Research article

Received: 3 September 2016 Revised: 31 January 2018 Accepted: 10 March 2018 Published online in Wiley Online Library: 29 May 2018

(wileyonlinelibrary.com) DOI 10.1002/jib.491

The effect of temperature on fermentation and

beer volatiles at an industrial scale
Krzysztof Kucharczyk* and Tadeusz Tuszyński
The aim of this work was to determine the impact of temperature on fermentation and maturation, and the volatile compo-
sition of beer and yeast viability on an industrial scale. Fermentations were conducted at 8.5, 10 and 11.5°C with maturation
at
1°C. During fermentation and maturation, the changes in extract, yeast growth and esters, alcohols and carbonyl com-
pounds were investigated. Experiments confirmed that the temperature of fermentation had a significant impact on the
course of fermentation and maturation. As the wort fermentation temperature increased, the content of acetaldehyde and vic-
inal diketones decreased whilst the content of esters and higher alcohols increased. Copyright © 2018 The Institute of Brewing
& Distilling

Keywords: beer wort; temperature; fermentation; volatile components

Introduction 2,3-pentadione are reduced (15,16). For example, Saerens et al.

The sensory characteristics of beer are influenced by aromatic
compounds formed by yeast during fermentation (1). The quantity
of volatile compounds depends on the composition of the wort,
aeration level, pitching yeast, process temperature and tank filling
regime (2–5). The speed of the fermentation process is important
in process control (6,7).
Fermentation temperature is known to influence beer aroma.
Low-temperature fermentation, is considered to result in the
production of beer with an improved taste and aroma as well as
high ethanol and beer productivity. However, to save energy,
space and time, breweries make use of high gravity worts and
ferment at higher temperatures. After fermentation, the product
is diluted with deaerated water to obtain the desired alcohol
content (8).
The factor that influences the fermentation rate is temperature.
Proper selection of the process temperature, particularly in the ini-
tial phase of fermentation, is essential for fast yeast reproduction.
Fermentation temperature during bottom fermentation ranges
from 5 to 16°C. An increase in temperature can result in increased
yeast activity deterioration of foam stability and beer colour, de-
crease in pH and higher loss of bitter compounds. Temperature
regulation is one of the most effective tools to modify the speed
of fermentation. This change also improves the sensorial proper-
ties of beer (9). A markedly low temperature of pitching wort
may slow the fermentation rate as well as the creation of undesir-
able components such as acetaldehyde and vicinal diketones. The
process of reduction of those components depends on ethanol
concentration, fermentation temperature and beer maturation
(10,11).
Within a temperature range of 5–20°C, the amount of
acetaldehyde is increased (12). On the other hand, a high level of
acetaldehyde at a low fermentation temperature (6°C) may be
caused by the increased cycle time (13). Kaneda et al. (14) showed
that the high level of aldehyde in the final phase of fermentation
may reflect compromised yeast cells.
Previous laboratory studies have shown that, with an increase in
fermentation temperature, the levels of diacetyl and
230
(17) have shown that an increase in temperature from 12 to 15°C
caused the reduction of diacetyl content by ~20%. A substantial re-
duction in beer maturation time was obtained as a result of the
temperature increase. Other studies (18,19) have confirmed that
increased temperature was a crucial factor in creating isoamyl ac-
etate, particularly during logarithmic yeast growth.
Increased temperature and pitching rate enhance the rate of
fermentation by promoting yeast growth. However, these ap-
proaches have several disadvantages, including altered beer fla-
vour at the end of primary fermentation and detrimental effects
on yeast viability (leading to poor subsequent fermentation
performance).
The increased inhibitory effects of ethanol at higher tempera-
tures have been attributed to an increased accumulation of intra-
cellular ethanol. Therefore, decreased fermentation times arising
from higher temperatures of fermentation can result in poor yeast
viability. A higher fermentation temperature increases, in the initial
stages of the process, the number of budding cells, the intensity of
process and metabolic changes.
Materials and methods
Experimental design
This study investigates the parallel process of beer production in
three different cylindroconical tanks (CCT), sampled over 18 days
of the production cycle. Each CCT was filled with three brews
taking in all 13.5 h. High-gravity worts (15.5°P) were prepared from
the same batch of malt under the same conditions. A Pilsner-type
malt from two malt houses was used in the experiments. Infusion
mashing was between 60 and 76°C and the mash was transferred
to a lauter tun and boiled in a wort kettle for 60 min. Sample
* Correspondence to: Krzysztof Kucharczyk, E-mail: krzysztof.
kucharczyk1@googlemail.com
Cracow School of Health Promotion, ul. Krowoderska 73, 31-158, Kraków,
Poland

