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Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers 大麦品种和种植地点在商业型麦芽和啤酒中使用优质种质对啤酒风味的细微贡献
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-09-02 DOI: 10.1080/03610470.2022.2110819
Campbell P. Morrissy, Margaret A. Halstead, Michael Féchir, D. Carrijo, S. Fisk, Vern Johnson, H. Bettenhausen, T. Shellhammer, P. Hayes
Abstract Understanding the role barley variety plays in the overall flavor profile of beer is an area of research of interest to barley breeders, maltsters, and brewers. Here we build on previous research on the effect of barley variety on beer flavor by focusing on commercial-type malts and beers. A selection of three winter-habit, elite malting lines – two released varieties and one experimental – were grown in three locations across Oregon and California and harvested in summer 2020. Each was malted to the specifications of Pilsner-style malt. Beers were produced to mimic offerings of the industry partner and utilized a small portion of specialty malt and higher hopping rates than previous work. All beers underwent descriptive sensory analysis and Projective Mapping (Napping®) to characterize and determine the magnitude of separation between samples. Malting and brewing performance differed among the nine entries, but sensory outcomes showed only minor separation and few significant differences in the descriptive analysis. The results here showed that there is correlation between malt modification and sensory outcomes and ultimately confirmed that barley variety and growing location contributes to beer flavor. However, the overall contributions are nuanced, particularly in commercial-ty3pe malts and beers.
了解大麦品种在啤酒整体风味概况中的作用是大麦育种者,麦芽师和酿酒师感兴趣的研究领域。本文在以往大麦品种对啤酒风味影响研究的基础上,重点研究了商品型麦芽和啤酒。精选了三个冬季习惯的优质麦芽品系——两个发布品种和一个实验品种——在俄勒冈州和加利福尼亚州的三个地点种植,并于2020年夏季收获。每一种都是按照比尔森式麦芽的规格酿造的。啤酒的生产是为了模仿行业合作伙伴的产品,并利用了一小部分特殊麦芽和比以前的工作更高的跳率。所有啤酒都经过描述性感官分析和投影映射(Napping®)来表征和确定样品之间的分离程度。在9个条目中,麦芽和酿造性能有所不同,但感官结果显示只有轻微的分离,在描述性分析中几乎没有显著差异。结果表明,麦芽改性与感官结果之间存在相关性,并最终证实了大麦品种和种植地点对啤酒风味的影响。然而,整体的贡献是微妙的,特别是在商业类型的麦芽和啤酒。
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引用次数: 1
Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence 佛兰芒红色和棕色啤酒风味的比较研究:啤酒发酵菌和麦芽发酵菌在乙基酚含量中的关键作用
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-08-30 DOI: 10.1080/03610470.2022.2109380
Alexandre Dusart, J. Ryckaert, S. Collin
Abstract Red and brown Flemish sour beers form a distinct class of Belgian beers obtained by mixed (yeast/lactic bacteria) microbial fermentation and often resulting from blending a 1-to-2-year-old beer with a younger one to obtain a balance between acidic character and sweetness. A detailed composition in volatiles (phenols, lactones, esters, alcohols, acids, …) of three beers representative of the red and brown subcategories is presented. GC data were obtained after different extraction procedures, including solvent-assisted flavor evaporation (SAFE) and headspace. The first results showed the influence of Brettanomyces yeast on the phenol and ester contents. An efficient Brettanomyces activity in the red sour beers (especially in Rodenbach Vintage) was observed, favored by long maturation in wooden casks. This was organoleptically perceived by the horsey flavors brought by 4-ethylguaiacol and 4-ethylphenol, and the solvent-like ethyl acetate through esterase activity. The brown Flemish sour beer (produced in stainless steel fermenters) showed significantly more unreduced 4-vinylguaiacol and 4-vinylphenol, although traces of 4-ethylguaiacol and 4-ethylphenol were also detected (most probably here issued from torrefied malts, as suggested by the opposite substituted phenol/guaiacol ratio).
