Microbiota and metabolites of aged bottled gueuze beers converge to the same composition

Freek Spitaels; Simon Van Kerrebroeck; Anneleen Wieme; Isabel Snauwaert; M. Aerts; A. Van Landschoot; Luc De Vuyst; Peter Vandamme

doi:10.1016/j.fm.2014.10.004

Microbiota and metabolites of aged bottled gueuze beers converge to the same composition

Freek Spitaels, Simon Van Kerrebroeck, Anneleen Wieme, Isabel Snauwaert, M. Aerts, A. Van Landschoot, Luc De Vuyst, Peter Vandamme

Research output: Contribution to journal › Article › peer-review

27 Citations (Scopus)

Abstract

Gueuze beers are prepared by mixing young and old lambic beers and are bottle-refermented spontaneously
for aging. The present study analyzed the microbiota and metabolites present in gueuze beers
that were aged between a few months and up to 17 years. Yeasts were cultivated from all beers sampled,
but bacteria could not be grown from beers older than 5 years. Lactic acid and ethyl lactate concentrations
increased steadily during aging, whereas ethanol concentrations remained constant. The concentrations
of isoamyl acetate and ethyl decanoate decreased during the aging process. Hence, ethyl
lactate and ethyl decanoate can be considered as positive and negative gueuze beer-aging metabolite
biomarkers, respectively. Nevertheless, considerable bottle-to-bottle variation in the metabolite profiles
was found, which hindered the generalization of the effects seen during the aging of the gueuze beers
examined, but which illustrated the unique character of the lambic beers. The present results further
indicate that gueuze beers are preferably aged for less than 10 years.

Original language	English
Pages (from-to)	1-11
Number of pages	11
Journal	Food Microbiology
Volume	47
DOIs	https://doi.org/10.1016/j.fm.2014.10.004
Publication status	Published - 2015

Keywords

Gueuze beer
Spontaneous bottle refermentation
Beer aging
Microbiota
Metabolites
Dekkera

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10.1016/j.fm.2014.10.004

http://www.imdo.be

SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems
De Vuyst, L., Leroy, F., Weckx, S., De Vuyst, L. & Leroy, F.
1/11/12 → 31/10/24
Project: Fundamental

Cite this

@article{6053addebc894a939b0fce03d2923d7b,

title = "Microbiota and metabolites of aged bottled gueuze beers converge to the same composition",

abstract = "Gueuze beers are prepared by mixing young and old lambic beers and are bottle-refermented spontaneously for aging. The present study analyzed the microbiota and metabolites present in gueuze beers that were aged between a few months and up to 17 years. Yeasts were cultivated from all beers sampled, but bacteria could not be grown from beers older than 5 years. Lactic acid and ethyl lactate concentrations increased steadily during aging, whereas ethanol concentrations remained constant. The concentrations of isoamyl acetate and ethyl decanoate decreased during the aging process. Hence, ethyl lactate and ethyl decanoate can be considered as positive and negative gueuze beer-aging metabolite biomarkers, respectively. Nevertheless, considerable bottle-to-bottle variation in the metabolite profiles was found, which hindered the generalization of the effects seen during the aging of the gueuze beers examined, but which illustrated the unique character of the lambic beers. The present results further indicate that gueuze beers are preferably aged for less than 10 years.",

keywords = "Gueuze beer, Spontaneous bottle refermentation, Beer aging, Microbiota, Metabolites, Dekkera",

author = "Freek Spitaels and {Van Kerrebroeck}, Simon and Anneleen Wieme and Isabel Snauwaert and M. Aerts and {Van Landschoot}, A. and {De Vuyst}, Luc and Peter Vandamme",

year = "2015",

doi = "10.1016/j.fm.2014.10.004",

language = "English",

volume = "47",

pages = "1--11",

journal = "Food Microbiology",

issn = "0740-0020",

publisher = "Academic Press Inc.",

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TY - JOUR

T1 - Microbiota and metabolites of aged bottled gueuze beers converge to the same composition

AU - Spitaels, Freek

AU - Van Kerrebroeck, Simon

AU - Wieme, Anneleen

AU - Snauwaert, Isabel

AU - Aerts, M.

AU - Van Landschoot, A.

AU - De Vuyst, Luc

AU - Vandamme, Peter

PY - 2015

Y1 - 2015

N2 - Gueuze beers are prepared by mixing young and old lambic beers and are bottle-refermented spontaneously for aging. The present study analyzed the microbiota and metabolites present in gueuze beers that were aged between a few months and up to 17 years. Yeasts were cultivated from all beers sampled, but bacteria could not be grown from beers older than 5 years. Lactic acid and ethyl lactate concentrations increased steadily during aging, whereas ethanol concentrations remained constant. The concentrations of isoamyl acetate and ethyl decanoate decreased during the aging process. Hence, ethyl lactate and ethyl decanoate can be considered as positive and negative gueuze beer-aging metabolite biomarkers, respectively. Nevertheless, considerable bottle-to-bottle variation in the metabolite profiles was found, which hindered the generalization of the effects seen during the aging of the gueuze beers examined, but which illustrated the unique character of the lambic beers. The present results further indicate that gueuze beers are preferably aged for less than 10 years.

AB - Gueuze beers are prepared by mixing young and old lambic beers and are bottle-refermented spontaneously for aging. The present study analyzed the microbiota and metabolites present in gueuze beers that were aged between a few months and up to 17 years. Yeasts were cultivated from all beers sampled, but bacteria could not be grown from beers older than 5 years. Lactic acid and ethyl lactate concentrations increased steadily during aging, whereas ethanol concentrations remained constant. The concentrations of isoamyl acetate and ethyl decanoate decreased during the aging process. Hence, ethyl lactate and ethyl decanoate can be considered as positive and negative gueuze beer-aging metabolite biomarkers, respectively. Nevertheless, considerable bottle-to-bottle variation in the metabolite profiles was found, which hindered the generalization of the effects seen during the aging of the gueuze beers examined, but which illustrated the unique character of the lambic beers. The present results further indicate that gueuze beers are preferably aged for less than 10 years.

KW - Gueuze beer

KW - Spontaneous bottle refermentation

KW - Beer aging

KW - Microbiota

KW - Metabolites

KW - Dekkera

U2 - 10.1016/j.fm.2014.10.004

DO - 10.1016/j.fm.2014.10.004

M3 - Article

VL - 47

SP - 1

EP - 11

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

ER -

Microbiota and metabolites of aged bottled gueuze beers converge to the same composition

Abstract

Keywords

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Projects

SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

Cite this