Sensory profile of sour ales
DOI: 10.21047/1606-4313-2017-16-3-16-21
UDC 663
Ponomareva O.I., Borisova E.V., Prokhorchik I.P.
Keywords: acid ales, lactic acid bacteria, metabolic products.
UDC 663
Sensory profile of sour ales
For citation: Ponomareva O.I., Borisova E.V., Prokhorchik I.P. Sensory profile of sour ales. Vestnik Mezhdunarodnoi akademii kholoda. 2017. No 3. p. 16-21
Abstract
The review presents scientific data on various compounds synthesized by lactic acid bacteria in the production of soursales. In the formation of taste and aroma of such beverages primary and secondary metabolites of lactic fermentation are involved. The main part of various organic acids is synthesized by lactic acid bacteria during the exponential phase of their multiplication. The ranges for the concentrations of the main fermentation products by various types of lactic acid bacteria as well as the symbiosis of lactic acid bacteria and yeasts of the Saccharomyces cerevisiae species are presented in the article. The quantitative composition of synthesized organic acids - lactic, acetic, amber and other acids depends both onthe species of lactobacilli and the conditions of their cultivation. P. damnosus, L. plantarum, and L.delbrueckii synthesize more lactic acid than L. brevis and L. fermentum exceeding sensitivity threshold. Main organic acids are synthesized my lactic acid bacteria during exponential phase of their growth.The concentration of acetaldehyde does not exceed sensitivity threshold (25-30 mg / l) for all microorganisms in question. Heterofermentative species of lactic acid bacteria are capable of synthesizing tetrahydropyridines in large amounts, which is the cause of the "mouse" taste, and in small amounts - the taste of "cracker" and "biscuit". P. damnosus used for the production of sour ales does not synthesize tetrahydropyridines, but is able to synthesize diacetyl in the amount of up to 150 m/l, which exceeds its sensitivity threshold (100-140 mg / l).The main products of the lactic acid bacteria metabolism are organic acids, alcohols, ethers, carbonyl compounds (aldehydes and ketones) that form flavors of pineapple, green apple, freshly mown grass or leaves in the beverage, as well as oil, fusel or solvent odor. The substances presented in the review correspond to the commonly associated taste and aroma sensations, which are characterized by terminology of the EBC system.
Abstract
The review presents scientific data on various compounds synthesized by lactic acid bacteria in the production of soursales. In the formation of taste and aroma of such beverages primary and secondary metabolites of lactic fermentation are involved. The main part of various organic acids is synthesized by lactic acid bacteria during the exponential phase of their multiplication. The ranges for the concentrations of the main fermentation products by various types of lactic acid bacteria as well as the symbiosis of lactic acid bacteria and yeasts of the Saccharomyces cerevisiae species are presented in the article. The quantitative composition of synthesized organic acids - lactic, acetic, amber and other acids depends both onthe species of lactobacilli and the conditions of their cultivation. P. damnosus, L. plantarum, and L.delbrueckii synthesize more lactic acid than L. brevis and L. fermentum exceeding sensitivity threshold. Main organic acids are synthesized my lactic acid bacteria during exponential phase of their growth.The concentration of acetaldehyde does not exceed sensitivity threshold (25-30 mg / l) for all microorganisms in question. Heterofermentative species of lactic acid bacteria are capable of synthesizing tetrahydropyridines in large amounts, which is the cause of the "mouse" taste, and in small amounts - the taste of "cracker" and "biscuit". P. damnosus used for the production of sour ales does not synthesize tetrahydropyridines, but is able to synthesize diacetyl in the amount of up to 150 m/l, which exceeds its sensitivity threshold (100-140 mg / l).The main products of the lactic acid bacteria metabolism are organic acids, alcohols, ethers, carbonyl compounds (aldehydes and ketones) that form flavors of pineapple, green apple, freshly mown grass or leaves in the beverage, as well as oil, fusel or solvent odor. The substances presented in the review correspond to the commonly associated taste and aroma sensations, which are characterized by terminology of the EBC system.
Keywords: acid ales, lactic acid bacteria, metabolic products.
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