The Impact of Yeast Encapsulation in Wort Fermentation and Beer Flavor Profile

ABSTRACT: The food and beverage industry is constantly evolving, and consumers are increasingly searching for premium products that not only offer health benefits but a pleasant taste. A viable strategy to accomplish this is through the altering of sensory profiles through encapsulation of compounds with unique flavors. We used this approach here to examine how brewing in the presence of yeast cells encapsulated in alginate affected the sensory profile of beer wort. Initial tests were conducted for various combinations of sodium alginate and calcium chloride concentrations. Mechanical properties (i.e., breaking force and elasticity) and stability of the encapsulates were then considered to select the most reliable encapsulating formulation to conduct the corresponding alcoholic fermentations. Yeast

SUBMITTER: Bolanos-Barbosa A 

PROVIDER: S-EPMC10096922 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature