Abstract The elucidation of the genetic relationship about storage reserve mobilization and enzymatic activity during barley germination is of particular importance for breeding and malt production. In addition to plant hormones such as gibberellic acid (GA) and abscisic acid (ABA), recent research has highlighted the importance of reactive oxygen species (ROS) signaling with hydrolase induction and plant growth. In this study, the correlation of barley vitality and mobilization of storage reserves during early seed germination was investigated. The activity of important hydrolases, as well as ROS-producing NADPH (nicotinamide adenine dinucleotide phosphate) oxidases, was monitored between six different cultivars. Associated gene expression from imbibition to germination was also analyzed by correlation analysis and cluster analysis. During early germination, the activities of α-amylase, limit dextrinase, and β-glucanase had significant positive correlations with each other and affected seed germination. Gene expression analysis showed that RbohB1 and RbohF1 (NADPH oxidases) had strong correlations with AMY1 (α-amylase) and LD (limit dextrinase). The GA synthesis gene GA3ox2 was found to have a significant correlation with protease genes Cys (cysteine protease) and Ser (serine protease), while the ABA synthesis gene NCED1 (nine-cis-epoxycarotenoid dioxygenase) had significant negative correlations with Cys and GA3ox2. Gene expression and enzyme assays indicated that NADPH oxidase, α-amylase, and limit dextrinase correlated well with barley vitality during early germination. The expression of the GA synthesis genes correlated well with glucanase and protease. These results provide information about barley gene regulation by analyzing correlations between genes.
{"title":"The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination","authors":"Shumin Hu, Qingqing Qin, Jia Liu, Hua Yin, Q. Meng, Junhong Yu, Shuxia Huang, Zengxin Ma","doi":"10.1080/03610470.2022.2161270","DOIUrl":"https://doi.org/10.1080/03610470.2022.2161270","url":null,"abstract":"Abstract The elucidation of the genetic relationship about storage reserve mobilization and enzymatic activity during barley germination is of particular importance for breeding and malt production. In addition to plant hormones such as gibberellic acid (GA) and abscisic acid (ABA), recent research has highlighted the importance of reactive oxygen species (ROS) signaling with hydrolase induction and plant growth. In this study, the correlation of barley vitality and mobilization of storage reserves during early seed germination was investigated. The activity of important hydrolases, as well as ROS-producing NADPH (nicotinamide adenine dinucleotide phosphate) oxidases, was monitored between six different cultivars. Associated gene expression from imbibition to germination was also analyzed by correlation analysis and cluster analysis. During early germination, the activities of α-amylase, limit dextrinase, and β-glucanase had significant positive correlations with each other and affected seed germination. Gene expression analysis showed that RbohB1 and RbohF1 (NADPH oxidases) had strong correlations with AMY1 (α-amylase) and LD (limit dextrinase). The GA synthesis gene GA3ox2 was found to have a significant correlation with protease genes Cys (cysteine protease) and Ser (serine protease), while the ABA synthesis gene NCED1 (nine-cis-epoxycarotenoid dioxygenase) had significant negative correlations with Cys and GA3ox2. Gene expression and enzyme assays indicated that NADPH oxidase, α-amylase, and limit dextrinase correlated well with barley vitality during early germination. The expression of the GA synthesis genes correlated well with glucanase and protease. These results provide information about barley gene regulation by analyzing correlations between genes.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"554 - 561"},"PeriodicalIF":2.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44956428","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 : 2023-01-12DOI: 10.1080/03610470.2022.2145841
S. Held, Glen P. Fox
Abstract High wort β-glucan may contribute to brewery processing problems such as poor run-off, slow filtration, and unwanted haze. To investigate how β-glucanase impacts wort β-glucan throughout mashing, 10 different mashes were considered with varied temperature profiles, malt bills, and levels of malt modification. The European Brewing Congress (EBC) and Institute of Brewing (IoB) mashes were employed to compare the effects of mash conditions on enzyme activity and β-glucan content. Mashes were sampled periodically and evaluated for β-glucan concentration and β-glucanase activity using Megazyme kits adapted to the Gallery™ Plus BeerMaster Discrete Analyzer (Gallery). Enzyme activity quickly decayed in modified IoB mashes (average half-life 12.4 min) accompanied by logarithmic accumulation of wort β-glucan. IoB β-glucan percent extract ranged from 30.3% to 99.5%. In EBC mashes, a slow decay in enzyme activity was followed by an increased rate of decay after 30 min. The β-glucan concentration in well-modified samples remained steady while enzyme activity was appreciable, though it increased after 40 min. As a result, β-glucan percent extract remained relatively low, ranging from 11.9% to 34.3%. The β-glucanase activity at lower temperatures compensates for high malt β-glucan. Measuring wort β-glucan in an EBC mash is insufficient in predicting malt performance in other mash styles. Methods for β-glucan and β-glucanase analysis adapted for the Gallery autoanalyzer increased throughput, enabling analysis of the enzyme and substrate throughout mashing.