J. Inst. Brew. 2018; 124: 230–235 Copyright © 2018 The Institute of Brewing & Distilling

The effect of temperature on fermentation and beer volatiles at an industrial scale
collection began after filling the CCT and continued daily at the
same time. Sampling was performed from a pumped closed loop.
The sampling point was located above the cone, 5 m from the bot-
tom of the tank. The CCT had a total capacity of 3850 hl with a 20%
headspace. In order to obtain representative samples, the circula-
tion pump was kept running during the process, but was switched
off (~24 h) before yeast cropping.
In this work, a third-generation bottom fermenting yeast was
used. Yeast was pitched using the ABER automatic pitching control
system. The wort was aerated with sterile air. The fermentations
were performed at 8.5, 10 and 11.5°C. Maturation was performed
at
1°C.
Fermentation analysis
Measurement of the number of viable and dead yeast cells in the
fermenting wort and beer was performed using a NucleoCounter
cell analyser (Chemometec, Lillerod, Denmark). Present gravity
was measured using a wort and beer analyser (Beer Analyser
DMA 4500+ Anton Paar, Graz, Austria) at 20°C. The Tabarié formula
was used for the beer calculations (20). The concentration of oxy-
gen in the pitching wort and in the initial phase of fermentation
(after filling fermentation tanks) were measured using an optical
oxygen meter (Mettler Toledo, USA).
Qualitative and quantitative analysis of volatile components
(with identification based on the retention time) was performed
using gas chromatograph GC 8000 (Fison Instruments, Ipswich,
UK) fitted with a flame ionization detector GC-FID for detection of
acetaldehyde, dimethyl sulphide, esters and higher alcohols, and
a detector GC-ECD for detecting diacetyl and 2,3-pentanedione.
Gas chromatography
The column temperature was maintained at 45°C for 10 min, in-
creased to 120°C at 5°C/min and held at that temperature for
8 min, then lowered to 45°C at 15°C/min. The temperature of the
injector was 140°C. The carrier gas was helium at a pressure of
65 kPa with a flow of 4–6 mL/min. The injection of samples was
performed with an HS-800 autosampler. The sample of beer
(2.5 mL) was placed in a vial and conditioned at 40°C for 40 min
to equilibrate the liquid and gas phase (head space method) with
0.75 mL injected (splitless). The temperature of the autosampler sy-
ringe was 60°C. Concentrations were calculated using a quantita-
tive computer program based on the calculated peak area. The
capillary column CP-Sil8CB (60 m long, 0.25 mm internal diameter
and 1 μm thick) packed with a non-polar material (5% phenyl 95%
dimethylpolysiloxane) was used for determination of diacetyl and
2,3-pentanedione. The capillary column DB-WAX (dimension 60 m
long, 0.53 mm internal diameter and 1 μm thick) packed with polar
polyethylene glycol was used for the separation. A mixture of 3-
panthenol and n-butanol was used as the internal standard.
Measurement of yeast and viability
The total yeast concentration and the content of dead cells during
fermentation and maturation of beer and in yeast slurry were de-
termined using the NucleoCounter YC-100. This identifies and
counts single cells with stained DNA. A fluorescent microscope
built into the device consists of light-emitting diodes, high emis-
sion filters, optics and a CCD camera. Propidium iodide combined
