Pub Date : 2022-06-16DOI: 10.1080/03610470.2022.2065453
M. Izydorczyk, A. Badea, A. Beattie
Abstract Interest in malting hulless barley (HB) is driven by its potential to produce very high levels of malt extract, but elevated levels of wort ß-glucan and insufficient levels of enzymes in hulless malt have prevented its widespread use. The objective of this study was to highlight the recent advancements in quality improvement of Canadian HB for malting purposes. Five advanced HB lines were evaluated for various barley and malt quality characteristics. All hulless lines exhibited lower grain hardness and slightly lower kernel weight and diameter compared to AAC Synergy (a popular two-rowed covered Canadian variety). The average total starch content of the hulless barley lines (64.2%) was significantly higher than AAC Synergy (59.9%) but slightly lower than that of CDC Clear (65.1%). Despite the low friability values, HB malts had a crumbly texture with good solubility and enzyme accessibility resulting in ample production of fermentable sugars. The average chain length of starch hydrolysis products in wort of new HB lines was similar to that of AAC Synergy, indicating sufficient enzyme activities and a highly effective hydrolysis. The fine-grind extract levels from hulless malt were on average 8% higher than from AAC Synergy, and several new HB lines exceeded the level of CDC Clear extract by 0.7–1.0%. Compared to CDC Clear, the new HB lines showed a significant reduction in concentration of wort ß-glucans. The concentration and the average degree of polymerization of arabinoxylo-oligosaccharides in wort of HB lines were generally higher than in wort of AAC Synergy, partly explaining the higher viscosity of HB worts. In general, the recently developed HB lines exhibited excellent malting potential with significant improvements in the levels of malt enzymes, concentration of free amino nitrogen compounds, and β-glucans in wort.
{"title":"Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes","authors":"M. Izydorczyk, A. Badea, A. Beattie","doi":"10.1080/03610470.2022.2065453","DOIUrl":"https://doi.org/10.1080/03610470.2022.2065453","url":null,"abstract":"Abstract Interest in malting hulless barley (HB) is driven by its potential to produce very high levels of malt extract, but elevated levels of wort ß-glucan and insufficient levels of enzymes in hulless malt have prevented its widespread use. The objective of this study was to highlight the recent advancements in quality improvement of Canadian HB for malting purposes. Five advanced HB lines were evaluated for various barley and malt quality characteristics. All hulless lines exhibited lower grain hardness and slightly lower kernel weight and diameter compared to AAC Synergy (a popular two-rowed covered Canadian variety). The average total starch content of the hulless barley lines (64.2%) was significantly higher than AAC Synergy (59.9%) but slightly lower than that of CDC Clear (65.1%). Despite the low friability values, HB malts had a crumbly texture with good solubility and enzyme accessibility resulting in ample production of fermentable sugars. The average chain length of starch hydrolysis products in wort of new HB lines was similar to that of AAC Synergy, indicating sufficient enzyme activities and a highly effective hydrolysis. The fine-grind extract levels from hulless malt were on average 8% higher than from AAC Synergy, and several new HB lines exceeded the level of CDC Clear extract by 0.7–1.0%. Compared to CDC Clear, the new HB lines showed a significant reduction in concentration of wort ß-glucans. The concentration and the average degree of polymerization of arabinoxylo-oligosaccharides in wort of HB lines were generally higher than in wort of AAC Synergy, partly explaining the higher viscosity of HB worts. In general, the recently developed HB lines exhibited excellent malting potential with significant improvements in the levels of malt enzymes, concentration of free amino nitrogen compounds, and β-glucans in wort.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"299 - 307"},"PeriodicalIF":2.0,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41766278","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 : 2022-06-15DOI: 10.1080/03610470.2022.2081480
Michael Féchir, J. Dailey, Brian P. Buffin, Chris J. Russo, T. Shellhammer
Abstract The characteristic hoppy flavor of pale ales is known to be unstable and deteriorates during the beer’s shelf life. Metal ions, in particular iron and copper, have a prooxidative effect and therefore accelerate beer flavor deterioration. Recent studies suggest that hop constituents may complex metal ions in beer thereby suppressing their negative effect on beer flavor stability. Using benchtop wort boiling experiments and quantitating metal ions in the cast wort, this study determined that different whirlpool additions of up to 3.0 g/L hop extract or up to 17.4 g/L pellets significantly reduced metal ion concentrations in wort, especially Fe, which was reduced by a factor of up to 6 compared to the control. Based on identified dose- and product-related effects, 2.5-hL brewing trials were performed using a selection of whirlpool hopping levels with either extract or pellets revealing significant differences in resinous and sweaty flavor. The flavor of the beer hopped with 5.8 g/L pellets was perceived as 8 times more resinous and 9 times sweatier than the control revealing clear differences between extract and pellets, especially at the lower hopping levels. The beer flavor stability was predicted using ESR spectroscopy and verified by performing forced aging experiments at 30 °C and monitoring beer flavor changes by sensory evaluation. Results indicate that both extract and pellet whirlpool hopping improve beer flavor stability by reducing the formation of age-related off-flavors and by supporting the retention of flavors related to freshness with only minor variations between the two hop products.
