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Dugulin CA, De Rouck G, Cook DJ. Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1902710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
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Olšovská J, Vrzal T, Štěrba K, Slabý M, Kubizniaková P, Čejka P. The chemical profiling of fatty acids during the brewing process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1772-1779. [PMID: 30226273 DOI: 10.1002/jsfa.9369] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 09/06/2018] [Accepted: 09/10/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Although fatty acids have a beneficial effect on yeast growth during fermentation, their effect on foam and sensory stability of beer is negative. In general, long-chain fatty acids originate from raw materials, whereas short-chain acids are produced by yeast during fermentation. If the concentration of short-chain fatty acids, especially isovaleric and butyric acid, overreaches a sensory threshold, then an unpleasant aroma, such as cheesy or sweaty feet, can be formed in beer. RESULTS The distribution of fatty acids, from the preparation of sweet wort to the final beer, was studied using chemometric evaluation. Differences were observed between the decoction and infusion system using four barley varieties. Attention was paid to the behavior of short-chain fatty acids, namely isovaleric acid. The concentration of isovaleric acid in commercial beers brewed in infusion and decoction systems was approximately 1.4 and 1.0 mg L-1 , respectively. The same trend was observed in experimental samples (1.3 and 0.5 mg L-1 , respectively). This phenomenon was confirmed experimentally; based on the results, this possibly explains why, during the fermentation, isovaleric acid is coupled with the redox state of yeast cell, which is given by the wort composition (i.e. by the mashing process). CONCLUSION The formation of isovaleric acid is not only caused by microbiology infection or by oxidized hops, but also is influenced by the mashing process. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jana Olšovská
- Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
| | - Tomáš Vrzal
- Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
- Faculty of Science, Charles University, Department of Analytical Chemistry, Prague, Czech Republic
| | - Karel Štěrba
- Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
| | - Martin Slabý
- Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
| | | | - Pavel Čejka
- Research Institute of Brewing and Malting, PLC, Prague, Czech Republic
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4
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O'Connor-Cox ESC, Lodolo EJ, Axcell BC. Role of Oxygen in High-Gravity Fermentations in the Absence of Unsaturated Lipid Biosynthesis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-51-0097] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- E. S. C. O'Connor-Cox
- South African Breweries, Research and Development Department, P.O. Box 782178, Sandton 2146, RSA
| | - E. J. Lodolo
- South African Breweries, Research and Development Department, P.O. Box 782178, Sandton 2146, RSA
| | - B. C. Axcell
- South African Breweries, Research and Development Department, P.O. Box 782178, Sandton 2146, RSA
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Drost BW, van den Berg R, Freijee FJM, van der Velde EG, Hollemans M. Flavor Stability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-48-0124] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- B. W. Drost
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | - R. van den Berg
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | - F. J. M. Freijee
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
| | | | - M. Hollemans
- Heineken Technisch Beheer, P. O. Box 510, 2380 BB Zoeterwoude, Netherlands
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Schwarz PB, Barr JM. Application of Mineral Oil to Barley for Dust Control: Analysis of Malt, Spent Grains, and Wort for Residues. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-51-0152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Paul B. Schwarz
- Department of Cereal Science and Food Technology, North Dakota State University, Fargo 58105
| | - John M. Barr
- Department of Cereal Science and Food Technology, North Dakota State University, Fargo 58105
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Lodolo EJ, O'Connor-Cox ESC, Axcell BC. Use of Glucagon and Insulin as Tools to Study Metabolic Interrelationships in Brewing Yeasts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-53-0182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- E. J. Lodolo
- South African Breweries, Brewing Research and Development Department, P.O. Box 782178, Sandton 2146, South Africa
| | - E. S. C. O'Connor-Cox
- South African Breweries, Brewing Research and Development Department, P.O. Box 782178, Sandton 2146, South Africa
| | - B. C. Axcell
- South African Breweries, Brewing Research and Development Department, P.O. Box 782178, Sandton 2146, South Africa
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Bamforth CW, Muller RE, Walker MD. Oxygen and Oxygen Radicals in Malting and Brewing: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-51-0079] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Evans DE, Oberdieck M, Redd KS, Newman R. Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1205-01] [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)
- D. Evan Evans
- School of Plant Science, University of Tasmania, Hobart, TAS 7001, Australia
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Evans DE, Goldsmith M, Redd KS, Nischwitz R, Lentini A. Impact of Mashing Conditions on Extract, its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0103-01] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Plant Science, University of Tasmania, Hobart, TAS 7001, Australia
| | - Mark Goldsmith