摘要麦芽汁β-葡聚糖含量高可能会导致啤酒厂的加工问题，如径流差、过滤缓慢和不必要的雾霾。为了研究β-葡聚糖酶如何在整个糖化过程中影响麦芽汁β-葡聚糖，考虑了10种不同的糖化物，它们具有不同的温度、麦芽账单和麦芽改性水平。欧洲酿酒大会（EBC）和酿酒研究所（IoB）采用糖化物来比较糖化物条件对酶活性和β-葡聚糖含量的影响。定期对泥进行取样，并使用适用于Gallery的Megazyme试剂盒评估β-葡聚糖浓度和β-葡聚糖酶活性™ Plus BeerMaster离散分析器（画廊）。改良IoB糖化物中的酶活性迅速衰减（平均半衰期12.4 min），并伴有麦芽汁β-葡聚糖的对数积累。IoBβ-葡聚糖提取物的百分比范围为30.3%至99.5%。在EBC糖化物中，酶活性缓慢衰减，30后衰减率增加 min。经过良好修饰的样品中的β-葡聚糖浓度保持稳定，而酶活性明显，尽管在40后有所增加 min。因此，β-葡聚糖提取物的百分比保持相对较低，在11.9%-34.3%之间。较低温度下的β-葡聚糖酶活性补偿了高麦芽β-葡聚糖。测定EBC麦芽汁中的麦芽汁β-葡聚糖不足以预测其他麦芽汁的麦芽性能。适用于Gallery自动分析仪的β-葡聚糖和β-葡聚糖酶分析方法提高了产量，能够在整个糖化过程中分析酶和底物。
{"title":"Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles","authors":"S. Held, Glen P. Fox","doi":"10.1080/03610470.2022.2145841","DOIUrl":"https://doi.org/10.1080/03610470.2022.2145841","url":null,"abstract":"Abstract High wort β-glucan may contribute to brewery processing problems such as poor run-off, slow filtration, and unwanted haze. To investigate how β-glucanase impacts wort β-glucan throughout mashing, 10 different mashes were considered with varied temperature profiles, malt bills, and levels of malt modification. The European Brewing Congress (EBC) and Institute of Brewing (IoB) mashes were employed to compare the effects of mash conditions on enzyme activity and β-glucan content. Mashes were sampled periodically and evaluated for β-glucan concentration and β-glucanase activity using Megazyme kits adapted to the Gallery™ Plus BeerMaster Discrete Analyzer (Gallery). Enzyme activity quickly decayed in modified IoB mashes (average half-life 12.4 min) accompanied by logarithmic accumulation of wort β-glucan. IoB β-glucan percent extract ranged from 30.3% to 99.5%. In EBC mashes, a slow decay in enzyme activity was followed by an increased rate of decay after 30 min. The β-glucan concentration in well-modified samples remained steady while enzyme activity was appreciable, though it increased after 40 min. As a result, β-glucan percent extract remained relatively low, ranging from 11.9% to 34.3%. The β-glucanase activity at lower temperatures compensates for high malt β-glucan. Measuring wort β-glucan in an EBC mash is insufficient in predicting malt performance in other mash styles. Methods for β-glucan and β-glucanase analysis adapted for the Gallery autoanalyzer increased throughput, enabling analysis of the enzyme and substrate throughout mashing.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"544 - 553"},"PeriodicalIF":2.0,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42661144","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 : 2023-01-02DOI: 10.1080/03610470.2021.1993054
Carolina Maia, Solon Cunha, W. Debyser, D. Cook
Abstract The fresh flavor of a beer brand is one of its most important quality parameters and should be retained as long as possible through shelf-life. Early stages of beer production can have significant impacts on beer flavor stability. The use of cereal adjuncts – either malted or unmalted – is now widespread practice in brewing. This laboratory mashing study investigated the impacts of incorporating common solid adjuncts (corn and rice) at increasing grist percentages (0-50%) on flavor stability indicators measured in wort. Sweet worts were analysed for metal ion levels (ICP-MS), thiol content (RP-HPLC), oxidative stability (EPR spectroscopy), staling aldehydes (HS-SPME-GC-MS), trihydroxy fatty acids (GC-FID), t-2-nonenal potential (GC-MS), color and thiobarbituric acid (TBI). Mashing conditions for each formulation were adjusted in order to achieve target FAN values. Unmalted rice or corn adjuncts significantly reduced the total metal ion content, color, TBI and staling aldehydes in sweet worts at 50% adjunct incorporation (p < 0.05), relative in each case to the respective all-malt control mash. Our findings showed that unmalted rice or corn adjunct incorporation generally improved flavor stability metrics in sweet worts when similar mashing conditions were applied, whilst increasing the length of the ‘protein stand’ in mashing to reach target FAN in general had a negative impact on flavor stability indicators – e.g., wort T150 values significantly decreased in each recipe at 25% and 35% adjunct relative to the 12.5% adjunct brew but increased again at 50% adjunct, presumably due to the prolonged proteolytic stand employed to achieve target FAN content.
