Технології виробництва, сучасні дослідження український ринок кислого пива та пива спонтанного бродіння

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dc.citation.epage152
dc.citation.issue2
dc.citation.spage146
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorЧорний, В. В.
dc.contributor.authorХом’як, С. В.
dc.contributor.authorChornyi, V. V.
dc.contributor.authorKhomyak, S. V.
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2026-01-15T13:53:23Z
dc.date.created2024-10-10
dc.date.issued2024-10-10
dc.description.abstractЗдійснено дослідження сучасних технологій виробництва кислого пива та пива спонтанного бродіння, мікроорганізмів, що беруть участь у стадії бродіння. Виконано порівняння технологій та фаз бродіння сортів пива спонтанного бродіння American Coolship Ale і Lambic. Наведено аналіз українського ринку пивоваріння щодо вироб- ництва кислого пива та пива спонтанного бродіння, частки залучених пивоварень і їх продуктивності. Проаналізовано вплив технології приготування пива на ціну та власне виробництво цих сортів пивоварнями.
dc.description.abstractThe article examines modern technologies of the production of sour beer and beer of spontaneous fermentation, microorganisms involved in the fermentation stage. The technologies and phases of fermentation of spontaneously fermented American Coolship Ale and Lambic are compared. The Ukrainian brewing market is analyzed for the production of sour beer and beer of spontaneous fermentation, the part of the involved breweries, and their productivity. The impact of beer production technology on the price and production of these beer types by breweries.
dc.format.extent146-152
dc.format.pages7
dc.identifier.citationЧорний В. В. Технології виробництва, сучасні дослідження український ринок кислого пива та пива спонтанного бродіння / В. В. Чорний, С. В. Хом’як // Chemistry, Technology and Application of Substances. — Львів : Видавництво Львівської політехніки, 2024. — Том 7. — № 2. — С. 146–152.
dc.identifier.citation2015Чорний В. В., Хом’як С. В. Технології виробництва, сучасні дослідження український ринок кислого пива та пива спонтанного бродіння // Chemistry, Technology and Application of Substances, Львів. 2024. Том 7. № 2. С. 146–152.
dc.identifier.citationenAPAChornyi, V. V., & Khomyak, S. V. (2024). Tekhnolohii vyrobnytstva, suchasni doslidzhennia ukrainskyi rynok kysloho pyva ta pyva spontannoho brodinnia [Production technologies, modern research and the Ukrainian market of sour beer and beer of spontaneous fermentation]. Chemistry, Technology and Application of Substances, 7(2), 146-152. Lviv Politechnic Publishing House. [in Ukrainian].
dc.identifier.citationenCHICAGOChornyi V. V., Khomyak S. V. (2024) Tekhnolohii vyrobnytstva, suchasni doslidzhennia ukrainskyi rynok kysloho pyva ta pyva spontannoho brodinnia [Production technologies, modern research and the Ukrainian market of sour beer and beer of spontaneous fermentation]. Chemistry, Technology and Application of Substances (Lviv), vol. 7, no 2, pp. 146-152 [in Ukrainian].