- Foster's Group, 4-6 Southampton Cres., Abottsford, VIC 3067, Australia
| | - Kevin S. Redd
- School of Plant Science, University of Tasmania, Hobart
| | - Ralph Nischwitz
- Barrett Burston Malting, Central Laboratory, Gough St, Richmond, VIC 3121, Australia
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James M. Direct Supplementation of Yeast with Lipids as a Means to Reduce Sulfur Dioxide Formation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0322-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Michael James
- MillerCoors—Brewing and Research, 3939 W. Highland Blvd., Milwaukee, WI 53208
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Kobayashi N, Segawa S, Umemoto S, Kuroda H, Kaneda H, Mitani Y, Watari J, Takashio M. A New Method for Evaluating Foam-Damaging Effect by Free Fatty Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-60-0037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Naoyuki Kobayashi
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Shuich Segawa
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Shingo Umemoto
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Hisao Kuroda
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Hirotaka Kaneda
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Yutaka Mitani
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Junji Watari
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
| | - Masachika Takashio
- Brewing Research Laboratories, SAPPORO Breweries, Ltd., Yaizu-shi, Shizuoka, 425-0036, Japan
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Dickie KH, Cann C, Norman EC, Bamforth CW, Muller RE. Foam-Negative Materials. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-59-0017] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kamini H. Dickie
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
| | - Caroline Cann
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
| | - Ellen C. Norman
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
| | - Charles W. Bamforth
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
| | - Robert E. Muller
- Brewing Research International, Lyttel Hall, Nutfield, Surrey RH1 4HY, United Kingdom
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Abstract
The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based industries.
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Affiliation(s)
- C W Bamforth
- Department of Food Science and Technology, University of California, Davis, California 95616;
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Holtz C, Gastl M, Becker T. Turbidity potentials of single long-chain fatty acids and gelatinised starch in synthetic lautering wort. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Christopher Holtz
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany
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Ang JK, Bamforth CW. Foam inhibitors from specialty malts. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.141] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Justin K. Ang
- Department of Food Science and Technology; University of California; Davis CA 95616 USA
| | - Charles W. Bamforth
- Department of Food Science and Technology; University of California; Davis CA 95616 USA
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Cantrell IC. CAMBRIDGE PRIZE LECTURE INDUSTRIAL SCALE RESEARCH INTO MALTING AND BREWING PROBLEMS*. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1987.tb04540.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Kühbeck F, Back W, Krottenthaler M. Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00716.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Kühbeck F, Back W, Krottenthaler M. Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality in Large-Scale Trials. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00717.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Pires EJ, Ruiz HA, Teixeira JA, Vicente AA. A new approach on Brewer's spent grains treatment and potential use as lignocellulosic yeast cells carriers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5994-5999. [PMID: 22624780 DOI: 10.1021/jf300299m] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The major objective of this work is to improve the pretreatments of brewer's spent grains (BSG) aiming at their use as a source for lignocellulosic yeast carriers (LCYC) production. Therefore, several pretreatments of BSG have been designed aiming at obtaining various yeast carriers, differing on their physicochemical composition. Cellulose, hemicellulose, lignin, fat, protein, and ash content were determined for crude BSG and the LCYCs. The long chain fatty acids profile for the crude BSG was also analyzed. Chemical treatments successfully produced several different LCYC based on BSG. The highest cellulose content in LCYC was achieved upon application of caustic (NaOH) treatment during 40 min. Either caustic or combined acid-caustic treatments predominately generated hydrophobic, negatively charged LCYC. The feasibility of using BSG for LCYC production is strengthened by the fact that added-value byproduct can be extracted before the chemical treatments are applied.
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Affiliation(s)
- Eduardo J Pires
- Department of Biological Engineering, University of Minho , Campus Gualtar, 4710-057, Braga, Portugal
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Wanikawa A, Hosoi K, Takise I, Kato T. Detection or γ-Lactones in Malt Whisky. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2000.tb00038.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Gibson BR. 125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00472.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Bamforth CW. Enzymic and Non-Enzymic Oxidation in the Brewhouse: A Theoretical Consideration. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.1999.tb00025.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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