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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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Esteras-Saz J, de la Iglesia Ó, Kumakiri I, Peña C, Escudero A, Téllez C, Coronas J. Pervaporation of the low ethanol content extracting stream generated from the dealcoholization of red wine by membrane osmotic distillation. J IND ENG CHEM 2023. [DOI: 10.1016/j.jiec.2023.02.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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Moss R, Barker S, McSweeney MB. An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104456] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Artificial Neural Networks and Gompertz Functions for Modelling and Prediction of Solvents Produced by the S. cerevisiae Safale S04 Yeast. FERMENTATION 2021. [DOI: 10.3390/fermentation7040217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The present work aims to develop a mathematical model, based on Gompertz equations and ANNs to predict the concentration of four solvent compounds (isobutanol, ethyl acetate, amyl alcohol and n-propanol) produced by the yeasts S. cerevisiae, Safale S04, using only the fermentation temperature as input data. A beer wort was made, daily samples were taken and analysed by GC-FID. The database was grouped into five datasets of fermentation at different setpoint temperatures (15.0, 16.5, 18.0, 19.0 and 21.0 °C). With these data, the Gompertz models were parameterized, and new virtual datasets were used to train the ANNs. The coefficient of determination (R2) and p-value were used to compare the results. The ANNs, trained with the virtual data generated with the Gompertz functions, were the models with the highest R2 values (0.939 to 0.996), showing that the proposed methodology constitutes a useful tool to improve the quality (flavour and aroma) of beers through temperature control.
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Petrucci R, Di Matteo P, Sobolev AP, Liguori L, Albanese D, Proietti N, Bortolami M, Russo P. Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4816-4826. [PMID: 33855852 PMCID: PMC8154560 DOI: 10.1021/acs.jafc.1c00679] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Beer antioxidants originate mainly from malts, classified as colored, caramel, and roasted, according to the malting process. This study aimed to characterize, in terms of phenolic antioxidants, three types of Pale Ale craft beers brewed using increasing percentage of dark malt (0, 5, and 15% Caraamber malt, called PA100, PA95, PA85, respectively) and to evaluate the impact of dealcoholization by osmotic distillation (OD) on the same antioxidants. All the alcoholic (PA, 6.2-6.8 vol %) and low alcoholic (LA-PA, 1 vol %) beers were analyzed by HPLC-ESI-MS/MS, total phenolic content (TPC), and antioxidant activity (AA): similar phenolic profiles were evidenced and 43 compounds identified or tentatively identified. Some differences were found among PA100, PA95, and PA85: PA85 was richer in free phenolic compounds (10.55 mg/L) and had a higher TPC (463.7 GAE mg/L) and AA (852.1 TE mg/L). LA-PA beers showed the same phenolic profile and similar TPC and AA compared to PA beers; however, there were some differences regarding LA-PA85 (5.91 mg/L). Dealcoholization by OD seemed to weakly affect the phenolic fraction. ESI-MS/MS infusion experiments evidenced oligosaccharides, small organic acids, and amino acids, whose presence was confirmed and quantitated by NMR: besides ethanol and other alcohols, weak to strong loss of low-molecular-weight metabolites was evidenced in LA-PA beers.
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Affiliation(s)
- Rita Petrucci
- Department
of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Paola Di Matteo
- Department
of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy
| | - Anatoly P. Sobolev
- “Segre-Capitani”
Magnetic Resonance Laboratory, Institute for Biological Systems, National Research Council (CNR), via Salaria km 29.300, Monterotondo, 00015 Rome, Italy
| | - Loredana Liguori
- Department
of Industrial Engineering, University of
Salerno, Via Giovanni
Paolo II 132, 84084 Fisciano, Salerno, Italy
| | - Donatella Albanese
- Department
of Industrial Engineering, University of
Salerno, Via Giovanni
Paolo II 132, 84084 Fisciano, Salerno, Italy
| | - Noemi Proietti
- “Segre-Capitani”
Magnetic Resonance Laboratory, Institute for Biological Systems, National Research Council (CNR), via Salaria km 29.300, Monterotondo, 00015 Rome, Italy
| | - Martina Bortolami
- Department
of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Paola Russo
- Department
of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy
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Abstract
Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.
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Johansson L, Nikulin J, Juvonen R, Krogerus K, Magalhães F, Mikkelson A, Nuppunen-Puputti M, Sohlberg E, de Francesco G, Perretti G, Gibson B. Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing. Food Microbiol 2020; 94:103629. [PMID: 33279061 DOI: 10.1016/j.fm.2020.103629] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/06/2020] [Accepted: 08/19/2020] [Indexed: 12/21/2022]
Abstract
De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete yeasts, with some influence of grain type on fungal community composition. Ten different ascomycete yeast species were isolated from different sourdough types (including wheat, rye, and barley) and seven of these were screened for a number of brewing-relevant phenotypes. All seven were maltose-negative and produced less than 1% (v/v) alcohol from a 12 °Plato wort in initial fermentation trials. Strains were further screened for their bioflavouring potential (production of volatile aromas and phenolic notes, reduction of wort aldehydes), stress tolerance (temperature extremes, osmotic stress and ethanol tolerance) and flocculence. Based on these criteria, two species (Kazachstania servazzii and Pichia fermentans) were selected for 10 L-scale fermentation trials and sensory analysis of beers. The latter species was considered particularly suitable for production of low-alcohol wheat beers due to its production of the spice/clove aroma 4-vinylguaiacol, while the former showed potential for lager-style beers due to its clean flavour profile and tolerance to low temperature conditions.
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Affiliation(s)
- Linnea Johansson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland; Metropolia University of Applied Sciences, Biotechnology and Food Engineering, P.O. Box 4000, FI-00079, Metropolia, Finland
| | - Jarkko Nikulin
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland; Chemical Process Engineering, Faculty of Technology, University of Oulu, P.O. Box 8000, FI-90014, Oulun, Yliopisto, Finland
| | - Riikka Juvonen
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Kristoffer Krogerus
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Frederico Magalhães
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Atte Mikkelson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Maija Nuppunen-Puputti
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Elina Sohlberg
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland
| | - Giovanni de Francesco
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Giuseppe Perretti
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Brian Gibson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Espoo, Finland.
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