Development of new cofermentation strategies based on the enzymatic activities of lager and ale yeasts to enhance polyfunctional thiol release from glutathionyl, y–GluCys– and Cysprecursors
Tracks
Plenary 1
| Wednesday, March 5, 2025 |
| 3:50 PM - 4:10 PM |
Speaker
Mr Simon Jeanpierre
Technical Sales Support Manager APAC
Fermentis
Development of new co-fermentation strategies based on the enzymatic activities of lager and ale yeasts to enhance polyfunctional thiol release from glutathionyl, y-GluCys- and Cys-precursors
Abstract
A substantial pool of cysteinylated and glutathionylated forms of polyfunctional thiols has been evidenced in several dual-purpose hop varieties. The present work aimed at identifying the best Ales yeast strains and fermentation conditions (temperature, wort density, maturation time ..) allowing to maximize the citrus/passion fruit odors exhaled by 3-sulfanylpentan-1-ol (3SPol), 3-sulfanyl-4-methylpentan-1-ol (3S4MPol) and 3-sulfanylhexan-1-ol (3SHol) in beer. Model media at 12, 15, or 17°P were spiked with three cysteinylated (Cys-) or three glutathionylated (G-) sulfanylalkyl alcohols, fermented for 7 days at different temperatures, and kept at 4 °C for a varying number of days. The released sulfanylalkyl alcohols and their corresponding acetates were extracted with an Ag-ion SPE cartridge and analyzed by GC-PFPD. Maturation appeared as the crucial step for free thiol excretion from yeast cells. Wort density and yeast strain greatly affected the acetate/alcohol ratio (from 1 to 80% according the yeast strain, maximum at 17°P and 24 °C). Among the Ale yeasts tested, SafAleTM K-97 released the highest level of sulfanylalkyl alcohols into the medium (up to 0.45% of the added cysteinylated adducts), whereas SafAleTM S-33 or SafAleTM S-04 lead to much more esters.
Keywords: Thiols, Active Dry Yeast
Keywords: Thiols, Active Dry Yeast
Biography
As Technical Sales Support Manager APAC for Fermentis, Simon supports the regional sales team with anything technical in Asia-Pacific. His role is all about sharing passion and knowledge between Fermentis R&D and the Sales team and brewers on the market.
Simon discovered beer in his family kitchen in Belgium, maybe a little early, and is completely passionate about it ever since. From homebrewing and home distilling to judging in beer competition, there are always some new experimentations to make and new things to learn. With over 9 years in the industry, Simon also worked in the business development of biotechnologies and technical solutions for beverages both in Europe and Asia. He also undertook research work at SAB-Miller South Africa, focusing on improving beer stability during ageing. Simon holds a Master’s degree in Chemical Engineering as well as Bachelor degrees in Industrial Science & in Chemistry, and is also a certified beer judge.
