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Le MM, Zhong LW, Ren ZW, An MQ, Long YH, Ling TJ. Dynamic Changes in the Microbial Community and Metabolite Profile during the Pile Fermentation Process of Fuzhuan Brick Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19142-19153. [PMID: 37827989 DOI: 10.1021/acs.jafc.3c04459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2023]
Abstract
The pile fermentation process of Fuzhuan brick tea is unique in that it involves preheating without the use of starter cultures. The detailed metabolite changes and their drivers during this procedure are not known. Characterizing these unknown changes that occur in the metabolites and microbes during pile fermentation of Fuzhuan brick tea is important for industrial modernization of this traditional fermented food. Using microbial DNA amplicon sequencing, mass spectrometry-based untargeted metabolomics, and feature-based molecular networking, we herein reveal that significant changes in the microbial community occur before changes in the metabolite profile. These changes were characterized by a decrease in Klebsiella and Aspergillus, alongside an increase in Bacillus and Eurotium. The decrease in lysophosphatidylcholines, unsaturated fatty acids, and some astringent flavan-3-ols and bitter amino acids, as well as the increase in some less astringent flavan-3-ols and sweet or umami amino acids, contributed importantly to the overall changes observed in the metabolite profile. The majority of these changes was caused by bacterial metabolism and the corresponding heat generated by it.
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Affiliation(s)
- Miao-Miao Le
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
- Xianyang Jingwei Fu Tea Co. Ltd., Xianyang 712044, Shaanxi, China
| | - Li-Wen Zhong
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Zhi-Wei Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Mao-Qiang An
- Yiyang Fu Cha Industry Development Co. Ltd., 690 North Datao Road, Yiyang 413000, Hunan, P. R. China
| | - Yan-Hua Long
- School of Life Sciences, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Tie-Jun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
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Mastrangelo N, Bianchi A, Pettinelli S, Santini G, Merlani G, Bellincontro A, Baris F, Chinnici F, Mencarelli F. Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile. Heliyon 2023; 9:e20422. [PMID: 37780761 PMCID: PMC10539957 DOI: 10.1016/j.heliyon.2023.e20422] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/08/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023] Open
Abstract
A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO2 or N2) red Gamay grape must or Aleatico grape pomace resulting from a grape dehydration process. Our hypothesis, that these wine processes can produce volatile organic compounds (VOCs) to characterize these IGA beers which was confirmed by chemical, sensory and aromatic results. IGA beers especially the one with gas-macerated grape musts (IGA-C and IGA-N) showed higher alcohol content than ALE beer (Control) and a higher polyphenol content and antioxidant activity. As regards VOCS, IGA beers increased the concentration of some classes (i.e., alcohols, esters, norisoprenoids) and IGA-N was better characterized by specific compounds such as isobutyric acid, phenylacetate, tyrosol, ethyl hydrogen succinate. Finally, E-nose and sensory evaluation discriminated significantly all the IGA beers.
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Affiliation(s)
- Nicola Mastrangelo
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Gregorio Santini
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Giorgio Merlani
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via De Lellis, 01100, Viterbo, Italy
| | - Federico Baris
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
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Simões J, Coelho E, Magalhães P, Brandão T, Rodrigues P, Teixeira JA, Domingues L. Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production. Microorganisms 2023; 11:microorganisms11020316. [PMID: 36838280 PMCID: PMC9961705 DOI: 10.3390/microorganisms11020316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/23/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023] Open
Abstract
Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected Saccharomyces yeasts for low-alcohol production. The yeasts were first screened for their sugar consumption and ethanol production profiles, leading to the selection of strains with absent or inefficient maltose consumption and consequently with low-to-null ethanol production. The selected yeasts were then used in larger-scale fermentations for volatile and sensory evaluation. Overall, the yeasts produced beers with ethanol concentrations below 1.2% in which fusel alcohols and esters were also detected, making them eligible to produce low-alcohol beers. Among the lager beers produced in this study, beers produced using Saccharomyces yeast demonstrated a higher acceptance by taster panelists. This study demonstrates the suitability of non-conventional yeasts for producing low-alcohol or non-alcoholic beers and opens perspectives for the development of non-conventional beers.
