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Pater A, Satora P, Januszek M. Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers. Molecules 2024; 29:844. [PMID: 38398596 PMCID: PMC10892622 DOI: 10.3390/molecules29040844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/02/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
In recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various stages of the production of low-alcohol wheat beer (mashing, boiling, and fermentation). The presented article uses biological methods to produce low-alcohol beer. For this purpose, first, the mashing process was modified (breaking 44 °C for 20 min, followed by 75 °C for 60 min). The chemical composition and aroma components of the obtained beers were determined using various chromatographic methods (HPLC, GC-MS, and GC-O). Differences were found between the aroma components depending on the stage of production at which the coriander seeds were added. Beers with the addition of coriander seeds at the fermentation stage had the highest terpene content (linalool, camphor, trans-linalool oxide, and γ-terpinene) and boiling (myrcene, limonene, citronellol, and geraniol). The least desirable process is the addition of coriander seeds at the mashing stage due to the lowest content of volatile compounds. Additionally, beers with the addition of coriander seeds for fermentation were characterized by a higher content of antioxidant compounds. This proves that the addition of coriander seeds during beer production could improve the fermentation process and modify the quality of the obtaining beer.
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Affiliation(s)
- Aneta Pater
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30–149 Kraków, Poland;
| | - Paweł Satora
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30–149 Kraków, Poland;
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2
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Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing system controlled by mean residence time. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters
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3
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Biofilm Formation of Probiotic Saccharomyces cerevisiae var. boulardii on Glass Surface during Beer Bottle Ageing. BEVERAGES 2022. [DOI: 10.3390/beverages8040077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
While brewing probiotic beer using Saccharomyces cerevisiae var. boulardii, we noticed the yeast potentially makes biofilm in glass bottles as the bottles get hazy. In this study, S. cerevisiae var. boulardii CNCM I-745 was used as a starter culture to produce probiotic beer. We studied the biofilm parameters combined with FLO11 mRNA expression and used light and scanning electron microscopy to document biofilm formation and structure. Our results revealed that ageing the beer and maturing from a sugar-rich to a sugar-limited beer, along with the stress factors from the brewing process (pH reduction and produced metabolites), led to an increase in biofilm mass; however, the viable count remained relatively stable (approximately 7.1 log10 cells/mL). Biofilm S. boulardii cells showed significantly higher FLO11 mRNA expression in the exponential and stationary phase compared to the planktonic cells. This study, therefore, provides evidence that S. cerevisiae var. boulardii makes biofilm on glass surfaces during beer bottle ageing. The impact of complications caused by formed biofilms on returnable bottles emphasizes the significance of this study.
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Morris S, Byrne J, Murphy B, Whelan S, Carroll J, Ryan D. Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2116907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Sinead Morris
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - John Byrne
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - Ben Murphy
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - Stephen Whelan
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - John Carroll
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
| | - David Ryan
- Department of Applied Sciences, South East Technological University, Carlow, Ireland
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Response Surface Methods to Optimise Milling Parameters for Spirit Alcohol Production from Irish Wheat Grain. Foods 2022; 11:foods11081163. [PMID: 35454750 PMCID: PMC9029875 DOI: 10.3390/foods11081163] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/09/2022] [Accepted: 04/15/2022] [Indexed: 02/01/2023] Open
Abstract
To standardise research activity and determine alcohol yield from native Irish hard wheat grain, a benchmark approach that reflects Irish industry norms is required. The goal of this study was to optimise milling parameters, grain particle size, and grain to liquid ratio towards developing a standard process. Hard wheat (Triticum avestivum cv. Costello) was used in this study. Experiments utilised a response surface method approach. When both 30 and 35 g of flour were used at a particle size of 0.2 mm, alcohol yield was >350 L of alcohol per tonne of grain (LA/tonne), but with a particle size of 0.65 and 1.1 mm, alcohol yield decreased to between 250 and 300 LA/tonne. It was noted that, during response surface study, >300 LA/tonne was achieved when grain amounts were >25 g, at a particle size of 0.2 mm; therefore, a follow-up experiment was conducted to determine whether there was a significant difference in grain amounts ranging from 25 to 35 g. During this experiment, no significant difference in alcohol yield was observed between 30 and 35 g of grain. Because there were no significant differences, the ideal milling parameters for alcohol yield were determined to be 30 g of flour with a particle size of 0.2 mm, achieving 389.5 LA/tonne. This study concludes that hard wheat can successfully be used for alcohol production, achieving >380 LA/tonne, when a milling size of 0.2 mm and more than 30 g of grain are used, and as such presents an opportunity for its increased use in Irish distilleries.