{"title":"The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra® Hop Extract and Pellets","authors":"Michael Féchir, J. Dailey, Brian P. Buffin, Chris J. Russo, T. Shellhammer","doi":"10.1080/03610470.2022.2081480","DOIUrl":"https://doi.org/10.1080/03610470.2022.2081480","url":null,"abstract":"Abstract The characteristic hoppy flavor of pale ales is known to be unstable and deteriorates during the beer’s shelf life. Metal ions, in particular iron and copper, have a prooxidative effect and therefore accelerate beer flavor deterioration. Recent studies suggest that hop constituents may complex metal ions in beer thereby suppressing their negative effect on beer flavor stability. Using benchtop wort boiling experiments and quantitating metal ions in the cast wort, this study determined that different whirlpool additions of up to 3.0 g/L hop extract or up to 17.4 g/L pellets significantly reduced metal ion concentrations in wort, especially Fe, which was reduced by a factor of up to 6 compared to the control. Based on identified dose- and product-related effects, 2.5-hL brewing trials were performed using a selection of whirlpool hopping levels with either extract or pellets revealing significant differences in resinous and sweaty flavor. The flavor of the beer hopped with 5.8 g/L pellets was perceived as 8 times more resinous and 9 times sweatier than the control revealing clear differences between extract and pellets, especially at the lower hopping levels. The beer flavor stability was predicted using ESR spectroscopy and verified by performing forced aging experiments at 30 °C and monitoring beer flavor changes by sensory evaluation. Results indicate that both extract and pellet whirlpool hopping improve beer flavor stability by reducing the formation of age-related off-flavors and by supporting the retention of flavors related to freshness with only minor variations between the two hop products.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"466 - 479"},"PeriodicalIF":2.0,"publicationDate":"2022-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48527682","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 : 2022-05-31DOI: 10.1080/03610470.2022.2068318
Goran Gagula, G. Šarić, T. Rezić, D. Horvat, D. Magdić
Abstract The aim of this research was to quantitatively evaluate the changes in the physicochemical properties of pale lager beer during a six-month storage period. The measured parameters were: original and apparent extract, specific gravity, alcohol by volume, pH value, color, bitterness, polyphenols, turbidity (haze), dissolved oxygen, carbon dioxide, and foam stability. The beer was filled and stored into four different packaging types: brown glass bottles, polyethylene terephthalate bottles (PET), aluminum cans, and stainless-steel beer kegs, all at a temperature of 20 ± 1.0 °C. There were changes in haze (turbidity), color, and dissolved oxygen values in all of the beer samples stored in the different types of packaging (expressed with the coefficient of variance) with the most significant changes in general found in the beer stored in the PET bottles. The most similar changes were found when correlating changes in beer samples stored in the glass packaging with changes in beer samples stored in kegs (a correlation factor of r = 0.971), while the beer samples stored in glass packaging when compared with the changes in beer samples in PET bottles showed the most change (r = 0.870).