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Affiliation(s)
- João Simões
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
| | - Eduardo Coelho
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
| | - Paulo Magalhães
- Super Bock Group, SGPS, SA, 4466-955 Leça do Balio, Portugal
| | - Tiago Brandão
- Super Bock Group, SGPS, SA, 4466-955 Leça do Balio, Portugal
| | - Pedro Rodrigues
- Super Bock Group, SGPS, SA, 4466-955 Leça do Balio, Portugal
| | - José António Teixeira
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
| | - Lucília Domingues
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
- Correspondence:
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Okaru AO, Lachenmeier DW. Defining No and Low (NoLo) Alcohol Products. Nutrients 2022; 14:nu14183873. [PMID: 36145249 PMCID: PMC9506306 DOI: 10.3390/nu14183873] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/11/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use has been proposed by multilateral institutions such as the World Health Organization and governments worldwide. Different industrial and artisanal techniques are used to achieve low-alcohol content beverages. Therefore, regulations regarding the content of alcohol in beverages and strategies to monitor compliance are important, because they are the main reason for classification of the beverages and are central to their categorization and market labelling. Furthermore, analytical techniques with adequate sensitivity as low as 0.04% vol are necessary to determine the alcohol ranges necessary for classification. In this narrative review, the definitions of no and low (NoLo) alcohol products are described and the differences in the legal definitions of these products in several regions of the world are highlighted. Currently, there is clearly confusion regarding the terminology of "no", "free", "zero", "low", "light", or "reduced" alcohol products. There is an urgent need for global harmonization (e.g., at the Codex Alimentarius level) of the definitions from a commercial perspective and also to have common nomenclature for science and for consumer information.
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Affiliation(s)
- Alex O. Okaru
- Faculty of Health Sciences, University of Nairobi, Nairobi P.O. Box 19676-00202, Kenya
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
- Correspondence: ; Tel.: +49-721-926-5434
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Romero-Rodríguez R, Durán-Guerrero E, Castro R, Díaz AB, Lasanta C. Evaluation of the Influence of the Microorganisms Involved in the Production of Beers on their Sensory Characteristics. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.06.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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6
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Castro R, Díaz AB, Durán-Guerrero E, Lasanta C. Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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7
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Yeast immobilisation for brewery fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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8
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Wu J, Liu Y, Zhao H, Huang M, Sun Y, Zhang J, Sun B. Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104117] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Thompson-Witrick KA, Pitts ER. Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1940654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Eric R. Pitts
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, U.S.A
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Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles. BEVERAGES 2021. [DOI: 10.3390/beverages7030047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the production of carriers for immobilized cells of yeast and bacteria. The immobilized cells, after thermally drying, were evaluated for their efficiency in beer and milk fermentations respectively, in various fermentation temperatures and storage for up to three months. The beers and fermented milks were evaluated for their aroma and the results showed products of high quality. Coconut shells resulted in better products with increased fruity ester content in fermented milks and reduced dimethyl sulfite and vicinal diketones and increased ratio of esters to alcohol in beers. These results reveal the possibilities of immobilized cells in coconut and peanut shells for application in food industry, however, more research is needed to evaluate their effect on sensory characteristics and possible prebiotic and probiotic potential especially in the case of fermented milks.
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11
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Einfalt D. Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03632-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractThe use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose. S. cerevisiae attenuated initial maltose concentration within 72 h, while M. pulcherrima and T. delbrueckii performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to S. cerevisiae with 37.9 g/L. Wort fermented with T. delbrueckii showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness. S. cerevisiae produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with T. delbrueckii contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with T. delbrueckii was significantly preferred over M. pulcherrima. Besides S. cerevisiae with high fermentative power, T. delbrueckii and M. pulcherrima were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.
