*5.3.3 Adjuncts*

*New Advances on Fermentation Processes*

to find strains with fermentative power close to 9% vol, which facilitate its use not only for primary fermentation but also for bottle fermentation. Moreover, it is a persistent yeast that can be found until the end of the alcoholic fermentation in wines and therefore also in beers because of the lower alcoholic degree. During the fermentation with *H. vineae*, an increase in the concentration of acetyl esters, benzenoids, and sesquiterpenes [56, 57], and a decrease in the contents of alcohols and acids occurs. Intense either β-glucosidase or β-xylosidase activities has been described in some strains of *H. vineae* increasing the levels of hotrienol and 2,6-dimethyl-3,7-octadien-2,6-diol during fermentation [58]. It is especially noticeable the production of 2-phenylethyl acetate by

*Schizosaccharomyces pombe* is a fission yeast able to produce maloalcoholic fermentation, and some strains can reach 13–15% vol of ethanol during fermentation [59, 60]. The peculiar metabolism of *S. pombe* produces an intense degradation of malic acid together with a significant release of pyruvate in the fermentative media [60]. *S. pombe* is especially resistant to some common preservatives such as sulfur dioxide, actidione, benzoic acid, and dimethyl dicarbonate [59, 61]. The main drawback of this yeast is the high production of volatile acidity. Concerning its structure this species has a peculiar and dense 2-layer cell wall. The autolysis produces the release of high amount of polysaccharides during maturation improving the mouth feel of beers [62]. This property can be especially interesting to produce full-bodied and soft bottle-aged beers. Moreover, we have observed intense bottle fermentation with good foam properties. The aromatic profile in beers is fruity and fresh when

Raw material in wort production and parameters in production lead to produce an unlimited number of beer types. It might be argued that *beer is a horizontally differentiated product*. [35]. In fact, beers are quite similar in most respects but small differences in their composition can greatly affect both appearance and flavor [63].

Water is quantitatively the main ingredient of beers; it forms more than 90% and often even more than 94% of the final product. The chemical composition of water has a determinant effect on beer properties and contributes significantly to the final beer flavor. The balance of minerals in brewing water will affect the flavor character and flavor perception of malt, hops, and by-products of fermentation. It may also influence the performance of yeast, which in turn influences the flavor,

Chemical composition of water of the localities where famous beer styles were originated are very different in approximate ionic concentrations (in ppm). The chemical composition of water of Pilzen, Munich, Dortmund or Vienna is typical between Lager examples. Burton-on-Trent, Dublin or Edinburgh are typical

Malted barley is the main source for fermentable sugars used by yeasts in the

Depending on the conditions (time and temperature), pale or amber-colored or even dark malts are obtained; the color being due to caramelization of sugars

We are going to examine each one of the raw materials separately.

*H. vineae* [55], compared with other *Hanseniaspora*/*Kloeckera* species.

this is yeast is used specially in bottle fermentation.

**5.3 Innovative ingredients**

aroma, and mouthfeel of beer.

traditional brewing of beers [64].

between ale examples**.**

*5.3.2 Malt*

*5.3.1 Water*

**90**

Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing, Other grains, malted or not, have been included to provide fermentable carbohydrates to the wort in addition to those from malt [63]. In former times, most cereals were used for malting, emmer, oats, spelt wheat, bread wheat were widely used and, in Estonia, rye was used up until the nineteenth century [67]. Outside Europe, millet, rice, maize and tuber plants have been, and are still, commonly used.

Bogdan and Kordialik-Bogacka [64] estimate that 85–90% of beer worldwide is now produced with adjuncts. Traditionally they had been used because they lead to reduce the cost of raw materials. When adjuncts are selected as unmalted grains, they present the added advantage of improved sustainability, by reducing reliance on the malting process [68] and its associated cost.

**Craft brewing is increasing the use of adjuncts** [68] because they lead to create a unique beer **flavor/aroma** [69]. **Figure 3** shows the influence of different concentrations of roasted malt addition on sensory properties of beer.

Appropriately chosen adjuncts can contribute to light or dark colors, improved colloidal or foam stability and prolongation beer shelf-life [64]. The flavor profile can also be changed by altering the sugar and amino acid spectra in wort.