with coloured DNA emits a red fluorescent light. The
NucleoCounter is equipped with advanced software for final image
J. Inst. Brew. 2018; 124: 230–235 Copyright © 2018 The Institute of Brewing & Distilling
20500416, 2018, 3, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/jib.491, Wiley Online Library on [22/05/2023]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
analysis. The specific growth rate (μ) and the doubling time (Td) of
yeast culture were calculated on the number of measured cells.
Determination of specific growth rate and the doubling time
of yeast culture (21)
The specific growth rate is an important parameter in the manage-
ment of yeast. In this study, the effect of the specific growth rate on
the physiology and viability of an industrial Saccharomyces
carlsbergensis (syn. S. pastorianus) yeast during fermentation was
investigated. To calculate the specific growth rate of yeast, the
pitching rate together with the maximum number of yeast cells
during fermentation was used.
μ ¼ 2:3· log ðmt =mo Þ·t
1
where μ is the specific growth rate of yeast (1/h), mt is
the yeast cell number (× 106 cells/mL), mo is the pitching rate
(× 106 cells/mL) and t is the time of the process (h).
T d ¼ lnð2Þ=μ
where Td is the doubling time of yeast culture (h).
Sensory analysis
Sensory evaluation was performed on the bottled beer compared
with the reference beer profile. The beer was tested in black
glasses. Profile tests involved the evaluation of attributes of the
beer, including aroma esters, hops, bitterness, sulphur com-
pounds, sweetness, acidity, fullness, balance and flavour. The beer
was evaluated using trained panel of nine individuals according to
a scale from 2.7 to 4.3: very good (2.7–3.0), good (3.0–3.3), neither
good nor poor (3.3–3.7), poor (3.7–4.0) and very poor (4.0–4.3).
Statistical analysis
The results presented here are an average of three independent
experiments with bars representing the standard deviation. The
data was analysed by one-way analysis of variance (ANOVA) to
test the significance of the different fermentation temperatures
on concentrations of volatile components in beer and other
parameters. Significant differences between the means were ver-
ified by the Duncan test (p < 0.05). Analyses of variance ANOVA
were made with the use of Statistica v.10 (StatSoft Polska,
Kraków, Poland).
Results and discussion
Kinetics of beer fermentation and maturation
Fermentation temperature is one of the most important process
parameters in beer production. Figure 1 presents the time course
of changes in fermentation and beer maturation. The wort temper-
ature at yeast pitching was 8.5°C, with the fermentation performed
at 8.5, 10.0 and 11.5°C. The increase in temperature from 10 to
11.5°C caused the fermentation rate to increase and reduced the
process time by 24 h. The reduction of temperature from 10 to
8.5°C slowed down the process cycle time by one day.
Figure 2 shows the changes in apparent extract as a result of
different fermentation temperatures. Higher fermentation tem-
perature affected the rate of sugar metabolism in wort. In the case
of 8.5°C process temperature the extract change was on average
231
wileyonlinelibrary.com/journal/jib
 20500416, 2018, 3, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/jib.491, Wiley Online Library on [22/05/2023]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
K. Kucharczyk and T. Tuszyński