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12
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Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile. Food Chem 2020; 340:127900. [PMID: 32871359 DOI: 10.1016/j.foodchem.2020.127900] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 08/17/2020] [Accepted: 08/18/2020] [Indexed: 11/23/2022]
Abstract
The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a commercial brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosan-calcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alcoholic fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The physical-chemical parameters of beer (i.e. pH, alcohol content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS analysis, significantly differed in terms of terpenes, esters and alcohols content, thus proving that the yeast-inoculating form may typify the odor and flavor descriptors of the green beer.
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13
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Abstract
Traditionally, Saccharomyces species are those used to conduct industrial alcoholic fermentations. Recently, an increasing interest has arisen with respect to the potential of so-called non-conventional yeasts to improve wine and beer aroma profiles, keeping the particular terroir of each region or for the development of craft beers. In this study, the potential of diverse non-conventional yeasts to improve aroma in winemaking and brewing was investigated, testing several pure and mixed culture combinations. In addition, a comparison between microscale and labscale was carried out in order to assess the value of microwine and microbeer as screening tools. The results indicated that non-Saccharomyces yeasts were good candidates to enhance or diversify aroma profiles in alcoholic beverages, especially regarding acetate ester yield and fruity aromas. However, mixed cultures with Saccharomyces spp. are normally required to achieve a successful fermentation. The adjustment of pithing ratios is crucial for this purpose. Microscale is presented as an effective and efficient screening tool to compare different culture combinations, although scaling-up will always be necessary in order to get results closer to real winemaking or brewing processes.
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14
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Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4030066] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer’s yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.
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Monteiro SS, Ribeiro SR, Soquetta MB, Pires FJ, Wagner R, da Rosa CS. Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimões pulp at different ripening stages. Food Res Int 2018; 109:159-167. [DOI: 10.1016/j.foodres.2018.04.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 04/14/2018] [Accepted: 04/15/2018] [Indexed: 10/17/2022]
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16
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Webersinke F, Klein H, Flieher M, Urban A, Jäger H, Forster C. Control of Fermentation By-Products and Aroma Features of Beer Produced with Scottish Ale Yeast by Variation of Fermentation Temperature and Wort Aeration Rate. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1469082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Fabian Webersinke
- Brau Union Österreich AG, Linz, Austria
- University of Natural Resources and Life Sciences, Vienna / Universität für Bodenkultur Wien, Vienna, Austria
| | | | | | | | - Henry Jäger
- University of Natural Resources and Life Sciences, Vienna / Universität für Bodenkultur Wien, Vienna, Austria
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Mota A, Novák P, Macieira F, Vicente AA, Teixeira JA, Šmogrovičová D, Brányik T. Formation of Flavor-Active Compounds during Continuous Alcohol-Free Beer Production: The Influence of Yeast Strain, Reactor Configuration, and Carrier Type. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-1123-01] [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)
- André Mota
- IBB, Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Pavel Novák
- Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Prague, Czech Republic
| | - Filipe Macieira
- IBB, Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Antonio A. Vicente
- IBB, Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - José A. Teixeira
- IBB, Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Daniela Šmogrovičová
- Department of Biochemical Technology, Slovak University of Technology, Bratislava, Slovak Republic
| | - Tomás Brányik
- Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Prague, Czech Republic
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18
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Brányik T, Vicente AA, Cruz JMM, Teixeira JA. Continuous Primary Fermentation of Beer with Yeast Immobilized on Spent Grains—The Effect of Operational Conditions. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-62-0029] [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)
- Tomáš Brányik
- Centro de Engenharia Biológica, Universidade do Minho, Campus de Gulatar, 4710-057 Braga, Portugal
| | - António A. Vicente
- Centro de Engenharia Biológica, Universidade do Minho, Campus de Gulatar, 4710-057 Braga, Portugal
| | - José M. M. Cruz
- UNICER—Bebidas de Portugal, S.A., Apartado 1044, 4466-955 S. Mamede de Infesta, Portugal
