Projects / Programmes
Metabolic model of transfer kinetics of fermentabile compounds from raw materials in beer
| Code |
Science |
Field |
Subfield |
| 4.03.07 |
Biotechnical sciences |
Plant production |
Technology of vegetal origin food |
| Code |
Science |
Field |
| T430 |
Technological sciences |
Food and drink technology |
| Code |
Science |
Field |
| 4.01 |
Agricultural and Veterinary Sciences |
Agriculture, Forestry and Fisheries |
beer, hops, flavor, brewing yeasts, metabolism, essential oil
Researchers (11)
Organisations (2)
Abstract
Traditionally, beer is a beverage that is made only from barley malt, hops and water. Nevertheless, apart from this, substitutes for barley malt in the form of various unmalted cereals are used. The chemical composition of wort is altered when prepared from alternatives which further results in imbalance between different fermentable compounds. The yeast strain TUM 34/70 is one of the natural hybrids used only with barley wort. By changing the raw material the balance between aromatic compounds achieved by brewers over centuries will be ruined. In the project we will primarily compare different technological processes, where unmalted barley will be used and compare their influences on chemical composition and physical properties of wort and beer. At the same time the influence of unmalted barley to beer sensorial and its stability during the ageing will be explored. The results of our work will offer an original approach to the problem and determination of specifics of various substitutes for barley malt in an industrial scale.
Hop is one of the basic raw materials, which have a decisive impact on the flavor and stability of beer. Each hop variety is characterized by multiple sets of compounds. Since the analytical methodology is mainly developed for monitoring basic brewing parameters, questions about how the way of hopping influence on final product and how individual compounds express in beer are present. Development of new directions in brewing introduced new flavor varieties. Their characteristic is that they contain components, which highlight specific aroma notes, such as floral, fruity, citrusy or herbal. The main task of this work package will be development and introducing new analytical methodologies for monitoring of compounds from hops and their reaction products in wort and beer. The detailed characterization of the new flavor varieties will lead to the description of their expression and effect on beer flavor and specific compounds responsibility for certain types of flavors will be analyzed.
The global incidence of celiac disease is estimated to be 1 in 100 people. The only successful treatment is strict lifetime diet without gluten. Beer is a drink, which contains gluten. For this reason in the proposed project we will focus to the options of using 100% malted buckwheat and millet which do not contain gluten. The goal will be evaluation the usefulness of malted buckwheat and millet for brewing purposes and critical assessment whether there is a potential for commercial production. It will also be possible to clarify how different matrix affects the ability of yeast fermentation.
In development of a new product based on alternative raw materials using modern tools such as transcriptomics and metabolomics is compulsory as they enable us to understand the passage of fermentable compounds from raw materials in beer. Limited genetic diversity of lager yeasts is reflected in rather limited influence of the yeast on aroma profile of beer and moreover, on limited ability to convert alternative raw material like buckwheat and millet. By replacing barley malt with the buckwheat or millet, we will take advantage of natural genetic diversity of yeasts and screen brewing strains. The selected strains will display improved fermentation characteristics, good aroma profile, high tolerance to hops, ethanol, low temperatures, and resistance during re-pitching and genetic stability over long-term use in industrial scale. Goals in the project will be to prepare a metabolic model of the transition kinetics of fermentative compounds during brewing on alternative substrates by yeasts, compared to traditionally used barley malt. Metabolic model will be prepared on the basis of the results of chemical characterization of different wort and green beer and beer after maturation, as well as on the basis of the results of the transcriptional analysis of genes and transcription factors.
Significance for science
Traditionally, beer is a beverage that is made only from barley malt, hops and water. Nevertheless, apart from this, substitutes for barley malt in the form of various unmalted cereals are used. Any modification of the traditional source of fermentable carbohydrates unmalted or alternative cereals or pseudocereals disrupt the chemical composition of the wort - the medium in which yeast multiply and ferment. The fact is that most of brewing yeasts was selected based on the optimal results of their metabolism in an environment of classic barley malt wort. Differences in the media reflect on the metabolism and thus on the dynamics of the consumption of nutrients and the excretion of metabolites in the environment. Different dynamics can have a positive and very negative consequences on the stability of beer and the sensory acceptance. In the literature, little is known about the consequences of various nonmalted cereals or pseudocereals. The results of the proposed project will be an important contribution to the development of science in the field of brewing.
The results in the use of gluten-free raw materials will be an important contribution to the development of new gluten-free fermented beverages, for which there is great interest of consumers and producers.
The research results of passing hop components in beer and the consequent usefulness of individual hop varieties will be an important contribution to the knowledge of individual varieties and original data for the breeding programs. The results of studies of the response of different yeast strains in different substrates will demonstrate the applicability of other non-conventional yeasts in the brewing. The proposed project features a unique combination of approaches for rational use of novel non-GMO industrial yeast strains with aim for their direct application in brewing industry for production of novel beer-like products with health beneficial properties. The newly developed methodology has a potential to be further used for exploitation of natural biodiversity in other food-based technologies.
The project is tightly linked to the priorities of Horizon 2020 and important for development of science in Slovenia. With application of novel research technology the project contributes to development of high quality science but also translating this knowledge rapidly towards development of new functional foods and technological processes.
Significance for the country
In Slovenia, the largest stakeholder in the field of brewing is Pivovarna Laško Union Ltd., which employs about 450 people. Their concern for the continuous development and introduction of innovations in production gives them a recognizable position at home and abroad. Results of the project will have double meaning for company. Some of the results will be directly usable and transferable in to the production on an industrial scale. Some of the results will contribute to understanding the processes involved in the production process of beer at different stages and help in planning future technological changes and new product development.
In October 2013, the European Economic and Social Committee adopted an opinion on promoting the growth potential in the European brewing CCMI / 114 - CES2391-2013, which emphasizes the importance of the brewing industry in Europe. According to their data, in 4000 breweries in the European Union, there are more than 128,800 direct jobs. Moreover, in one way or another with the production and sale of beer is relating two million jobs, representing 1% of all jobs in the EU. EESC report provides recommendations on how European countries should face the challenges of maintaining the position / role in research, education and innovation in the field of brewing. In their recommendation, the role of education and research is crucial to maintain engagement of the sector in the future. The results of the proposed project will be an example of positive cooperation between research and industry in the field of brewing.
Slovenian Smart Specialisation Strategy is a platform for concentrating development investments in areas where Slovenia has the critical mass of knowledge, capacities and competences and where there is innovation potential for placing Slovenia within global markets and thus enhancing its
Recognisability, emphasises in priority area of »Sustainable food production« functional foods, of which gluten-free beer-like beverages fortified with phytochemicals represent a great market opportunity for the development of the food processing industry.
Most important scientific results
Interim report,
final report
Most important socioeconomically and culturally relevant results
Interim report,
final report