Figure 1. Process temperature during wort fermentation and beer maturation. Temperature of the primary fermentation: (▲) 8.5°C; (■) 10°C; (●) 11.5°C (n = 3; mean ± standard
deviation).

Figure 2. Change in wort gravity at different fermentation temperatures (▲) 8.5°C; (■) 10°C; (●) 11.5°C (n = 3; mean ± standard deviation).

1.3°P a day. An increase in process temperature to 10°C increased
daily change of extract by 0.33°P. At 11.5°C fermentation rate in-
creased with an average daily extract loss of 2.03°P. On this basis
an increase in temperature by 1.5°C, between 8.5 – 11.5°C, resulted
in a faster attenuation speed of nearly 25%. The beginning of mat-
uration was on days 6, 7 and 8 at respectively 11.5, 10 and 8.5°C.
Although a higher fermentation temperature reduced the
length of the process, it also increased the content of by-products
(higher alcohols, esters and acetaldehyde). Numerous publications
suggest a relationship between the fermentation temperature
and the volatile spectrum and sensory characteristics of the beer
(17,22,23). Too high a fermentation temperature may lead to ad-
verse intracellular changes, an increase in dead yeast cells and a
greater concentration of volatile components, mainly esters and
higher alcohols (Table 2). Too low a fermentation temperature re-
sults in a slower fermentation. The fermentation temperatures
used here (8.5 to 11.5°C) were sufficient to maintain cell viability
and maintain fermentation.
Although laboratory-scale research has shown that higher
temperature contributes proportionally to the increase in the
232
fermentation rate (24,25), the acceleration may also be con-
cluded from a large-tank-scale study, despite the possible ad-
verse hydrostatic pressure (1.5 bar). Furthermore, these results
show that higher fermentation temperatures cause faster and
more complete fermentation of the extract. An important aim
our study is to demonstrate that even minor changes of
process temperature are very well regulated and controlled by
the system of large fermentation tanks.
Viable yeast
Figure 3 shows changes in the number of yeast cells during fer-
mentation and maturation, depending on the temperature of fer-
mentation. The growth of yeast is influenced by the fermentation
temperature. The cell concentration was highest at 11.5°C. Up to
day 5 of the process, there was a 3-fold increase in the number
of cells (to 42 × 106 cells/mL). As is well known, both temperature
and wort oxygen are the principal factors that determine the
growth of yeast during fermentation. Claro et al. (26) and Saerens
et al. (17) have demonstrated that there is a close correlation

Figure 3. The effect of temperature of the primary fermentation on yeast growth: (▲) 8.5°C; (■) 10°C; (●) 11.5°C (n = 3; mean ± standard deviation).

wileyonlinelibrary.com/journal/jib Copyright © 2018 The Institute of Brewing & Distilling J. Inst. Brew. 2018; 124: 230–235
 20500416, 2018, 3, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/jib.491, Wiley Online Library on [22/05/2023]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
The effect of temperature on fermentation and beer volatiles at an industrial scale

between temperature and the proliferation of yeasts. After have resulted from the concentration of ethanol, carbon dioxide
cropping, the number of suspended cells in the maturating beer saturation and other stress factors.
declined continuously to the end of the process on day 18,
reaching a concentration <5 × 106 cells/mL (Fig. 3).
It is noteworthy that, on an industrial scale, a higher fermenta- Volatile flavour compounds
tion temperature had a positive impact on the specific growth rate