| | - José A. Teixeira
- Centro de Engenharia Biológica, Universidade do Minho, Campus de Gulatar, 4710-057 Braga, Portugal
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Pejin J, Grujic O, Markov S, Kocic-Tanackov S, Tanackov I, Cvetkovic D, Djurendic M. Application of GC/MS Method Using SPE Columns for Quantitative Determination of Diacetyl and 2,3-Pentanedione during Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-64-0052] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jelena Pejin
- Faculty of Technology, University of Novi Sad, Boulevard Cara Lazara 1, 21000 Novi Sad, Serbia and Montenegro
| | - Olgica Grujic
- Faculty of Technology, University of Novi Sad, Boulevard Cara Lazara 1, 21000 Novi Sad, Serbia and Montenegro
| | - Sinisa Markov
- Faculty of Technology, University of Novi Sad, Boulevard Cara Lazara 1, 21000 Novi Sad, Serbia and Montenegro
| | - Suncica Kocic-Tanackov
- Faculty of Technology, University of Novi Sad, Boulevard Cara Lazara 1, 21000 Novi Sad, Serbia and Montenegro
| | - Ilija Tanackov
- Faculty of Technical Sciences, University of Novi Sad, Dositeja Obradovica Square 6, 21000 Novi Sad, Serbia and Montenegro
| | - Dragoljub Cvetkovic
- Faculty of Technology, University of Novi Sad, Boulevard Cara Lazara 1, 21000 Novi Sad, Serbia and Montenegro
| | - Maja Djurendic
- Department of Forensic Toxicology, Novi Sad Clinical Centre, Hajduk Veljkova 7, 21000 Novi Sad, Serbia and Montenegro
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Lehnert R, Kuřec M, Brányik T, Teixeira JA. Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-Free Beer Production: A Model Study. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2008-0910-01] [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)
- Radek Lehnert
- Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
| | - Michal Kuřec
- Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
| | - Tomáš Brányik
- Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
| | - José A. Teixeira
- Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, Braga, Portugal
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He Y, Cao Y, Chen S, Ma C, Zhang D, Li H. Analysis of flavour compounds in beer with extruded corn starch as an adjunct. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.474] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yuanyuan He
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Yanfei Cao
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
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22
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Alternative Methods for Shelf Life Extension of Unfiltered Beers from Microbreweries. KVASNY PRUMYSL 2017. [DOI: 10.18832/kp201729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Jiang Z, Yang B, Liu X, Zhang S, Shan J, Liu J, Wang X. A novel approach for the production of a non-alcohol beer (≤0.5% abv) by a combination of limited fermentation and vacuum distillation. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.465] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Zhumao Jiang
- College of Life Sciences; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Baoyu Yang
- College of Life Sciences; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Xiao Liu
- College of Life Sciences; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Song Zhang
- College of Life Sciences; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Jing Shan
- College of Life Sciences; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Jie Liu
- College of Life Sciences; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Xiaoran Wang
- College of Life Sciences; Yantai University; Yantai Shandong 264005 People's Republic of China
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24
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Sroka P, Satora P, Tarko T, Duda-Chodak A. The influence of yeast immobilization on selected parameters of young meads. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.409] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Paweł Sroka
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Paweł Satora
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Tomasz Tarko
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
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25
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Olaniran AO, Hiralal L, Mokoena MP, Pillay B. Flavour-active volatile compounds in beer: production, regulation and control. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.389] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ademola O. Olaniran
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Lettisha Hiralal
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Mduduzi P. Mokoena
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Balakrishna Pillay
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
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26
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Onuki S, Koziel JA, Jenks WS, Cai L, Grewell D, van Leeuwen JH. Taking ethanol quality beyond fuel grade: A review. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.364] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Shinnosuke Onuki
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
| | - Jacek A. Koziel
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
- Department of Civil, Construction, and Environmental Engineering; Iowa State University; Ames IA 50011 USA
