Abstract
Bottle conditioning refers to a method of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonation, and has further significance related to formation of distinctive sensory attributes and enhancement of sensory stability, which are the phenomena associated with ongoing yeast metabolic activities in the final package. This review covers historical development of the method, describes metabolic pathways applied during refermentation, and explains practical aspects of the refermentation process management. Furthermore, an overview of the traditional and novel approaches of bottle conditioning with mixed yeast bacterial cultures and its impact on the properties of final beer is provided.
Highlights
The brewing industry has undergone a global transformation as a result of the ongoing craft beer revolution, associated with an increasing number of craft beer producers who have flooded the market with innovative and intriguing beer styles using novel ingredients and production methods to attract consumer interest and provide a unique sensory experience [1,2]
Bottle conditioning, which can be considered as a type of bioflavoring, is a traditional method developed in order to enhance beer carbonation
Denoted as bottle refermentation or bottle kräusening, indicates an additional fermentation in the bottle that is initiated by adding yeast and fermentable carbohydrates [4]
Summary
The brewing industry has undergone a global transformation as a result of the ongoing craft beer revolution, associated with an increasing number of craft beer producers who have flooded the market with innovative and intriguing beer styles using novel ingredients and production methods to attract consumer interest and provide a unique sensory experience [1,2]. Bottle conditioning, which can be considered as a type of bioflavoring, is a traditional method developed in order to enhance beer carbonation. In the first 14 days of refermentation, as a result of yeast multiplication, alcohol concentration, and carbonation increases and the concentration of various flavor-active compounds are altered, which results in changes of beer aroma and taste [5]. Other types of microorganisms apart from brewing yeast can be employed in bottle conditioning. In those cases, pronounced differences in the production of sensory-active metabolites in comparison with brewing yeast represent another source of distinctive features of the final beverage [7,8]
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