(μ) and doubling time (Td) of yeast (Table 1), while a lower fermen- The effect of fermentation temperature on the content of volatile
tation temperature led to slower growth of yeast cells by about 6 h. components is reported in Table 2. Statistical analysis shows a sig-
In the brewing process, yeast is cropped from one fermentation nificant effect of temperature of the fermentation on the content
and is repitched to another to initiate subsequent fermentations. of acetaldehyde in beer (p < 0.05). The increase in the temperature
Yeast viability and biomass production must remain sufficiently from 10 to 11.5°C caused a decrease in the final concentration of
high to support a minimum of four fermentation cycles or ‘gener- the acetaldehyde by ~35% (Fig. 5). Earlier studies by Ramirez and
ations’. The results obtained here can be used as a predictive tool Maciejowski (23) – at a laboratory scale – found that the produc-
to determine the quantity of the cropped yeast, depending on the tion of ethanol was reduced with a progressive increase in temper-
fermentation temperature. Our study also revealed a short-term in- ature from 8 to 13.5°C. However, the work of Jonkov and Petkov
crease in biomass on days 8, 10 and 12 of the process (depending (29) suggested that the decrease in the content of the acetalde-
on the temperature), probably reflecting the flocculation of yeast hyde is not directly proportional to the increase in the temperature
to the CCT cone. of fermentation. Increasing the temperature from 12 to 16°C had a
Figure 4 presents changes in dead yeast cells during fermenta- small impact on the concentration of acetaldehyde in beer. Jones
tion and maturation at the different temperatures. At the begin- et al. (5) confirmed a steady fall in the content of acetaldehyde with
ning of the process, the number of dead yeast cells was the an increase in the temperature to 22°C. Our experiments at an
same (1.0%) as it was sourced from the same batch of yeast (third
generation). After the fermentation was complete (days 6–8 de-
pending on the temperature), the dead cells increased to 3.0% at Table 2. Impact of different fermentation temperature on vol-
8.5°C and to 5.5% at 11.5°C. Olaniran et al. (27) also examined the atile components in beer
effect of the different fermentation temperatures on the viability
Temperature of
of the yeast population. In their study, the least viable population
fermentation (°C)*
was observed at a fermentation temperature of 30°C compared
with the much lower temperature of 18°C. The decrease in cell vi- Flavour compounds (mg/L) 8.5 10 11.5
ability with time has also been attributed to nutrient depletion.
Esters
Torija et al. (28) obtained similar results with a much-reduced yeast
Ethyl acetate 17.60a 17.30a 19.10b
viability at 35°C compared with 25 and 30°C.
Isoamyl acetate 1.46a 1.54a 1.82b
During maturation, similar changes in the yeast viability were
Total 19.06b 18.84a 20.92c
noted depending on the temperature of the process on day 18
Higher alcohols
with 1–2% dead cells. The increasing number of dead cells may
Methanol 2.02ab 1.98a 2.08b
n-Propanol 10.03c 9.86b 9.62a
Isobutanol 13.30b 13.10a 13.30b
Amyl alcohols 67.50a 71.30b 74.20c
Table 1. The effect of different fermentation temperatures on Total 92.85a 96.14b 98.20c
the specific growth rate of yeast and the of doubling time of Carbonyl compounds
biomass Acetaldehyde 7.00c 6.54b 4.21a
Diacetyl 0.19c 0.15b 0.11a
Fermentation Specific growth Doubling time of 2,3-pentadione 0.17b 0.16b 0.10a
temperature (°C) rate (μ) (1/h) biomass (Td) (h) Total 7.36c 6.85b 4.42a
Main total 119.27 121.83 123.54
8.5 0.012 57.2
10 0.013 51.7 * Means within the same property followed by a different
11.5 0.018 38.2 letter are significantly different at α = 0.05.
233