红色和棕色佛兰德酸啤酒形成了比利时啤酒的一个独特类别,由混合(酵母/乳酸菌)微生物发酵获得,通常是将1至2年的啤酒与较年轻的啤酒混合,以达到酸性和甜味之间的平衡。详细的组成挥发物(酚,内酯,酯,醇,酸,…)的三种啤酒代表的红色和棕色亚类提出。采用溶剂辅助风味蒸发法(SAFE)和顶空法等不同的提取方法,获得了不同的气相色谱数据。第一个实验结果显示了酵母对啤酒中酚和酯含量的影响。在红酸啤酒(特别是在罗登巴赫年份)中观察到有效的布雷顿酸菌活性,在木桶中长时间成熟。这是由4-乙基愈创木酚和4-乙基苯酚以及溶剂状乙酸乙酯通过酯酶活性带来的马味所感知的。棕色佛兰德酸啤酒(在不锈钢发酵罐中生产)显示出更多未还原的4-乙烯基愈创木酚和4-乙烯基酚,尽管也检测到4-乙基愈创木酚和4-乙基酚的痕迹(很可能来自于发酵麦芽,从相反的取代酚/愈创木酚比例可以看出)。
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引用次数: 0
Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting 大麦歧化酶1 (DPE1)在籽粒发育和麦芽形成过程中的时间表达分析
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-08-29 DOI: 10.1080/03610470.2022.2104060
M. Vinje, J. Walling, C. Henson, S. H. Duke
Abstract Disproportionating enzyme (D-enzyme) is a 4-α-glucanotransferase (EC 2.4.1.25) that disproportionates α-glucans and maltooligosaccharides and preferentially disproportionates maltotriose into maltopentaose and glucose. Maltotriose is a maltooligosaccharide that accumulates in barley malt and wort without being digested further by starch degrading enzymes. Furthermore, not all brewer’s yeast strains can ferment maltotriose. This research was undertaken to determine if D-enzyme is expressed in developing and/or malting barley grains and thus providing evidence of an inherent enzymatic mechanism capable of disproportionating maltotriose into maltopentaose that can be further degraded into fermentable sugars by amylolytic enzymes such as β-amylase. A partial genomic sequence of barley disproportionating enzyme 1 (DPE1) was obtained that was comprised of 16 exons and 15 introns totaling 4680 bp. The 5’ region of the DPE1 gene was recalcitrant to Sanger sequencing owing to its localization in a highly repetitive region of the barley genome. The DPE1 gene is expressed during grain development and the protein stored in the mature grain. Additionally, the DPE1 gene is de novo expressed during malting in both a 2- and 6-row malting cultivar with significant variation observed amongst 13 elite malting cultivars representing spring and winter growth habits. During grain development, DPE1 mRNA levels peak at 17 days after anthesis, which coincides with a large increase in proteins that react to anti-DPE1 polyclonal antibodies. These proteins appear as a doublet on immunoblots during initial stages of malting and as a singlet as malting progresses indicating proteolytic processing (e.g., transit peptide removal) or differential isoform/splice variant expression.
歧化酶(d -酶)是一种4-α-葡聚糖转移酶(EC 2.4.1.25),能歧化α-葡聚糖和麦芽糖低聚糖,并优先歧化麦芽糖三糖为麦芽糖戊二糖和葡萄糖。麦芽糖是一种低麦芽糖,在大麦麦芽和麦汁中积累而不被淀粉降解酶进一步消化。此外,并非所有的啤酒酵母菌株都能发酵麦芽糖。这项研究是为了确定d酶是否在大麦籽粒发育和/或酿造过程中表达,从而为内在的酶机制提供证据,该机制能够将麦芽糖歧化为麦芽糖戊二糖,麦芽糖戊二糖可以被淀粉酶(如β-淀粉酶)进一步降解为可发酵糖。获得了大麦歧化酶1 (DPE1)的部分基因组序列,该序列由16个外显子和15个内含子组成,总长度为4680 bp。DPE1基因的5 '区由于定位于大麦基因组的高度重复区域而难以进行Sanger测序。DPE1基因在籽粒发育过程中表达,并在成熟籽粒中储存。此外,DPE1基因在2行和6行麦芽品种的麦芽酿造过程中都是重新表达的,在13个代表春冬生长习惯的优质麦芽品种中观察到显著差异。在籽粒发育过程中,DPE1 mRNA水平在开花后17天达到峰值,这与抗DPE1多克隆抗体反应蛋白的大量增加相吻合。在麦芽发酵的初始阶段,这些蛋白在免疫印迹上表现为双态,在麦芽发酵过程中表现为单态,表明蛋白水解过程(例如,传递肽去除)或差异异构体/剪接变体表达。
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引用次数: 1
Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements 利用Delta元件产生的PCR扩增子的下一代测序技术对酿酒酵母进行指纹鉴定
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-08-22 DOI: 10.1080/03610470.2022.2110645
M. Cottrell
