R&D Projects

VALORBSY

Win4Collective Project in collaboration with CELABOR, subsidized by the Walloon Region –– from January 1, 2023 to December 31, 2024.

The general objective of the ValorBSY project (Valorization of brewery yeasts for the production of molecules of interest for the agri-food sector and the formulation of nutritional products as a substitute for animal proteins) is to develop an innovative and sustainable synergy of industrial technologies to collect and valorize residual yeasts from small and medium-sized breweries at their highest value for the agri-food sector.

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Three types of actions are targeted: (i) determining appropriate technologies and methodologies for collecting and transporting biomasses via a brewery-to-brewery ‘tour’ while maintaining their agri-food value; (ii) optimizing pressurized water extraction methodologies to both specifically extract antioxidant molecules of interest for the agri-food sector, including breweries, and also reduce the content of bittering molecules (from hops); (iii) investigating food product formulations, such as cereal bars, leveraging the nutritional properties of yeast cell residues.

The industrial partners are Brasserie Lefebvre, Brasserie Brunehaut, Brasserie Grain d’Orge, Brasserie de Chimay, Brasserie d’Orval, Brasserie Valduc-Thor, Pasta della Mamma, Linatelle, Hordesia, Oxylent, Prétexte-Phicrobe

BEFRESH

Win4Collective Project in collaboration with CELABOR, subsidized by the Walloon Region –– from March 1, 2022 to February 28, 2024.

The BEFRESH project (Gentle technologies for more sustainable stabilization of high value-added carbonated beverages) focuses on the preservation of high value-added carbonated beverages using high-pressure processing. It involves identifying suitable packaging to preserve carbonation under pressure.

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At this stage, this technology is only possible for foods packaged in flexible containers. The process is non-thermal and involves the application of isostatic pressure. The presence of gas in the food significantly increases the irreversible deformation of packaging, or even its rupture. In addition to the constraints associated with the process, packaging must prevent the loss of CO₂ and, above all, the infiltration of oxygen to protect beverages from oxidation phenomena. Furthermore, packaging solutions should be environmentally friendly.

The industrial partners are Brasserie des Légendes, Brasserie de Silly, Brasserie Ceres, SA SPA MONOPOPLE, Paulette, Nectar and Co.

Optimization of brewing performance of Saccharomyces yeasts by hybridization and genetic engineering

Despite the multitude of brewing yeast strains available on the market, the needs of some brewers, in terms of brewing performance or organoleptic potential, are not always fully met. There are several avenues to address this issue.

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Thus, the CRISPR-Cas9 genome editing technique has opened new avenues in many biological fields, including brewing. For example, it allows for silencing a gene responsible for an undesirable trait, such as STA1, the gene behind the hyper-attenuating characteristic. Unfortunately, strains obtained via this tool are classified as genetically modified organisms and, although valuable in the United States and Canada, their use in brewing is not yet authorized in Europe. An alternative is the hybridization of two yeasts, allowing for the creation of new strains with novel characteristics and not considered genetically modified.

Ensuring reliable fermentation of kombucha/whey kefir and determining their 'pro-health' properties

Kombucha is a refreshing beverage resulting from the fermentation of sweetened tea by a symbiotic culture of acetic acid bacteria and yeasts. This beverage is often highlighted for its beneficial health effects: strengthening intestinal functions, stimulating the immune system, reducing inflammatory reactions, anti-cancer properties, etc.

Whey is a byproduct of the dairy industry, obtained by milk coagulation during cheese production. The production of whey kefir is an alternative for valorizing this surplus whey.

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For both beverages, the aim of our research is to establish a recipe and form a standard consortium of microorganisms for reproducible production. The steps to achieve this objective are:

  • Evaluate the reproducibility of the fermentation process and the quality of fermented products by conducting several independent fermentation trials with defined consortia.
  • Study the impact of the composition of fermentation media (tea and sugar content for kombucha; origin of whey for kefir) on the physicochemical properties of fermented products.
  • Evaluate the role and impact of the inoculation rate of different microbial partners on the beverages.
  • Evaluate the pro-health properties (in vitro): antioxidant capacity (polyphenol content, DPPH and DCFH-DA tests), detoxifying capacity (glucuronic acid and DSL), etc.

Commercialization of these beverages requires laboratory (and pilot) tests to determine the important parameters to control for optimal and reproducible production.

ORVALOC Project

Effect of terroir on Walloon brewing barley varieties within the framework of their Valorization in Local circuits (in collaboration with the Walloon Agricultural Research Centre, CEPICOP, Brasserie des Légendes, Brasserie des Carrières, and Gembloux Beer).

The Walloon Region has established a 10-year strategic development plan for brewing barley, between 2017 and 2027, to support and develop all stakeholders at every level of the sector’s production. This initiative aims to meet the expectations of small local breweries and revitalize Walloon brewing barley cultivation.

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The objective of this work is to highlight a potential terroir effect of brewing barley on beer flavors. Two aspects are to be considered:

  • Study the influence of barley variety on beer flavor (annual monitoring)
  • Study the influence of pedoclimatic and phytotechnical conditions, either according to the cultivation method (conventional or organic) or according to the sowing date of the barley crop, on beer flavor.

For annual monitoring, seven barley varieties, including two winter two-row varieties: Craft and Salamandre; one winter six-row variety: Faro; and two spring two-row varieties: Planet, Fantex, Tosca, and Accordine, known to be suitable for our regions, are sown on the same plot in the Namur region (Gembloux). They are harvested, stored, and malted (Pilsen-type malts) under the same conditions to highlight the varietal factor. A standardized brewing and fermentation recipe is implemented to characterize the worts and beers obtained.

Regarding the influence of the cultivation method, namely organic versus reasoned conventional, 3 varieties are considered: Craft (2RH), Fantex, and Planet (2RP). They are cultivated in Gembloux, on nearby plots but with distinct cultivation management.

In addition to classical physicochemical analyses (moisture, protein, caliber, alcohol content, extract yield, bitterness, etc.) based on protocols recommended by the EBC (European Brewery Convention) performed at each stage, an in-depth sensory analysis (with statistical treatments) of the worts and beers obtained is carried out by a panel of experts.

The results have been collected since 2020.