Figure 4. The effect of fermentation temperature on yeast viability: (▲) 8.5°C; (■) 10°C; (●) 11.5°C (n = 3; mean ± standard deviation).

J. Inst. Brew. 2018; 124: 230–235 Copyright © 2018 The Institute of Brewing & Distilling wileyonlinelibrary.com/journal/jib

Figure 5. Fermentation temperature and acetaldehyde concentration (▲) 8.5°C; (■) 10°C; (●) 11.5°C (n = 3; mean ± standard deviation).
industrial scale indicate a successive and uniform decrease in the
content of acetaldehyde over the range of temperatures (8.5–
11.5°C). As ever these and other results are subject to numerous
factors including the use of different brewing yeasts, collection
wort gravity, yeast generation and the oxygen concentration in
the wort.
From Table 2, it can be concluded that the different tempera-
tures had a significant impact on the volatile components such
as ethyl acetate, isoamyl acetate, diacetyl and 2,3-pentanedione.
The average content of diacetyl in the attenuated wort at a fer-
mentation temperature of 11.5°C was about two times lower than
at 8.5°C. The increase in the fermentation temperature from to 10
to 11.5°C resulted in ~25% decreased content of diacetyl. A similar
observation was also found for 2,3-pentanedione. The research
conducted by Saerens et al. (17) showed that the final concentra-
tions of 2,3-pentanedione and diacetyl decreased with higher fer-
mentation temperature. A decrease of ~20% (from 0.33 to
0.26 mg/L) was reported with increasing fermentation tempera-
ture from 12 to 15°C. That the diacetyl level was below the thresh-
old value in the fermentation was probably due to more yeast cells
remaining in suspension at the end of the fermentation, compared
with the other fermentations. Fernandez et al. (30) obtained similar
results. Brewery worts were fermented at three temperature
programmes (initial temperature of 10°C and maximum tempera-
tures of 16, 18 and 20°C). The total vicinal diketones were different
with higher levels found in fermentations at 16°C. The levels of to-
tal vicinal diketones were lower as the maximum temperature of
fermentation was raised to 20°C.
The increase in fermentation temperatures from 8.5 to 10°C and
from 10 to 11.5°C contributed to a proportional increase in the
content of the ethyl acetate, by ca. 10%. The influence of fermen-
tation temperature on the content of volatile components was also
the target of experiments under industrial conditions conducted
by Landaud et al. (7). Fermentations of 12°P lager wort were per-
formed at 10 and 16°C. The results showed that increased temper-
ature impacted on fermentation rate and final concentration of
higher alcohols, and that the final ester concentration and biomass
were linearly correlated. Furthermore, whatever the ester consid-
ered, its synthesis is not influenced by corresponding fusel alcohol
availability. In the experiments carried out by Engan (31), it was
found that an increase in temperature from 10 to 25°C resulted
in an increase in the content of ethyl acetate by ca. 70%. Other
studies indicate a relatively uniform increase in the content of
the ethyl acetate in the temperature range from 12 to 28°C. Only
the experiments reported by Riverol and Cooney (19) demon-
strated that ethyl acetate production is independent of the fer-
mentation temperature in the temperature range from 10 to 15°C.
On an industrial scale, the increase in fermentation temperature
from 8.5 to 10°C resulted in an increase in the content of isoamyl
234
wileyonlinelibrary.com/journal/jib Copyright © 2018 The Institute of Brewing & Distilling
20500416, 2018, 3, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/jib.491, Wiley Online Library on [22/05/2023]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
K. Kucharczyk and T. Tuszyński
acetate by 13% and from 10 to 11.5°C contributed a further 17%.
It is suggested that the increase in temperature exceeded the op-
timal temperature for AAT enzyme (15°C) for the synthesis of
isoamyl acetate, resulting in the lower production of this compo-
nent. The experiments carried out by Saerens et al. (17) demon-
strated that increasing the temperature by 3°C (from 12 to 15°C)
resulted in an increase in the concentration of isoamyl acetate –
at a laboratory scale – by about 50%.
In the context of our studies, it seems that a temperature of
about 10°C is sufficient for maintaining the appropriate rate of fer-
mentation and adequate proportions of volatile components. In
further experiments, it would be appropriate to demonstrate
whether there is a need to significantly differentiate the tempera-
ture of the fermentation of the wort depending on the number of
times the yeast has been used.
Sensory properties
Sensory quality is important and receives much attention in
assuring the consistency of organoleptic characteristics and fla-
vour stability. A number of volatile components in beer, particu-
larly aldehydes, negatively affect quality and the aroma of beer
(32,33). In the work reported here, increasing the fermentation
temperature from 10 to 11.5°C (Fig. 6) did not have a significant
effect on the organoleptic properties of the beer. An increase in
the temperature by 1.5°C contributed to decreased content of
acetaldehyde and vicinal diketones, with a simultaneous increase
in the concentration of higher alcohols. A decrease in the fer-
mentation temperature from 10 to 8.5°C positively affected the
improvement of the flavour characteristics of the product (sen-
sory evaluation of 3.3). However, this results in an increase in cy-
cle time. It is assumed that the formation of aroma and flavour
compounds by yeast is affected by, among other factors, the fer-
mentation temperature (16,24,34). These studies suggest a lack of
significant differences in the sensory quality of beer when
Figure 6. Assessment of beer quality after fermentation at different temperatures.
Values are means ± SD (n = 3), the letters indicate homogenous groups.
J. Inst. Brew. 2018; 124: 230–235