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De Schepper C, Courtin C. High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Demeester A, Laureys D, Baillière J, Huys J, Vermeir P, De Leyn I, Vanderputten D, De Clippeleer J. Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1989571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Arne Demeester
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - David Laureys
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Jeroen Baillière
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Joren Huys
- IBF – Innovation centre for Brewing & Fermentation, Research centre AgroFoodNature, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
| | - Pieter Vermeir
- LCA – Laboratory for Chemical Analysis, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Ingrid De Leyn
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Dana Vanderputten
- IBF – Innovation centre for Brewing & Fermentation, Research centre AgroFoodNature, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
| | - Jessika De Clippeleer
- IBF – Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- IBF – Innovation centre for Brewing & Fermentation, Research centre AgroFoodNature, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
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Bauwens J, Van Opstaele F, Eggermont L, Weiland F, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jeroen Bauwens
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Filip Van Opstaele
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Lore Eggermont
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Florian Weiland
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Barbara Jaskula‐Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Jos De Brabanter
- KU Leuven, Department of Electrical Engineering (ESAT), member of the division STADIUS Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics Kasteelpark Arenberg 10 – box 2446 Leuven 3001 Belgium
| | - Guido Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Luc De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
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9
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Brewer's Spent Grains-Valuable Beer Industry By-Product. Biomolecules 2020; 10:biom10121669. [PMID: 33322175 PMCID: PMC7764043 DOI: 10.3390/biom10121669] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 11/17/2022] Open
Abstract
The brewing sector is a significant part of the global food industry. Breweries produce large quantities of wastes, including wastewater and brewer’s spent grains. Currently, upcycling of food industry by-products is one of the principles of the circular economy. The aim of this review is to present possible ways to utilize common solid by-product from the brewing sector. Brewer’s spent grains (BSG) is a good material for sorption and processing into activated carbon. Another way to utilize spent grains is to use them as a fuel in raw form, after hydrothermal carbonization or as a feedstock for anaerobic digestion. The mentioned by-products may also be utilized in animal and human nutrition. Moreover, BSG is a waste rich in various substances that may be extracted for further utilization. It is likely that, in upcoming years, brewer’s spent grains will not be considered as a by-product, but as a desirable raw material for various branches of industry.
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10
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Abstract
A key first step in the production of beer is the mashing process, which enables the solubilization and subsequent enzymatic conversion of starch to fermentable sugars. Mashing performance depends primarily on temperature, but also on a variety of other process parameters, including pH and mash thickness (known as the “liquor-to-grist” ratio). This process has been studied for well over 100 years, and yet essentially all predictive modeling efforts are alike in that only the impact of temperature is considered, while the impacts of all other process parameters are largely ignored. A set of statistical and mathematical methods collectively known as Response Surface Methodology (RSM) is commonly applied to develop predictive models of complex processes such as mashing, where performance depends on multiple parameters. For this study, RSM was used to design and test a set of experimental mash conditions to quantify the impact of four process parameters—temperature (isothermal), pH, aeration, and the liquor-to-grist ratio—on extract yield (total and fermentable) and extract composition in order to create a robust, yet simple, predictive model. In contrast to previous models of starch hydrolysis in a mash, a unique aspect of the model developed here was the quantification of significant parameter interaction effects, the most notable of which was the interaction between temperature and mash thickness (i.e., the liquor-to-grist ratio). This interaction had a sizeable impact on important mash performance metrics, such as the total extract yield and the fermentability of the resultant wort. The development of this model is of great future utility to brewery processing, as it permits the multi-parameter optimization of the mashing process.
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11
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Langenaeken NA, De Schepper CF, De Schutter DP, Courtin CM. Carbohydrate content and structure during malting and brewing: a mass balance study. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.619] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Niels A. Langenaeken
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 Leuven 3001 Belgium
| | - Charlotte F. De Schepper
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 Leuven 3001 Belgium
| | | | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 Leuven 3001 Belgium
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12
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Henson CA, Vinje MA, Duke SH. Maltose Effects on Barley Malt β-Amylase Activity and Thermostability at Low Isothermal Mashing Temperatures. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1738811] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Cynthia A. Henson
- Cereal Crops Research Unit, United States Department of Agriculture-Agricultural Research Service, Madison, WI, U.S.A.
- Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A
| | - Marcus A. Vinje
- Cereal Crops Research Unit, United States Department of Agriculture-Agricultural Research Service, Madison, WI, U.S.A.
| | - Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI, U.S.A
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13
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Huerta-Zurita R, Barr J, Horsley RD, Schwarz PB. Predicting Malt Fermentability in Malting Barley Breeding Lines. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1670037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ramon Huerta-Zurita
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - John Barr
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - Richard D. Horsley
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - Paul B. Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
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Kerr ED, Caboche CH, Schulz BL. Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome. Mol Cell Proteomics 2019; 18:1721-1731. [PMID: 31186289 PMCID: PMC6731079 DOI: 10.1074/mcp.ra119.001526] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 06/03/2019] [Indexed: 12/20/2022] Open
Abstract
Mashing is a key step in beer brewing in which starch and proteins are solubilized from malted barley in a hot water extraction and digested to oligomaltose and free amino nitrogen. We used SWATH-MS to measure the abundance and site-specific modifications of proteins throughout a small-scale pale ale mash. Proteins extracted from the malt at low temperatures early in the mash decreased precipitously in abundance at higher temperatures late in the mash due to temperature/time-induced unfolding and aggregation. We validated these observations using experimental manipulation of time and temperature parameters in a microscale pale ale mash. Correlation analysis of temperature/time-dependent abundance showed that sequence and structure were the main features that controlled protein abundance profiles. Partial proteolysis by barley proteases was common early in the mash. The resulting proteolytically clipped proteins were particularly sensitive and were preferentially lost at high temperatures late in the mash, while intact proteins remained soluble. The beer brewing proteome is therefore driven by the interplay between protein solubilization and proteolysis, which are in turn determined by barley variety, growth conditions, and brewing process parameters.
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Affiliation(s)
- Edward D Kerr
- ‡School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.; §Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
| | - Christopher H Caboche
- ‡School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.; §Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
| | - Benjamin L Schulz
- ‡School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.; §Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia.; ¶Centre for Biopharmaceutical Innovation, Australian Institute of Bioengineering and Nanotechnology, The University of Queensland, St. Lucia 4072, Queensland, Australia.
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15
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Bellut K, Michel M, Hutzler M, Zarnkow M, Jacob F, De Schutter DP, Daenen L, Lynch KM, Zannini E, Arendt EK. Investigation into the Potential ofLachancea fermentatiStrain KBI 12.1 for Low Alcohol Beer Brewing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1629227] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Konstantin Bellut
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Maximilian Michel
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | | | | | - Kieran M. Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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Effects of Ultradisperse Humic Sapropel Suspension on Microbial Growth and Fermentation Parameters of Barley Distillate. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5010024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Barley and other cereal grains can be used in the production of ethanol. The quality and safety of the grains utilized have enormous effects on the overall yield and quality of the final product (ethanol). Therefore, the present paper seeks to elucidate the antimicrobial activities of ultradisperse humic sapropel suspensions (UDHSS) on barley, wort, fermentation, and the quality of the final product. A standard microbiological method was used to assess the biocidal activities. Physicochemical parameters and volatile compounds were determined. Treated samples exhibited least microbial growth (for grain: 1.145 ± 0.120 × 104 cfu/g) when compared to the control (3.425 ± 0.33 × 105 cfu/g). Mash from the treated sample had less Free Amino Nitrogen (35.14 ± 0.02 mg/L) than the control experiment (41.42 ± 0.01). However, the levels of °Brix and Free Amino Nitrogen (FAN) were unaffected by the UDHSS treatments. After the chromatographic analysis, it was revealed that the barley distillate obtained from treated grains had high volatiles concentration when compared to the control experiment. The volume of the methanol quantified in the distillate was low, and hence safe, and might find applications in the food industries or in domestic consumption after rectification.
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17
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Senkarcinova B, Graça Dias IA, Nespor J, Branyik T. Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.082] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Huerta-Zurita R, Horsley RD, Schwarz PB. Is the Apparent Degree of Fermentation a Reliable Estimator of Fermentability? JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2018.1553459] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ramon Huerta-Zurita
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, U.S.A
| | - Richard D. Horsley
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, U.S.A
| | - Paul B. Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, U.S.A
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Abstract
Abstract
Through years beer became one of the best known alcoholic beverages in the world. For some reason e.g. healthy lifestyle, medical reasons, driver’s duties, etc. there is a need for soft drink with similar organoleptic properties as standard beer. There are two major approaches to obtain such product. First is to interfere with biological aspects of beer production technology like changes in mashing regime or to perform fermentation in conditions that promote lower alcohol production or using special (often genetic modified) microorganism. Second approach is to remove alcohol from standard beer. It is mainly possible due to evaporation techniques and membrane ones. All these approaches are presented in the paper.
