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Gagula G, Šarić G, Rezić T, Horvat D, Magdić D. Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2068318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Goran Gagula
- Karlovac University of Applied Sciences, Karlovac, Croatia
| | - Goran Šarić
- Karlovac University of Applied Sciences, Karlovac, Croatia
| | - Tonči Rezić
- Faculty of Food Technology and Biotechnology, University in Zagreb, Zagreb, Croatia
| | | | - Damir Magdić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
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Abstract
Today’s beer differs in many ways from the original hazy brew made from grains and water left in the sun to ferment. The development of brewing procedures introduced filtration and colloidal stabilization as key elements in beer preservation and stability. Colloidal stability of beer is the most important factor in beer quality. Colloidal particles significantly shorten beer’s storage time, but most importantly, also influence its appearance. Colloidal stabilization involves one or more procedures that are applied at different stages during production and result in colloidal stability of the final product. Beer is considered to be colloidal stable if it can be stored for several months at 25 °C without exhibiting any changes in composition or other properties; specifically, beer has to be able to remain clear without any signs of precipitation. Since colloidal stability is of primary importance for the consumer, retail requirements have resulted in many solutions for this issue. Stabilization agents have to be reliable during the filtration and stabilization processes. Additionally, renewable agents are highly desirable. The level of colloidal stability required depends on the desired storage time and temperature after the beer has been packed. Consumers have higher and higher expectations that the industry has to follow.
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Owades JL, Rubin G, Brenner MW. Determination of Tannins in Beer and Brewing Materials by Ultraviolet Spectrophotometry. ACTA ACUST UNITED AC 2018. [DOI: 10.1080/00960845.1958.12006833] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | - George Rubin
- Schwarz Laboratories, Inc., Mount Vernon, New York
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Wannenmacher J, Gastl M, Becker T. Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Compr Rev Food Sci Food Saf 2018; 17:953-988. [PMID: 33350107 DOI: 10.1111/1541-4337.12352] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 03/14/2018] [Accepted: 03/15/2018] [Indexed: 12/11/2022]
Abstract
For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti- or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.
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Affiliation(s)
- Julia Wannenmacher
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Martina Gastl
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Thomas Becker
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
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Mochaba F, O'Connor-Cox ESC, Axcell BC. Effects of Yeast Quality on the Accumulation and Release of Metals Causing Beer Instability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-54-0164] [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)
- F. Mochaba
- Brewing Research Department, The South African Breweries Beer Division, P. O. Box 782178, Sandton 2146, South Africa;
| | - E. S. C. O'Connor-Cox
- Brewing Research Department, The South African Breweries Beer Division, P. O. Box 782178, Sandton 2146, South Africa;
| | - B. C. Axcell
- Brewing Research Department, The South African Breweries Beer Division, P. O. Box 782178, Sandton 2146, South Africa;
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Dadic M, Belleau G. Beer Hazes. I. Isolation and Preliminary Analysis of Phenolic and Carbohydrate Components. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-38-0154] [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)
- M. Dadic
- Molson Breweries of Canada Limited, Montreal, Quebec, Canada H2L 2R5
| | - G. Belleau
- Molson Breweries of Canada Limited, Montreal, Quebec, Canada H2L 2R5
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Alu'datt MH, Rababah T, Alhamad MN, Al-Rabadi GJ, Tranchant CC, Almajwal A, Kubow S, Alli I. Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants. Crit Rev Food Sci Nutr 2017; 58:3209-3218. [DOI: 10.1080/10408398.2017.1391169] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Muhammad H. Alu'datt
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, Canada H9X 3V9
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ghaid J. Al-Rabadi
- Department of Animal Production, Faculty of Agriculture, Mu'tah University, Karak, Jordan
| | - Carole C. Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick, Canada E1A 3E9
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Stan Kubow
- School of Human Nutrition, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, Canada H9X 3V9
| | - Inteaz Alli
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, Canada H9X 3V9
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Rice CJ, Pawlowsky K, Smart C. Evaluating haze formation in flavoured lager beers using a range of forcing methods. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.442] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Karin Pawlowsky
- Campden BRI; Centenary Hall; Coopers Hill Road, Nutfield Surrey RH1 4HY UK
| | - Chris Smart
- Campden BRI; Centenary Hall; Coopers Hill Road, Nutfield Surrey RH1 4HY UK
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Poreda A, Bijak M, Zdaniewicz M, Jakubowski M, Makarewicz M. Effect of wheat malt on the concentration of metal ions in wort and brewhouse by-products. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.226] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Aleksander Poreda
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| | - Monika Bijak
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| | - Marek Zdaniewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
| | - Marek Jakubowski
- Department of Mechanical Engineering; Koszalin University of Technology; Koszalin Poland
| | - Małgorzata Makarewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; Krakow Poland
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Gracey DEF, Barker RL. STUDIES ON BEER HAZE FORMATION. 1. GAS CHROMATOGRAPHIC PROFILES OF BEER: POLYAMIDE RESIN ADSORBATES*. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1976.tb03729.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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McMurrough I, Hennigan GP, Loughrey MJ. CONTENTS OF SIMPLE, POLYMERIC AND COMPLEXED FLAVANOLS IN WORTS AND BEERS AND THEIR RELATIONSHIP TO HAZE FORMATION. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1983.tb04137.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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McGuinness JD, Eastmond R, Laws DRJ, Gardner RJ. THE USE OF14C-LABELLED POLYPHENOLS TO STUDY HAZE FORMATION IN BEER. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1975.tb03692.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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MacWilliam IC, Wenn RV. INTERPRETATION OF COLOUR TESTS FOR POLYPHENOLS AND MELANOIDINS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1972.tb03452.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Dadić M, Gheluwe JEAV, Valyi Z. CHEMICAL CONSTITUENTS OF NYLON-66 BEER ADSORBATE. I. PRELIMINARY INVESTIGATIONS AND ANTHOCYANOGEN CONTENTS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1970.tb03295.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Dadić M, Gheluwe JEAV, Valyi Z. CHEMICAL CONSTITUENTS OF NYLON-66 BEER ADSORBATE. II. THIN-LAYER CHROMATOGRAPHY OF THE ACIDIC AND ALKALINE HYDROLYSIS PRODUCTS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1971.tb03355.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Aron PM, Shellhammer TH. A Discussion of Polyphenols in Beer Physical and Flavour Stability. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00788.x] [Citation(s) in RCA: 99] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Use of titaniumetc. Species for the immobilization of bioactive compounds ? Enzymes. TRANSIT METAL CHEM 1986. [DOI: 10.1007/bf00618603] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Kennedy JF, Pike VW. Papain, chymotrypsin and related proteins—a comparative study of their beer chill-proofing abilities and characteristics. Enzyme Microb Technol 1981. [DOI: 10.1016/0141-0229(81)90037-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kennedy JF, Pike VW. Significant abilities of titanium(IV)-activated glass fibre paper and its papain conjugates to chill-proof beer. Enzyme Microb Technol 1980. [DOI: 10.1016/0141-0229(80)90098-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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A study of the beer chill-proofing behaviour of a water-insoluble papain conjugate of hydrous titanium(IV) oxide-use of hydrous titanium(IV) oxide as a novel chill-proofing agent. Enzyme Microb Technol 1980. [DOI: 10.1016/0141-0229(80)90068-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Bauernfeind JC, Pinkert DM. Food processing with added ascorbic acid. ADVANCES IN FOOD RESEARCH 1970; 18:219-315. [PMID: 4929142 DOI: 10.1016/s0065-2628(08)60371-7] [Citation(s) in RCA: 98] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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