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Anderson HE, Santos IC, Hildenbrand ZL, Schug KA. A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Anal Chim Acta 2019; 1085:1-20. [PMID: 31522723 DOI: 10.1016/j.aca.2019.07.061] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 07/28/2019] [Accepted: 07/29/2019] [Indexed: 12/30/2022]
Abstract
Beer is an incredibly complex beverage containing more than 3000 different compounds, including carbohydrates, proteins, ions, microbes, organic acids, and polyphenols, among others. Beer becomes even more complex during storage, for over time it may undergo chemical changes that negatively affect the flavor, aroma, and appearance. Thus, it can be expected that maintaining the quality of beer throughout its lifetime is a difficult task. Since it is such a popular drink throughout the world, being familiar with proper analytical techniques for beer evaluation is useful for researchers and brewers. These techniques include, but are not limited to, gas chromatography, liquid chromatography, matrix assisted laser desorption/ionization, capillary electrophoresis, mass spectrometry, ultraviolet-visible spectroscopy, and flame ionization detection. This review aims to summarize the various ingredients and components of beer, discuss how they affect the finished product, and present some of the analytical methods used for quality control and understanding the formation of chemicals in beer during the brewing process.
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Affiliation(s)
- Hailee E Anderson
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Ines C Santos
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA; Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA
| | - Zacariah L Hildenbrand
- Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA; Inform Environmental, LLC, 6060 N. Central Expressway, Suite 500, Dallas, TX, 75206, USA
| | - Kevin A Schug
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA; Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA.
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A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4040089] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The presence of lipids in wort and beer are important due to their influence on yeast metabolism and beer quality. Barley lipids have long been considered to have adverse effects on beer quality where some long-chain fatty acids are associated with high flavour potential. In addition, beer foam stability can be influenced by the concentration of lipids as well as other factors such as hop acids (e.g., iso-α-acids), proteins, polysaccharides and the presence of metal ions (e.g., nickel). Lipids can also influence yeast protease activity as well as the production of ethanol. This review provides an overview of the effect of climate change on the chemical composition of barley in relation to lipids and the influence of lipids in the process of this raw material in order to produce beer.
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Novak P, Postulkova M, Ruzicka MC, Branyik T. Novel Desaturation Cell to Quantify Gushing Intensity: A Preliminary Study on Model Solutions. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0404-01] [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)
- Pavel Novak
- Department of Biotechnology, Institute of Chemical Technology, Technicka 5, 166 28 Prague 6, Czech Republic
- Department of Multiphase Reactors, Institute of Chemical Process Fundamentals, Academy of Sciences of the Czech Republic, Rozvojova 135, 16502 Prague, Czech Republic
| | - Michaela Postulkova
- Department of Biotechnology, Institute of Chemical Technology, Technicka 5, 166 28 Prague 6, Czech Republic
- Department of Multiphase Reactors, Institute of Chemical Process Fundamentals, Academy of Sciences of the Czech Republic, Rozvojova 135, 16502 Prague, Czech Republic
| | - Marek C. Ruzicka
- Department of Multiphase Reactors, Institute of Chemical Process Fundamentals, Academy of Sciences of the Czech Republic
| | - Tomas Branyik
- Department of Biotechnology, Institute of Chemical Technology
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Christian M, Titze J, Ilberg V. Chemical Structure of Model Substances Related to Their Gushing-Inducing and -suppressing Activity. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-0716-01] [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)
- Manuel Christian
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
| | - Jean Titze
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Vladimír Ilberg
- Fakultät Gartenbau und Lebensmitteltechnologie, Hochschule Weihenstephan-Triesdorf (University of Applied Sciences), Freising, Germany
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Bravi E, Marconi O, Sileoni V, Perretti G. Determination of free fatty acids in beer. Food Chem 2017; 215:341-6. [DOI: 10.1016/j.foodchem.2016.07.153] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Revised: 07/13/2016] [Accepted: 07/28/2016] [Indexed: 11/30/2022]
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Bravi E, Benedetti P, Marconi O, Perretti G. Determination of free fatty acids in beer wort. Food Chem 2014; 151:374-8. [DOI: 10.1016/j.foodchem.2013.11.063] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2012] [Revised: 03/14/2013] [Accepted: 11/12/2013] [Indexed: 11/30/2022]
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Shokribousjein Z, Philippaerts A, Riveros DG, Deckers SM, Khalesi M, Michiels C, Delcour JA, Gebruers K, Verachtert H, Derdelinckx G, Sels B. Effect of the mashing process on the performance of a lipophilic hop extract to reduce the primary gushing of beer. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.cervis.2013.09.042] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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