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA 50011 USA
| | - William S. Jenks
- Department of Chemistry; Iowa State University; Ames IA 50011 USA
| | - Lingshuang Cai
- DuPont Crop Protection; Stine-Haskell Research Centre; 1090 Elkton Road Newark DE 19713 USA
| | - David Grewell
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
| | - J. H. van Leeuwen
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
- Department of Civil, Construction, and Environmental Engineering; Iowa State University; Ames IA 50011 USA
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA 50011 USA
- Oz Spirits, LLC; Clear Lake IA 50428 USA
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27
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Ma C, He Y, Cao Y, Bai X, Li H. Analysis of flavour compounds in beer with extruded sorghum as an adjunct using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.330] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Chengye Ma
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
| | - Yuanyuan He
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
| | - Yanfei Cao
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
| | - Xingda Bai
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
| | - Hongjun Li
- School of Agricultural and Food Engineering; Shandong University of Technology; Zibo China
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28
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Onuki S, Koziel JA, Jenks WS, Cai L, Rice S, van Leeuwen JH. Optimization of extraction parameters for quantification of fermentation volatile by-products in industrial ethanol with solid-phase microextraction and gas chromatography. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.297] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shinnosuke Onuki
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
| | - Jacek A. Koziel
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
- Department of Civil, Construction, and Environmental Eng.; Iowa State University; Ames IA 50011 USA
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA 50011 USA
- Interdepartmental Toxicology Graduate Program; Iowa State University; Ames IA 50011 USA
| | - William S. Jenks
- Department of Chemistry; Iowa State University; Ames IA 50011 USA
| | - Lingshuang Cai
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
| | - Somchai Rice
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
- Interdepartmental Toxicology Graduate Program; Iowa State University; Ames IA 50011 USA
| | - J. Hans van Leeuwen
- Department of Agricultural and Biosystems Engineering; Iowa State University; Ames IA 50011 USA
- Department of Civil, Construction, and Environmental Eng.; Iowa State University; Ames IA 50011 USA
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA 50011 USA
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29
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Andrés-Iglesias C, García-Serna J, Montero O, Blanco CA. Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation. Food Res Int 2015; 76:751-760. [DOI: 10.1016/j.foodres.2015.07.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 07/09/2015] [Accepted: 07/12/2015] [Indexed: 10/23/2022]
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30
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Onuki S, Koziel JA, Jenks WS, Cai L, Rice S, van Leeuwen J(H. Ethanol purification with ozonation, activated carbon adsorption, and gas stripping. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.07.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Andrés-Iglesias C, Montero O, Sancho D, Blanco CA. New trends in beer flavour compound analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1571-1576. [PMID: 25205443 DOI: 10.1002/jsfa.6905] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 09/03/2014] [Accepted: 09/04/2014] [Indexed: 06/03/2023]
Abstract
As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed.
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Affiliation(s)
- Cristina Andrés-Iglesias
- Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), ETS Ingenierías Agrarias, Universidad de Valladolid, 34004, Palencia, Spain
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32
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Wyler P, Angeloni LHP, Alcarde AR, da Cruz SH. Effect of oak wood on the quality of beer. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.190] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- P. Wyler
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
| | - L. H. P. Angeloni
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
| | - A. R. Alcarde
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
| | - S. H. da Cruz
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
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33
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Segura-García LE, Taillandier P, Brandam C, Gschaedler A. Fermentative capacity of Saccharomyces and non-Saccharomyces in agave juice and semi-synthetic medium. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Pires EJ, Teixeira JA, Brányik T, Vicente AA. Carrier-free, continuous primary beer fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Eduardo J. Pires
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - José A. Teixeira
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Tomás Brányik
