Journal of the American Society of Brewing Chemists最新文献

{"title":"Physical Equations Relating Extract and Relative Density","authors":"Josh Buhl","doi":"10.1080/03610470.2023.2267947","DOIUrl":"https://doi.org/10.1080/03610470.2023.2267947","url":null,"abstract":"Equations for converting between relative density and percent by mass extract based upon physically meaningful values (rather than fitted parameters) are derived from physical principles. An exact ...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139066607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels","authors":"Zhao Jin, Shyam Solanki, Pawel Borowicz, Thomas Balwin, Minwei Xu, Paul Schwarz","doi":"10.1080/03610470.2023.2275502","DOIUrl":"https://doi.org/10.1080/03610470.2023.2275502","url":null,"abstract":"The malting industry faces a dilemma in which barley, initially containing low deoxynivalenol levels, occasionally exhibits an unexpected increase in deoxynivalenol levels during malting. In the cu...","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138555731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simplified Method for Measurement of Arabinoxylan Content in Wort and Beer","authors":"Makoto Kihara, Mariko Morita, Takashi Kamiya, Masahito Nanamori, Takehiro Hoki, Narushi Suda","doi":"10.1080/03610470.2023.2259265","DOIUrl":"https://doi.org/10.1080/03610470.2023.2259265","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134909815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States","authors":"Martha D. Calvert, Clinton L. Neill, Amanda C. Stewart, Elizabeth A. B. Chang, Susan R. Whitehead, Jacob Lahne","doi":"10.1080/03610470.2023.2253707","DOIUrl":"https://doi.org/10.1080/03610470.2023.2253707","url":null,"abstract":"AbstractAlcoholic or “hard” cider is experiencing a resurgence in popularity, particularly throughout the Northeast and Mid-Atlantic regions of the United States. Yet, many stakeholders struggle to understand how consumers define and distinguish hard cider from the sea of options in the saturated alcoholic beverage market. This study aimed to explore consumer preferences for hard cider using a phenomenological, qualitative approach. The research comprised 14 focus groups with regular cider consumers (99 participants) throughout three leading cider-producing states in the Northeast and Mid-Atlantic United States: Virginia, Vermont, and New York. All focus group sessions were subject to reflexive thematic analysis for themes broadly related to cider product preference and the cider-drinking experience. Results of the study suggest that cider preference is motivated largely by sensory quality in addition to various other factors including perceived health effects, regionality and proximity, the drinking occasion, and product information. Results also emphasize the importance of nostalgia in cider sensory experiences, as well as the role of social norms in consumer valuation of cider products. Overall, this research highlights diverse consumer preferences for cider and serves as a framework for using qualitative research methods to explore consumer preferences in the food and beverage industries.Keywords: Cidercommunitynostalgiasensoryregionality AcknowledgmentsThe authors thank all focus group participants for their time, attention, patience, and valuable feedback in all sessions. The authors are immensely grateful to all focus group hosts for offering their space for focus group sessions and for aiding in participant recruitment efforts.Author contributionsMartha D. Calvert: methodology, data collection, formal analysis, and writing—original draft; Clinton L. Neill: conceptualization, resources, supervision, and funding acquisition; Amanda C. Stewart and Elizabeth A. B. Chang: validation and writing—review and editing; Susan R. Whitehead: writing—review and editing, and validation; Jacob Lahne: conceptualization, methodology, supervision, and funding acquisition.Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAnonymized data are available from the corresponding author upon reasonable request.Additional informationFundingThis research was funded through USDA-NIFA AFRI Award #2020-68006-31682.