First evidence of the production of odorant polyfunctional thiols by bottle refermentation

Journal of the American Society of Brewing Chemists

Volumn 71, Issue 1, 2013, Pages 15-22

  Nizet, Sabrina ^a   Gros, Jacques ^a   Peeters, Florence ^a   Chaumont, Sophie ^a   Robiette, Raphaël ^a   Collin, Sonia ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

Beer aroma; Bottle refermentation; Cysteine adducts; Polyfunctional thiols

Indexed keywords

EID: 84874898566     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2013-0117-01     Document Type: Article

References (31)

1. Babayan, T. L., and Bezrukov, M. G. Autolysis in yeast. Acta Biotechnol. 129-136, 1985.
2. Bamforth, C. W. The science and understanding of the flavour stability of beer: a critical assessment. Brauwelt Int. 2:129-136, 1999.
3. Collin, S., Nizet, S., and Gros, J. Le houblonnage à cru des bières spéciales belges est bien plus qu'une simple dissolution des composés aromatiques du houblon. Cerevisia. 36:119-124, 2011.
4. Derdelinckx, G., Vanderhasselt, B., Maudoux, M., and Dufour, J. P. Refermentation in bottle and kegs : a rigorous approach. Brauwelt Int. 2:156-164, 1992.
5. Fratianni, A. J. Result of the effect of storage temperature on packaged beer flavor. Techn. Q. Master. Brew. Assoc. Am. 38:159-161, 2001.
6. Gros, J., Nizet, S., and Collin, S. Hop allylic alcohols are precursors of sulfur-containing odorants in fresh beer. Acta Hort. 848:273-278, 2009.
7. Gros, J., Nizet, S., and Collin, S. Occurrence of odorant polyfunctional thiols in the super alpha Tomahawk hop cultivar. Comparison with the thiols-rich Nelson Sauvin bitter variety. J. Agric. Food Chem. 59:8853-8865, 2011.
8. Gros, J., Peeters, F., and Collin, S. Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.). J. Agric. Food Chem. 60:7805-7816, 2012.
9. Kishimoto, T., Wanikawa, A., Kagami, N., and Kawatsura, K. Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS. J. Agric. Food Chem. 53:4701-4707, 2005.
10. Kishimoto, T., Wanikawa, A., Kono, K., and Shibata, K. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties. J. Agric. Food Chem. 54:8855-8864, 2006.
11. Lejeune, I., Mélotte, L., and Collin, S. Polyfunctional thiols in different kinds of beer: their responsibility in onion-like off-flavour. Proc. Congr. Eur. Brew. Conv. 23:401-408, 2007.
12. Lejeune, I., Mélotte, L., Lopez del Castillo, M., and Collin, S. A new assay for the screening of brewing yeasts in their ability to excrete hydrogen sulfide. Proc. Congr. Eur. Brew. Conv. 40:380-386, 2007.
13. Lermusieau, G., Bulens, M., and Collin, S. Use of GC-olfactometry to identify the hop aromatic compounds in beer. J. Agric. Food Chem. 49:3867-3874, 2001.
14. Lermusieau, G., and Collin, S. Volatile sulfur compounds in hops and residual concentrations in beer - a review. J. Am. Soc. Brew. Chem. 61:109-113, 2003.
15. Murat, M. L., Masneuf, I., Darriet, P., Lavigne, V., Tominaga, T., and Dubourdieu, D. Effects of Saccharomyces cerevisiae yeast strains on the liberation of volatile thiols in Sauvignon blanc wine. Am. J. Enol. Vitic. 52:136-139, 2001.
16. Neven, H., Delvaux F. R., and Derdelinckx, G. Flavor evolution of top fermented beers. Techn. Q. Master. Brew. Assoc. Am. 34:115-118, 1997.
17. Perpète, P., and Collin, S. How to improve the enzymatic worty flavour reduction in a cold contact fermentation. Food Chem. 70:457- 462, 2000.
18. Peyrot des Gachons, C., Tominaga, T., and Durbourdieu, D. Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon Blanc. J. Agric. Food Chem. 50:4076-4079, 2002.
19. Saison, D., De Schutter, D., Vandeneden, N., Daenen, L., Delvaux, F., and Delvaux, F. R. Decrease of aged beer aroma by the reduction activity of brewing yeast. J. Agric. Food Chem. 58:3107-3115, 2010.
20. Saison, D., De Schutter, D., Delvaux, F., and Delvaux, F. R. Improve flavor stability by aging beer in presence of yeast. J. Am. Soc. Brew. Chem. 69:50-56, 2011.
21. Starkenmann, C. Analysis of a model reaction system containing cysteine and (E)-2-methyl-2-butenal, (E)-2-hexenal, or mesityl oxide. J. Agric. Food Chem. 51:7146-7155, 2003.
22. Takoi, K., Degueil, M., Shinkaruk, S., Thiobon, C., Maeda, K., Ito, K., Bennetau, B., Dubourdieu, D., and Tominaga, T. Identification and characteristics of new volatile thiols derived from the hop (Humulus lupulus L.) cultivar Nelson Sauvin. J. Agric. Food Chem. 57:5493-2502, 2009.
23. Tominaga, T., Murat, M. L., and Dubourdieu, D. Development of a method for analysing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. cv. Sauvignon blanc. J. Agric. Food Chem. 46:1044-1048, 1998.
24. Vanderhaegen, B., Coghe, S., Verachtert, H., and Derdelinckx, G. Microbiological and biochemical aspects of refermentaion. Cerevisia 2:48-58, 2002.
25. Van Landschoot, A., Vanbeneden, N., Vanderputten, D., and Derdelinckx, G. Effect of pitching yeast preparation on the refermentation of beer in bottles. Cerevisia 3:140-146, 2004.
26. Van Landschoot, A., Vanbeneden, N., Vanderputten, D., and Derdelinckx, G. Extract for the refermentation of beer in bottles. Cerevisia 2:120-129, 2007.
27. Vermeulen, C., and Collin, C. Synthesis and sensorial properties of mercaptoaldehydes. J. Agric. Food Chem. 50:5654-5659, 2002.
28. Vermeulen, C., Lecocq, S., and Collin, S. Polyfunctional thiols and drinkability of beer. Proc. Congr. Eur. Brew. Conv. 309-312, 2003.
29. Vermeulen, C., Guyot-Declerck, C., and Collin, S. Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogues. J. Agric. Food Chem. 51:3623-3628, 2003.
30. Vermeulen, C., and Collin, S. Combinatorial synthesis and sensorial properties of 21 mercaptoesters. J. Agric. Food Chem. 51:3618-3622, 2003.
31. Vermeulen, C., Lejeune, I., Tran, T. T. H., and Collin, S. Occurrence of polyfunctional thiols in fresh lager beers. J. Agric. Food Chem. 54:5061-5068, 2006.