dc.identifier.doihttps://doi.org/10.23939/ctas2024.02.146
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/124450
dc.language.isouk
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry, Technology and Application of Substances, 2 (7), 2024
dc.relation.references1. Kong, Y., Wu, Q., Zhang, Y., & Xu, Y.(2014). In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor. Applied and Environmental Microbiology, 80(12), 3667–3676.DOI: https://doi.org/10.1128/AEM.04219-13
dc.relation.references2. Varela, C. (2016). The impact of non-Saccharomyces yeasts in the production of alcoholic beverages. Applied Microbiology and Biotechnology, 100,9861–9874. DOI: https://doi.org/10.1007/s00253-016-7941-6
dc.relation.references3. Straka, D., & Hleba, L. (2022). Microbiological phases of spontaneously fermented beer. Journal of microbiology, biotechnology and food sciences,12 (Special issue), e9624-e9624. DOI:https://doi.org/10.55251/jmbfs.9624
dc.relation.references4. Martusevice, P., Li, X., Hengel, M. J., Wang, S. C., & Fox, G. P. (2024). A Review of NHeterocycles: Mousy Off-Flavor in Sour Beer. Journal of Agricultural and Food Chemistry, 72(14), 7618–7628.DOI: https://doi.org/10.1021/acs.jafc.3c09776
dc.relation.references5. Dysvik, A., La Rosa, S. L., De Rouck, G., Rukke, E. O., Westereng, B., & Wicklund, T. (2020). Microbial dynamics in traditional and modern sour beer production. Applied and environmental microbiology,86(14), e00566-20. DOI: https://doi.org/10.1128/AEM.00566-20
dc.relation.references6. Kerr, E. D., Howes, M. T., & Schulz, B. L.(2024). Capturing and Characterising Wild Yeast for Beer Brewing. bioRxiv, 2024-02. DOI: https://doi.org/10.1101/2024.02.22.581081
dc.relation.references7. Lentz, M., Putzke, T., Hessler, R., & Luman, E. (2014). Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential. Journal of the Institute of Brewing, 120(4), 559–564. DOI:10.1002/jib.154
dc.relation.references8. Osburn, K., Amaral, J., Metcalf, S. R., Nickens, D. M., Rogers, C. M., Sausen, C., & Bochman, M. L. (2018). Primary souring: A novel bacteria-free method for sour beer production. Food Microbiology, 70,76–84. DOI: 10.1016/j.fm.2017.09.007
dc.relation.references9. Postigo, V., García, M., & Arroyo, T. (2023). Study of a first approach to the controlled fermentation for lambic beer production. Microorganisms, 11(7), 1681.DOI: https://doi.org/10.3390/microorganisms11071681
dc.relation.references10. Dysvik, A., Liland, K. H., Myhrer, K. S., Westereng, B., Rukke, E. O., De Rouck, G., & Wicklund, T. (2019). Pre-fermentation with lactic acid bacteria in sour beer production. Journal of the Institute of Brewing, 125(3), 342–356. DOI:10.1002/jib.569
dc.relation.references11. Dysvik, A., La Rosa, S. L., Liland, K. H., Myhrer, K. S., Østlie, H. M., De Rouck, G., & Wicklund, T. (2020). Co-fermentation involving Saccharomyces cerevisiae and Lactobacillus species tolerant to brewing-related stress factors for controlled and rapid production of sour beer. Frontiers in microbiology, 11,279. DOI: 10.3389/fmicb.2020.00279
dc.relation.references12. Estela-Escalante, W. D., Rosales-Mendoza, S., Moscosa-Santillán, M., & González-Ramírez, J. E.(2016). Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation. Journal of the Institute of Brewing, 122(3), 530–535. DOI: https://doi.org/10.1002/jib.354
dc.relation.references13. Bokulich, N. A., Bamforth, C. W., & Mills, D. A. (2012). Brewhouse-resident microbiota are responsible for multi-stage fermentation of American coolship ale. PloS one, 7(4), e35507. DOI:https://doi.org/10.1371/journal.pone.0035507
