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Park J, Park HY, Chung HJ, Oh SK. Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer. Foods 2023; 12:2544. [PMID: 37444283 DOI: 10.3390/foods12132544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/27/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
This study aimed to explore suitable processing materials for rice beer (RB) production by analyzing the starch structure of the raw materials utilized for brewing beer and the quality characteristics of RB. We used malt, employing the Heugho cultivar as the main ingredient, and produced beer containing 30% rice. The regular amylose-containing cultivars Samgwang (SA) and Hangaru (HA) and the high-amylose-containing cultivar Dodamssal (DO) were used as adjuncts. Distribution of the short molecular chains of the starch amylopectin was the highest for SA and malt at 29.3% and 27.1%, respectively. Glucose content was the highest in the wort prepared with 100% malt and 30% SA + 70% malt. The alcohol content in SA RB and HA RB was higher than that in beer prepared with 100% malt. DO RB had the least bitterness and volatile components, such as acetaldehyde and ethyl acetate. The three rice cultivars tested in this study are suitable as starch adjuncts for RB production. The characteristics of RBs varied depending on the molecular structure of the ingredients, irrespective of their amylose contents. SA could be considered a craft beer with quality characteristics and rich flavor components, similar to 100% malt beer, compared to other RBs.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Suwon 16429, Republic of Korea
| | - Hye Young Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Suwon 16429, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Sea-Kwan Oh
- National Institute of Crop Science (NICS), Rural Development Administration (RDA), Chuncheon 24219, Republic of Korea
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2
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Jiang L, Song J, Qi M, Suo W, Deng Y, Liu Y, Li L, Zhang D, Wang C, Li H. Modification mechanism of protein in rice adjuncts upon extrusion and its effects on nitrogen conversion during mashing. Food Chem 2023; 407:135150. [PMID: 36493491 DOI: 10.1016/j.foodchem.2022.135150] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 11/27/2022] [Accepted: 12/01/2022] [Indexed: 12/05/2022]
Abstract
The traditional production of wort with adjunct-introduced was achieved by double mashing procedure, which hindered the utilization of proteins in adjunct and led to a deficiency of nitrogen in wort. In this study, the modification mechanism of the extrusion pretreatment on the structure characterization of rice flour protein was investigated. The decoction mashing procedure was performed to enhance the nitrogen conversion of the extruded rice adjunct. Decreased solubility along with disrupted secondary and tertiary structures of rice protein were observed after extrusion. As a result, the total nitrogen, free amino nitrogen, and free amino acids content of wort with extruded rice adjunct-introduced were improved by 23.28 %, 34.67 %, and 7.33 %, respectively, which could be verified by the electrophoretic patterns of the wort protein. The application of extrusion as a pretreatment of adjuncts can promote the protein availability of adjuncts in the decoction mashing stage.
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Affiliation(s)
- Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Jialin Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Mingming Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Wenjing Suo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Yuxin Deng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Yao Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Luxia Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China.
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Rooney TE, Sweeney DW, Kunze KH, Sorrells ME, Walling JG. Malting quality and preharvest sprouting traits are genetically correlated in spring malting barley. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2023; 136:59. [PMID: 36912946 PMCID: PMC10011292 DOI: 10.1007/s00122-023-04257-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 12/19/2022] [Indexed: 06/18/2023]
Abstract
Malt for craft "all-malt" brewing can have high quality, PHS resistance, and malted in normal timeframes. Canadian style adjunct malt is associated with PHS susceptibility. Expansion of malting barley production into non-traditional growing regions and erratic weather has increased the demand for preharvest sprouting (PHS) resistant, high quality malting barley cultivars. This is hindered by the relatively unknown relationships between PHS resistance and malting quality. Here we present a three-year study of malting quality and germination at different after-ripening durations post physiological maturity. Malting quality traits alpha amylase (AA) and free amino nitrogen (FAN) and germination rate at six days post PM shared a common association with a SNP in HvMKK3 on chromosome 5H in the Seed Dormancy 2 (SD2) region responsible for PHS susceptibility. Soluble protein (SP) and soluble over total protein (S/T) both shared a common association with a marker in the SD2 region. Significant genetic correlations between PHS resistance and the malting quality traits AA, FAN, SP, S/T were detected across and within HvMKK3 allele groups. High adjunct malt quality was related to PHS susceptibility. Selection for PHS resistance led to a correlated response in malting quality traits. Results strongly suggest pleiotropy of HvMKK3 on malting quality traits and that the classic "Canadian-style" malt is caused by a PHS susceptible allele of HvMKK3. PHS susceptibility appears to benefit the production of malt intended for adjunct brewing, while PHS resistance is compatible with all-malt brewing specifications. Here we present our analysis on the effect of combining complexly inherited and correlated traits with contrasting goals to inform breeding practice in malting barley, the general principles of which can be extended to other breeding programs.