{"title":"Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials","authors":"Goran Gagula, G. Šarić, T. Rezić, D. Horvat, D. Magdić","doi":"10.1080/03610470.2022.2068318","DOIUrl":"https://doi.org/10.1080/03610470.2022.2068318","url":null,"abstract":"Abstract The aim of this research was to quantitatively evaluate the changes in the physicochemical properties of pale lager beer during a six-month storage period. The measured parameters were: original and apparent extract, specific gravity, alcohol by volume, pH value, color, bitterness, polyphenols, turbidity (haze), dissolved oxygen, carbon dioxide, and foam stability. The beer was filled and stored into four different packaging types: brown glass bottles, polyethylene terephthalate bottles (PET), aluminum cans, and stainless-steel beer kegs, all at a temperature of 20 ± 1.0 °C. There were changes in haze (turbidity), color, and dissolved oxygen values in all of the beer samples stored in the different types of packaging (expressed with the coefficient of variance) with the most significant changes in general found in the beer stored in the PET bottles. The most similar changes were found when correlating changes in beer samples stored in the glass packaging with changes in beer samples stored in kegs (a correlation factor of r = 0.971), while the beer samples stored in glass packaging when compared with the changes in beer samples in PET bottles showed the most change (r = 0.870).","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"351 - 356"},"PeriodicalIF":2.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44674800","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 : 2022-05-09DOI: 10.1080/03610470.2022.2062156
Carlos Silva Ferreira, Margaux Simon, S. Collin
Abstract Dry hopping imparts distinct aromas but also a series of non-volatile compounds suspected of causing flavor and physical instability during beer storage. In this work, color, chill haze, total polyphenols, total flavanoids, and flavan-3-ol monomers (catechin and epicatechin) and oligomers (procyanidin dimers and trimers) were monitored in five commercial pale-colored Belgian dry-hopped beers over 24 months of storage at 20 °C in the dark. Fresh dry-hopped beers contained unusually high levels of flavan-3-ol monomers (up to 6.6 mg/L) and oligomers (up to 14.1 and 10.2 mg/L dimers and trimers, respectively). The increase in color intensity during storage (up to 6.4°EBC) correlated with fresh beer monomer levels, while the oligomer content correlated with chill haze formation (up to 25.7°EBC). The evolution of these two physical attributes also correlated with the level of total polyphenols in the fresh beers. In a pilot-scale production, kettle hopping was shown to impart either monomers (early) or oligomers (late), while dry hopping promoted efficient extraction of both monomers and dimers (extraction yields of 62 and 74%, respectively). Dry hopping thus plays an important role in color and chill haze increase.
{"title":"Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability","authors":"Carlos Silva Ferreira, Margaux Simon, S. Collin","doi":"10.1080/03610470.2022.2062156","DOIUrl":"https://doi.org/10.1080/03610470.2022.2062156","url":null,"abstract":"Abstract Dry hopping imparts distinct aromas but also a series of non-volatile compounds suspected of causing flavor and physical instability during beer storage. In this work, color, chill haze, total polyphenols, total flavanoids, and flavan-3-ol monomers (catechin and epicatechin) and oligomers (procyanidin dimers and trimers) were monitored in five commercial pale-colored Belgian dry-hopped beers over 24 months of storage at 20 °C in the dark. Fresh dry-hopped beers contained unusually high levels of flavan-3-ol monomers (up to 6.6 mg/L) and oligomers (up to 14.1 and 10.2 mg/L dimers and trimers, respectively). The increase in color intensity during storage (up to 6.4°EBC) correlated with fresh beer monomer levels, while the oligomer content correlated with chill haze formation (up to 25.7°EBC). The evolution of these two physical attributes also correlated with the level of total polyphenols in the fresh beers. In a pilot-scale production, kettle hopping was shown to impart either monomers (early) or oligomers (late), while dry hopping promoted efficient extraction of both monomers and dimers (extraction yields of 62 and 74%, respectively). Dry hopping thus plays an important role in color and chill haze increase.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"255 - 264"},"PeriodicalIF":2.0,"publicationDate":"2022-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48842007","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 : 2022-05-09DOI: 10.1080/03610470.2022.2057780
Brenna Littleson, Elizabeth Chang, C. Neill, Katherine Phetxumphou, Ann Sandbrook, Amanda C. Stewart, Jacob Lahne
Abstract The U.S. cider market has expanded in recent years, but limited research-based information is available on fermentation management. This study investigates how apple cultivar and yeast inoculation affect the chemical and sensory properties of ciders made in Virginia. Four ciders were produced in triplicate using combinations of two different apple cultivars — Harrison, a cider cultivar and GoldRush, a dessert cultivar — and two fermentation strategies — inoculated with dry active yeast EC1118 or Pied de Cuvé (PdC) ambient fermentation. Ciders were analyzed for alcohol content, free/total SO2, titratable acidity, volatile acidity, malic acid, pH, and residual sugar. Sensory evaluation was conducted using descriptive analysis with trained panelists. Results were analyzed via analysis of variance (ANOVA) and principal component analysis. Apple cultivar and fermentation method resulted in significant differences for chemistry and sensory parameters. Malic acid concentration was greater in the control ciders while concentrations of both residual sugar and volatile acidity were higher in the PdC ciders. The interaction effect of cultivar*fermentation method influenced both malic acid and residual sugar concentrations, where concentration differences between control and ambient ciders were smaller for GoldRush than for Harrison, showing that fermentation style produced different results across cultivars. Volatile acidity produced opposite interaction effects as differences between fermentation styles were larger for GoldRush. For sensory attributes, Harrison ciders produced high intensities for multiple attributes, but also higher variability. Multiple sensory descriptors displayed interaction effects as the fermentation method produced different results in different cultivars. This study demonstrates that increasingly popular practices in the industry can produce significantly different ciders.