{"title":"Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production","authors":"Carolina Maia, Solon Cunha, W. Debyser, D. Cook","doi":"10.1080/03610470.2021.1993054","DOIUrl":"https://doi.org/10.1080/03610470.2021.1993054","url":null,"abstract":"Abstract The fresh flavor of a beer brand is one of its most important quality parameters and should be retained as long as possible through shelf-life. Early stages of beer production can have significant impacts on beer flavor stability. The use of cereal adjuncts – either malted or unmalted – is now widespread practice in brewing. This laboratory mashing study investigated the impacts of incorporating common solid adjuncts (corn and rice) at increasing grist percentages (0-50%) on flavor stability indicators measured in wort. Sweet worts were analysed for metal ion levels (ICP-MS), thiol content (RP-HPLC), oxidative stability (EPR spectroscopy), staling aldehydes (HS-SPME-GC-MS), trihydroxy fatty acids (GC-FID), t-2-nonenal potential (GC-MS), color and thiobarbituric acid (TBI). Mashing conditions for each formulation were adjusted in order to achieve target FAN values. Unmalted rice or corn adjuncts significantly reduced the total metal ion content, color, TBI and staling aldehydes in sweet worts at 50% adjunct incorporation (p < 0.05), relative in each case to the respective all-malt control mash. Our findings showed that unmalted rice or corn adjunct incorporation generally improved flavor stability metrics in sweet worts when similar mashing conditions were applied, whilst increasing the length of the ‘protein stand’ in mashing to reach target FAN in general had a negative impact on flavor stability indicators – e.g., wort T150 values significantly decreased in each recipe at 25% and 35% adjunct relative to the 12.5% adjunct brew but increased again at 50% adjunct, presumably due to the prolonged proteolytic stand employed to achieve target FAN content.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"54 - 65"},"PeriodicalIF":2.0,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45402104","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 : 2022-11-28DOI: 10.1080/03610470.2022.2142756
Margaux Simon, G. Vuylsteke, S. Collin
Abstract At present, non-alcoholic (NAB) and low-alcoholic beers (LAB) exhibit major staling defects even when fresh, partly due to absence of ethanol as an antioxidant. In the present work, the aroma stability of eleven commercial NABLABs available on the Belgian market, issued from different technological processes, was assessed. NABLABs were investigated, both when fresh and after one year of storage at 20 °C in the dark. Six stale-odorant compounds were found above their perception threshold in aged NABLABs: sotolon, abhexon, methional, phenylacetaldehyde, dimethyltrisulfide and β-damascenone. Based on the chemical structure of the first four, it can be concluded that oxidation is the main issue for NABLABs aging. Yet, five of these usual staling defects of a six-month lager beer were already key-odorants in fresh NABLABs: dimethyltrisulfide, methional, and β-damascenone were above the thresholds in all samples, phenylacetaldehyde in 10 out of 11, and sotolon in 7. In conclusion, development of efficient antioxidants is needed to improve NABLABs acceptability.