Abstract Identifying beer spoilage microbes is readily accomplished using PCR analyses targeting specific types of microbes, but the general classification of wild yeast versus brewing yeast using cultivation independent molecular methods has remained challenging. The approach presented in this study utilized genetic fingerprint matching to determine if an unknown yeast isolate matches the fingerprint of catalogued brewing yeast strains. Interdelta Next Generation Sequencing (NGS) fingerprints were produced using PCR amplification of delta elements, also known as long terminal repeat sequences of transposons of yeast. Fingerprints identifying different yeast strains were generated by processing reads produced by NGS of the interdelta PCR amplicons using open source software. The interdelta NGS fingerprint comprises DNA sequences that can be recorded, compared, and utilized as a fixed reference for yeast strain identification. Interdelta NGS fingerprints were shown to be reproducible and capable of distinguishing between strains of brewing yeast and wild yeast. Experimental yeast contamination demonstrated the utility of the approach for identifying in-house brewing yeast cross contamination versus foreign wild yeast contamination.
利用针对特定类型微生物的PCR分析很容易完成啤酒腐败微生物的鉴定,但利用培养独立的分子方法对野生酵母和酿造酵母进行一般分类仍然具有挑战性。本研究中提出的方法利用遗传指纹匹配来确定未知酵母菌分离物是否与已编目的酿造酵母菌菌株的指纹匹配。利用酵母转座子长末端重复序列(delta element)的PCR扩增,获得了delta Next Generation Sequencing (NGS)指纹图谱。利用开源软件对三角间PCR扩增子NGS产生的reads进行处理,生成识别不同酵母菌株的指纹图谱。三角洲间NGS指纹图谱包括可记录、比较和用作酵母菌株鉴定的固定参考的DNA序列。三角间NGS指纹图谱具有可重复性,能够区分酿酒酵母和野生酵母菌株。实验酵母污染证明了该方法在鉴别内部酿造酵母交叉污染和外来野生酵母污染方面的实用性。
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引用次数: 0
Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer 异α -酸、α -酸和二氧化硫对啤酒中啤酒腐败菌生长抑制作用的变异因子分析
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-08-02 DOI: 10.1080/03610470.2022.2093091
Nobuyuki Hayashi, Ritsuko Arai, Toshiko Minato, Y. Fujita
Abstract Growth tests in beers supplemented with specific chemical substances were conducted to investigate the growth control method of beer-spoilage bacteria. Lactobacillus brevis and Pectinatus frisingensis were inoculated into beers in which the pH was set and chemical substances had been added to form a matrix. Supplementation of the beer with hop bitter compounds (iso-α-acids, α-acids, or SO2), had an inhibitory effect on the growth of the tested strains in beer. Furthermore, the growth inhibiting compounds had a synergistic effect when used simultaneously. Two-way repeated measures analysis of variance showed that the interaction effects of combinations of iso-α-acids and α-acids in addition to α-acids and SO2 on the growth of L. brevis and P. frisingensis in beer were highly significant. To verify the contribution degree of pH, iso-α-acids, α-acids, and SO2 on the growth of L. brevis and P. frisingensis, growth test results using a combination of these factors set at different levels were subject to stepwise regression. The contributions of undissociated α-acids, undissociated SO2, and multiplications of undissociated α-acids and undissociated SO2 were especially high in the control of L. brevis growth. The contributions of pH, undissociated SO2, and multiplications of pH and undissociated iso-α-acids were especially high in the control of P. frisingensis growth. The difference in the contributions of antibacterial compounds between L. brevis and P. frisingensis may be due to the difference in the cell wall/membrane structure. Such factorial analysis may be useful for parameter setting in future product designs and process adjustments.