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135323077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hyperspectral Imaging Technology Combined with the Extreme Gradient Boosting Algorithm (XGBoost) for the Rapid Analysis of the Moisture and Acidity Contents in Fermented Grains","authors":"Lipeng Han, Xinna Jiang, Shuyu Zhou, Jianping Tian, Xinjun Hu, Dan Huang, Huibo Luo","doi":"10.1080/03610470.2023.2253705","DOIUrl":"https://doi.org/10.1080/03610470.2023.2253705","url":null,"abstract":"AbstractThe moisture content (MC) and acidity content (AC) of the fermented grains used in liquor production directly affect the liquor quality and yield; as such, they are important indicators used to evaluate the quality of fermented grains. In this study, extreme gradient enhancement algorithm (XGBoost), partial least square regression (PLSR), and extreme learning machine (ELM) models were developed based on spectral data collected by near-infrared (NIR) hyperspectral imaging (HSI) technology. First, PLSR models were established after SNV and MSC algorithms preprocessed the HSI data, and the best preprocessing method was determined (MC: SNV; AC: MSC). Then, the competitive adaptive reweighting sampling (CARS) algorithm and principal component analysis (PCA), both combined with the successive projection algorithm (SPA), were used to extract the characteristic wavelengths from the full-band spectral data. Ultimately, the XGBoost model developed using the characteristic wavelengths extracted by CARS-SPA most accurately predicted the MC (RPD = 6.4167, RP2 = 0.9757, RMSEP = 0.0442 g·100 g−1) and AC (RPD = 13.0308, RP2 = 0.9941, RMSEP = 0.0216 mmol·10 g−1). The results showed that the XGBoost model could more accurately predict the MC and AC of the fermented grains from hyperspectral images of the grains, providing an effective method for the rapid analysis of raw materials used in the fermentation of liquor.Keywords: Characteristic wavelengthshyperspectral imaging technologyliquor fermented grainsmoisture and acidityvisualizationXGBoost AcknowledgmentsMoreover, thanks to Jianping Tian and Xinjun Hu for providing theoretical and financial support. Thanks to Xinna Jiang for providing valuable advice and guidance.Author contributionsLipeng Han: writing—original draft, writing—review and editing. Xinna Jiang: resources. Shuyu Zhou: resources. Jianping Tian: supervision. Xinjun Hu: supervision. Dan Huang and Huibo Luo: resources.Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementThe data that support the findings of this study are available from the corresponding author upon reasonable request.Additional informationFundingThe authors are grateful to the Luzhou Laojiao Innovation Fund of Sichuan University of Science and Engineering (LJCX2022-9) for its support. This research was also supported by Sichuan Science and Technology Program (2022YFS0552) and the Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province (NJ2022-04).","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136293903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor <i>baijiu</i> Fermentation in Beijing Region","authors":"Erhong Liang, Chengnan Zhang, Ying Lang, Xiuting Li, Shenglan Hu, Youqiang Xu, Weiwei Li, Baoguo Sun","doi":"10.1080/03610470.2023.2253704","DOIUrl":"https://doi.org/10.1080/03610470.2023.2253704","url":null,"abstract":"AbstractSauce-flavor baijiu products produced in different regions have perceptible differences in flavor characteristics, but the reasons for the formation of regional flavor substances are still unclear. The brewing process of sauce-flavor baijiu includes multiple rounds of pit fermentation. The base baijiu produced at the end of pit fermentation contributes significantly to the flavor of sauce-flavor baijiu products. This study investigated the microbial community succession and changes in flavor compounds during 7th round pit fermentation of sauce-flavor baijiu produced in Beijing region and comparatively analyzed the componential differences in microbial community and flavor compounds with sauce-flavor baijiu produced in other regions. It was found that Lactobacillus, Virgibacillus, Thauera, and Kroppenstedtia were the dominant bacterial genera, and Byssochlamys, Cutaneotrichosporon, and Apiotrichum were the dominant fungal genera. A total of 47 volatile compounds were identified and quantified in fermented grains. The concentrations of ethyl L(-)-lactate, ethyl caproate, and diethyl succinate gradually decreased with time, while the concentrations of phenethyl acetate, ethyl palmitate, and ethyl phenylacetate increased. The relative abundance of dominant microorganisms as well as the concentrations of volatile compounds showed a successional pattern with fermentation time. Lactobacillus, Virgibacillus, and Kroppenstedtia were positively associated with the synthesis of ethyl phenylacetate and phenylethyl alcohol, while negatively associated with the synthesis of ethyl caproate. Differences in microbial community structure are partly responsible for the regional flavor characteristics of sauce-flavor baijiu and the flavor differences between rounds of base baijiu. This study will provide in-depth insights into the formation of regional flavor compounds of sauce-flavor baijiu.Keywords: Changes in flavor compoundsmicrobial community successionregional flavor