In beer brewing, fermentation is crucial. This is when yeast converts the sugars that are found in processed, malted barley into alcohol. Scientists have now determined that white noise can actually accelerate this process. Tests showed that audible sounds could reduce the time it took for fermentation to complete by 21 to 31 hours, and without significant flavor alterations. The findings, which were reported in Food Research International, could change output times for brewers and breweries, without reducing quality, the researchers suggested.
In this study, fermentation was observed in various experiments that used either malted barley processed into wort, which is used to make beer; and liquid that was isolated from malt while beer or whiskey was brewed. The investigators used devices known as linear actuators (LATs) to generate the white noise and deliver it to the fermenting liquids in the form of particle sound energy. One batch was exposed to continuous sounds at 800 to 2000 Hertz, at a strength of about 140 decibels, and a control batch was not exposed to any sound stimulation.
The yeast that were exposed to the LATs began to grow faster, and fermentation times were sped up, significantly.
"The application of sound stimulation increased the yeast growth by maintaining a higher concentration of yeast cells in suspension,” explained first study author Dr. Parise Adadi of the University of Otago.
"The sound energy stimulated cellular processes and metabolic pathways, enhancing yeast growth and activity. This led to faster consumption of wort sugars and subsequent production of alcohol; but importantly did not significantly alter the flavor composition of the final beer."
If this research is applied in the industry, it could change brewing significantly. “These findings could pave the way for innovative research directions, benefitting breweries, yeast manufacturers, and the broader food industry,” said Adadi.
"Faster fermentation times would enhance production efficiency, enabling breweries to increase output while preserving beer quality. Since the process has minimal influence on volatile organic compound production, brewers can maintain desired flavor profiles, ensuring consistency in taste and aroma," said Adadi. "Furthermore, if audible sound stimulation proves scalable, it could revolutionize fermentation technology, sparking innovations across other fermented products such as wine and spirits."