The effect of temperature on fermentation and beer volatiles at an industrial scale
changing the fermentation temperature from 10 to 11.5°C. Ac-
cording to Campbell (34), a negative effect of applying higher
temperatures of fermentation is, among other things, the higher
concentration of higher alcohols. However, on the basis of the
results obtained here, at an industrial scale, the content of higher
alcohols increased only by ca. 5%.
It is assumed that the impact of hydrostatic pressure and the
heterogeneous conditions in the fermentation tank are signifi-
cantly different at an industrial scale compared with studies at a
small laboratory scale. Accordingly, there will be changes in the
physiology of the yeast, in the kinetics of fermentation and in
the formation of volatile components. These changes may result
in different proportions of flavour and aroma compounds both
quantitatively and qualitatively, which may influence the sensory
qualities of the beer. Indeed, the work reported here suggests that
the influence of the temperature of fermentation in the range from
8.5 to 11.5°C did not have a significant effect on the sensory assess-
ment of beer in spite of the varied concentrations of volatile
components.
Conclusion
In conclusion, an increase in fermentation temperature results in a
a faster cycle time and increased production capacity. In breweries
where higher fermentation temperatures are applied, this will re-
sult in changing the kinetics of the process and the profile of the
formed and aroma compounds. With increasing the fermentation
temperature of the wort, the concentration of acetaldehyde and of
vicinal diketones was reduced. Fermentation at a temperature
range between 8.5 and 11.5°C had a significant effect on the con-
centration of esters and fusel alcohols. However, higher fermenta-
tion temperatures (10 and 11.5°C) did not have a significant
influence on the final sensory assessment of the beer.
References
1. Titica, M., Landaud, S., Trelea, I., Latrille, E., Corrieu, G., and Cheruy, A.
(2000) Modeling of the kinetics of higher alcohols and ester production
on CO2 emission with a view to control of beer flavor by temperature
and top pressure, J. Am. Soc. Brew. Chem. 58, 167–174.
2. Kucharczyk, K., and Tuszyński, T. (2015) The effect of pitching rate on
fermentation, maturation and flavor compounds of beer produced
on an industrial scale, J. Inst. Brew. 121, 349–355.
3. Kucharczyk, K., and Tuszyński, T. (2016) Effect of wort filling time on
fermentation, maturation and acetaldehyde content in beer, Czech J,
Food Sci. 34, 265–270.
4. Uchida, M., and Ono, M. (1999) Technological approach to improve
beer flavor stability adjustments of wort aeration in modern fermenta-
tion systems using the electron spin resonance method, J. Am. Soc.
Brew. Chem. 58, 30–37.
5. Jones, H., Margaritis, A., and Stewart, R. (2007) The combined effect of
oxygen supply strategy, inoculum size and temperature profile on
very-high-gravity beer fermentations by Saccharomyces cerevisiae,
J. Inst. Brew. 113, 168–184.
6. Taylor, A. (1998) Physical chemistry of flavor, Int. J. Food. Sci. Tech. 33,
53–62.
7. Landaud, S., Latrille, E., and Corrieu, G. (2001) Top pressure and temper-
ature control the fusel alcohol/ester ratio through yeast growth in beer
fermentation, J. Inst. Brew. 107, 107–117.
8. Blieck, L., Toye, G., Dumortier, F., Verstrepen, K., Delvaux, F., Thevelein, J.,
and Van Dijck, P. (2007) Isolation and characterization of brewer’s yeast
variants with improved fermentation performance under high-gravity
conditions, Appl. Environ. Microbiol. 73, 815–824.
9. Solgajová, M., Francáková, H., Dráb, S., and Tóth, Ž. (2013) Effect of
temperature on the process of primary fermentation, J. Microb. Biotech.
Food. Sci. 2, 1791–1799.
J. Inst. Brew. 2018; 124: 230–235 Copyright © 2018 The Institute of Brewing & Distilling
20500416, 2018, 3, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/jib.491, Wiley Online Library on [22/05/2023]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
10. Dziuba, E. (2001) The role of yeast in organoleptic properties formation.
