35-45 min. presentation + 15-25 min. questions questions
TRANSCRIPT
• 35-45 min. presentation + 15-25 min. questions• Questions & comments after the presentation• (urgent) questions & comments? → ask Jonas via chat• Jonas asks me or gives you l ive access (sound/cam)
We work for the world of fermented beverages:
beer, wine, cider, spirits and potable ethanol.
YEAST & YEAST DERIVATIVES
•••
•
Diagram of yeast cell
Tree of life
+ Lacto’s
propagation
fermentation
4-vinylguaiacol (4-VG)
SO2
The yeast is the main actor in flavour formation during fermentationBut what is the impact of the yeast on flavour formation when process /
parameters / ingredients change?
Yeast
Strain
Pitching
Rate
°C
°P
Pitching
Rate
°C
°P
Pitching
Rate
°C
°P
Pitching
Rate
°C
°P
• Juicy - sensory equivalent of drinking ripe / over -ripe fruity juice, especially tropical.
• Hazy. Somewhat opaque, light-reflecting haze. The beer should not look like a yeast starter or a protein shake.
• Pale color (straw to golden), but some examples can have an orange hue. The opacity of the haze can make the color appear slightly darker than it is. A dense, white, rocky, persistent head is common as well.
• Intense Hop Aroma / Flavor: The aroma and flavor should be dominated by hops, intense and fresh. The hop varieties used are commonly associated with ripe or overripe tropical fruit (mango, passionfruit, guava, pineapple, papaya, etc.), but can also have some stone fruit (apricot, peach) or citrus (orange, tangerine) character. Excessive resin, piney, herbal or grassy characteristics are typically not found.
• Neutral malt profile. A light toasty, honey-like, or biscuity malt flavor can sometimes be found, but the malt should not interfere with the appreciation of the hops.
• Bitterness moderate level, smooth and soft finish.
• Body is supportive to the alcohol content (shouldn’t be a hot), it shouldn’t be sugary sweet and heavy from unfermented sugars. Nothing to impact the drinkability.
• •
CitraSimcoeMosaic
1 kg / hL
Dosing regime:15' whirlpool (25%)Fermentation 2 days (25%)Fermentation 4 days (25%)
16oP10% flaked oats10% flaked wheat80% pils malt
63oC
72oC78oC
40’ 25’ 1’
23oC
10oC
(25%)
‘JUICY’ level
oP
Time (h)
1,7
1,0
1,6
2,1
1,1
1,0
1,0
1,0
1,9
0,0 4,0 8,0
BE256
K97
T58
SO4
S33
S189
BE134
S23
US05
Malt Character
0
1
2
3
4
5
6
7
8
Turbidity level
Malt Character
Hop Character
Hop Fruity
Hop Citric
Hop Tropical
Hop Herbal
Hop FloralFermentation Fruity
Phenolic
Sulfury
Bitter
After Bitterness
Body
JUICY
BE256 K97 T58 SO4 S33 S189 BE134 S23 US05
F2
(19,5
7 %
)
F1 (39,19 %)
Biplot (axes F1 and F2: 58,75 %)
F2
(19,5
7 %
)
F1 (39,19 %)
Biplot (axes F1 and F2: 58,75 %)
0
1
2
3
4
5
6
7
8Turbidity level
Malt Character
Hop Character
Hop Fruity
Hop Citric
Hop Tropical
Hop Herbal
Hop FloralFermentation Fruity
Phenolic
Sulfury
Bitter
After Bitterness
Body
JUICY
BE256 K97 SO4 S33
0
50
100
Descriptors Frequency (%)
BE256 K97 S33 SO4
‘JUICY’ level
Correlation matrix (Pearson):
Variables JUICY
Turbidity level 0,831
Malt Character 0,240
Hop Character 0,608
Hop Fruity 0,628
Hop Citric 0,841
Hop Tropical 0,633
Hop Herbal -0,146
Hop Floral -0,011
Fermentation Fruity 0,182
Phenolic -0,459
Sulfury -0,047
Bitter -0,753
After Bitterness -0,408Body 0,588JUICY 1Values in bold are different from 0 with a significance level alpha=0,05
JU
ICY
Hop Character
JU
ICY
Bitterness
•
•
•
•
•
•
F2
(16,6
6 %
)
F1 (81,13 %)
Observations (axes F1 and F2: 97,80 %)F
2 (
16,6
6 %
)
F1 (81,13 %)
Biplot (axes F1 and F2: 97,80 %)
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