In a recent study performed by AEB Brewing, FERMOPLUS nutrients produced a significant increase in polyfunctional thiols, esters and terpenes and a decrease in oxidation by-products and higher alcohols, adding complexity to its aroma profile and improving the quality of the beer. This can represent a valuable reduction in expenses by decreasing the need to use high-thiol hop varieties and high levels of dry-hopping that can be costly, as well as beer loss related to spent hops. Furthermore, the decrease of oxidation by-products prevents beer flavour deterioration, extending shelf life and improving overall quality.
The study was performed brewing a NEIPA, American Pale Ale and a Double Red IPA on both normal gravity wort (12.5°P @ 20°C) and high gravity wort (19.5°P @ 20°C). The increased percentages of aroma compounds (polyfunctional thiols and esters), and the decrease of oxidation by-products (Aldehydes/Ketones) and higher alcohols are displayed in the following graphs. (2)
FERMOPLUS Fragrance contains specific natural amino acids which are precursors for enhancing evocative floral aromas, evocative of orange blossom and fragrant elderflower with light touches of fresh mint. Ideal for hop-forward beers with a floral aroma character.
FERMOPLUS Sauvignon is enriched with grape skin tannins precursors of polyfunctional thiols for the enhancement of citrus and fruity aromas ranging from zesty limes, gooseberries and fresh green aromas of cut grass.
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The general composition of AEB’s nutrients is yeast hulls – source of mannoproteins that play a crucial role in the production and maintenance of foam in beer and its mouthfeel. (1) Autolysates of yeast – source of proteins, vitamins, fibre, and micronutrients. Re-thinking the way we think about yeast nutrition, AEB nutrients were designed with two aims in mind:
To boost and fine-tune yeast performance by providing all-around nutrition and general requirements.
To enhance the aroma profile of beer increasing the overall conversion of aroma-active precursors by yeast biosynthesis with the enrichment of natural amino acids.
During fermentation, yeast produces volatile metabolites that confer characteristic aromas on the beer. Dynamic interactions between metabolic pathways, where amino acids act as precursors, synthesise potent thiols, esters and terpenes as by-products which translate into perceptible aromas. 80% of all aroma-active compounds are originated by yeast metabolism during fermentation. (3) Therefore, the availability of amino acids plays a crucial role in the metabolism of yeast during fermentation which impacts the aroma profile of beer.
Ana Victoria Vasquez de la Peña
ana@neumaker.com.au
FERMOPLUS Fruity is enriched with specific natural amino acids which are precursors for enhancing fruity aromas with tropical overtones of peaches, mangos, passionfruit and guava as well as refreshing hints of oranges and limes.
Click here to look at our full range of beer nutrients and bioregulators.
April 30, 2024
References:
1,Blasco, L., Viñas, M. and Villa, T.G. (2011). Proteins influencing foam formation in wine and beer: the role of yeast. International Microbiology: The Official Journal of the Spanish Society for Microbiology, [online] 14(2), pp.61–71. doi:https://doi.org/10.2436/20.1501.01.136.
2. Furukawa , A. (2023, May). Yeast nutrition to enhance aroma-active compounds in beer – naturally & sustainably. AEB Brewing.
3.Humia, B.V. et al. (2019) ‘Beer Molecules and Its Sensory and Biological Properties: A Review’, Molecules, 24(8), p. 1568. Available at: https://doi.org/10.3390/molecules24081568.