摘要通过添加特定化学物质的啤酒生长试验,探讨了啤酒腐败菌的生长控制方法。将短乳杆菌(Lactobacillus brevis)和弗氏果胶酶(Pectinatus frisingensis)接种到啤酒中,在啤酒中设定pH并加入化学物质以形成基质。添加啤酒花苦味化合物(异-α酸、α酸或SO2)对啤酒中受试菌株的生长具有抑制作用。此外,当同时使用时,生长抑制化合物具有协同作用。方差的双向重复测量分析表明,除α酸和SO2外,异α酸和α酸组合对啤酒中L.brevis和P.frisingensis生长的交互作用非常显著。为了验证pH、异-α-酸、α-酸和SO2对L.brevis和P.frisingensis生长的贡献程度,将这些因素组合在不同水平的生长测试结果进行逐步回归。未离解的α-酸、未离解的SO2、未离解α-酸和未离解SO2的倍数对短乳杆菌生长的控制作用尤其显著。pH值、未离解的SO2、pH值和未离解的异-α酸的倍数对弗里辛根霉生长的控制作用特别大。L.brevis和P.frisingensis之间抗菌化合物贡献的差异可能是由于细胞壁/膜结构的差异。这种因子分析可能对未来产品设计和工艺调整中的参数设置有用。
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引用次数: 0
Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington 探索在俄勒冈州和华盛顿州不同地点生长的瀑布和马赛克®啤酒花的区域特性
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-07-13 DOI: 10.1080/03610470.2022.2089010
Michael Féchir, Garrett Weaver, Curtis Roy, T. Shellhammer
Abstract The impact of the growing environment on the aroma of agricultural products such as wine, coffee, or tea has been investigated in detail, leading to the concept of regional identity; however, there have been only limited studies examining regional variation in hops. A systematic investigation of Cascade and Mosaic® hops from the 2020 harvest year grown at 39 different locations in Oregon and Washington was performed using chemical/instrumental and human sensory analyses, which revealed significant between-state and within-state differences for both varieties, suggesting substantial regional and subregional identity effects. A subset of 14 hop samples was selected to produce standardized single-hop beers (IPA) in pilot scale. Sensory evaluation of the beers revealed similar regional-dependent results as observed for the hops with slightly stronger fruity, citrus, and tropical notes but weaker herbal, grassy, and woody notes in the beers compared to hops, suggesting that the regional identity effect was observable in beer.
摘要:人们详细研究了生长环境对葡萄酒、咖啡或茶等农产品香气的影响,从而产生了区域认同的概念;然而,关于啤酒花的区域差异的研究非常有限。对俄勒冈州和华盛顿州39个不同地点种植的2020年收获年份的Cascade和Mosaic®啤酒花进行了系统调查,使用化学/仪器和人类感官分析,揭示了这两个品种在州间和州内的显著差异,表明存在实质性的区域和分区域身份效应。选取了14种啤酒花样品,在中试规模上生产标准化的单啤酒花啤酒(IPA)。对啤酒的感官评价显示,啤酒花的区域依赖性结果与啤酒花相似,啤酒花的水果味、柑橘味和热带味稍强,而草药味、青草味和木本味较弱,这表明啤酒中存在明显的区域特征效应。
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引用次数: 2
A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer 葎草内源及与颗粒啤酒花相关微生物产生的促干啤酒花蠕变酶的研究
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-07-01 DOI: 10.1080/03610470.2022.2084327
M. Cottrell
Abstract A search was conducted for the sources of diastatic enzymes driving the over attenuation and continued fermentation of dry hopped beer known as “hop creep”. Microbial cultivation using starch containing media and assays of amylase enzyme activity were used to isolate and identify microbes from pellet hops that are potential sources of amylases associated with but exogenous to hops (Humulus lupulus). Bacteria and fungi associated with pellet hops produced amylases but did not produce hop creep in assays using finished beer and fermenting wort with added microbes. Cannabis sativa flower produced over attenuation of fermenting wort equivalent to that seen with hops. Comparative bioinformatic analysis of the Cannabis sativa proteome and H. lupulus genome revealed the genetic potential of H. lupulus to produce endogenous amylase enzymes. Sequence similarity of amylases annotated in the C. sativa proteome to previously unidentified genes in H. lupulus revealed 13 genes likely encoding amylases. PCR and sequencing confirmed the occurrence of genes that appear to encode α-amylase and β-amylase in the Citra® hop cultivar. Identifying a genetic basis for hop creep contributes knowledge that may lead to new approaches for controlling hop creep produced by endogenous amylases of H. lupulus.
