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Dugulin CA, De Rouck G, Cook DJ. Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1902710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
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Dugulin CA, Acuña Muñoz LM, Buyse J, De Rouck G, Bolat I, Cook DJ. Brewing with 100% green malt – process development and key quality indicators. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire UK
| | - Luisa M. Acuña Muñoz
- KU Leuven, Bioengineering Technology TC Ghent Technology Campuses Gebroeders De Smetstraat Gent 9000
| | - Jasper Buyse
- KU Leuven, Bioengineering Technology TC Ghent Technology Campuses Gebroeders De Smetstraat Gent 9000
| | - Gert De Rouck
- KU Leuven, Bioengineering Technology TC Ghent Technology Campuses Gebroeders De Smetstraat Gent 9000
| | - Irina Bolat
- Boortmalt NV Zandvoort 1, Haven 350, Bus 1 Antwerp 2030 Belgium
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire UK
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Dugulin CA, Clegg SC, De Rouck G, Cook DJ. Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.602] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
| | - Susan C. Clegg
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
| | - Gert De Rouck
- KU Leuven, Bioengineering Technology TC, Ghent and Aalst Technology Campuses; Gebroeders De Smetstraat 9000 Gent
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
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Bamforth CW. The Horace Brown Medal. Forever in focus: researches in malting and brewing sciences. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.594] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Deed RC, Pilkington LI, Herbst-Johnstone M, Miskelly GM, Barker D, Fedrizzi B. A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6944-6953. [PMID: 31414495 DOI: 10.1002/jsfa.9983] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 08/05/2019] [Accepted: 08/12/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Dimethyl sulfide (DMS) is a small sulfur-containing impact odorant, imparting distinctive positive and / or negative characters to food and beverages. In white wine, the presence of DMS at perception threshold is considered to be a fault, contributing strong odors reminiscent of asparagus, cooked cabbage, and creamed corn. The source of DMS in wine has long been associated with S-methyl-l-methionine (SMM), a derivative of the amino acid methionine, which is thought to break down into DMS through chemical degradation, particularly during wine ageing. RESULTS We developed and validated a new liquid chromatography-tandem mass spectrometry (LC-MS/MS) method with a stable isotope dilution assay (SIDA) to measure SMM in grape juice and wine. The application of this new method for quantitating SMM, followed by the quantitation of DMS using headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS), confirmed that DMS can be produced in wine via the chemical breakdown of SMM to DMS, with greater degradation observed at 28 °C than at 14 °C. Further investigation into the role of grape juice and yeast strain on DMS formation revealed that the DMS produced from three different Sauvignon blanc grape juices, either from the SMM naturally present or SMM spiked at 50 mmol L-1 , was modulated depending on each of the four strains of Saccharomyces cerevisiae wine yeast used for fermentation. CONCLUSION This study confirms the existence of a chemical pathway to the formation of DMS and reveals a yeast-mediated mechanism towards the formation of DMS from SMM during alcoholic fermentation. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Rebecca C Deed
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
- School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | | | - Gordon M Miskelly
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | - David Barker
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
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Yang B, Schwarz P, Horsley R. Factors Involved in the Formation of Two Precursors of Dimethylsulfide During Malting. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-56-0085] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Bing Yang
- Department of Cereal Science, Fargo 58105
| | | | - Richard Horsley
- Department of Plant Sciences, North Dakota State University, Fargo 58105
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Hysert DW, Morrison NM, Weaver RL. Dimethyl Sulfide Precursor in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-37-0169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. W. Hysert
- Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5
| | - N. M. Morrison
- Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5
| | - R. L. Weaver
- Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5
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Bamforth CW. Dimethyl Sulfide – Significance, Origins, and Control. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0610-01] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Charles W. Bamforth
- Department of Food Science and Technology, University of California, Davis, CA 95616
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Tokpohozin SE, Fischer S, Sacher B, Becker T. β-d-Glucosidase as "key enzyme" for sorghum cyanogenic glucoside (dhurrin) removal and beer bioflavouring. Food Chem Toxicol 2016; 97:217-223. [PMID: 27623178 DOI: 10.1016/j.fct.2016.09.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 09/02/2016] [Accepted: 09/09/2016] [Indexed: 01/25/2023]
Abstract
Sorghum malt used during African beer processing contains a high level of cyanogenic glucoside (dhurrin), up to 1375 ppm. In traditional sorghum malting and mashing, dhurrin is not sufficiently hydrolyzed due to uncontrolled germination and a high gelatinization temperature. The cyanide content of traditional African beers (11 ppm) is higher than the minimum dose (1 ppm) required to form carcinogenic ethyl carbamate during alcoholic fermentation. In the detoxification process, aryl-β-d-glucosidase (dhurrinase) is the "key component". For significant dhurrin hydrolysis during mashing, optimizing dhurrinase synthesis during malting is a good solution to reduce dhurrin completely to below the harmful dose in the sorghum wort. Lactic acid bacteria which exhibit aryl-β-d-glucosidase prior to alcoholic fermentation may help to reduce ethyl carbamate content in alcoholic beverages. Moreover, some specific β-d-glucosidases have a dual property, being able to cleave and synthesize glucosides bonds and thereby generating good precursors for beer bioflavouring.
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Affiliation(s)
- Sedjro Emile Tokpohozin
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany
| | - Susann Fischer
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany.
| | - Bertram Sacher
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany
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White FH, Wainwright T. THE PRESENCE OF TWO DIMETHYL SULPHIDE PRECURSORS IN MALT, THEIR CONTROL BY MALT KILNING CONDITIONS, AND THEIR EFFECT ON BEER DMS LEVELS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1977.tb03799.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Wilson RJH, Booer CD. CONTROL OF THE DIMETHYL SULPHIDE CONTENT OF BEER BY REGULATION OF THE COPPER BOIL. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb06845.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Dickenson CJ. CAMBRIDGE PRIZE LECTURE DIMETHYL SULPHIDE-ITS ORIGIN AND CONTROL IN BREWING. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1983.tb04142.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Dickenson CJ. THE RELATIONSHIP OF DIMETHYL SULPHIDE LEVELS IN MALT, WORT AND BEER. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb03914.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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White FH, Wainwright T. ISOLATION AND PARTIAL CHARACTERIZATION OF THE DIMETHYL SULPHIDE PRECURSOR IN GREEN MALT, AND ITS EFFECT ON BEER DIMETHYL SULPHIDE LEVELS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1976.tb03777.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Booer CD, Wilson RJH. SYNTHESIS OF DIMETHYL SULPHIDE DURING FERMENTATION BY A ROUTE NOT INVOLVING THE HEAT-LABILE DMS PRECURSOR OF MALT. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb06825.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Dickenson CJ. IDENTIFICATION OF THE DIMETHYL SULPHIDE PRECURSOR IN MALT. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb03936.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Anness BJ, Bamforth CW, Wainwright T. THE MEASUREMENT OF DIMETHYL SULPHOXIDE IN BARLEY AND MALT AND ITS REDUCTION TO DIMETHYL SULPHIDE BY YEAST. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb03940.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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