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Varga Á, Bihari-Lucena E, Ladányi M, Szabó-Nótin B, Galambos I, Koris A. Experimental Study and Modeling of Beer Dealcoholization via Reverse Osmosis. MEMBRANES 2023; 13:329. [PMID: 36984716 PMCID: PMC10056248 DOI: 10.3390/membranes13030329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/13/2023] [Accepted: 03/01/2023] [Indexed: 06/18/2023]
Abstract
The goals of the present investigation are to study and to model pale lager beer dealcoholization via reverse osmosis (RO). Samples were dealcoholized at a temperature of 15 ± 1 °C. An Alfa Laval RO99 membrane with a 0.05 m2 surface was used. The flux values were measured during the separations. The ethanol content, extract content, bitterness, color, pH, turbidity, and dynamic viscosity of beer and permeate samples were measured. The initial flux values were determined using linear regression. The initial ethanol flux (JEtOH 0) values were calculated from the initial flux values and the ethanol content values. A 2P full factorial experimental design was applied, and the factors were as follows: transmembrane pressure (TMP): 10, 20, 30 bar; retentate flow rate (Q): 120, 180, 240 L/h; JEtOH 0 was considered as the response. The effect sizes of the significant parameters were calculated. The global maximum of the objective function was found using a self-developed Grid Search code. The changes in the analytical parameters were appropriate. The TMP had a significant effect, while the Q had no significant effect on the JEtOH 0. The effect size of the TMP was 1.20. The optimal value of the factor amounted to TMP = 30 bar. The predicted JEtOH 0 under the above conditions was 121.965 g/m2 h.
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Affiliation(s)
- Áron Varga
- Department of Research and Development, Pécsi Brewery, Alkotmány utca 94., H-7624 Pécs, Hungary
| | - Eszter Bihari-Lucena
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, Ménesi út 44., H-1118 Budapest, Hungary
- Department of Agricultural Business and Economics, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
- Department of Bioengineering and Fermentation Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 45., H-1118 Budapest, Hungary
- ICON PLC, Szépvölgyi út 39., H-1037 Budapest, Hungary
| | - Márta Ladányi
- Department of Applied Statistics, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
| | - Beatrix Szabó-Nótin
- Department of Fruit and Vegetable Processing Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43., H-1118 Budapest, Hungary
| | - Ildikó Galambos
- Department of Soós Ernő Research and Development Center, University of Pannonia, Zrínyi Miklós utca 18., H-8800 Nagykanizsa, Hungary
| | - András Koris
- Department of Food Process Engineering, Hungarian University of Agriculture and Life Sciences, Ménesi út 44., H-1118 Budapest, Hungary
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2
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Pei R, Lv G, Guo B, Li Y, Ai M, He B, Wan R. Physiological and transcriptomic analyses revealed the change of main flavor substance of Zygosaccharomyces rouxii under salt treatment. Front Nutr 2022; 9:990380. [PMID: 36091253 PMCID: PMC9449518 DOI: 10.3389/fnut.2022.990380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Accepted: 08/01/2022] [Indexed: 11/13/2022] Open
Abstract
Zygosaccharomyces rouxii was a highly salt-tolerant yeast, playing an important role in soy sauce fermentation. Previous studies reported that Z. rouxii under salt treatment produces better fermented food. However, the detailed change of main flavor substance was not clear. In this study, the physiological and transcriptomic analyses of Z. rouxii under salt treatment was investigated. The results revealed the high salt tolerance of Z. rouxii. Analysis of physiological data showed that the proportion of unsaturated fatty acids was significantly increased with the increment of salt concentrations. The analysis of organic acids showed that the content of succinic acid was significantly higher in the salt-treated Z. rouxii while oxalic acid was only identified at the 18% salt concentration-treated group. Results of volatile substances analysis showed that concentrations of 3-methyl-1-butanol and phenylethyl alcohol were significantly increased with the increment of salt concentrations. A comparison of transcriptome data showed that the genes involved in the TCA cycle and the linoleic acid synthesis process exhibited different expressions, which is consistent with the results of physiological data. This study helps to understand the change of main flavor substance of Z. rouxii under salt treatment and guide their applications in the high salt liquid state fermentation of the soy sauce.
