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Agorastos G, Klosse B, Hoekstra A, Meuffels M, Welzen J, Halsema VE, Bast A, Klosse P. Instrumental classification of beer based on mouthfeel. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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Bóna Á, Varga Á, Galambos I, Nemestóthy N. Dealcoholization of Unfiltered and Filtered Lager Beer by Hollow Fiber Polyelectrolyte Multilayer Nanofiltration Membranes-The Effect of Ion Rejection. MEMBRANES 2023; 13:283. [PMID: 36984669 PMCID: PMC10058455 DOI: 10.3390/membranes13030283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 06/18/2023]
Abstract
Membrane-based beverage dealcoholization is a successful process for producing low- and non-alcoholic beer and represents a fast-growing industry. Polyamide NF and RO membranes are commonly applied for this process. Polyelectrolyte multilayer (PEM) NF membranes are emerging as industrially relevant species, and their unique properties (usually hollow fiber geometry, high and tunable selectivity, low fouling) underlines the importance of testing them in the food industry as well. To test PEM NF membranes for beer dealcoholization at a small pilot scale, we dealcoholized filtered and unfiltered lager beer with the tightest available commercial polyelectrolyte multilayer NF membrane (NX Filtration dNF40), which has a MWCO = 400 Da, which is quite high for these purposes. Dealcoholization is possible with a reasonable flux (10 L/m2h) at low pressures (5-8.6 bar) with a real extract loss of 15-18% and an alcohol passage of ~100%. Inorganic salt passage is high (which is typical for PEM NF membranes), which greatly affected beer flavor. During the dealcoholization process, the membrane underwent changes which substantially increased its salt rejection values (MgSO4 passage decreased fourfold) while permeance loss was minimal (less than 10%). According to our sensory evaluation, the process yielded an acceptable tasting beer which could be greatly enhanced by the addition of the lost salts and glycerol.
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Affiliation(s)
- Áron Bóna
- Soós Ernő Research and Development Center, University of Pannonia, Vár u. 8, H-8800 Nagykanizsa, Hungary
| | - Áron Varga
- Department of Research and Development, Pécsi Brewery, Alkotmány utca 94, H-7624 Pécs, Hungary
| | - Ildikó Galambos
- Soós Ernő Research and Development Center, University of Pannonia, Vár u. 8, H-8800 Nagykanizsa, Hungary
| | - Nándor Nemestóthy
- Research Institute on Bioengineering, Membrane Technology and Energetics, University of Pannonia, Egyetem u. 10, H-8200 Veszprém, Hungary
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Linnakoski R, Jyske T, Eerikäinen R, Veteli P, Cortina-Escribano M, Magalhães F, Järvenpää E, Heikkilä L, Hutzler M, Gibson B. Brewing potential of strains of the boreal wild yeast Mrakia gelida. Front Microbiol 2023; 14:1108961. [PMID: 36846771 PMCID: PMC9947644 DOI: 10.3389/fmicb.2023.1108961] [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: 11/26/2022] [Accepted: 01/23/2023] [Indexed: 02/11/2023] Open
Abstract
Demand for low- or non-alcoholic beers has been growing in recent years. Thus, research is increasingly focusing on non-Saccharomyces species that typically are only able to consume the simple sugars in wort, and therefore have a limited production of alcohol. In this project, new species and strains of non-conventional yeasts were sampled and identified from Finnish forest environments. From this wild yeast collection, a number of Mrakia gelida strains were selected for small-scale fermentation tests and compared with a reference strain, the low-alcohol brewing yeast Saccharomycodes ludwigii. All the M. gelida strains were able to produce beer with an average of 0.7% alcohol, similar to the control strain. One M. gelida strain showing the most promising combination of good fermentation profile and production of desirable flavor active compounds was selected for pilot-scale (40 L) fermentation. The beers produced were matured, filtered, carbonated, and bottled. The bottled beers were then directed for in-house evaluation, and further analyzed for sensory profiles. The beers produced contained 0.6% Alcohol by volume (ABV). According to the sensory analysis, the beers were comparable to those produced by S. ludwigii, and contained detectable fruit notes (banana and plum). No distinct off-flavors were noted. A comprehensive analysis of M. gelida's resistance to temperature extremes, disinfectant, common preservatives, and antifungal agents would suggest that the strains pose little risk to either process hygiene or occupational safety.
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Affiliation(s)
- Riikka Linnakoski
- Natural Resources Institute Finland (Luke), Helsinki, Finland,*Correspondence: Riikka Linnakoski,
| | - Tuula Jyske
- Natural Resources Institute Finland (Luke), Helsinki, Finland
| | | | - Pyry Veteli
- Natural Resources Institute Finland (Luke), Helsinki, Finland
| | | | - Frederico Magalhães
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland,Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Technische Universität Berlin, Berlin, Germany
| | - Eila Järvenpää
- Natural Resources Institute Finland (Luke), Jokioinen, Finland
| | - Lotta Heikkilä
- Natural Resources Institute Finland (Luke), Helsinki, Finland
| | - Mathias Hutzler
- Research Centre Weihenstephan for Brewing and Food Quality, Technical University of Munich, Berlin, Germany
| | - Brian Gibson
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland,Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Technische Universität Berlin, Berlin, Germany
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Svedlund N, Evering S, Gibson B, Krogerus K. Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation. Appl Microbiol Biotechnol 2022; 106:4929-4944. [PMID: 35851416 PMCID: PMC9329171 DOI: 10.1007/s00253-022-12068-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/26/2022] [Accepted: 07/02/2022] [Indexed: 11/17/2022]
Abstract
Abstract
There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the current literature pertaining to biotransformation reactions mediated by fermentative yeasts. These reactions are diverse and include the liberation of thiols from cysteine or glutathione-bound adducts, as well as the release of glycosidically bound terpene alcohols. These changes serve generally to increase the fruit and floral aromas in beverages. This is particularly the case for the thiol compounds released via yeast β-lyase activity due to their low flavour thresholds. The role of yeast β-glucosidases in increasing terpene alcohols is less clear, at least with respect to fermentation of brewer’s wort. Yeast acetyl transferase and acetate esterase also have an impact on the quality and perceptibility of flavour compounds. Isomerization and reduction reactions, e.g. the conversion of geraniol (rose) to β-citronellol (citrus), also have potential to alter significantly flavour profiles. A greater understanding of biotransformation reactions is expected to not only facilitate greater control of beverage flavour profiles, but also to allow for more efficient exploitation of raw materials and thereby greater process sustainability. Key points • Yeast can alter and boost grape- and hop-derived flavour compounds in wine and beer • β-lyase activity can release fruit-flavoured thiols with low flavour thresholds • Floral and citrus-flavoured terpene alcohols can be released or interconverted
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The influence of storage conditions on the chemistry and flavor of hoppy ales. Food Chem 2022; 395:133616. [DOI: 10.1016/j.foodchem.2022.133616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 05/18/2022] [Accepted: 06/29/2022] [Indexed: 11/20/2022]
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Abstract
Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.
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