Pub Date : 2023-10-23DOI: 10.1080/03610470.2023.2253707
Martha D. Calvert, Clinton L. Neill, Amanda C. Stewart, Elizabeth A. B. Chang, Susan R. Whitehead, Jacob Lahne
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.
酒精或“硬”苹果酒正在重新流行起来，特别是在美国东北部和大西洋中部地区。然而，在饱和的酒精饮料市场中，许多利益相关者都很难理解消费者是如何定义和区分烈性苹果酒的。本研究旨在探讨消费者对硬苹果酒的偏好使用现象学，定性的方法。这项研究包括14个焦点小组，其中包括美国东北部和大西洋中部三个主要的苹果酒生产州:弗吉尼亚州、佛蒙特州和纽约州的普通苹果酒消费者(99名参与者)。所有焦点小组会议都对与苹果酒产品偏好和苹果酒饮用体验广泛相关的主题进行反身性专题分析。研究结果表明，人们对苹果酒的偏好主要受感官品质的影响，此外还有其他各种因素，包括对健康的影响、地域和距离、饮酒场合和产品信息。结果还强调了怀旧在苹果酒感官体验中的重要性，以及社会规范在消费者对苹果酒产品的评价中的作用。总体而言，本研究突出了消费者对苹果酒的不同偏好，并作为使用定性研究方法探索食品和饮料行业消费者偏好的框架。致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢致谢作者非常感谢所有焦点小组主持人为焦点小组会议提供空间并帮助招募参与者。作者贡献:smartha D. Calvert:方法，数据收集，形式分析和写作原稿;克林顿·尼尔:概念、资源、监督和资金获取;阿曼达C.斯图尔特和伊丽莎白A. B.张:验证和写作-审查和编辑;苏珊·r·怀特黑德:写作——审查、编辑和验证;Jacob Lahne:概念化、方法论、监督和资金获取。披露声明作者未报告潜在的利益冲突。数据可用性声明如有合理要求，通信作者可提供匿名数据。本研究由USDA-NIFA AFRI奖资助，编号2020-68006-31682。
{"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":"8 1","pages":"0"},"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}
Pub Date : 2023-10-10DOI: 10.1080/03610470.2023.2253705
Lipeng Han, Xinna Jiang, Shuyu Zhou, Jianping Tian, Xinjun Hu, Dan Huang, Huibo Luo
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).
{"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":"84 1","pages":"0"},"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}
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).
{"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":"89 1","pages":"0"},"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}
Pub Date : 2023-09-15DOI: 10.1080/03610470.2023.2249388
Marina Bretträger, Bertram Sacher, Martina Gastl, Thomas Becker
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.
{"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":"1 1","pages":"0"},"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}
Pub Date : 2023-08-02DOI: 10.1080/03610470.2023.2229789
S. Morris, John Byrne, S. Whelan, J. Carroll, David Ryan
{"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":" ","pages":""},"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}
Pub Date : 2023-07-25DOI: 10.1080/03610470.2023.2228190
G. García, J. F. Moreno, T. Bernal, F. Posso, Jorge Delgado-Noboa
{"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":" ","pages":""},"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}
Pub Date : 2023-07-12DOI: 10.1080/03610470.2023.2232267
Keven Bélanger Harbour
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.
{"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":"81 1","pages":"504 - 504"},"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}
Abstract Barley is the major raw material for the malting and brewing industries. Seed germination is a fundamental process for malting and is affected by physical and chemical factors, especially plant hormones. It is well recognized that the phytohormones gibberellic acid (GA) and abscisic acid (ABA) are the primary hormones that antagonistically regulate barley germination. Other plant hormones, including auxin (IAA), ethylene (ET), brassinosteroid (BR), jasmonic acid (JA), salicylic acid (SA), cytokinins (CTKs), and strigolactone (SLs) also regulate seed germination by mediating the ABA/GA balance. In this study, the effects of eight hormones added during barley germination were investigated. An efficient design of the experimental method was employed to assess the effect of eight factors (α-amylase, β-amylase, limit dextrinase, β-glucanase, wort sugar profile, FAN, and β-glucan content) on epicotyl and root elongation. Almost all studied phytohormones played a significant role on barley epicotyl elongation. GA, ET, BA (benzylaminopurine), and zeatin (ZEA) exerted an increased effect, while ABA, SA, and BR showed a decreased effect for α-amylase, β-amylase, limit dextrinase, and β-glucanase activity. Results showed that in addition to GA and ABA, that SA, ET, BR, BA, ZEA, and JA also had significant effects on malt quality. The balance between these phytohormones is vital to the malting quality of barley. Future applications of these results could improve current recognition about the effects of phytohormones on malting and provide concrete ideas for enhancing malt quality.
