University of Otago researchers found playing white noise while making beer could reduce the fermentation process by up to 31 hours.
Study co-author and food science researcher Associate Prof Graham Eyres said previous research had shown audible sound vibration affected a range of different living organisms — from plants and animals to algae and micro-organisms.
It inspired the team to research its impact on yeast.
There were a couple of theories about what effect the soundwaves were having on the brewing process, he said.
"One theory is that it has a mixing effect.
"So, the sound vibration keeps more nutrients and yeast mixed in suspension.
"But there’s also some evidence that the sound directly impacts on the yeast cells themselves and changes their metabolism."
More research would be needed.
In the study, the researchers used a specialised device called linear actuators to deliver the white noise as particle sound energy into the fermenting beer.
"The application of sound stimulation increased the yeast growth by maintaining a higher concentration of yeast cells in suspension.
"The sound energy also 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 it did not significantly alter the flavour composition of the final beer."
The findings could pave the way for innovative research directions, benefitting breweries, yeast manufacturers and the broader food industry, Dr Adadi said.
"If audible sound stimulation proves scalable, it could revolutionise fermentation technology, sparking innovations across other fermented products such as wine and spirits."
The study was part of an MBIE funded Smart Idea project in collaboration with the University of Auckland.