近年来，美国苹果酒市场不断扩大，但关于发酵管理的研究信息有限。本研究考察了苹果品种和酵母接种对弗吉尼亚苹果汁化学和感官特性的影响。用两种不同的苹果品种(苹果品种Harrison和甜点品种GoldRush)和两种发酵策略(接种干活性酵母EC1118或Pied de cuv (PdC)环境发酵)的组合生产了四种苹果酒，一式三份。分析了苹果酒的酒精含量、游离/总SO2、可滴定酸度、挥发性酸度、苹果酸、pH和残糖。感官评估采用描述性分析与训练有素的小组成员。通过方差分析和主成分分析对结果进行分析。苹果品种和发酵方式对化学和感官参数有显著影响。对照苹果酸浓度较高，而PdC苹果酸残留量和挥发性酸度浓度较高。品种*发酵方式对苹果酸和残糖浓度均有影响，其中GoldRush与环境苹果酒的浓度差异小于Harrison，说明不同品种的发酵方式产生的结果不同。挥发酸产生相反的交互作用，不同发酵方式的差异较大。对于感官属性，哈里森苹果酒产生了高强度的多个属性，但也有更高的可变性。由于发酵方式对不同品种的影响不同，多个感官描述符表现出交互作用。这项研究表明，越来越流行的做法，在行业可以产生显著不同的苹果酒。
{"title":"Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy","authors":"Brenna Littleson, Elizabeth Chang, C. Neill, Katherine Phetxumphou, Ann Sandbrook, Amanda C. Stewart, Jacob Lahne","doi":"10.1080/03610470.2022.2057780","DOIUrl":"https://doi.org/10.1080/03610470.2022.2057780","url":null,"abstract":"Abstract The U.S. cider market has expanded in recent years, but limited research-based information is available on fermentation management. This study investigates how apple cultivar and yeast inoculation affect the chemical and sensory properties of ciders made in Virginia. Four ciders were produced in triplicate using combinations of two different apple cultivars — Harrison, a cider cultivar and GoldRush, a dessert cultivar — and two fermentation strategies — inoculated with dry active yeast EC1118 or Pied de Cuvé (PdC) ambient fermentation. Ciders were analyzed for alcohol content, free/total SO2, titratable acidity, volatile acidity, malic acid, pH, and residual sugar. Sensory evaluation was conducted using descriptive analysis with trained panelists. Results were analyzed via analysis of variance (ANOVA) and principal component analysis. Apple cultivar and fermentation method resulted in significant differences for chemistry and sensory parameters. Malic acid concentration was greater in the control ciders while concentrations of both residual sugar and volatile acidity were higher in the PdC ciders. The interaction effect of cultivar*fermentation method influenced both malic acid and residual sugar concentrations, where concentration differences between control and ambient ciders were smaller for GoldRush than for Harrison, showing that fermentation style produced different results across cultivars. Volatile acidity produced opposite interaction effects as differences between fermentation styles were larger for GoldRush. For sensory attributes, Harrison ciders produced high intensities for multiple attributes, but also higher variability. Multiple sensory descriptors displayed interaction effects as the fermentation method produced different results in different cultivars. This study demonstrates that increasingly popular practices in the industry can produce significantly different ciders.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"141 - 154"},"PeriodicalIF":2.0,"publicationDate":"2022-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44573872","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 : 2022-04-22DOI: 10.1080/03610470.2022.2053638
Anderson Lazzari, Heloisa Dias Barbosa, Evandro Ribeiro Machado Filho, L. H. Maldonado da Silva, F. A. Anjo, F. Sato, Cássia Inês Lourenzi Franco Rosa, Paula Toshimi Matumoto Pintro
Abstract Raw materials with significant levels of nutrients, such as protein and carbohydrates, phenolics, and antioxidant compounds were considered as hop replacements in the brewing process. In this study, the composition of Rubim (Leonurus sibiricus L.) and Mastruz (Chenopodium ambrosioides L.) for the partial (25%, 50%, and 75%) or total replacement of hops in beers was explored. The beers formulated with high levels of Rubim and Mastruz resulted in an increase in antioxidant activity and bioactive compounds. The bioactive compounds, antioxidant activity, and International Bitterness Units (IBU) were analyzed in wort before fermentation and in beers. Beer with hops replaced by 25% Rubim and beer with 100% Mastruz presented higher total phenolic compounds. Replacing hops with 100% Rubim and Mastruz presented higher antioxidant activity by DPPH, and the IBU decreased with the replacement of hops by Rubim and Mastruz. Pearson correlation was performed to establish the relationship between bioactive compounds and antioxidant activity, and principal components analysis was performed to understand the interrelationships among the measured bioactive compounds and antioxidant activity. The beers with hop replacement were sensorially accepted, and the bitterness intensity was experienced by consumers.