{"title":"Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters","authors":"Qingqing Qin, Shumin Hu, Jian-Jun Dong, Hua Yin, Junhong Yu, Jia Liu, Shuxia Huang, Xin Zhang, Lushan Wang, Liran Fang, Mei Li","doi":"10.1080/03610470.2022.2084673","DOIUrl":"https://doi.org/10.1080/03610470.2022.2084673","url":null,"abstract":"Abstract Barley is the major raw material for the malting and brewing industries. Seed germination is a fundamental process for malting and is affected by physical and chemical factors, especially plant hormones. It is well recognized that the phytohormones gibberellic acid (GA) and abscisic acid (ABA) are the primary hormones that antagonistically regulate barley germination. Other plant hormones, including auxin (IAA), ethylene (ET), brassinosteroid (BR), jasmonic acid (JA), salicylic acid (SA), cytokinins (CTKs), and strigolactone (SLs) also regulate seed germination by mediating the ABA/GA balance. In this study, the effects of eight hormones added during barley germination were investigated. An efficient design of the experimental method was employed to assess the effect of eight factors (α-amylase, β-amylase, limit dextrinase, β-glucanase, wort sugar profile, FAN, and β-glucan content) on epicotyl and root elongation. Almost all studied phytohormones played a significant role on barley epicotyl elongation. GA, ET, BA (benzylaminopurine), and zeatin (ZEA) exerted an increased effect, while ABA, SA, and BR showed a decreased effect for α-amylase, β-amylase, limit dextrinase, and β-glucanase activity. Results showed that in addition to GA and ABA, that SA, ET, BR, BA, ZEA, and JA also had significant effects on malt quality. The balance between these phytohormones is vital to the malting quality of barley. Future applications of these results could improve current recognition about the effects of phytohormones on malting and provide concrete ideas for enhancing malt quality.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"416 - 423"},"PeriodicalIF":2.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42190236","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}
Pub Date : 2023-06-30DOI: 10.1080/03610470.2023.2216630
Eusèbe Gnonlonfoun, Gabriela Fotin, Sophie Schwebel, C. Colin, Marjorie Salles, Vanessa Parant, Pascal Alonso, F. Moreau, F. Borges, A. Revol-Junelles, M. Schmitt, X. Framboisier, Michel Fick, E. Rondags
{"title":"Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley Malt","authors":"Eusèbe Gnonlonfoun, Gabriela Fotin, Sophie Schwebel, C. Colin, Marjorie Salles, Vanessa Parant, Pascal Alonso, F. Moreau, F. Borges, A. Revol-Junelles, M. Schmitt, X. Framboisier, Michel Fick, E. Rondags","doi":"10.1080/03610470.2023.2216630","DOIUrl":"https://doi.org/10.1080/03610470.2023.2216630","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43603730","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}
Pub Date : 2023-06-28DOI: 10.1080/03610470.2023.2209224
Michael Brandt, Nathan Hau, Bethany F Laatsch, Akagaonye O. Torti, Anna R. Berthiaume, Gillian M. Kaat, Eric M. Marcotte, Madison L. Shepler, Lucille S. Smith, Karissa L. Snyder, Jocelyn M. Stepanek, Saige K. Tichy, Scott C. Bailey-Hartsel
{"title":"Use of an Integrating Cavity Spectrometer to Easily Determine Beer SRM Color Without Filtration, Centrifugation or Numerical Correction","authors":"Michael Brandt, Nathan Hau, Bethany F Laatsch, Akagaonye O. Torti, Anna R. Berthiaume, Gillian M. Kaat, Eric M. Marcotte, Madison L. Shepler, Lucille S. Smith, Karissa L. Snyder, Jocelyn M. Stepanek, Saige K. Tichy, Scott C. Bailey-Hartsel","doi":"10.1080/03610470.2023.2209224","DOIUrl":"https://doi.org/10.1080/03610470.2023.2209224","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48813713","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}
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