{"title":"Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation","authors":"Margaux Simon, G. Vuylsteke, S. Collin","doi":"10.1080/03610470.2022.2142756","DOIUrl":"https://doi.org/10.1080/03610470.2022.2142756","url":null,"abstract":"Abstract At present, non-alcoholic (NAB) and low-alcoholic beers (LAB) exhibit major staling defects even when fresh, partly due to absence of ethanol as an antioxidant. In the present work, the aroma stability of eleven commercial NABLABs available on the Belgian market, issued from different technological processes, was assessed. NABLABs were investigated, both when fresh and after one year of storage at 20 °C in the dark. Six stale-odorant compounds were found above their perception threshold in aged NABLABs: sotolon, abhexon, methional, phenylacetaldehyde, dimethyltrisulfide and β-damascenone. Based on the chemical structure of the first four, it can be concluded that oxidation is the main issue for NABLABs aging. Yet, five of these usual staling defects of a six-month lager beer were already key-odorants in fresh NABLABs: dimethyltrisulfide, methional, and β-damascenone were above the thresholds in all samples, phenylacetaldehyde in 10 out of 11, and sotolon in 7. In conclusion, development of efficient antioxidants is needed to improve NABLABs acceptability.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"533 - 543"},"PeriodicalIF":2.0,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42245221","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 : 2022-11-16DOI: 10.1080/03610470.2022.2134972
Taku Kato, Tomoko Takahashi
Abstract Brewing yeasts have an essential role in beer production as they convert sugar into ethanol and carbon dioxide and impart flavor to beer during brewing. Brewing yeasts can be classified into the following two types: ale yeast (or top-fermenting yeast; Saccharomyces cerevisiae), which is used for ale-type beer production; lager yeast (or bottom-fermenting yeast; Saccharomyces pastorianus), which is used for lager-type beer production. Globally, approximately 90% of beer is produced using lager yeast. The entire genomes of S. cerevisiae S288C and S. pastorianus Weihenstephan 34/70 were sequenced in 1996 and 2009, respectively. Saccharomyces eubayanus, a parent strain of the lager yeast, was discovered in 2011. These advances have markedly contributed to the studies on brewing characteristics and brewing yeast genes and the rapid development of the field of yeast genetics. To contribute to the development of the beer industry, this review summarizes the genetics of brewer’s yeast with a special focus on its genomic structure and the genes involved in brewing characteristics.
