Journal of the Institute of Brewing

Terminology for the descriptive sensory analysis of cachaça produced using cell recycling of commercial yeasts

Luisa Carvalho , Tatiane Ribeiro, Marcelle Almeida, Maryse Bolzon, André Alcarde — Tue, 29 Sep 2026 00:00:00 +0000

Why was the work done: Yeast strain selection and biomass recycling are used during cachaça production, yet the impact on the sensory profile remains poorly understood. This study assessed how successive recycling of strains of commercial Saccharomyces cerevisiae influences the sensory characteristics of unaged cachaça.

How was the work done: Twenty four cachaça samples were produced with four commercial strains of S. cerevisiae subjected to successive cycles of recycling and periodic yeast renewal. A trained sensory panel developed a descriptive sensory lexicon and evaluated the samples using quantitative descriptive analysis. Analysis of variance and principal component analysis were used to identify the sensory attributes that differentiated the samples of cachaça.

What are the main findings: Thirty seven sensory descriptors were established for characterisation of cachaça. Alcoholic sensation and ethanol aroma predominated across all samples; however, significant differences were observed for selected sensory attributes. DistilaMax CN and CA11 were associated with fruity and floral notes, whereas DistilaMax RM and DistilaMax SR showed greater pungency and oily characteristics. Increased cycles of yeast recycling were associated with the increased intensity of undesirable attributes, particularly rancid and vinegar aromas.

Why is the work important: The results demonstrate that yeast strain selection and management of biomass recycling influence the sensory profile of cachaça, supporting the optimisation of fermentation strategies to improve product consistency and quality. In addition, the sensory lexicon developed in this work provides a framework for future sensory studies and quality control of sugarcane spirits.

Selective control of spoilage lactic acid bacteria during fermentation by a heat stable bacteriocin from Pediococcus acidilactici HW01

Ji Hyeon Kim, Hyun Jun Lee — Mon, 07 Sep 2026 00:00:00 +0000

Why was the work done: Fermentation requires strict microbial control
to prevent spoilage while maintaining alcoholic fermentation and sensory quality. This study evaluated a heat stable bacteriocin from Pediococcus acidilactici HW01 as a process compatible biopreservative for selective control of beer spoilage lactic acid bacteria (LAB) during fermentation.

How was the work done: The bacteriocin producing strain Pediococcus acidilactici HW01 was cultivated in unhopped wort, and antimicrobial activity against the beer spoilage bacterium Pediococcus damnosus assessed. Bacteriocin activity was evaluated after wort boiling and during fermentation. Selective inhibition of P. damnosus was examined under low and high contamination levels. Yeast growth and fermentation parameters - free amino nitrogen, reducing sugar, and specific gravity - were monitored. Sensory evaluation was performed using a sensory panel to assess overall impression and key sensory attributes.

What are the main findings: Pediococcus acidilactici HW01 grew in unhopped wort and produced antimicrobial activity against P. damnosus, persisting after wort boiling and remaining active for up to 18 days. The HW01 derived bacteriocin selectively inhibited P. damnosus: viable counts were significantly reduced at high contamination levels, whereas inhibition below the detection limit was achieved at low levels. Yeast growth and fermentation parameters were not adversely affected. Bacteriocin treated samples showed significantly higher overall sensory impression scores than the control, without undesirable changes in key sensory attributes.

Why is the work important: These results demonstrate that the HW01 derived bacteriocin selectively suppresses beer spoilage LAB while maintaining fermentation performance and sensory quality, highlighting bacteriocin based strategies as effective, natural, and process compatible alternatives for microbial control in industrial applications.

Unlocking the malting potential of new Canadian hulless barley varieties, CDC Armstrong and CDC Pristine: effects of steeping and germination times

Marta Izydorczyk, Tricia McMillan, Arzoo Sharma, Aaron Beattie — Sat, 29 Aug 2026 00:00:00 +0000

Why was the work done: Interest in hulless barley for malting and brewing continues to grow due to advantages in sustainability, higher extract, and potentially enhanced flavour. This work evaluates two new Canadian hulless varieties, CDC Armstrong and CDC Pristine, and assesses their performance under resource efficient malting conditions.

How was the work done: Both barley varieties were grown in 2024 at two locations in Western Canada. Grain composition, physical traits, and properties of isolated starch granules were analysed. Both cultivars were malted using varying steeping (11, 13, 19 hours) and germination times (72, 96 hours). Routine malt quality parameters and glycosidic nitrile concentration were measured in malt, and wort was analysed for arabinoxylan, amino acids, and fermentable sugars.

What are the main findings: Both cultivars exhibited low β-glucan and high starch content. CDC Armstrong had a higher proportion of A type starch granules and lower starch gelatinisation temperatures. Under shortened steeping regimes, both cultivars hydrated efficiently. CDC Armstrong had low β-glucan and wort viscosity, while CDC Pristine showed the highest α- and β-amylase activities and fermentable sugar concentration. Both cultivars produced worts with high soluble protein, FAN, together with a favourable amino acid profile and concentration. Extract levels were > 86%, exceeding the values for 2‑row hulled barley genotypes (79–82%). Analysis identified CDC Armstrong as a low glycosidic nitrile producer.

Why is the work important: CDC Armstrong and CDC Pristine represent significant advances in hulless barley breeding, offering benefits in sustainability through improved malting quality, higher extract potential, and strong performance under reduced input malting conditions. CDC Armstrong shows strong suitability for both brewing and distilling applications.