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Affiliation(s)
- Travis E Rooney
- Plant Breeding and Genetics Section, School of Integrative Plant Sciences, Cornell University, Ithaca, NY, 14853, USA
| | - Daniel W Sweeney
- Plant Breeding and Genetics Section, School of Integrative Plant Sciences, Cornell University, Ithaca, NY, 14853, USA
| | - Karl H Kunze
- Plant Breeding and Genetics Section, School of Integrative Plant Sciences, Cornell University, Ithaca, NY, 14853, USA
| | - Mark E Sorrells
- Plant Breeding and Genetics Section, School of Integrative Plant Sciences, Cornell University, Ithaca, NY, 14853, USA
| | - Jason G Walling
- USDA-ARS - Cereal Crops Research Unit, 502 Walnut St, Madison, WI, 53726, USA.
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Gribkova IN, Eliseev MN, Lazareva IV, Zakharova VA, Sviridov DA, Egorova OS, Kozlov VI. The Phenolic Compounds' Role in Beer from Various Adjuncts. Molecules 2023; 28:molecules28052295. [PMID: 36903541 PMCID: PMC10004787 DOI: 10.3390/molecules28052295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
BACKGROUND The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change. The topic under consideration is relevant since it studies the interactions of phenolic compounds with other biomolecules, and expands the understanding of the adjuncts organic compounds contribution and their joint effect on beer quality. METHODS Samples of beer were analyzed at a pilot brewery using barley and wheat malts, barley, rice, corn and wheat, and then fermented. The beer samples were assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods-HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). RESULTS The study showed that at the stage of hopped wort organic compounds structure formation, there is a clear correlation between the content of organic compounds and dry substances, including phenolic compounds (quercetin, catechins), as well as isomerized hop bitter resines. It is shown that the riboflavin content increases in all adjunct wort samples, and mostly with the use of rice-up to 4.33 mg/L, which is 9.4 times higher than the vitamin levels in malt wort. The melanoidin content in the samples was in the range of 125-225 mg/L and its levels in the wort with additives exceeded the malt wort. Changes in β-glucan and nitrogen with thiol groups during fermentation occurred with different dynamics and depending on the adjunct's proteome. The greatest decrease in non-starch polysaccharide content was observed in wheat beer and nitrogen with thiol groups content-in all other beer samples. The change in iso-α-humulone in all samples at the beginning of fermentation correlated with a decrease in original extract, and in the finished beer there was no correlation. The behavior of catechins, quercetin, and iso-α-humulone has been shown to correlate with nitrogen with thiol groups during fermentation. A strong correlation was shown between the change in iso-α-humulone and catechins, as well as riboflavin and quercetin. It was established that various phenolic compounds were involved in the formation of taste, structure, and antioxidant properties of beer in accordance with the structure of various grains, depending on the structure of its proteome. CONCLUSIONS The obtained experimental and mathematical dependences make it possible to expand the understanding of intermolecular interactions of beer organic compounds and take a step toward predicting the quality of beer at the stage of using adjuncts.