dc.relation.references14. De Roos, J., Van Der Veken, D., & De Vuyst, L. (2019). The interior surfaces of wooden barrels are an additional microbial inoculation source for lambic beer production. Applied and Environmental Microbiology,85(1), e02226–18. DOI: 10.1128/AEM.02226-18
dc.relation.references15. Spitaels, F., Wieme, A. D., Janssens, M., Aerts, M., Daniel, H. M., Van Landschoot, & Vandamme, P. (2014). The microbial diversity of traditional spontaneously fermented lambic beer. PloS one, 9(4),e95384. DOI: https://doi.org/10.1371/journal.pone.0095384
dc.relation.references16. Schifferdecker, A. J., Dashko, S., Ishchuk, O. P., & Piškur, J. (2014). The wine and beer yeast Dekkera bruxellensis. Yeast, 31(9), 323-332. DOI: 10.1002/yea.3023
dc.relation.references17. De Roos, J., Verce, M., Aerts, M., Vandamme, P., & De Vuyst, L. (2018). Temporal and spatial distribution of the acetic acid bacterium communities throughout the wooden casks used for the fermentation and maturation of lambic beer underlines their functional role. Applied and Environmental Microbiology, 84(7), e02846–17. DOI: 10.1128/AEM.02846-17
dc.relation.references18. Thompson Witrick, K., Duncan, S. E., Hurley, K. E., & O’Keefe, S. F. (2017). Acid and volatiles of commercially-available lambic beers. Beverages, 3(4),51. DOI: https://doi.org/10.3390/beverages3040051
dc.relation.references19. Witrick, K., Pitts, E. R., & O’Keefe, S. F.(2020). Analysis of lambic beer volatiles during aging using gas chromatography–mass spectrometry (GCMS) and gas chromatography–olfactometry (GCO). Beverages,6(2), 31. DOI: https://doi.org/10.3390/beverages6020031
dc.relation.references20. De Roos, J., & De Vuyst, L. (2019). Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. Journal of the Science of Food and Agriculture, 99(1), 25–38. DOI: 10.1002/jsfa.9291
dc.relation.references21. Spitaels, F., Wieme, A. D., Janssens, M., Aerts, M., Van Landschoot, A., De Vuyst, L., & Vandamme, P. (2015). The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. Food Microbiology, 49, 23–32. DOI: 10.1016/j.fm.2015.01.00822. De Roos, J., Verce, M., Weckx, S., & De Vuyst, L. (2020). Temporal shotgun metagenomics revealed the potential metabolic capabilities of specific microorganisms during lambic beer production. Frontiers in Microbiology, 11, 552978. DOI:https://doi.org/10.3389/fmicb.2020.01692
dc.relation.references23. Carriglio, J., Budner, D., & Thompson- Witrick, K. A. (2022). Comparison Review of the Production, Microbiology, and Sensory Profile of Lambic and American Coolship Ales. Fermentation, 8(11), 646. DOI: https://doi.org/10.3390/fermentation8110646
dc.relation.references24. Dysvik, A., La Rosa, S. L., Buffetto, F., Liland, K. H., Myhrer, K. S., Rukke, E. O., & Westereng, B. (2019). Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production. Journal of agricultural and food chemistry, 68(1), 301–314. DOI:10.1021/acs.jafc.9b05459
dc.relation.references25. Rossi, S., Sileoni, V., Perretti, G., & Marconi, O. (2014). Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry. Journal of the Science of Food and Agriculture, 94(5), 919–928. DOI:10.1002/jsfa.6336
dc.relation.referencesen1. Kong, Y., Wu, Q., Zhang, Y., & Xu, Y.(2014). In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor. Applied and Environmental Microbiology, 80(12), 3667–3676.DOI: https://doi.org/10.1128/AEM.04219-13
dc.relation.referencesen2. Varela, C. (2016). The impact of non-Saccharomyces yeasts in the production of alcoholic beverages. Applied Microbiology and Biotechnology, 100,9861–9874. DOI: https://doi.org/10.1007/s00253-016-7941-6
dc.relation.referencesen3. Straka, D., & Hleba, L. (2022). Microbiological phases of spontaneously fermented beer. Journal of microbiology, biotechnology and food sciences,12 (Special issue), e9624-e9624. DOI:https://doi.org/10.55251/jmbfs.9624