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20
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Kirkpatrick KR, Shellhammer TH. Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops ( Humulus lupulus). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9121-9126. [PMID: 30084254 DOI: 10.1021/acs.jafc.8b03563] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Dry-hopping, the addition of hops to beer during or after fermentation, is a common practice in brewing to impart hoppy flavor to beer. Previously assumed to be inert ingredients, recent evidence suggests that hops contain biologically active compounds that may also extract into beer and complicate the brewing process by altering the final composition of beer. Experiments described herein provide evidence of microbial and/or plant-derived enzymes associated with hops ( Humulus lupulus) which can impact beer quality by influencing the composition of fermentable and nonfermentable carbohydrates in dry-hopped beer. Fully attenuated and packaged commercial lager beer was dry-hopped at a rate of 10 g hops/L beer with pelletized Cascade hops, dosed with 106 cells/mL of ale yeast, and incubated at 20 °C. Real extract of the treated beer declined significantly within several days with a reduction of 1 °P (% w/w) after 5 days and then slowly to a total reduction of approximately 2 °P after 40 days. When fully fermented, this was equivalent to the production of an additional 4.75% (v/v) of CO2 and an additional 1.3% (v/v) of alcohol. The refermentation of beer driven by dry-hopping was attributed to the low but persistent activities of several starch degrading enzymes present in Cascade hops including amyloglucosidase, α-amylase, β-amylase, and limit dextrinase. The effect of hop-derived enzymes on beer was time, temperature, and dose-dependent. Characterizing bioactive enzymes in hops will help hop suppliers and brewers to address the unexpected quality and safety issues surrounding hopping practices in beer.
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Affiliation(s)
- Kaylyn R Kirkpatrick
- Department of Food Science & Technology , Oregon State University , Corvallis , Oregon 97330 , United States
| | - Thomas H Shellhammer
- Department of Food Science & Technology , Oregon State University , Corvallis , Oregon 97330 , United States
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Home S, Pietilä K, Sjoholm K. Control of Glucanolysis in Mashing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-51-0108] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. Home
- VTT Biotechnical Laboratory, Tietotie 2, P.O. Box 202, SF-02151 Espoo, Finland
| | - K. Pietilä
- VTT Biotechnical Laboratory, Tietotie 2, P.O. Box 202, SF-02151 Espoo, Finland
| | - K. Sjoholm
- VTT Biotechnical Laboratory, Tietotie 2, P.O. Box 202, SF-02151 Espoo, Finland
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22
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Taylor JRN. Mashing with Malted Grain Sorghum. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-50-0013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J. R. N. Taylor
- Division of Food Science and Technology, CSIR, P.O. Box 395, Pretoria 0001, South Africa
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23
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Muller R. Factors Influencing the Stability of Barley Malt β-Glucanase During Mashing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-53-0136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Robert Muller
- BRF International, Lyttel Hall, Nutfield, Surrey, U.K. RH1 4HY
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24
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De Rouck G, Jaskula B, De Causmaecker B, Malfliet S, Van Opstaele F, De Clippeleer J, De Brabanter J, De Cooman L, Aerts G. The Influence of Very Thick and Fast Mashing Conditions on Wort Composition. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0113-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Gert De Rouck
- KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Barbara Jaskula
- KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Brecht De Causmaecker
- KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Sofie Malfliet
- KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Filip Van Opstaele
- KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Jessika De Clippeleer
- KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Jos De Brabanter
- KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Luc De Cooman
- KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Guido Aerts
- KAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
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25
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Duke SH, Vinje MA, Henson CA. Tracking Amylolytic Enzyme Activities during Congress Mashing with North American Barley Cultivars: Comparisons of Patterns of Activity and β-Amylases with DifferingBmy1Intron III Alleles and Correlations of Amylolytic Enzyme Activities. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0131-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Marcus A. Vinje
- United States Department of Agriculture-Agricultural Research Service (USDA-ARS), Cereal Crops Research Unit (CCRU), Madison, WI
| | - Cynthia A. Henson
- USDA-ARS CCRU and Department of Agronomy, University of Wisconsin, Madison
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26
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Duke SH, Vinje MA, Henson CA. Comparisons of Amylolytic Enzyme Activities and β-Amylases with DifferingBmy1Intron III Alleles to Sugar Production during Congress Mashing with North American Barley Cultivars. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0906-01] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Marcus A. Vinje