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Affiliation(s)
- Irina N. Gribkova
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
- Correspondence: ; Tel.: +7(926)-249-16-20
| | - Mikhail N. Eliseev
- Academic Department of Commodity Science and Commodity Expertise, Plekhanov Russian University of Economics, 117997 Moscow, Russia
| | - Irina V. Lazareva
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Varvara A. Zakharova
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Dmitrii A. Sviridov
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Olesya S. Egorova
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
| | - Valery I. Kozlov
- All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry—Branch of V.M. Gorbatov Federal Research Center for Food Systems, 119021 Moscow, Russia
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5
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Extrusion modification of cassava flour for improved mashing efficiency. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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6
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Królak K, Kobus K, Kordialik-Bogacka E. Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04131-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractThis study investigated the effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Industrial lager beers were produced solely from barley malt or from barley malt with adjuncts (corn grist and starch syrup or unmalted barley). Various stabilization aids were also used (silica gel, PVPP, proline-specific endoprotease, carrageenan). Predictive shelf-life tests were conducted. We analyzed the content of compounds (proteins and polyphenols) generally related to beer colloidal stability. The results show that the haze-forming potential of the beer during storage can be evaluated based on the coagulable nitrogen content (high molecular weight proteins), rather than the total nitrogen content and polyphenol content. A very strong and statistically significant negative correlation was observed between the concentration of coagulable nitrogen and beer colloidal stability. When brewing was conducted with 49% barley raw material and exogenous proteases, especially proline-specific endoprotease, the coagulable nitrogen content fell and beer colloidal stability improved. The use of corn grist and starch syrup as up to 40% of the total grist resulted in a 30% longer physical shelf life compared to the all-malt beer.
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7
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Brewing on an industrial and a craft scale – impact on the physicochemical properties and volatile compounds profile of the pale pilsener-style lager beer analysed with HS/GC-MS. ACTA INNOVATIONS 2021. [DOI: 10.32933/actainnovations.41.6] [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
The pale Pilsener-style lager beers produced on a massive and craft scale were taken to analyse their basic physicochemical properties (alcohol content, pH, haze, real degree of fermentation) and volatile compounds profiles. The research was carried out using a beer analyser equipment and a headspace gas chromatography-mass spectrometry method (HS/GC-MS). The findings showed that in terms of physicochemical and flavour attributes, the quality of craft beers differed to a higher degree from the standard Pilsener beer quality than in the case of industrial beers.
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Maia C, Cunha S, Debyser W, Cook D. Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1993054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Carolina Maia
- International Centre for Brewing Science, University of Nottingham, Nottingham, England
| | - Solon Cunha
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Leuven, Belgium
| | - Winok Debyser
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Leuven, Belgium
| | - David Cook
- International Centre for Brewing Science, University of Nottingham, Nottingham, England
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9
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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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Cadenas R, Caballero I, Nimubona D, Blanco CA. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods 2021; 10:1726. [PMID: 34441504 PMCID: PMC8392023 DOI: 10.3390/foods10081726] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 07/16/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.
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Affiliation(s)
| | | | | | - Carlos A. Blanco
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (R.C.); (I.C.); (D.N.)
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11
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Abstract
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
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12
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Sterczyńska M, Stachnik M, Poreda A, Pużyńska K, Piepiórka-Stepuk J, Fiutak G, Jakubowski M. Ionic composition of beer worts produced with selected unmalted grains. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110348] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. BEVERAGES 2021. [DOI: 10.3390/beverages7010004] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.
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Abstract
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.