dc.relation.referencesen4. Martusevice, P., Li, X., Hengel, M. J., Wang, S. C., & Fox, G. P. (2024). A Review of NHeterocycles: Mousy Off-Flavor in Sour Beer. Journal of Agricultural and Food Chemistry, 72(14), 7618–7628.DOI: https://doi.org/10.1021/acs.jafc.3c09776
dc.relation.referencesen5. Dysvik, A., La Rosa, S. L., De Rouck, G., Rukke, E. O., Westereng, B., & Wicklund, T. (2020). Microbial dynamics in traditional and modern sour beer production. Applied and environmental microbiology,86(14), e00566-20. DOI: https://doi.org/10.1128/AEM.00566-20
dc.relation.referencesen6. Kerr, E. D., Howes, M. T., & Schulz, B. L.(2024). Capturing and Characterising Wild Yeast for Beer Brewing. bioRxiv, 2024-02. DOI: https://doi.org/10.1101/2024.02.22.581081
dc.relation.referencesen7. Lentz, M., Putzke, T., Hessler, R., & Luman, E. (2014). Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential. Journal of the Institute of Brewing, 120(4), 559–564. DOI:10.1002/jib.154
dc.relation.referencesen8. Osburn, K., Amaral, J., Metcalf, S. R., Nickens, D. M., Rogers, C. M., Sausen, C., & Bochman, M. L. (2018). Primary souring: A novel bacteria-free method for sour beer production. Food Microbiology, 70,76–84. DOI: 10.1016/j.fm.2017.09.007
dc.relation.referencesen9. Postigo, V., García, M., & Arroyo, T. (2023). Study of a first approach to the controlled fermentation for lambic beer production. Microorganisms, 11(7), 1681.DOI: https://doi.org/10.3390/microorganisms11071681
dc.relation.referencesen10. Dysvik, A., Liland, K. H., Myhrer, K. S., Westereng, B., Rukke, E. O., De Rouck, G., & Wicklund, T. (2019). Pre-fermentation with lactic acid bacteria in sour beer production. Journal of the Institute of Brewing, 125(3), 342–356. DOI:10.1002/jib.569
dc.relation.referencesen11. Dysvik, A., La Rosa, S. L., Liland, K. H., Myhrer, K. S., Østlie, H. M., De Rouck, G., & Wicklund, T. (2020). Co-fermentation involving Saccharomyces cerevisiae and Lactobacillus species tolerant to brewing-related stress factors for controlled and rapid production of sour beer. Frontiers in microbiology, 11,279. DOI: 10.3389/fmicb.2020.00279
dc.relation.referencesen12. Estela-Escalante, W. D., Rosales-Mendoza, S., Moscosa-Santillán, M., & González-Ramírez, J. E.(2016). Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation. Journal of the Institute of Brewing, 122(3), 530–535. DOI: https://doi.org/10.1002/jib.354
dc.relation.referencesen13. Bokulich, N. A., Bamforth, C. W., & Mills, D. A. (2012). Brewhouse-resident microbiota are responsible for multi-stage fermentation of American coolship ale. PloS one, 7(4), e35507. DOI:https://doi.org/10.1371/journal.pone.0035507
dc.relation.referencesen14. De Roos, J., Van Der Veken, D., & De Vuyst, L. (2019). The interior surfaces of wooden barrels are an additional microbial inoculation source for lambic beer production. Applied and Environmental Microbiology,85(1), e02226–18. DOI: 10.1128/AEM.02226-18
dc.relation.referencesen15. Spitaels, F., Wieme, A. D., Janssens, M., Aerts, M., Daniel, H. M., Van Landschoot, & Vandamme, P. (2014). The microbial diversity of traditional spontaneously fermented lambic beer. PloS one, 9(4),e95384. DOI: https://doi.org/10.1371/journal.pone.0095384
dc.relation.referencesen16. Schifferdecker, A. J., Dashko, S., Ishchuk, O. P., & Piškur, J. (2014). The wine and beer yeast Dekkera bruxellensis. Yeast, 31(9), 323-332. DOI: 10.1002/yea.3023
dc.relation.referencesen17. De Roos, J., Verce, M., Aerts, M., Vandamme, P., & De Vuyst, L. (2018). Temporal and spatial distribution of the acetic acid bacterium communities throughout the wooden casks used for the fermentation and maturation of lambic beer underlines their functional role. Applied and Environmental Microbiology, 84(7), e02846–17. DOI: 10.1128/AEM.02846-17
