Special Beer Obtained by Synchronous Alcoholic
Fermentation of Two Different Origin Substrates
Elena MUDURA1, Teodora Emilia COLDEA1*, Victor PLEŞCA1, Anca FĂRCAȘ1
Department of Food Engineering. Faculty of Food Science and Technology, University of Agricultural
Sciences and Veterinary Medicine of Cluj-Napoca, Romania
* corresponding author: [email protected]
1
Bulletin UASVM Food Science and Technology 73(2)/2016
ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300
DOI: 10.15835/buasvmcn-fst:12303
Abstract. Beer is the most consumed alcoholic beverage worldwide. Both beer and wine are recognized since
ancient times for their health benefits. Nowadays, these beverages are consumed for its sensory, social interaction,
and recently even in culinary dishes. In addition, studies showed the benefits of beer moderate consumption on
health. Beer is a low-alcohol beverage and also presents many nutritional properties outlined by its nutritional
content rich in vitamins, minerals and antioxidants that come from the raw material (malt and hop). Wishing to
attract as many niches of consumers, brewers tend to produce every year new and innovative beers. The purpose
of this study was to develop the technology for an innovative special beer. The synchronous alcoholic fermentation
of two different origin substrates – wort and grape must - was monitored and their composition was assessed
in order to obtain special beer with superior sensory properties. Technological process was developed in the
Winery Pilot Station of the UASVM Cluj-Napoca. Special beer was obtained by alcoholic fermentation of hopped
dark wort with grape must from the autochthonous Feteasca neagra grapes variety. Second fermentation process
was followed by the maturation (3 weeks at 5oC) in order to harmonize sensory qualities. The entire process was
monitored considering fermentation and final products physicochemical parameters. The optimized ratio of the
two fermentation substrates was of 2.5:3 on primary raw materials – beer wort and grapes must.
Keywords: special beer, grape must, fermentation
Introduction. Since ancient times beer and
wine were associated with diet, being part of
nation culture. Lately, were demonstrated many
health benefits of moderate alcohol consumption
to antioxidant capacity or cardiovascular diseases
(Collin et al., 2013; Farcas et al., 2013; Mudura and
Coldea, 2015; Sanna and Pretti, 2015; Wu et al.,
2016).
Aims and objectives. The study proposed
an approach for combining benefits of grapes and
beer in order to create an innovative beverage.
Materials and methods. For producing must,
autochtonous variety of grapes was used – Feteasca
neagra, commonly used to obtain Romanian top
quality wines. Three types of malt were used for
wort preparation - pilsen, caramel and roasted.
Hop pellets type 90 Magnum and Perle varieties,
crop 2015 were purchased from Moragroind
company (Targu Mures, Romania). Grapes were
declustered and crushed, then were transferred to
maceration tank. Maceration was conducted over
a period of 7 days at a temperature of 14-17oC. At
the end of this operation, pomace was subjected
to pressing, and the must obtained was then
transferred to the fermentation tank. Wort was
produced in brewery pilot plant. The optimized
ratio of the two fermentation substrates was of
2.5:3 on primary raw materials – beer wort and
grapes must. The two substrates were inoculated
with Saccharomyces cerevisiae yeast starter
cultures Prime 10 (Essedielle, Italy), at a dose of
20 g/hL. Alcoholic fermentation lasted 7 days at
160
MUDURA et al.
Tab. 1. Chemical characteristics of special beer obtained from wort and
grape must (Feteasca neagra variety)
Ethanol, % vol.
9,90±0,00
Total acidity, H2SO4 g/L
4,62±0,04
pH
Total extract, %
15oC. Second fermentation process was followed
by the maturation – storage for 3 weeks at 5oC - in
order to harmonize sensory qualities. The entire
process was monitored considering fermentation
and final products physicochemical parameters.
The sediment formed during the maturation in
bottle was removed.
Sugar content was determined at the reception of grapes using a digital refractometer type
DR201-95 (Kruss, Germany). Before each analyze,
beer samples were filtered and freed of carbon
dioxide by means of Erlenmeyer shaking flask.
Fermentation process was monitored using Fermentostar analyzer (Funke Gerber, Germany) considering ethanol and total extract (Coldea et al.,
2014). The measurement of pH was carried out
using the pH meter type pH 315i (WTW GmbH,
Weilheim). Total acidity was assessed by using
common analytical method. All analytical measurements were performed in triplicate and the
mean values were considered.
Results and Discussion. Sugar content of the
blended two substrates was recorded as 185.2 g/L
fermentescibil extract. It was observed a delayed
period (in the primary fermentation) for yeast
accommodation in the medium. Fermentation
grade registered a value of 90 % in day 13 of
fermentation, when was recorded also the highest
alcohol content – 10.05 % vol. alc. Analyses made
on the final product are listed in Table 1.
Bulletin UASVM Food Science and Technology 73(1) / 2016
3,95±0,02
5,24±0,00
Conclusion. Special beer was produced by
using local grape must - variety Feteasca neagra.
Chemical compounds were monitorized during
the fermentation process and in the final product.
Innovative valorization of Feteasca Neagra grape
must with application in brewing was presented.
REFERENCES
1. Sanna V, Pretti L (2015). Effect of wine barrel ageing
or sapa addition on total polyphenol content and
antioxidant activities of some Italian craft beers.
International Journal of Food Science & Technology
50(3):700–707.
2. Wu Z, Xu E, Long J, Pan X, Xu X, Jin Z, Jiao A (2016).
Comparison between ATR-IR, Raman, concatenated ATRIR and Raman spectroscopy for the determination of total
antioxidant capacity and total phenolic content of Chinese
rice wine. Food Chem 194:671–679.
3. Coldea TE, Mudura E, Șibotean C, Comșa E (2014). The
Brewing Process: Optimizing the Fermentation. Bulletin
UASVM Food Science and Technology 71(2). DOI:
10.15835/buasvmcn-fst:10813.
4. Collin S, Jerkovic V, Bröhan M, Callemien D (2013).
Polyphenols and Beer Quality. Natural Products 23332359.
5. Mudura E, Coldea T (2015). Hop-derived prenylflavonoids
and their importance in brewing technology: a review.
Bulletin UASVM Food Science and Technology 72(1):1-10.
6. Fărcaş A, Tofană M, Socaci S, Scrob S, Salanţă L, Borşa A
(2013). Preliminary study on antioxidant activity and
polyphenols content in discharged waste from beer
production. Journal of Agroalimentary Processes and
Technologies 19(3):319-324.