characteristicssauce-flavor baijiu Disclosure statementThe authors have no relevant conflicts of interest to disclose.Additional informationFundingThe authors wish to express their deep gratitude and appreciation for the support obtained from the National Natural Science Foundation of China (No.31830069, No. 32001638), the Beijing Municipal Natural Science Foundation & Beijing Municipal Education Commission (No. KZ202110011016).","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135829325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review","authors":"Marina Bretträger, Bertram Sacher, Martina Gastl, Thomas Becker","doi":"10.1080/03610470.2023.2249388","DOIUrl":"https://doi.org/10.1080/03610470.2023.2249388","url":null,"abstract":"The infestation of brewing grains with filamentous fungi can have wide-ranging effects, including poor processability during malting and brewing, diminished storage quality, and potential threats to food safety and human health. Darkly pigmented fungi, also known as dematiaceous fungi, that spoil cereal grains during ripening and storage comprise a rich source of extracellular enzymes, including various cellulolytic enzymes and other polysaccharide-degrading enzymes, along with proteolytic enzymes, that can modify the physicochemical properties of cereal grains, contribute to substrate hydrolysis during germination, and may have a negative influence on malting and brewing properties. This review article addresses the potential impact of dark-pigmented fungi on malting and brewing quality beyond food safety. It summarizes the current knowledge on secreted fungal hydrolytic enzymes involved in barley grain degradation and discusses their potential impact in terms of malting and brewing quality, focusing on dematiaceous fungi and those causing black symptomatology on the grain. Overall, this review highlights the necessity for further research into the impact of dark-pigmented fungi on malting and brewing quality.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135394386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impacts of a β-glucanase Step Pre-Cooking on Alcohol Yields during Irish Rye Whiskey Production","authors":"S. Morris, John Byrne, S. Whelan, J. Carroll, David Ryan","doi":"10.1080/03610470.2023.2229789","DOIUrl":"https://doi.org/10.1080/03610470.2023.2229789","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42839884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kinetic Modeling of Mead Production","authors":"G. García, J. F. Moreno, T. Bernal, F. Posso, Jorge Delgado-Noboa","doi":"10.1080/03610470.2023.2228190","DOIUrl":"https://doi.org/10.1080/03610470.2023.2228190","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42133371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Free Exhaustive Literature Review on Hops (Humulus lupulus L.)","authors":"Keven Bélanger Harbour","doi":"10.1080/03610470.2023.2232267","DOIUrl":"https://doi.org/10.1080/03610470.2023.2232267","url":null,"abstract":"Abstract This article presents a background on hop chemistry, methods of addition during the brewing process to provide aroma and bitterness, and it discusses the optimal conditions for dry-hopping to maximize aroma extraction while minimizing bitterness and other issues. Essential oil extraction occurs much faster than what is commonly believed by brewers, reaching a maximum within only 2–3 days, and it is not negatively impacted by lower temperatures. This review discusses the potential problems of refermentation that may occur in packaged dry-hopped beers from the degradation of unfermentable carbohydrates by hop dextrinases, and the limits of the IBU scale in dry-hopped or sour beers to correlate perceived bitterness with iso-α-acids levels. While hop varieties can vary in bitter acids and essential oil levels and composition, the aroma of raw hops may not correlate well with the ‘hoppy aroma’ of the final product due to biotransformation of geraniol and enzymatic release of geranyl esters and polyfunctional thiols by brewing yeast. Timing of addition, temperature, alcohol levels, agitation, yeast strain, and even fermentation vessel dimensions are all factors that can influence the extraction, transformation, haze formation or loss of volatiles by the scrubbing effect of carbon dioxide and adsorption to yeast cells. Finally, the newest products available for brewers are presented, from new hop products to genetically-modified yeasts with enhanced thiol cleavage ability, to potential plant alternatives to hops. A link is provided in the ‘Background Section’ of the paper that takes the reader to the full paper and list of detailed references.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42926389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}