dc.relation.referencesen18. Thompson Witrick, K., Duncan, S. E., Hurley, K. E., & O’Keefe, S. F. (2017). Acid and volatiles of commercially-available lambic beers. Beverages, 3(4),51. DOI: https://doi.org/10.3390/beverages3040051
dc.relation.referencesen19. Witrick, K., Pitts, E. R., & O’Keefe, S. F.(2020). Analysis of lambic beer volatiles during aging using gas chromatography–mass spectrometry (GCMS) and gas chromatography–olfactometry (GCO). Beverages,6(2), 31. DOI: https://doi.org/10.3390/beverages6020031
dc.relation.referencesen20. De Roos, J., & De Vuyst, L. (2019). Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. Journal of the Science of Food and Agriculture, 99(1), 25–38. DOI: 10.1002/jsfa.9291
dc.relation.referencesen21. Spitaels, F., Wieme, A. D., Janssens, M., Aerts, M., Van Landschoot, A., De Vuyst, L., & Vandamme, P. (2015). The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. Food Microbiology, 49, 23–32. DOI: 10.1016/j.fm.2015.01.00822. De Roos, J., Verce, M., Weckx, S., & De Vuyst, L. (2020). Temporal shotgun metagenomics revealed the potential metabolic capabilities of specific microorganisms during lambic beer production. Frontiers in Microbiology, 11, 552978. DOI:https://doi.org/10.3389/fmicb.2020.01692
dc.relation.referencesen23. Carriglio, J., Budner, D., & Thompson- Witrick, K. A. (2022). Comparison Review of the Production, Microbiology, and Sensory Profile of Lambic and American Coolship Ales. Fermentation, 8(11), 646. DOI: https://doi.org/10.3390/fermentation8110646
dc.relation.referencesen24. Dysvik, A., La Rosa, S. L., Buffetto, F., Liland, K. H., Myhrer, K. S., Rukke, E. O., & Westereng, B. (2019). Secondary lactic acid bacteria fermentation with wood-derived xylooligosaccharides as a tool to expedite sour beer production. Journal of agricultural and food chemistry, 68(1), 301–314. DOI:10.1021/acs.jafc.9b05459
dc.relation.referencesen25. Rossi, S., Sileoni, V., Perretti, G., & Marconi, O. (2014). Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography–mass spectrometry. Journal of the Science of Food and Agriculture, 94(5), 919–928. DOI:10.1002/jsfa.6336
dc.relation.urihttps://doi.org/10.1128/AEM.04219-13
dc.relation.urihttps://doi.org/10.1007/s00253-016-7941-6
dc.relation.urihttps://doi.org/10.55251/jmbfs.9624
dc.relation.urihttps://doi.org/10.1021/acs.jafc.3c09776
dc.relation.urihttps://doi.org/10.1128/AEM.00566-20
dc.relation.urihttps://doi.org/10.1101/2024.02.22.581081
dc.relation.urihttps://doi.org/10.3390/microorganisms11071681
dc.relation.urihttps://doi.org/10.1002/jib.354
dc.relation.urihttps://doi.org/10.1371/journal.pone.0035507
dc.relation.urihttps://doi.org/10.1371/journal.pone.0095384
dc.relation.urihttps://doi.org/10.3390/beverages3040051
dc.relation.urihttps://doi.org/10.3390/beverages6020031
dc.relation.urihttps://doi.org/10.3389/fmicb.2020.01692
dc.relation.urihttps://doi.org/10.3390/fermentation8110646
dc.rights.holder© Національний університет „Львівська політехніка“, 2024
dc.subjectбіотехнологія
dc.subjectспиртні напої
dc.subjectпивоваріння
dc.subjectспонтанне бродіння
dc.subjectламбік
dc.subjectbiotechnology
dc.subjectalcoholic drinks
dc.subjectbrewing
dc.subjectspontaneous fermentation
dc.subjectlambic
dc.titleТехнології виробництва, сучасні дослідження український ринок кислого пива та пива спонтанного бродіння
dc.title.alternativeProduction technologies, modern research and the Ukrainian market of sour beer and beer of spontaneous fermentation
dc.typeArticle

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Chemistry, Technology and Application of Substances. – 2024. – Vol. 7, No. 2