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Morgan DR, Thomas Lane E, Styles D. Crafty Marketing: An Evaluation of Distinctive Criteria for “Craft” Beer. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1753207] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01583-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Determination of AFB1 in clear lager beer samples from Mexico and the possible correlation between physicochemical parameters and AFB1 levels. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01238-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Lulamba TE, Stafford RA, Njobeh PB. A sub-Saharan African perspective on mycotoxins in beer - a review. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Tshikala Eddie Lulamba
- Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Doornfontein Campus, CnrSiemert & Beit Streets, 2028 Johannesburg - New Doornfontein Johannesburg South Africa
| | - Robert A. Stafford
- Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Doornfontein Campus, CnrSiemert & Beit Streets, 2028 Johannesburg - New Doornfontein Johannesburg South Africa
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science; University of Johannesburg; Doornfontein Campus, CnrSiemert & Beit Streets, 2028 Johannesburg - New Doornfontein Johannesburg South Africa
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19
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Improving Fermentation Rate during Use of Corn Grits in Beverage Alcohol Production. BEVERAGES 2019. [DOI: 10.3390/beverages5010005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Corn grits are commonly used adjuncts in the brewing industry in the United States, especially for lager beers. The major challenge of using a high amount of adjuncts in the brewing process is reduced levels of nutrients available to yeast during fermentation, which negatively affects the growth and functioning of yeast, and results in sluggish fermentation. The problem is usually addressed by adding external nutrition. The objective of this work was to assess the suitability of corn components other than brewer’s grits to improve the fermentation rates. Water obtained after soaking of corn germ, a vital source of lipids and soluble proteins, was investigated as a source of nutrient during brewing of 40:60 (w/w) corn grits and malt mixture. Performance of water-soluble nutrients from germ of two corn verities, yellow dent corn and flint corn, was investigated. Germ soak water was added during corn grits slurry formation before mashing. The addition of germ water increased the free amino nitrogen levels by 37% and Zn concentrations by 3.6 times in the wort, which resulted in up to a 28% higher fermentation rate (between 48 to 72 h of fermentation) and shortened the fermentation time from 120 to 96 h. The use of water obtained from the soaking of flint corn germ resulted in a similar shortening of fermentation time. In another approach, nutrient-rich concentrated germ soak water was directly added into the wort, which also resulted in similar improvements in the fermentation rate as those from adding germ soak water during slurry formation. Due to leaching of micronutrients and soluble proteins, the oil concentrations in the germ increased by more than 30%, enhancing its economic value.
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Piacentini KC, Rocha LO, Savi GD, Carnielli-Queiroz L, De Carvalho Fontes L, Correa B. Assessment of Toxigenic Fusarium Species and Their Mycotoxins in Brewing Barley Grains. Toxins (Basel) 2019; 11:E31. [PMID: 30634556 PMCID: PMC6357013 DOI: 10.3390/toxins11010031] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 12/20/2018] [Accepted: 12/29/2018] [Indexed: 01/21/2023] Open
Abstract
Fusarium species threaten yield and quality of cereals worldwide due to their ability to produce mycotoxins and cause plant diseases. Trichothecenes and zearalenone are the most economically significant mycotoxins and are of particular concern in barley, maize and wheat. For this reason, the aim of this study was to characterize the Fusarium isolates from brewing barley and to assess deoxynivalenol and zearalenone contamination in grains. Characterization of the Fusarium strains was carried out by the phylogeny based on two loci (EF-1α and RPB2). Mycotoxin detection and quantification were performed by LC-MS. The results show that Fusarium was the predominant genus. Phylogenetic study demonstrated that the majority of the strains clustered within the Fusarium sambucinum species complex followed by the Fusarium tricinctum species complex. The results revealed high incidence of deoxynivalenol (DON) and zearalenone (ZEA) contamination (90.6% and 87.5%, respectively). It was observed that 86% of the samples contaminated with ZEA were above the limits set by the EU and Brazilian regulations. These results may highlight the importance of controlling Fusarium toxins in barley, mainly because of its use in the brewing industry and the resistance of various mycotoxins to food processing treatments.
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Affiliation(s)
- Karim C Piacentini
- Biotechnology Department, University of Sao Paulo, Av. Professor Lineu Prestes, Sao Paulo 2415, Brazil.
| | - Liliana O Rocha
- Department of Food Science, Food Engineering Faculty, University of Campinas, Av. Monteiro Lobato, 80, Campinas 13083862, Brazil.
| | - Geovana D Savi
- Department of Materials Sciences and Engineering, University of the Extreme Southern Santa Catarina, Av. Universitaria, 1105 Criciuma, Santa Catarina 88807-400, Brazil.
| | - Lorena Carnielli-Queiroz
- Microbiology Department, University of Sao Paulo, Av. Professor Lineu Prestes, Sao Paulo 1374, Brazil.
| | - Livia De Carvalho Fontes
- Microbiology Department, University of Sao Paulo, Av. Professor Lineu Prestes, Sao Paulo 1374, Brazil.
| | - Benedito Correa
- Biotechnology Department, University of Sao Paulo, Av. Professor Lineu Prestes, Sao Paulo 2415, Brazil.