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, Madison, WI
| | - Cynthia A. Henson
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, and Department of Agronomy, University of Wisconsin, Madison, WI
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27
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Duke SH, Henson CA. Tracking the Progress of Wort Sugar Production during Congress Mashing with North American Barley Cultivars and Comparisons to Wort Osmolyte Concentrations and Malt Extract. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-0829-01] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Cynthia A. Henson
- Department of Agronomy, University of Wisconsin, Madison, WI
- U.S. Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, Madison
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28
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Henson CA, Duke SH. Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: I. β-Amylase. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-2734-01] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Cynthia A. Henson
- United States Department of Agriculture-Agricultural Research Service Cereal Crops Research Unit, Madison, WI
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Stanley H. Duke
- United States Department of Agriculture-Agricultural Research Service Cereal Crops Research Unit, Madison, WI
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29
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Duke SH, Henson CA. Maltose Effects on Barley Malt Diastatic Power Enzyme Activity and Thermostability at High Isothermal Mashing Temperatures: II. α-Amylase. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-2746-01] [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)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Cynthia A. Henson
- Department of Agronomy, University of Wisconsin, Madison, WI
- United States Department of Agriculture-Agricultural Research Service Cereal Crops Research Unit, Madison, WI
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30
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The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality. Molecules 2017; 22:molecules22101647. [PMID: 28974014 PMCID: PMC6151438 DOI: 10.3390/molecules22101647] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 09/27/2017] [Accepted: 09/29/2017] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to evaluate the influence of different starch liberation and saccharification methods on microbiological contamination of distillery mashes. Moreover, the effect of hop α-acid preparation for protection against microbial infections was assessed. The quality of agricultural distillates was also evaluated. When applying the pressureless liberation of starch (PLS) and malt as a source of amylolytic enzymes, the lactic acid bacteria count in the mashes increased several times during fermentation. The mashes obtained using the pressure-thermal method and malt enzymes revealed a similar pattern. Samples prepared using cereal malt exhibited higher concentrations of lactic and acetic acids, as compared to mashes prepared using enzymes of microbial origin. The use of hop α-acids led to the reduction of bacterial contamination in all tested mashes. As a result, fermentation of both mashes prepared with microbial origin enzyme preparations and with barley malt resulted in satisfactory efficiency and distillates with low concentrations of aldehydes.
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31
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Ivanov K, Petelkov I, Shopska V, Denkova R, Gochev V, Kostov G. Investigation of mashing regimes for low-alcohol beer production. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.351] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Kiril Ivanov
- Department of Wine and Brewing Technology; University of Food Technologies; Plovdiv Bulgaria
| | - Ivan Petelkov
- Department of Wine and Brewing Technology; University of Food Technologies; Plovdiv Bulgaria
| | - Vesela Shopska
- Department of Wine and Brewing Technology; University of Food Technologies; Plovdiv Bulgaria
| | - Rositsa Denkova
- Department of Biochemistry and Molecular Biology; University of Food Technologies; Plovdiv Bulgaria
| | - Velizar Gochev
- Department of Biochemistry and Microbiology; Plovdiv University ‘Paisii Hilendarski’; Plovdiv Bulgaria
| | - Georgi Kostov
- Department of Wine and Brewing Technology; University of Food Technologies; Plovdiv Bulgaria
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32
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Choi JH, Kang JW, Mijanur Rahman ATM, Lee SJ. Increasing fermentable sugar yields by high-pressure treatment during beer mashing. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.285] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jung-Hwa Choi
- Department of Food Science and Biotechnology; Dongguk University-Seoul; Seoul 100-715 Republic of Korea
| | - Jin-Won Kang
- Department of Food Science and Biotechnology; Dongguk University-Seoul; Seoul 100-715 Republic of Korea
| | - A. T. M. Mijanur Rahman
- Department of Food Science and Biotechnology; Dongguk University-Seoul; Seoul 100-715 Republic of Korea
| | - Seung Ju Lee
- Department of Food Science and Biotechnology; Dongguk University-Seoul; Seoul 100-715 Republic of Korea
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33
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Bringhurst TA. 125thAnniversary Review: Barley research in relation to Scotch whisky production: a journey to new frontiers. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.192] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- T. A. Bringhurst
- The Scotch Whisky Research Institute; The Robertson Trust Building, Research Avenue North, Riccarton Edinburgh EH14 4AP UK
