Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers
Kateřina Štulíková,
Jan Novák,
Jakub Vlček,
Jan Šavel,
Petr Košin,
Pavel Dostálek
Affiliations
Kateřina Štulíková
Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 5, 16628 Prague, Czech Republic
Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 5, 16628 Prague, Czech Republic
Jan Šavel
Budějovický Budvar, N.C., 37004 České Budějovice, Czech Republic
Petr Košin
Budějovický Budvar, N.C., 37004 České Budějovice, Czech Republic
Pavel Dostálek
Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 5, 16628 Prague, Czech Republic
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.