摘要研究了导致干啤酒花啤酒过度衰减和持续发酵的“啤酒花蠕变”的酶源。利用含淀粉培养基进行微生物培养和淀粉酶活性测定,分离和鉴定颗粒啤酒花中的微生物,这些微生物是与啤酒花相关但外源的淀粉酶的潜在来源(Humulus lupulus)。在使用成品啤酒和添加微生物的发酵麦芽汁的试验中,与颗粒啤酒花相关的细菌和真菌产生淀粉酶,但不产生啤酒花蠕变。大麻花产生的发酵麦汁的衰减与啤酒花相当。通过对大麻蛋白质组和狼疮基因组的比较生物信息学分析,揭示了狼疮产生内源性淀粉酶的遗传潜力。对芥蓝蛋白组中标注的淀粉酶序列与此前未确定的狼疮芽孢杆菌中淀粉酶的序列相似性分析显示,有13个基因可能编码淀粉酶。PCR和测序证实,在Citra®啤酒花品种中存在编码α-淀粉酶和β-淀粉酶的基因。确定啤酒花蠕变的遗传基础可以为控制内生淀粉酶产生的啤酒花蠕变提供新的方法。
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引用次数: 3
The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer 顶级发酵酵母的收获方法和产量对小麦啤酒风味的影响
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-06-30 DOI: 10.1080/03610470.2022.2081958
Yunqian Cui, Jingqin Cao, Zimeng Wu, J. Du
Abstract Cropping yeast is prevalent in many commercial breweries due to routine brewing patterns and cost savings. One of the biggest challenges of cropping yeast in wheat beers is the impact of cropping methods on yeast performance and on beer quality and sensory characteristics. The objective of this study was to evaluate the ability of top-fermenting yeasts, when re-pitched to subsequent worts, to reach fermentation objectives and to assess their effects on wheat beer flavors. With the increase in crop numbers of the top-fermenting yeasts, the surface wrinkles on the older cells were deepened as observed using scanning electron microscopy (SEM), and the cell-to-cell adhesion tended to be more pronounced. In comparison to the freshly propagated yeasts, fermentation by older cropped yeasts resulted in significant increases (p < 0.05) in the levels of turbidity (up to 20%), lactic acid (up to 182%), total acids (up to 79.0%), residual sugars (up to 25%), isobutanol (up to 33%), and isoamyl alcohol (up to 24.2%) in the final wheat beers of the current study. Finally, sensory evaluation revealed that the sourness of the final wheat beers was more pronounced with older yeast crops. These results showed that re-pitching with later crops of top-fermentation yeasts was not optimal for the quality of the final wheat beers. Better methods of re-pitching top-fermenting yeasts are suggested to be cropping from the surface of young beer after primary fermentation or directly pitching the fermenting wort for the subsequent brew.
摘要由于常规酿造模式和成本节约,种植酵母在许多商业啤酒厂普遍存在。小麦啤酒中种植酵母的最大挑战之一是种植方法对酵母性能、啤酒质量和感官特性的影响。本研究的目的是评估顶部发酵酵母在重新定位到后续沃氏酵母中时达到发酵目标的能力,并评估其对小麦啤酒风味的影响。随着顶部发酵酵母作物数量的增加,使用扫描电子显微镜(SEM)观察到,较老细胞上的表面皱纹加深,细胞与细胞的粘附趋于更加明显。与新繁殖的酵母相比,在本研究的最终小麦啤酒中,较老的酵母发酵导致浊度(高达20%)、乳酸(高达182%)、总酸(高达79.0%)、残留糖(高达25%)、异丁醇(高达33%)和异戊醇(高达24.2%)的水平显著增加(p<0.05)。最后,感官评估显示,最终小麦啤酒的酸味在较老的酵母作物中更为明显。这些结果表明,用后期的顶级发酵酵母重新投球对最终小麦啤酒的质量不是最佳的。建议在初级发酵后从年轻啤酒表面种植或直接将正在发酵的麦芽汁倒入下一次酿造中,以更好的方法重新倾倒顶部发酵的酵母。
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引用次数: 0
Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid 发现新的啤酒花α酸和β酸丙酮和丙酮
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-06-23 DOI: 10.1080/03610470.2022.2079944
J. Leker, J. Maye
Abstract Hops, Humulus lupulus, contain two major organic acids, humulones, also known as alpha acids, and lupulones, also known as beta acids. These two organic acids are composed of a mixture of three major homologs referred to as co-, n-, and ad-. There are also three minor homologs known as post-, pre- and adpre- however these minor hop acid homologs are found in dry hops at very low concentrations, usually less than 0.2%. Today, we report the discovery of a fourth minor homolog for alpha acids and beta acids found in hops called aceto-.