VI School of Fermentation Technology, Szczyrk, Poland, pp. 50–74.
11. Jackowetz, J., Dierschke, S., and Mira de Orduna, R. (2011) Multifactorial
analysis of acetaldehyde kinetics during alcoholic fermentation by
Saccharomyces cerevisiae, Food Res. Int. 44, 310–316.
12. Roustan, J., and Sablayrolles, J. M. (2002) Modification of the acetalde-
hyde concentration during alcoholic fermentation and effects on fer-
mentation kinetics, J. Biosci. Bioeng. 93, 367–375.
13. Perpete, P., and Collin, S. (1999) Fate of worty flavours in a cold contact
fermentation, Food Chem. 66, 359–363.
14. Kaneda, H., Takashio, M., Osawa, T., Kawakishi, S., and Tamaki, T. (1996)
Behavior of sulfites during fermentation and storage beer, J. Am. Soc.
Brew. Chem. 54, 115–120.
15. Masschelein, C. (1986) The biochemistry of maturation, J. Inst. Brew. 92,
213–219.
16. Narzis, L. (1987) Fermentation and maturation – State of the art,
Brauwelt 127, 745–749.
17. Saerens, S., Verbelen, P., and Vanbeneden, N. (2008) Monitoring the
influence of high-gravity brewing and fermentation temperature on
flavour formation by analysis of gene expression levels in brewing
yeast, Appl. Microbiol. Biotechnol. 80, 1039–1051.
18. Nakatani, K., Fukui, N., Nagami, K., and Nishigaki, M. (1991) Kinetic
analysis of ester formation during beer fermentation, J. Am. Soc. Brew.
Chem. 4, 152–157.
19. Riverol, C., and Cooney, J. (2007) Estimation of the ester formation
during beer fermentation using neural networks, J. Food Eng. 82,
585–588.
20. Miedaner, H. (2002) Brautechnische analysenmethoden, Band II, in
Methodensammlung der Mitteleuropaischen Brautechnischen
analysenkommision (MEBAK, 4th edn, Selbstverlag der MEBAK),
Freising, Weihenstephan.
21. Annemüller, G., Manger, H. J., and Lietz, P. (2011) The Yeast in the
Brewery, VLB, Berlin.
22. Sepelova, G., Cvengroschova, M., and Smogrovicova, D. (2004)
Temperature influence on fermentation speed and organoleptic beer
properties, Kvasny Prumysl. 2, 41–42.
23. Ramirez, F., and Maciejowski, J. (2007) Optimal beer fermentation,
J. Inst. Brew. (3), 325–333.
24. Andres-Toro, B., Giron-Sierra, J., Lopez-Orozco, J., Fernandez-Conde, C.,
Peinado, J., and Garcia-Ochoa, F. (1998) A kinetic model for beer pro-
duction under industrial operational conditions, Math. Comput.
Simulat. 48, 65–74.
25. Brown, A., and Hammond, J. (2003) Flavour control in small-scale beer
fermentations, Inst. Chem. E. 81, 40–49.
26. Claro, F., Rijsbrack, K., and Soares, E. (2005) Flocculation onset in
Saccharomyces cerevisiae: effect of ethanol, heat and osmotic stress,
J. Appl. Microbiol. 102, 693–700.
27. Olaniran, A., Maharaj, Y., and Pillay, B. (2011) Effects of fermentation
temperature on the composition of beer volatile compounds, organo-
leptic quality and spent yeast density, Electron, J. Biotechnol. 14(2),
1–10.
28. Torija, J. M., Rozes, N., Poblet, M., Guillamon, J., and Mas, A. (2002) Ef-
fects of fermentation temperature on the strain population of Saccha-
romyces cerevisiae, Int. J. Food Microbiol. 80, 47–53.
29. Jonkova, G., and Petkova, N. (2011) Effects of some technological
factors on the content of acetaldehyde in beer, J. Univ. Chem. Technol.
Metall. 46, 57–60.
30. Fernandez, S., Machuca, N., Gonzalez, M., and Sierra, J. (1985)
Accelerated fermentation of high-gravity worts and its effect on yeast
performance, J. Am. Soc. Chem. 43, 109–113.
31. Engan, S. (1972) Organoleptic threshold values of some alcohols and
esters in beer, J. Inst. Brew. 78, 33–36.
32. Varmuza, K., Steiner, I., Glinsner, T., and Klein, H. (2002) Chemometric
evaluation of concentration profiles from compounds relevant in beer
ageing, Eur. Food Res. Technol. 215, 235–239.
33. Goncalves, L. M., Magalhaes, P. J., Valente, I. M., Pacheco, J. G., Dostalek,
P., Sykora, D., Rodrigues, J. A., and Barros, A. (2010) Analysis of
aldehydes in beer by gas-diffusion microextraction: characterization
by high-performance liquid chromatography–diode-array detection–
atmospheric pressure chemical ionization–mass spectrometry,
J. Chromatogr. A 12, 3717–3722.
34. Campbell, I. (2001) Controlling beer flavour by fermentation conditions,
PFOW 8, 44–46.
235
wileyonlinelibrary.com/journal/jib