- Microbiology Department, University of Sao Paulo, Av. Professor Lineu Prestes, Sao Paulo 1374, Brazil.
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Beer industry in Brazil: Economic aspects, characteristics of the raw material and concerns. KVASNY PRUMYSL 2018. [DOI: 10.18832/kp201833] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Kok YJ, Ye L, Muller J, Ow DSW, Bi X. Brewing with malted barley or raw barley: what makes the difference in the processes? Appl Microbiol Biotechnol 2018; 103:1059-1067. [PMID: 30515549 DOI: 10.1007/s00253-018-9537-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 11/21/2018] [Accepted: 11/22/2018] [Indexed: 12/30/2022]
Abstract
Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing of beers but its use has been increasingly substituted by unmalted barley and other raw grain adjuncts in recent years. The incorporation of raw grains is mainly economically driven, with the added advantage of improved sustainability, by reducing reliance on the malting process and its associated cost. The use of raw grains however, especially in high proportion, requires modifications to the brewing process to accommodate the lack of malt enzymes and the differences in structural and chemical composition between malted and raw grains. This review describes the traditional malting and brewing processes for the production of full malt beer, compares the modifications to these processes, namely milling and mashing, when raw barley or other grains are used in the production of wort-a solution of fermentable extracts metabolized by yeast and converted into beer, and discusses the activity of endogenous malt enzymes and the use of commercial brewing enzyme cocktails which enable high adjunct brewing.
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Affiliation(s)
- Yee Jiun Kok
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore
| | - Lijuan Ye
- Nestlé R&D Center (Pte) Ltd, 29 Quality Road, Singapore, 618802, Singapore
| | - Jeroen Muller
- Nestlé Research Center, Lausanne 26, CH-1000, Lausanne, Switzerland
| | - Dave Siak-Wei Ow
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore
| | - Xuezhi Bi
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore.
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da Silva LA, Flumignan DL, Tininis AG, Pezza HR, Pezza L. Discrimination of Brazilian lager beer by 1H NMR spectroscopy combined with chemometrics. Food Chem 2018; 272:488-493. [PMID: 30309572 DOI: 10.1016/j.foodchem.2018.08.077] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 08/16/2018] [Accepted: 08/19/2018] [Indexed: 01/01/2023]
Abstract
1H NMR spectroscopy combined with chemometrics was employed to discriminate lager beer samples from two different classes, according to their style and information provided on the label. Partial replacement of barley malt by adjuncts is a common practice adopted by large breweries, which can lead to a decrease in diastatic power, requiring the use of exogenous enzymes. For this reason, small variations in the spectral profile can occur in the carbohydrates region. Many studies have focused on differentiating beers according to type and brewing process. However, there have no studies concerning the discrimination of beers of the same type that differ only in style, using 1H NMR spectroscopy. In this study PCA (first three components explained 81.5% of the dataset variability), PLS-DA and SIMCA models proved to be powerful tool with predict power higher than 90% for distinguishing lager beers based on the raw materials employed in the brewing process.
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Affiliation(s)
- Luis Augusto da Silva
- Institute of Chemistry, São Paulo State University (UNESP), Rua Prof. Francisco Degni 55, Araraquara, Brazil
| | - Danilo Luiz Flumignan
- São Paulo Federal Institute of Education, Science and Technology (IFSP), Rua Stefano D'avassi 625, Matão, Brazil
| | - Aristeu Gomes Tininis
- São Paulo Federal Institute of Education, Science and Technology (IFSP), Rua Stefano D'avassi 625, Matão, Brazil
| | - Helena Redigolo Pezza
- Institute of Chemistry, São Paulo State University (UNESP), Rua Prof. Francisco Degni 55, Araraquara, Brazil
| | - Leonardo Pezza
- Institute of Chemistry, São Paulo State University (UNESP), Rua Prof. Francisco Degni 55, Araraquara, Brazil.
