewers. The objective of the current study was to compare the malting behavior and quality of einkorn, emmer and spelt cultivars obtained from the same growing environment. Aside from standard malt quality traits, the levels of β-amylase, protease, xylanase, wort arabinoxylans and wort phenolic acids were measured. While protein levels of the samples were higher (11.4–14.0%) than normally selected for wheat malt, the results indicated that malts of acceptable quality in terms of extract and amylolytic activity can be prepared from the three grain types. However, the ideal malting protocol will likely differ between the grains. The kernels of einkorn are significantly smaller, and steep hydration and malt modification are quicker. In terms of potential health benefits from antioxidant capacity and dietary fiber, wort from einkorn trended to higher levels of free and conjugated ferulic acid, as well as high-molecular-weight arabinoxylan. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

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11 pages, 1673 KiB

Open AccessArticle

Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine

by Nadine Feghali, Angela Bianco, Giacomo Zara, Edouard Tabet, Chantal Ghanem and Marilena Budroni

Fermentation 2020, 6(2), 43; https://doi.org/10.3390/fermentation6020043 - 22 Apr 2020

Cited by 10 | Viewed by 3894

Abstract

In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

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Review

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23 pages, 1030 KiB

Open AccessReview

Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

by Alice Jaeger, Elke K. Arendt, Emanuele Zannini and Aylin W. Sahin

Fermentation 2020, 6(4), 123; https://doi.org/10.3390/fermentation6040123 - 11 Dec 2020

Cited by 79 | Viewed by 25308

Abstract

The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at the end of the bulk fermentation. A small amount of it is used to start the next batch of fermentation; however, the majority of the spent yeast is discarded. This discarded yeast is high in nutrients, in particular proteins, vitamins and minerals, as well as containing functional and biologically active compounds such as polyphenols, antioxidants, β-glucans and mannoproteins. At present, BSY is mainly used in animal feed as a cheap and readily available source of protein. This review explores alternative, value-added applications for brewer’s spent yeast including nutritional ingredients, functional food additives as well as non-food applications. A major challenge in the utilization of BSY in food for human consumption is the high level of RNA. An excess of RNA in the diet can lead to an increase in uric acid in the bloodstream, potentially causing painful health conditions like gout. This issue can be overcome by RNA degradation and removal via additional treatment, namely heat treatment and enzymatic treatment. There is potential for the use of BSY ingredients in various food applications, including meat substitutes, bakery products and savory snacks. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

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26 pages, 1332 KiB

Open AccessReview

Rootlets, a Malting By-Product with Great Potential

by Emma Neylon, Elke K. Arendt, Kieran M. Lynch, Emanuele Zannini, Paolo Bazzoli, Thomas Monin and Aylin W. Sahin

Fermentation 2020, 6(4), 117; https://doi.org/10.3390/fermentation6040117 - 26 Nov 2020

Cited by 23 | Viewed by 11530

Abstract

Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are produced during the germination step of malting. These rootlets are a valuable source of nutrition, with protein and fibre holding a large proportion of their composition. Barley rootlets are generally pelletised and used as animal fodder; however, their usage may not be limited to this. Efforts have been made to utilise barley rootlets as food ingredients, sources of enzymes, antioxidants, raw materials in fermentations, and in biochar production. Conversion of this by-product into other/new applications would reduce waste production from their industry origin and reduce some of the impending environmental concerns associated with by-product production. The current review focuses on providing information on the formation, production, and processing of barley rootlets, while also highlighting the composition, quality, and potential applications of barley rootlets. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

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16 pages, 1218 KiB

Open AccessReview

Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations

by James Bruner and Glen Fox

Fermentation 2020, 6(4), 116; https://doi.org/10.3390/fermentation6040116 - 24 Nov 2020

Cited by 14 | Viewed by 9213

Abstract

A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein. The factors include the metabolism and fermentation potential of carbon sources, attenuation, flavor profile of fermented beverage, flocculation, optimal temperature range of fermentation, and commercial availability of each species. While there is a great deal of research regarding the use of some of these species on a laboratory scale wine fermentation, much work remains for their commercial use and efficacy for the production of beer. Full article

(This article belongs to the Special Issue Brewing & Distilling 2.0)

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