The effect of mixed culture fermentation of Saccharomyces cerevisiae and Saccharomyces cerevisiae var. diastaticus on fermentation parameters and flavor profile.

Belgian Saisons and Lambics are two well-known examples in the brewing industry of mixed fermentations, combination of two or more yeast and/or bacteria strains. The purpose of this study was to determine the impact different pitch rates of Saccharomyces cerevisiae (traditional brewing yeast) and S. cerevisiae var. diastaticus (a variant associated with Belgian styles) had on the fermentation kinetics and concentration of the volatile compounds in the finished beers. A series of brews were performed utilizing ratios of S. cerevisiae and diastaticus. The fermentations were heavily monitored, and a model was used to fit fermentation variables. It was found that mixed fermentations produced behaviors that were predictable and proportional to the mixture ratios. As expected, the pure cultural fermentations of diastaticus had a slower fermentation midpoint (M) at 45.45 h versus 28.28 h for S. cerevisiae with the mixed ones falling in between the two. Flavor and aroma play a key role in the acceptability of beer. The mixed fermentations showed a combination of the two different yeast strains aromatic profiles. When combined, there was a strong linearity between alcohols (R2  = 0.94), esters (R2  = 0.89), and the overall total (R2  = 0.91) volatile compounds. PRACTICAL APPLICATION: Modeling is a widely utilized tool in several different fields. The purpose of this research is to apply modeling techniques to describe the fermentation speed and flavor profile of a mixed fermentation between S. cerevisiae and diastaticus. The equations from this data can be used by brewers for product development purposes to make beers with certain flavor profiles within a desired timeframe.

High speed, high resolution, and continuous chemical analysis of ice cores using a melter and ion chromatography.

Measurement of trace chemical impurities in ice cores contributes to the reconstruction of records of the atmospheric environment and of the climate system. Ion chromatography (IC) is an effective analytical technique for ionic species in ice cores but has been used on discretely prepared ice samples, resulting in extensive and slow sample preparation and potential for contamination. A new technique has been developed that utilizes IC as the online detection technique in a melter-based continuous flow system for quantitative determination of major ionic chemical impurities. The system, called CFA-IC for continuous flow analysis with ion chromatography detection, consists of an ice core melter, several ion chromatographs, and an interface that distributes meltwater to the IC instruments. The CFA-IC technique combines the accuracy, precision, and ease of use of IC measurement with the enhanced speed and depth resolution of continuous melting systems and is capable of virtually continuous, high-speed and high-resolution chemical analysis of long ice cores. The new technique and operating procedures have been tested and validated with the analysis of over 100 m of ice cores from Antarctica. The current CFA-IC system provides an all-major-ion analysis speed of up to 8 m a day at a depth resolution of approximately 2 cm.