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Desobgo ZSC, Stafford RA, Metcalfe DJA. Modeling of Dimethyl Sulfide Stripping Behavior When Applying Delayed Onset of Boiling during Wort Boiling. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3198-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Z. S. C. Desobgo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
| | - R. A. Stafford
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
| | - D. J. A. Metcalfe
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
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26
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Desobgo ZSC, Stafford RA, Metcalfe DJA. Dimethyl Sulfide Stripping Behavior during Wort Boiling Using Response Surface Methodology. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0103-01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zangué S. C. Desobgo
- Department of Biotechnology and Food Technology of the Faculty of Science, and Faculty of Engineering and Built Environment of the University of Johannesburg
| | - R. A. Stafford
- Faculty of Engineering and Built Environment, University of Johannesburg
| | - D. J. A. Metcalfe
- Faculty of Science, Department of Biotechnology and Food Technology, University of Johannesburg
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Desobgo ZSC, Stafford RA, Ndinteh DT, Metcalfe DJA, Meijboom R. Impact of Gaseous Carbon Dioxide and Boiling Power on Dimethyl Sulfide Stripping Behavior during Wort Boiling. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4458-01] [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)
- Z. S. C. Desobgo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
| | - R. A. Stafford
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
| | - D. T. Ndinteh
- Department of Applied Chemistry, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
| | - D. J. A. Metcalfe
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
| | - R. Meijboom
- Department of Chemistry, Faculty of Science, University of Johannesburg, P.O. Box 17011, Auckland Park Kingsway, Johannesburg 2028, South Africa
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Piacentini KC, Rocha LO, Fontes LC, Carnielli L, Reis TA, Corrêa B. Mycotoxin analysis of industrial beers from Brazil: The influence of fumonisin B 1 and deoxynivalenol in beer quality. Food Chem 2016; 218:64-69. [PMID: 27719958 DOI: 10.1016/j.foodchem.2016.09.062] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 09/06/2016] [Accepted: 09/08/2016] [Indexed: 12/19/2022]
Abstract
Worldwide, barley is the main source of carbohydrate in the brewing process. However, corn is often used as an adjunct to improve and accelerate the fermentation process. Considering that, these two substrates are susceptible to fungal contamination as well as mycotoxins. The objective of the current study is to determine the incidence of the mycotoxins deoxynivalenol (DON) and fumonisin B1 (FB1) in industrial beers. The method applied for mycotoxin analyses included high performance liquid chromatography. The mean levels for recovery experiments were 89.6% for DON and 93.3% for FB1. DON was not detected in any of the analyzed samples whereas FB1 was found in 49% of the 114 samples. The current survey demonstrated levels of FB1 contamination in industrial beer, possibly due to the addition of contaminated adjuncts. It is necessary to establish maximum levels of mycotoxins in beer in Brazil and other countries in order to reduce health risks.