{"title":"Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review","authors":"Taku Kato, Tomoko Takahashi","doi":"10.1080/03610470.2022.2134972","DOIUrl":"https://doi.org/10.1080/03610470.2022.2134972","url":null,"abstract":"Abstract Brewing yeasts have an essential role in beer production as they convert sugar into ethanol and carbon dioxide and impart flavor to beer during brewing. Brewing yeasts can be classified into the following two types: ale yeast (or top-fermenting yeast; Saccharomyces cerevisiae), which is used for ale-type beer production; lager yeast (or bottom-fermenting yeast; Saccharomyces pastorianus), which is used for lager-type beer production. Globally, approximately 90% of beer is produced using lager yeast. The entire genomes of S. cerevisiae S288C and S. pastorianus Weihenstephan 34/70 were sequenced in 1996 and 2009, respectively. Saccharomyces eubayanus, a parent strain of the lager yeast, was discovered in 2011. These advances have markedly contributed to the studies on brewing characteristics and brewing yeast genes and the rapid development of the field of yeast genetics. To contribute to the development of the beer industry, this review summarizes the genetics of brewer’s yeast with a special focus on its genomic structure and the genes involved in brewing characteristics.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"199 - 210"},"PeriodicalIF":2.0,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41443417","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 : 2022-10-13DOI: 10.1080/03610470.2022.2124363
Thijs Van Mieghem, F. Delvaux, Sven Dekleermaeker, Scott J. Britton
Abstract Beer inherently contains a diverse combination of metal ions, a part of which is iron. Brewers strive to keep iron levels as low as possible in wort and beer due to its negative influence on beer stability. Iron occupies a prominent role within the Fenton reaction, where Fe(II) ions are oxidized to Fe(III) by hydrogen peroxide, forming a hydroxyl radical and a hydroxyl ion. The accumulation of reactive oxygen species in wort and beer is detrimental to its oxidative stability, as their presence will accelerate many of the oxidation reactions commonly associated with the onset of unwanted flavor, aroma, and appearance. Aside from iron’s adverse influence on oxidative stability, iron concentrations as low as 0.05 mg/L can also impart an unpleasant metallic off-flavor. This review discusses the points of entry for iron across the brewing process, the role of iron in the oxidative deterioration of beer, and how iron contributes to metallic off-flavors.
{"title":"Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer","authors":"Thijs Van Mieghem, F. Delvaux, Sven Dekleermaeker, Scott J. Britton","doi":"10.1080/03610470.2022.2124363","DOIUrl":"https://doi.org/10.1080/03610470.2022.2124363","url":null,"abstract":"Abstract Beer inherently contains a diverse combination of metal ions, a part of which is iron. Brewers strive to keep iron levels as low as possible in wort and beer due to its negative influence on beer stability. Iron occupies a prominent role within the Fenton reaction, where Fe(II) ions are oxidized to Fe(III) by hydrogen peroxide, forming a hydroxyl radical and a hydroxyl ion. The accumulation of reactive oxygen species in wort and beer is detrimental to its oxidative stability, as their presence will accelerate many of the oxidation reactions commonly associated with the onset of unwanted flavor, aroma, and appearance. Aside from iron’s adverse influence on oxidative stability, iron concentrations as low as 0.05 mg/L can also impart an unpleasant metallic off-flavor. This review discusses the points of entry for iron across the brewing process, the role of iron in the oxidative deterioration of beer, and how iron contributes to metallic off-flavors.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"493 - 503"},"PeriodicalIF":2.0,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44937818","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 : 2022-10-12DOI: 10.1080/03610470.2022.2121562
Martha D. Calvert, E. Cole, Amanda C. Stewart, C. Neill, Jacob Lahne
Abstract The growing popularity of hard cider in the United States has been accompanied by an inconsistent understanding of the nature and importance of consumers’ perception of dryness and sweetness in the product. In 2018, the New York Cider Association proposed the Merlyn Dryness Scale as a tool to predict cider dryness using basic cider chemistry, but this approach has yet to be validated in sensory experiments. In the current study, panelists (N = 48) evaluated three different commercial ciders served at two different temperatures (2 °C and 22 °C) in three parts: by rating the dryness of the sample on a line scale equivalent to the range of the Merlyn Dryness Scale, by using a simple check-all-that-apply (CATA) tool that included dryness, and by rating their overall liking on a 9-point hedonic scale. The results indicated that the Merlyn Dryness Scale may not achieve its goal of predicting perceived dryness in cider, as consumers perceived cider samples to be more dry than was suggested using Merlyn Scale chemical procedures. Contrary to expectations, the serving temperature of the cider samples did not significantly impact perceived dryness rating but did influence overall liking. This study suggests that predicting sensory dryness from cider-chemistry parameters requires further study.