摘要啤酒花(Humulus lupulus)含有两种主要的有机酸,humulones,也称为α酸,lupulones,也称为β酸。这两种有机酸由三种主要同源物的混合物组成,称为co-、n-和ad-。还有三种次要同源物,称为后-、前-和adpre-,但这些次要的啤酒花酸同源物在干啤酒花中的浓度非常低,通常低于0.2%。今天,我们报道了在啤酒花中发现的第四种α酸和β酸次要同源物aceto-。
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引用次数: 2
Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains 啤酒干发酵过程中二乙酰基和氨基酸浓度的变化——以12种酿酒酵母为例
IF 2 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2022-06-20 DOI: 10.1080/03610470.2022.2078946
James Bruner, Andrew Marcus, Glen P. Fox
Abstract Hops were traditionally used in brewing for the addition of isomerized alpha acids that balance the sugary wort with bitterness, though modern breweries are dry-hopping to add complex and unique aromas to their beers. An unintended consequence of high amounts of dry-hopping is the phenomenon known as hop creep, causing an increase in alcohol, carbonation, and diacetyl concentrations. The amount of diacetyl in a beer can be directly correlated to yeast health and vitality, controlled by the amount of free amino nitrogen (FAN) available to the yeast. In this study, both diacetyl and amino acid concentrations were measured prior to and 24 h after dry-hopping, at terminal gravity, and at the start of fermentation. These values were compared across twelve yeasts that are commonly used in dry-hopped beer or offer unique characteristics to fermentation. Experimental yeasts BY881, WLP518, K-97, and CK S102 all exhibited diacetyl concentrations below the aroma threshold for beer. The addition of dry-hops added a significant (p < 0.05) increase in FAN content to the fermenting beers, with most of the increases in serine, arginine, glutamate/glutamine, alanine, and glycine. These increases did not parallel the amino acid content measured in the grist or hops, where asparagine/aspartic acid, proline, and glutamate/glutamine were most prominent. Correlations between total FAN content and diacetyl concentration were calculated, as diacetyl is a precursor in the biosynthesis pathway of the amino acids valine and leucine. However, in this experiment, no correlation of amino acid and diacetyl concentration was observed between dry-hopped and traditional fermentations.
摘要啤酒花传统上用于酿造添加异构化的α酸,以平衡含糖麦芽汁和苦味,尽管现代啤酒厂都在干啤酒花中为啤酒添加复杂而独特的香气。大量干跳的一个意外后果是所谓的跳变现象,导致酒精、碳酸化和二乙酰浓度增加。啤酒中二乙酰的含量可以与酵母的健康和活力直接相关,由酵母可用的游离氨基氮(FAN)的含量控制。在本研究中,二乙酰和氨基酸的浓度均在24 h,在干跳后,在终重力下,以及在发酵开始时。对12种酵母的这些值进行了比较,这些酵母通常用于干啤酒或具有独特的发酵特性。实验酵母BY881、WLP518、K-97和CK S102都表现出低于啤酒香气阈值的二乙酰浓度。干啤酒花的添加显著增加了(p < 0.05)发酵啤酒中FAN含量的增加,其中丝氨酸、精氨酸、谷氨酸/谷氨酰胺、丙氨酸和甘氨酸的增加最多。这些增加与在谷物或啤酒花中测得的氨基酸含量不平行,其中天冬酰胺/天冬氨酸、脯氨酸和谷氨酸/谷氨酰胺最为突出。计算了FAN总含量和二乙酰浓度之间的相关性,因为二乙酰是氨基酸缬氨酸和亮氨酸生物合成途径中的前体。然而,在这个实验中,在干跳和传统发酵之间没有观察到氨基酸和二乙酰浓度的相关性。
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引用次数: 1
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Journal of the American Society of Brewing Chemists
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