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Affiliation(s)
- Karim C Piacentini
- Biotecnology Department, University of Sao Paulo, Sao Paulo, Av. Professor Lineu Prestes 2415, Brazil
| | - Liliana O Rocha
- Microbiology Department, University of Sao Paulo, Sao Paulo, Av. Professor Lineu Prestes 1374, Brazil
| | - Lívia C Fontes
- Microbiology Department, University of Sao Paulo, Sao Paulo, Av. Professor Lineu Prestes 1374, Brazil
| | - Lorena Carnielli
- Microbiology Department, University of Sao Paulo, Sao Paulo, Av. Professor Lineu Prestes 1374, Brazil
| | - Tatiana A Reis
- Microbiology Department, University of Sao Paulo, Sao Paulo, Av. Professor Lineu Prestes 1374, Brazil
| | - Benedito Corrêa
- Biotecnology Department, University of Sao Paulo, Sao Paulo, Av. Professor Lineu Prestes 2415, Brazil; Microbiology Department, University of Sao Paulo, Sao Paulo, Av. Professor Lineu Prestes 1374, Brazil
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Han H, Kim J, Choi E, Ahn H, Kim WJ. Characteristics of beer produced from Korean six-row barley with the addition of adjuncts. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.350] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hojong Han
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
| | - Jinseon Kim
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
| | - Eunji Choi
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
| | - Hyunwoo Ahn
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
| | - Wang June Kim
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
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Jakubowski M, Antonowicz A, Janowicz M, Sterczyńska M, Piepiórka-Stepuk J, Poreda A. An assessment of the potential of shadow sizing analysis and Particle Image Velocimetry (PIV) to characterise hot trub morphology. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.033] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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32
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Noestheden MR. Evaluation of mepiquat in malted barley and beer using LC-MS/MS. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.266] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Liang MH, Liang YJ, Chai JY, Zhou SS, Jiang JG. Reduction of methanol in brewed wine by the use of atmospheric and room-temperature plasma method and the combination optimization of malt with different adjuncts. J Food Sci 2014; 79:M2308-14. [PMID: 25296711 DOI: 10.1111/1750-3841.12660] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2014] [Accepted: 08/21/2014] [Indexed: 11/30/2022]
Abstract
Methanol, often generated in brewed wine, is highly toxic for human health. To decrease the methanol content of the brewed wine, atmospheric and room-temperature plasma (ARTP) was used as a new mutagenesis tool to generate a mutant of Saccharomyces cerevisiae with lower methanol content. Headspace gas chromatography was used to determine the identity and concentration of methanol with butyl acetate as internal standard in brewed wine. With 47.4% higher and 26.3% positive mutation rates were obtained, the ARTP jet exhibited a strong effect on mutation breeding of S. cerevisiae. The mutant S. cerevisiae S12 exhibited the lowest methanol content, which was decreased by 72.54% compared with that of the wild-type strain. Subsequently, the mutant S. cerevisiae S12 was used to ferment different combinations of malt and adjuncts for lower methanol content and higher alcoholic content. It was shown that the culture 6#, which was 60% malt, 20% wheat, and 20% corn, was the best combinations of malt and adjuncts, with the lowest methanol content (104.8 mg/L), and a relatively higher alcoholic content (15.3%, v/v). The optimal malt-adjunct culture 6#, treated with the glucoamylase dose of 0.04 U/mg of grain released the highest reducing sugars (201.6 mg/mL). It was indicated that the variation in reducing sugars among the combinations of malt and different adjuncts could be due to the dose of exogenous enzymes.
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Affiliation(s)
- Ming-Hua Liang
- School of Biological Science & Engineering, South China Univ. of Technology, Guangzhou, 510006, China; College of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China
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Ma T, Zhu L, Zheng F, Li Y, Li Q. Evaluation of emerging factors blocking filtration of high-adjunct-ratio wort. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8486-8490. [PMID: 25088033 DOI: 10.1021/jf5023109] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Corn starch has become a common adjunct for beer brewing in Chinese breweries. However, with increasing ratio of corn starch, problems like poor wort filtration performance arise, which will decrease production capacity of breweries. To solve this problem, factors affecting wort filtration were evaluated, such as the size of corn starch particle, special yellow floats formed during liquefaction of corn starch, and residual substance after liquefaction. The effects of different enzyme preparations including β-amylase and β-glucanase on filtration rate were also evaluated. The results indicate that the emerging yellow floats do not severely block filtration, while the fine and uniform-shape corn starch particle and its incompletely hydrolyzed residue after liquefaction are responsible for filtration blocking. Application of β-amylase preparation increased the filtration rate of liquefied corn starch. This study is useful for our insight into the filtration blocking problem arising in the process of high-adjunct-ratio beer brewing and also provides a feasible solution using enzyme preparations.
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Affiliation(s)
- Ting Ma
- Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, and ‡The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi 214122, China
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