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Affiliation(s)
- Rongqiang Pei
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Gongbo Lv
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Binrong Guo
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Yuan Li
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Mingqiang Ai
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
- *Correspondence: Mingqiang Ai,
| | - Bin He
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
- Bin He,
| | - Runlan Wan
- Department of Oncology, The Affiliated Hospital of Southwest Medical University, Luzhou, China
- Runlan Wan,
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3
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Ribeiro‐Filho N, Ayed C, Akepach P. The buffering capacity of single amino acids in brewing wort. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Normando Ribeiro‐Filho
- DSER/Centre for Agrarian Science Campus II Federal University of Paraiba Areia Paraiba Brazil
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham Loughborough Leicestershire UK
| | - Patchaniya Akepach
- Department of Thai and International Culinary Art, International School of Tourism Suratthani Rajabhat University Tambon Bo Put, Amphoe Ko Samui Chang Wat Surat Thani 84320 Thailand
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4
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Iwuoha VO, Abuajah CI. Sprouted sweet potato flour as a saccharification enhancer to improve the brewing properties of pearl millet malt. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Victor O. Iwuoha
- Department of Food Science and Technology University of Uyo Akwa Ibom State Nigeria
| | - Christian I. Abuajah
- Department of Food Science and Technology University of Uyo Akwa Ibom State Nigeria
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5
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Yalçınçıray Ö, Vural N, Anlı RE. Effects of filtration and pasteurization process on bioactive phenolic compounds of beer. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Özlem Yalçınçıray
- Department of Gastronomy and Culinary Arts Faculty of Fine Arts İstanbul Arel University Istanbul Turkey
| | - Nilüfer Vural
- Department of Food Processing‐ Food Technology Vocational School Ankara Yildirim Bayazit University Ankara Turkey
- Department of Traditional, Complementary, and Integrative Medicine Practice and Research Center Institute of Public Health Ankara Yildirim Bayazit University Ankara Turkey
| | - Rahmi Ertan Anlı
- Department of Food Engineering Faculty of Engineering Ankara University Golbasi, Ankara Turkey
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6
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Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment. Processes (Basel) 2021. [DOI: 10.3390/pr9091628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.
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Hao J, Speers R, Fan H, Deng Y, Dai Z. A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1712641] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Junguang Hao
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - R.A. Speers
- Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, Nova Scotia Canada
- International Centre of Brewing and Distilling, Heriot Watt University, Riccarton, Edinburgh, Scotland
- Department of Brewing Science, Qilu University, Jinan, Shandong, P.R. China
| | - Heliang Fan
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, P.R. China
| | - Ziru Dai
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
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9
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Jaskula-Goiris B, De Causmaecker B, De Rouck G, Aerts G, Paternoster A, Braet J, De Cooman L. Influence of transport and storage conditions on beer quality and flavour stability. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.535] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- B. Jaskula-Goiris
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - B. De Causmaecker
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - G. De Rouck
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - G. Aerts
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
| | - A. Paternoster
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - J. Braet
- Faculty of Applied Economic Sciences, Department of Engineering Management; University of Antwerp; Prinsstraat 13 2000 Antwerp Belgium
| | - L. De Cooman
- Faculty of Engineering Technology, Department of Microbial and Molecular Systems, Cluster for Bioengineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent; KU Leuven; Gebroeders De Smetstraat 1 9000 Ghent Belgium
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10
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Lafontaine SR, Shellhammer TH. Impact of static dry‐hopping rate on the sensory and analytical profiles of beer. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.517] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Scott R. Lafontaine
- Department of Food Science and Technology Oregon State University Corvallis Oregon USA
| | - Thomas H. Shellhammer
- Department of Food Science and Technology Oregon State University Corvallis Oregon USA
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11
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Lehnhardt F, Gastl M, Becker T. Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review. Crit Rev Food Sci Nutr 2018; 59:2642-2653. [PMID: 29641218 DOI: 10.1080/10408398.2018.1462761] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Despite years of research, sensory deterioration during beer aging remains a challenge to brewing chemists. Therefore, sensorial and analytical tools to investigate aging flavors are required. This review aims to summarize the available analytical methods and to highlight the problems associated with addressing the flavor-stability of beer. Carbonyls are the major contributors to the aroma of aged pale lager beer, which is especially susceptible to deterioration. They are formed via known pathways during storage, but, as recent research indicates, are mainly released from the bound-state during aging. However, most published studies are based on model systems, and thus the formation and breakdown parameters of these adducts are poorly understood. This concept has not been previously considered in previous forced-aging analysis. Only weak parallels can be drawn between forced and natural aging. This is likely due to the different activation energies of the chemical processes responsible for aging, but may also be due to heat-promoted release of bound aldehydes. Thus, precursors and their binding parameters must be investigated to make appropriate technological adjustments to forced-aging experiments. In combination with sophisticated data analysis, the investigation of volatile indicators and non-volatile precursors can lead to more reliable predictions of flavor stability.