随着硬苹果酒在美国的日益流行，消费者对产品中甜度和干度的感知的性质和重要性的理解并不一致。2018年，纽约苹果酒协会(New York Cider Association)提出了梅林干度量表(Merlyn dry Scale)，作为使用苹果酒基本化学成分预测苹果酒干度的工具，但这种方法尚未在感官实验中得到验证。在目前的研究中，小组成员(N = 48)评估了三种不同的商业苹果酒在两种不同的温度(2°C和22°C)下的三个部分:通过在相当于梅林干燥度量表范围的线量表上对样品的干燥度进行评级，通过使用包括干燥度的简单检查(CATA)工具，以及在9分的享乐量表上对他们的总体喜欢度进行评级。结果表明，梅林干燥度量表可能无法达到预测苹果酒感知干燥度的目标，因为消费者感知的苹果酒样品比使用梅林尺度化学程序建议的更干燥。与预期相反，苹果酒样品的服务温度并没有显著影响感知干度评级，但确实影响了总体喜欢度。这项研究表明，从苹果酒的化学参数预测感官干度需要进一步的研究。
{"title":"Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale","authors":"Martha D. Calvert, E. Cole, Amanda C. Stewart, C. Neill, Jacob Lahne","doi":"10.1080/03610470.2022.2121562","DOIUrl":"https://doi.org/10.1080/03610470.2022.2121562","url":null,"abstract":"Abstract The growing popularity of hard cider in the United States has been accompanied by an inconsistent understanding of the nature and importance of consumers’ perception of dryness and sweetness in the product. In 2018, the New York Cider Association proposed the Merlyn Dryness Scale as a tool to predict cider dryness using basic cider chemistry, but this approach has yet to be validated in sensory experiments. In the current study, panelists (N = 48) evaluated three different commercial ciders served at two different temperatures (2 °C and 22 °C) in three parts: by rating the dryness of the sample on a line scale equivalent to the range of the Merlyn Dryness Scale, by using a simple check-all-that-apply (CATA) tool that included dryness, and by rating their overall liking on a 9-point hedonic scale. The results indicated that the Merlyn Dryness Scale may not achieve its goal of predicting perceived dryness in cider, as consumers perceived cider samples to be more dry than was suggested using Merlyn Scale chemical procedures. Contrary to expectations, the serving temperature of the cider samples did not significantly impact perceived dryness rating but did influence overall liking. This study suggests that predicting sensory dryness from cider-chemistry parameters requires further study.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"514 - 519"},"PeriodicalIF":2.0,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42751780","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 : 2022-10-07DOI: 10.1080/03610470.2022.2119535
E. Cole, Amanda C. Stewart, Elizabeth A. B. Chang, Jacob Lahne
Abstract The cider industry has experienced recent growth within the USA and Virginia in particular. However, the sensory characteristics and drivers of consumer acceptance of ciders are largely uncharacterized. Therefore, this work describes the sensory profiles of commercial Virginia ciders and links these to consumer acceptance. In study 1, a descriptive analysis (DA) of 24 representative ciders from 16 producers in Virginia was conducted: six panelists defined 48 descriptive terms for ciders. In study 2, a consumer acceptance study was conducted on eight ciders from the DA with 67 subjects. For the DA study, 22 descriptors were found to be significant, and multivariate analyses identified six groups. In the consumer study, external preference mapping was conducted to identify three clusters of consumers with distinctive patterns of sensor preference. The largest cluster favored sweet ciders without off-flavors; a second, smaller cluster favored sweetness even in the presence of off-flavors; and the smallest cluster disliked sweetness in ciders and was intolerant of off-flavors. These groups’ demographic and consumption profiles are described. All ciders’ basic chemistry was within previously reported ranges and expected relationships between flavor and chemistry were observed. We were able to establish sensory profiles for Virginia ciders and to tentatively link sensory profiles and consumer acceptance. Overall, this work adds to a small-but-growing body of knowledge about ciders’ sensory properties. Producers can use the sensory profiles in comparison to other regions’ ciders to establish regional sensory profiles and the consumer preference map to understand how to capitalize on their ciders’ distinct profiles.