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague 6 Czech Republic
| | - António A. Vicente
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
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35
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Pires EJ, Teixeira JA, Brányik T, Côrte-Real M, Brandão T, Vicente AA. High gravity primary continuous beer fermentation using flocculent yeast biomass. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Eduardo J. Pires
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - José A. Teixeira
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Tomás Brányik
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague 6 Czech Republic
| | - Manuela Côrte-Real
- Centre of Molecular and Environmental Biology; Department of Biology, University of Minho
| | - Tiago Brandão
- UNICER − Bebidas de Portugal SGPS, SA; Leça do Balio 4466-955 S Mamede de Infesta Portugal
| | - António A. Vicente
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
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36
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Blanco CA, Andrés-Iglesias C, Montero O. Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies. Crit Rev Food Sci Nutr 2014; 56:1379-88. [DOI: 10.1080/10408398.2012.733979] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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Lin J, Jia B, Shan SS, Xu SA. Fed-batch fermentation with glucose syrup as an adjunct for high-ethanol beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jian Lin
- School of Life Sciences; Yantai University; Yantai People's Republic of China
| | - Bin Jia
- School of Life Sciences; Yantai University; Yantai People's Republic of China
| | - Shou-shui Shan
- School of Life Sciences; Yantai University; Yantai People's Republic of China
| | - Shi-ai Xu
- School of Life Sciences; Yantai University; Yantai People's Republic of China
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38
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Das AJ, Khawas P, Miyaji T, Deka SC. HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.134] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Arup Jyoti Das
- Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
| | - Prerna Khawas
- Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
| | - Tatsuro Miyaji
- Department of Food and Cosmetic Science, Faculty of Bioindustry; Tokyo University of Agriculture; 196 Yasaka Abashiri Hokkaido 099-2493 Japan
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
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39
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Wang QJ, Sun DW, Jeong ST, Yeo SH, Choi JH, Choi HS. Screening of rice cultivars for brewing high quality turbid rice wine. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Rossi S, Sileoni V, Perretti G, Marconi O. Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:919-28. [PMID: 23929274 DOI: 10.1002/jsfa.6336] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Revised: 07/29/2013] [Accepted: 08/08/2013] [Indexed: 05/24/2023]
Abstract
BACKGROUND The objective of this study was a multivariate characterization of the volatile profile of beers. Such a characterization is timely considering the increasing worldwide consumption of beer, the continuous growth of microbreweries and the importance of volatile compounds to beer flavour. A method employing solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) was optimized and then applied to a sample set of 36 industrial and craft beers of various styles and fermentation types. RESULTS The volatile profiles of different beer styles is described, with particular attention paid to the volatile compounds characteristic of a spontaneously fermented lambic raspberry framboise beer. Furthermore, it was also possible to identify which specific volatile compounds are principally responsible for the differences in the volatile profiles of top- and bottom-fermented beers. Moreover, a volatile fingerprint of the craft top-fermented Italian beers was defined, as they show a very similar volatile profile. Finally, the volatile compounds that are characteristic of the bock-style beers are described. CONCLUSIONS The SPME-GC-MS analytical method optimized in this study is suitable for characterizing the volatile fingerprint of different beers, especially on the basis of the kind of fermentation (top, bottom or spontaneous), the method of production and the style of the beer.
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Affiliation(s)
- Serena Rossi
- Department of Economics and Food Science, University of Perugia, 06126, Perugia, Italy
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41
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Sapińska E, Balcerek M, Pielech-Przybylska K, Stanisz M. The impact of treatment of cereal mashes with hydrolases of non-starch polysaccharides and pullulanase on the chemical composition of the obtained distillates. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.119] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ewelina Sapińska
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology; Lodz University of Technology; 90-924 Lodz Wolczanska 171/173 Poland
| | - Maria Balcerek
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology; Lodz University of Technology; 90-924 Lodz Wolczanska 171/173 Poland
| | - Katarzyna Pielech-Przybylska