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Affiliation(s)
- Florian Lehnhardt
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technische Universität München , Weihenstephaner Steig 20, Freising , Germany
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12
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Saison D, De Schutter DP, Overlaet-Michiels W, Delvaux F, Delvaux FR. Effect of Fermentation Conditions on Staling Indicators in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-0720-02] [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)
- Daan Saison
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
| | - David P. De Schutter
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
| | - Wim Overlaet-Michiels
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
| | - Filip Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, K. U. Leuven, Heverlee, Belgium
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13
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Peyer LC, Zannini E, Jacob F, Arendt EK. Growth Study, Metabolite Development, and Organoleptic Profile of a Malt-Based Substrate Fermented by Lactic Acid Bacteria. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0811-01] [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)
- Lorenzo C. Peyer
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork
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14
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He C, Xie Y, Li G, Liu F, Kang L. Simple and Practical Method for Evaluating the Buffering Capacity of Wort. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-2215-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chaojun He
- School of Food and Drug, Luoyang Normal University, Luoyang 471934, China, and China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Yanfu Xie
- School of Food and Drug, Luoyang Normal University, Luoyang 471934, China
| | - g Li
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Fang Liu
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Lidong Kang
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
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15
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Li G, Liu F, Kun-Farkas G, Kiss Z. Technological Factors Influencing Buffering Capacity of Wort. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0512-01] [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)
- g Li
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Fang Liu
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Gabriella Kun-Farkas
- Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest H-1118, Hungary
| | - Zsuzsanna Kiss
- Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest H-1118, Hungary
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16
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Li G, Liu F. Changes in Organic Acids during Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0509-01] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- g Li
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
| | - Fang Liu
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
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17
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Peyer LC, Zarnkow M, Jacob F, De Schutter DP, Arendt EK. Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3861-01] [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)
- Lorenzo C. Peyer
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Martin Zarnkow
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | | | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Zanatta RF, Esper MÂLR, Valera MC, Melo RM, Bresciani E. Harmful Effect of Beer on Bovine Enamel Microhardness - In Vitro Study. PLoS One 2016; 11:e0163440. [PMID: 27760132 PMCID: PMC5070818 DOI: 10.1371/journal.pone.0163440] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Accepted: 09/08/2016] [Indexed: 12/05/2022] Open
Abstract
This study aimed to evaluate the effect of beers on the bovine enamel microhardness. Fifty rectangular (1 x 3 x 1 mm–height x width x thickness) enamel specimens were obtained from permanent bovine incisors, and divided into five groups (n = 10) according to the treatment employed: Saliva, Coke, Brahma, Heineken, and Budweiser. Microhardness (Knoop) were obtained before; after 5, 30 and 60 min of immersion in each solution. The data were analyzed using repeated two-way ANOVA and Tukey´s test (p<0.05). Coke decreased the microhardness in all immersion times, and Heineken, showed low values after 60 minutes. Beers tested have low potential to cause enamel erosion when compared to Coke.