{"title":"Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping","authors":"E. Cole, Amanda C. Stewart, Elizabeth A. B. Chang, Jacob Lahne","doi":"10.1080/03610470.2022.2119535","DOIUrl":"https://doi.org/10.1080/03610470.2022.2119535","url":null,"abstract":"Abstract The cider industry has experienced recent growth within the USA and Virginia in particular. However, the sensory characteristics and drivers of consumer acceptance of ciders are largely uncharacterized. Therefore, this work describes the sensory profiles of commercial Virginia ciders and links these to consumer acceptance. In study 1, a descriptive analysis (DA) of 24 representative ciders from 16 producers in Virginia was conducted: six panelists defined 48 descriptive terms for ciders. In study 2, a consumer acceptance study was conducted on eight ciders from the DA with 67 subjects. For the DA study, 22 descriptors were found to be significant, and multivariate analyses identified six groups. In the consumer study, external preference mapping was conducted to identify three clusters of consumers with distinctive patterns of sensor preference. The largest cluster favored sweet ciders without off-flavors; a second, smaller cluster favored sweetness even in the presence of off-flavors; and the smallest cluster disliked sweetness in ciders and was intolerant of off-flavors. These groups’ demographic and consumption profiles are described. All ciders’ basic chemistry was within previously reported ranges and expected relationships between flavor and chemistry were observed. We were able to establish sensory profiles for Virginia ciders and to tentatively link sensory profiles and consumer acceptance. Overall, this work adds to a small-but-growing body of knowledge about ciders’ sensory properties. Producers can use the sensory profiles in comparison to other regions’ ciders to establish regional sensory profiles and the consumer preference map to understand how to capitalize on their ciders’ distinct profiles.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"520 - 532"},"PeriodicalIF":2.0,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44467273","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 : 2022-09-30DOI: 10.1080/03610470.2022.2111948
Xiaochen Wang, Shaokang Sun, Hengyuan Xu, Jinshang Liu, Yu Wang, Jialin Song, P. Ting, Cong Nie, Haojun Zhang
Abstract Model systems of adding three distillates (hop oil, water-soluble aqueous, and residual aqueous) in model wort (buffer) and wort were used to produce model beers and special beers, respectively (with an ale yeast and fermentation at 18 °C). The attributes of hoppy flavor and organoleptic quality were comprised of sustained, surged, generated, or diminished oxygenated compounds and hydrocarbons by yeast biosynthesis in hop essential oil and non-volatile precursors. The matrix of content and instrumental composition of oxygenated terpenoids and hydrocarbons (terpenes and sesquiterpenes) and sensorial profile of model systems was directionally correlated to the matrix and sensory of the early hopped, late hopped, and dry hopped beers. The occurrence of hop aroma profile of the residual aqueous is reminiscent to traditional early kettle hopped beer. The water-soluble volatile components added beer were remarkably close to the distinctive odor profile of late hopped beer. However, dry hopped beer was seemingly a coupling of the hop oil and the water soluble aqueous added beers, but its perception was closer to the latter. The mechanism of the growth of nerol, citronellol, and methyl geranate via a reversed biosynthesis of free linalool by ale yeast and fermentation at 18 °C is contrary to a pathway via geraniol from the hop oil or the water-soluble aqueous. Free linalool was sustained after yeast hydrolysis of linalyl glycoside and related to metabolites in the residual aqueous due to sluggish yeast activity in the model wort (buffer) but not in the wort.