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34
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De Francesco G, Turchetti B, Sileoni V, Marconi O, Perretti G. Screening of new strains ofSaccharomycodes ludwigiiandZygosaccharomyces rouxiito produce low-alcohol beer. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.185] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Giovanni De Francesco
- Department of Agricultural, Food and Environmental Science; University of Perugia; Via San Costanzo 06126 Perugia Italy
| | - Benedetta Turchetti
- Department of Agriculture, Environmental and Food Science, and Industrial Yeasts Collection DBVPG; University of Perugia; Borgo XX Giugno, 74 06121 Perugia Italy
| | - Valeria Sileoni
- Italian Brewing Research Centre; University of Perugia; Via San Costanzo 06126 Perugia Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre; University of Perugia; Via San Costanzo 06126 Perugia Italy
| | - Giuseppe Perretti
- Department of Agricultural, Food and Environmental Science; University of Perugia; Via San Costanzo 06126 Perugia Italy
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35
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Schnitzenbaumer B, Arendt EK. Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.152] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Birgit Schnitzenbaumer
- School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland
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36
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Gebremariam MM, Zarnkow M, Becker T. Effect of teff (Eragrostis tef) variety and storage on malt quality attributes. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.65] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mekonnen M. Gebremariam
- Institute of Brewing and Beverage Technology; Centre of Life and Food Sciences, TUM; Germany
| | - Martin Zarnkow
- Institute of Brewing and Beverage Technology; Centre of Life and Food Sciences, TUM; Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology; Centre of Life and Food Sciences, TUM; Germany
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37
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Wijngaard H, Arendt E. Optimisation of a Mashing Program for 100% Malted Buckwheat. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00708.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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38
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Patindol J, Mendez-Montealvo G, Wang YJ. Starch properties of malted barley in relation to real degree of fermentation. STARCH-STARKE 2012. [DOI: 10.1002/star.201100171] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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39
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Brányik T, Silva DP, Baszczyňski M, Lehnert R, Almeida e Silva JB. A review of methods of low alcohol and alcohol-free beer production. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.09.020] [Citation(s) in RCA: 149] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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40
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Gupta M, Abu-Ghannam N, Gallaghar E. Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products. Compr Rev Food Sci Food Saf 2010; 9:318-328. [DOI: 10.1111/j.1541-4337.2010.00112.x] [Citation(s) in RCA: 205] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Tse K, Boswell C, Nienow A, Fryer P. Assessment of the Effects of Agitation on Mashing for Beer Production in a Small Scale Vessel. FOOD AND BIOPRODUCTS PROCESSING 2003. [DOI: 10.1205/096030803765208616] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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42
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Muller R. A mathematical model of the formation of fermentable sugars from starch hydrolysis during high-temperature mashing. Enzyme Microb Technol 2000; 27:337-344. [PMID: 10899562 DOI: 10.1016/s0141-0229(00)00218-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
During the mashing process of brewing, activity of the amylolytic enzymes decays due to the high temperatures used to gelatinise the starch. Because the different enzymes produce different sugars, high temperatures can be exploited to modify the fermentability of resulting worts. This is especially useful when producing low alcohol beers. The expression a.exp(b.t)-c.exp(d.t) (where t is the temperature of the mash in degrees C) provides a simple but useful description of the activity of the amylases. Combining the activities of alpha- and beta-amylases results in a prediction of the resulting fermentability. A simple modification to the expression accommodates changes in mash thickness. The error of prediction is approximately 3 degrees of fermentability. The model is not appropriate for predicting the fermentability of worts produced at the lower standard mashing temperatures. It can be used without the necessity of analytical parameters so analyses that the brewer would not normally perform are not required. If increased accuracy is needed, the results of two previous mashes can be used to modify the parameters used.
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Affiliation(s)
- R Muller
- Brewing Research International, Lyttel Hall, Nutfield, RH1 4HY, Surrey, UK
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43
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Sim G, Berry D. Malted barley enzyme activity under optimum and process conditions from the scotch malt whisky industry. Enzyme Microb Technol 1996. [DOI: 10.1016/0141-0229(95)00217-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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