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Affiliation(s)
- Rayssa Ferreira Zanatta
- Department of Restorative Dentistry, Institute of Science and Technology, São Paulo State University—UNESP, São José dos Campos, São Paulo, Brazil
- * E-mail:
| | - Maria Ângela Lacerda Rangel Esper
- Department of Restorative Dentistry, Institute of Science and Technology, São Paulo State University—UNESP, São José dos Campos, São Paulo, Brazil
| | - Marcia Carneiro Valera
- Department of Restorative Dentistry, Institute of Science and Technology, São Paulo State University—UNESP, São José dos Campos, São Paulo, Brazil
| | - Renata Marques Melo
- Department of Dental Materials and Prosthodontics, Institute of Science and Technology, São Paulo State University—UNESP, São José dos Campos, São Paulo, Brazil
| | - Eduardo Bresciani
- Department of Restorative Dentistry, Institute of Science and Technology, São Paulo State University—UNESP, São José dos Campos, São Paulo, Brazil
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19
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Li H, Liu F, Kang L, Zheng M. Study on the buffering capacity of wort. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.286] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hong Li
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 People's Republic of China
| | - Fang Liu
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 People's Republic of China
| | - Lidong Kang
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 People's Republic of China
| | - Mingjie Zheng
- China National Research Institute of Food and Fermentation Industries; Beijing 100015 People's Republic of China
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20
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Savel J, Kosin P, Broz A. Indigo carmine degradation in the presence of maltose and ethanol. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jan Savel
- Budweiser Budvar, N.C.; 370 21 C.Budejovice Czech Republic
| | - Petr Kosin
- Budweiser Budvar, N.C.; 370 21 C.Budejovice Czech Republic
| | - Adam Broz
- Budweiser Budvar, N.C.; 370 21 C.Budejovice Czech Republic
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21
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Nimubona D, Blanco CA, Caballero I, Rojas A, Andrés-Iglesias C. An approximate shelf life prediction of elaborated lager beer in terms of degradation of its iso-α-acids. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Baert JJ, De Clippeleer J, Hughes PS, De Cooman L, Aerts G. On the origin of free and bound staling aldehydes in beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11449-11472. [PMID: 23148603 DOI: 10.1021/jf303670z] [Citation(s) in RCA: 103] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The chemistry of beer flavor instability remains shrouded in mystery, despite decades of extensive research. It is, however, certain that aldehydes play a crucial role because their concentration increase coincides with the appearance and intensity of "aged flavors". Several pathways give rise to a variety of key flavor-active aldehydes during beer production, but it remains unclear as to what extent they develop after bottling. There are indications that aldehydes, formed during beer production, are bound to other compounds, obscuring them from instrumental and sensory detection. Because freshly bottled beer is not in chemical equilibrium, these bound aldehydes might be released over time, causing stale flavor. This review discusses beer aging and the role of aldehydes, focusing on both sensory and chemical aspects. Several aldehyde formation pathways are taken into account, as well as aldehyde binding in and release from imine and bisulfite adducts.
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Affiliation(s)
- Jeroen J Baert
- Laboratory of Enzyme, Fermentation and Brewing Technology, KAHO Sint-Lieven University College, KU Leuven Association, Gebroeders De Smetstraat 1, 9000 Gent, Belgium.
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23
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Techakriengkrai I, Paterson A, Taidi B, Piggott JR. Staling in Two Canned Lager Beers Stored at Different Temperatures - Sensory Analyses and Consumer Ranking. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00704.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Herrmann M, Klotzbücher B, Wurzbacher M, Hanke S, Kattein U, Back W, Becker T, Krottenthaler M. A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00396.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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25
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Wietstock P, Kunz T, Shellhammer T, Schön T, Methner FJ. Behaviour of Antioxidants Derived from Hops During Wort Boiling. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00412.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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26
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Vanderhaegen B, Delvaux F, Daenen L, Verachtert H, Delvaux FR. Aging characteristics of different beer types. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.062] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Vanderhaegen B, Neven H, Daenen L, Verstrepen KJ, Verachtert H, Derdelinckx G. Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:1661-1668. [PMID: 15030227 DOI: 10.1021/jf035412g] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Recently, it was reported that furfuryl ethyl ether is an important flavor compound indicative of beer storage and aging conditions. A study of the reaction mechanism indicates that furfuryl ethyl ether is most likely formed by protonation of furfuryl alcohol or furfuryl acetate followed by S(N)2-substitution of the leaving group by the nucleophilic ethanol. For the reaction in beer, a pseudo-first-order reaction kinetics was derived. A close correlation was found between the values predicted by the kinetic model and the actual furfuryl ethyl ether concentration evolution during storage of beer. Furthermore, 10 commercial beers of different types, aged during 4 years in natural conditions, were analyzed, and it was found that the furfuryl ethyl ether flavor threshold was largely exceeded in each type of beer. In these natural aging conditions, lower pH, darker color, and higher alcohol content were factors that enhanced furfuryl ethyl ether formation. On the other hand, sulfite clearly reduced furfuryl ethyl ether formation. All results show that the furfuryl ethyl ether concentration is an excellent time-temperature integrator for beer storage.