{"title":"Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast","authors":"Xiaochen Wang, Shaokang Sun, Hengyuan Xu, Jinshang Liu, Yu Wang, Jialin Song, P. Ting, Cong Nie, Haojun Zhang","doi":"10.1080/03610470.2022.2111948","DOIUrl":"https://doi.org/10.1080/03610470.2022.2111948","url":null,"abstract":"Abstract Model systems of adding three distillates (hop oil, water-soluble aqueous, and residual aqueous) in model wort (buffer) and wort were used to produce model beers and special beers, respectively (with an ale yeast and fermentation at 18 °C). The attributes of hoppy flavor and organoleptic quality were comprised of sustained, surged, generated, or diminished oxygenated compounds and hydrocarbons by yeast biosynthesis in hop essential oil and non-volatile precursors. The matrix of content and instrumental composition of oxygenated terpenoids and hydrocarbons (terpenes and sesquiterpenes) and sensorial profile of model systems was directionally correlated to the matrix and sensory of the early hopped, late hopped, and dry hopped beers. The occurrence of hop aroma profile of the residual aqueous is reminiscent to traditional early kettle hopped beer. The water-soluble volatile components added beer were remarkably close to the distinctive odor profile of late hopped beer. However, dry hopped beer was seemingly a coupling of the hop oil and the water soluble aqueous added beers, but its perception was closer to the latter. The mechanism of the growth of nerol, citronellol, and methyl geranate via a reversed biosynthesis of free linalool by ale yeast and fermentation at 18 °C is contrary to a pathway via geraniol from the hop oil or the water-soluble aqueous. Free linalool was sustained after yeast hydrolysis of linalyl glycoside and related to metabolites in the residual aqueous due to sluggish yeast activity in the model wort (buffer) but not in the wort.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"448 - 465"},"PeriodicalIF":2.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59360597","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 : 2022-09-19DOI: 10.1080/03610470.2022.2116907
S. Morris, John Byrne, Ben Murphy, Stephen Whelan, J. Carroll, David Ryan
Abstract The Irish distilling industry is rapidly expanding, diversifying its growth with an increased interest in using different grains in whiskey production. To effectively use Irish-grown wheat in distillation, the identification of cultivars that are suited to the Irish climate and provide high alcohol yields, via a quick screening test for grain alcohol yield that is consistent with Irish industry standards, is required. The current study used response surface methodology (RSM) to optimize mashing parameters, enzyme dosage rate (α-amylase and amyloglucosidase), time, temperature, and malt inclusion rate, using a hard wheat (Triticum aestivum cv. Costello). By optimizing all factors, a maximum alcohol yield (AY) of 471 LA/tonne dry weight basis was achieved, equating to previous research. The enzyme, α-amylase plays a critical part in the process, of converting starch to sugars, and 48 U/g α-amylase was used to reach maximum alcohol yield. Furthermore, an optimal protocol was evaluated on soft wheat cultivars, producing alcohol yields in the range of 483–496 LA/tonne, suggesting the applicability of this product for use across multiple varieties and grain endosperm types. In summary, an optimal alcohol yield methodology was created, with increased AY across four distinct varieties, demonstrating the possibility for Irish cultivated wheat to be used in Irish distilleries.
{"title":"Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol","authors":"S. Morris, John Byrne, Ben Murphy, Stephen Whelan, J. Carroll, David Ryan","doi":"10.1080/03610470.2022.2116907","DOIUrl":"https://doi.org/10.1080/03610470.2022.2116907","url":null,"abstract":"Abstract The Irish distilling industry is rapidly expanding, diversifying its growth with an increased interest in using different grains in whiskey production. To effectively use Irish-grown wheat in distillation, the identification of cultivars that are suited to the Irish climate and provide high alcohol yields, via a quick screening test for grain alcohol yield that is consistent with Irish industry standards, is required. The current study used response surface methodology (RSM) to optimize mashing parameters, enzyme dosage rate (α-amylase and amyloglucosidase), time, temperature, and malt inclusion rate, using a hard wheat (Triticum aestivum cv. Costello). By optimizing all factors, a maximum alcohol yield (AY) of 471 LA/tonne dry weight basis was achieved, equating to previous research. The enzyme, α-amylase plays a critical part in the process, of converting starch to sugars, and 48 U/g α-amylase was used to reach maximum alcohol yield. Furthermore, an optimal protocol was evaluated on soft wheat cultivars, producing alcohol yields in the range of 483–496 LA/tonne, suggesting the applicability of this product for use across multiple varieties and grain endosperm types. In summary, an optimal alcohol yield methodology was created, with increased AY across four distinct varieties, demonstrating the possibility for Irish cultivated wheat to be used in Irish distilleries.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"383 - 395"},"PeriodicalIF":2.0,"publicationDate":"2022-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49501969","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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