As a team of scientists led by the Research Center Weihenstephan for Brewing and Food Quality has now demonstrated for the first time, the odorant (E)-β-damascenone is mainly responsible for this flavor. "Likewise, we found that a low pitching rate, a moderate fermentation temperature and an original gravity of 10.5 °P are optimal for producing a beer with maximum fruitiness but minimal ethanol content and no off-flavors," says Dr. Stephanie Frank of the LSB, who played a key role in the study.
Publication:
Methner, Y., Dancker, P., Maier, R., Latorre, M., Hutzler, M., Zarnkow, M., Steinhaus, M., Libkind, D., Frank, S., Jacob, F. (2022). Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods 11, 1038. 10.3390/foods11071038.
Funding:
The IGF Project (AiF 20658 N) of the Association for the Promotion of Science of the German Brewing Industry (Wifoe) was supported via AiF within the program for promoting the Industrial Collective Research (IGF) of the German Ministry of Economic Affairs and Climate Action (BMWK), based on a decision by the German Bundestag.
Editing:
Dr. Katharina Baumeister / Dr. Gisela Olias
TUM Corporate Communication Center
Press and Public Relations
Scientific contact:
Prof. Dr. Fritz Jacob
TUM School of Life Sciences
Research Center Weihenstephan for Brewing and Food Quality
f.jacob(at)tum.de