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology; Lodz University of Technology; 90-924 Lodz Wolczanska 171/173 Poland
| | - Maciej Stanisz
- Institute of Chemical Technology of Food; Lodz University of Technology; 90-924 Lodz Stefanowskiego 4/10 Poland
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42
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Pires EJ, Teixeira JA, Brányik T, Côrte-Real M, Vicente AA. Maintaining yeast viability in continuous primary beer fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.111] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Eduardo J. Pires
- IBB - Institute for Biotechnology and Bioengineering; Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - José A. Teixeira
- IBB - Institute for Biotechnology and Bioengineering; Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - Tomás Brányik
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague 6 Czech Republic
| | - Manuela Côrte-Real
- Centre of Molecular and Environmental Biology; Department of Biology; University of Minho; Campus de Gualtar 4710-057 Braga Portugal
| | - António A. Vicente
- IBB - Institute for Biotechnology and Bioengineering; Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal
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Lyu J, Nam PW, Lee SJ, Lee KG. Volatile compounds isolated from rice beers brewed with three medicinal plants. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.98] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Jihye Lyu
- Department of Food Science and Biotechnology,; BK21 plus Education and Research Team; Dongguk University-Seoul; 3-26 Pil-dong, Chung-gu Seoul 100-715 Korea
| | - Pil-Woo Nam
- Department of Food Science and Biotechnology,; BK21 plus Education and Research Team; Dongguk University-Seoul; 3-26 Pil-dong, Chung-gu Seoul 100-715 Korea
| | - Seung-Joo Lee
- Department of Food Service Management; Sejong University; Seoul Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology,; BK21 plus Education and Research Team; Dongguk University-Seoul; 3-26 Pil-dong, Chung-gu Seoul 100-715 Korea
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45
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Paulová L, Patáková P, Brányik T. Advanced Fermentation Processes. CONTEMPORARY FOOD ENGINEERING 2013. [DOI: 10.1201/b15426-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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46
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Strejc J, Siříšťová L, Karabín M, Almeida e Silva JB, Brányik T. Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.72] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jan Strejc
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5; 166 28; Prague; Czech Republic
| | - Lucie Siříšťová
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5; 166 28; Prague; Czech Republic
| | - Marcel Karabín
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5; 166 28; Prague; Czech Republic
| | - João B. Almeida e Silva
- Department of Biotechnology, Engineering School of Lorena; University of São Paulo; P.O. Box 116; 12602-810; Lorena; São Paulo; Brazil
| | - Tomáš Brányik
- Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5; 166 28; Prague; Czech Republic
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Balcerek M, Pielech-Przybylska K, Patelski P, Sapińska E, Księżopolska M. The Usefulness of Intermediate Products of Plum Processing for Alcoholic Fermentation and Chemical Composition of the Obtained Distillates. J Food Sci 2013; 78:S770-6. [DOI: 10.1111/1750-3841.12097] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Accepted: 01/31/2013] [Indexed: 11/30/2022]
Affiliation(s)
- Maria Balcerek
- Dept. of Spirit and Yeast Technology; Inst. of Fermentation Technology and Microbiology; Lodz Univ. of Technology; Wolczanska 171/173, Lodz 90-924; Poland
| | - Katarzyna Pielech-Przybylska
- Dept. of Spirit and Yeast Technology; Inst. of Fermentation Technology and Microbiology; Lodz Univ. of Technology; Wolczanska 171/173, Lodz 90-924; Poland
| | - Piotr Patelski
- Dept. of Spirit and Yeast Technology; Inst. of Fermentation Technology and Microbiology; Lodz Univ. of Technology; Wolczanska 171/173, Lodz 90-924; Poland
| | - Ewelina Sapińska
- Dept. of Spirit and Yeast Technology; Inst. of Fermentation Technology and Microbiology; Lodz Univ. of Technology; Wolczanska 171/173, Lodz 90-924; Poland
| | - Mirosława Księżopolska
- Dept. of Spirit and Yeast Technology; Inst. of Fermentation Technology and Microbiology; Lodz Univ. of Technology; Wolczanska 171/173, Lodz 90-924; Poland
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TANGULER H. Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.781] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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49
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Brányik T, Vicente AA, Dostálek P, Teixeira JA. A Review of Flavour Formation in Continuous Beer Fermentations*. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00299.x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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50
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Hrivnák J, Šmogrovičová D, Lakatošová J, Nádaský P. Technical Note - Analysis of Beer Aroma Compounds by Solid-phase Microcolumn Extraction. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00413.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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