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Affiliation(s)
- Bart Vanderhaegen
- Centre for Malting and Brewing Science, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
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28
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Ochiai N, Sasamoto K, Daishima S, Heiden AC, Hoffmann A. Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry. J Chromatogr A 2003; 986:101-10. [PMID: 12585327 DOI: 10.1016/s0021-9673(02)01870-8] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A method for the determination of stale-flavor carbonyl compounds including E-2-octenal, E-2-nonenal, E,Z-2,6-nonadienal and E,E-2,4-decadienal in beer was developed using stir bar sorptive extraction (SBSE) with in-situ derivatization followed by thermal desorption-GC-MS analysis. The derivatization conditions with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine and the SBSE conditions--sampling mode, salt addition, sample volume, polydimethylsiloxane volume (sample/polydimethylsiloxane phase ratio) and extraction time--were examined. The method showed good linearity over the concentration range from 0.1 to 10 ng ml(-1) for all analytes and the correlation coefficients were higher than 0.9993. The limits of detection ranged from 0.021 to 0.032 ng ml(-1) for all analytes. The recoveries (98-101%) and precision (RSD 2.4-7.3%) of the method were examined by analyzing beer samples fortified at the 0.5-ng ml(-1) level. The method was successfully applied to low-level concentration samples.
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Affiliation(s)
- N Ochiai
- Application Development Department, Yokogawa Analytical Systems Inc., 2-11-13 Nakacho, Musashino-shi, Tokyo, 180-0006 Japan.
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29
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Santos JR, Carneiro JR, Guido LF, Almeida PJ, Rodrigues JA, Barros AA. Determination of E-2-nonenal by high-performance liquid chromatography with UV detection assay for the evaluation of beer ageing. J Chromatogr A 2003; 985:395-402. [PMID: 12580508 DOI: 10.1016/s0021-9673(02)01396-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The analysis of E-2-nonenal is of considerable interest for the brewery industry as this compound is claimed to be responsible for a paper/cardboard unpleasant flavour. Usually, the presence of E-2-nonenal can be noticed in aged beers at levels higher than 0.1 microg/l. In this work, an analytical method was developed to determine E-2-nonenal in beer involving steam distillation of beer followed by an extraction/concentration step using solid-phase extraction and determination of E-2-nonenal by HPLC with UV detection. Fastness and simplicity are the main advantages of the proposed method, when compared with other existing methodologies for the determination of E-2-nonenal in beer. Using the developed conditions, the interference of E-2-nonenal formed by degradation of its precursors during steam distillation is almost negligible. The presence of sulphur dioxide at legal levels does not interfere with the assay. The method was used in a comparative study of fresh and either naturally or forced aged beers. A much larger chromatographic peak was found near the peak of E-2-nonenal that correlates well with the peak of E-2-nonenal. Identification of the corresponding compound is currently under investigation, considering its future application on the evaluation of beer ageing.
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Affiliation(s)
- J R Santos
- Centro de Investigação em Química da Universidade do Porto. Departamento de Química da Faculdade de Ciências do Porto, Rua Campo Alegre 687, 4169-007 Porto, Portugal
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30
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Gijs L, Chevance F, Jerkovic V, Collin S. How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:5612-5616. [PMID: 12236686 DOI: 10.1021/jf020563p] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storage conditions (notably pH). Prior to identifying the influence of pH on the development of the most intense staling flavors found in aged lager beers, the corresponding key flavor compounds were determined by aroma extract dilution analysis. In addition to trans-2-nonenal, beta-damascenone seems at least as important in the flavor of aged beer. Ethyl butyrate, dimethyl trisulfide, 2-acetylpyrazine, 3-(methylthio)propionaldehyde, 2-methoxypyrazine, maltol, gamma-nonalactone, and ethyl cinnamate are also relevant to the sensory profile of aged beer. Upon aging, a beer having a higher pH produces less beta-damascenone, because acid-catalyzed glycoside hydrolysis is decreased. On the other hand, it produces more 3-(methylthio)propionaldehyde, owing to Strecker degradation of methionine. Raising the beer pH additionally causes the release of 3-(methylthio)propionaldehyde from sulfitic adducts. These adducts, more stable at a lower pH, protect the aldehyde against premature oxidation to 3-(methylthio)propionic acid, thus making it available for dimethyl trisulfide formation during aging.
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Affiliation(s)
- Laurence Gijs
- Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Croix du Sud, 2 bte 7, Belgium
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31
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Navas MJ, Jiménez AM. Chemiluminescent methods in alcoholic beverage analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:183-189. [PMID: 10563870 DOI: 10.1021/jf9804342] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Chemiluminescent (CL) techniques employed in alcoholic beverage analysis are summarized. Specific applications to wine, beer, brandy, and tequila are described, and the determination of sulfur compounds, phosphate, L-malate, glycerol, fatty acids, phenolic compounds, and urate is included. Possibilities and limitations of the various CL detection systems are evaluated.
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Affiliation(s)
- M J Navas
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain.
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