Yazar "Jung, Rudolf" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • [ X ]
    Öğe
    Aroma Potential of a New Maltose-Negative Yeast Isolate
    (MDPI, 2025) Karaoglan, Selin Yabaci; Jung, Rudolf; Jelinek, Lukas; Karabin, Marcel; Kincl, Tomas; Dostalek, Pavel
    Non-alcoholic beer is increasingly popular worldwide but still faces flavor challenges compared to regular beer. These flavor-related challenges include pronounced 'wort-like' notes, excessive sweetness, and a lack of desirable aroma complexity. The industry is trying to improve the taste of non-alcoholic beer by trying new techniques and yeasts. A newly isolated maltose-negative brewer's yeast (M-I) from an industrial-scale brewery collection has attracted attention due to its reduced wort-like flavor. This study aims to characterize the volatile profile of a newly isolated maltose-negative brewer's yeast (M-I) in comparison with the well-known Saccharomycodes ludwigii. The novelty of this work lies in evaluating the aroma potential of a maltose-negative isolate newly applied in industrial brewing and its contribution to improving the flavor quality of non-alcoholic beer. An SPME-GC/MS system was used to analyze aroma compounds. According to volatile compound analysis, the M-I sample has higher amounts of esters and higher alcohol composition than the S. ludwigii beer sample. Also, it has lower amounts of Strecker aldehydes, which can give a worty off-flavor. Sensory analysis revealed that, interestingly, the control S. ludwigii sample was rated as having stronger ester notes, along with more pronounced sour and bitter characteristics, whereas the M-I sample was perceived as having a more balanced flavor, leading to a more favorable rating by the panelists.
  • [ X ]
    Öğe
    Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
    (MDPI, 2022) Yabaci Karaoglan, Selin; Jung, Rudolf; Gauthier, Matthew; Kin?l, Tomáš; Dostálek, Pavel
    Although beer is a widely used beverage in many cultures, there is a need for a new drink-ing alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermen-tation), as well as production techniques. The use of new yeast strains that cannot ferment maltose— the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.