{"title":"Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements","authors":"Anderson Lazzari, Heloisa Dias Barbosa, Evandro Ribeiro Machado Filho, L. H. Maldonado da Silva, F. A. Anjo, F. Sato, Cássia Inês Lourenzi Franco Rosa, Paula Toshimi Matumoto Pintro","doi":"10.1080/03610470.2022.2053638","DOIUrl":"https://doi.org/10.1080/03610470.2022.2053638","url":null,"abstract":"Abstract Raw materials with significant levels of nutrients, such as protein and carbohydrates, phenolics, and antioxidant compounds were considered as hop replacements in the brewing process. In this study, the composition of Rubim (Leonurus sibiricus L.) and Mastruz (Chenopodium ambrosioides L.) for the partial (25%, 50%, and 75%) or total replacement of hops in beers was explored. The beers formulated with high levels of Rubim and Mastruz resulted in an increase in antioxidant activity and bioactive compounds. The bioactive compounds, antioxidant activity, and International Bitterness Units (IBU) were analyzed in wort before fermentation and in beers. Beer with hops replaced by 25% Rubim and beer with 100% Mastruz presented higher total phenolic compounds. Replacing hops with 100% Rubim and Mastruz presented higher antioxidant activity by DPPH, and the IBU decreased with the replacement of hops by Rubim and Mastruz. Pearson correlation was performed to establish the relationship between bioactive compounds and antioxidant activity, and principal components analysis was performed to understand the interrelationships among the measured bioactive compounds and antioxidant activity. The beers with hop replacement were sensorially accepted, and the bitterness intensity was experienced by consumers.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"265 - 275"},"PeriodicalIF":2.0,"publicationDate":"2022-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42759995","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 : 2022-04-18DOI: 10.1080/03610470.2022.2052784
Neus Prieto-Diez, T. Ramo, I. Romagosa, M. Romero
Abstract In malting and brewing, early assessment of small batches of barley is of great interest. Thus, micro-malting methods on a laboratory scale are needed in order to determine the potential quality of raw materials, particularly of new advanced barley genotypes or registered varieties grown under alternative environmental conditions, as well as for countless R&D projects. However, the applicability of laboratory-scale results to industry is often poor and the necessary equipment expensive. The aim of this experiment was to validate and optimize a simple alternative micro-malting mesh-bag-based method to be more representative of the industrial quality than other micro-malting based methods. Comparing the new alternative method on the laboratory and industrial scale, it was observed that, in absolute terms, the quality of the malt obtained through standard micro-malting laboratory equipment is overrated compared with that obtained through the other two methods. Furthermore, the relative malt quality through the mesh-bag was closer to the industrial sample quality. There were no significant statistical allelopathic interactions between alternative bagged genotypes and genotypes used in the commercial batches. Through this alternative micro-malting method, there is the possibility to study the varietal and environmental effects on the malt quality. This alternative micro-malting bag scale was inexpensive, easy to implement, safe, and more representative of actual industrial scale data. Supplemental data for this article is available online at
{"title":"Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique","authors":"Neus Prieto-Diez, T. Ramo, I. Romagosa, M. Romero","doi":"10.1080/03610470.2022.2052784","DOIUrl":"https://doi.org/10.1080/03610470.2022.2052784","url":null,"abstract":"Abstract In malting and brewing, early assessment of small batches of barley is of great interest. Thus, micro-malting methods on a laboratory scale are needed in order to determine the potential quality of raw materials, particularly of new advanced barley genotypes or registered varieties grown under alternative environmental conditions, as well as for countless R&D projects. However, the applicability of laboratory-scale results to industry is often poor and the necessary equipment expensive. The aim of this experiment was to validate and optimize a simple alternative micro-malting mesh-bag-based method to be more representative of the industrial quality than other micro-malting based methods. Comparing the new alternative method on the laboratory and industrial scale, it was observed that, in absolute terms, the quality of the malt obtained through standard micro-malting laboratory equipment is overrated compared with that obtained through the other two methods. Furthermore, the relative malt quality through the mesh-bag was closer to the industrial sample quality. There were no significant statistical allelopathic interactions between alternative bagged genotypes and genotypes used in the commercial batches. Through this alternative micro-malting method, there is the possibility to study the varietal and environmental effects on the malt quality. This alternative micro-malting bag scale was inexpensive, easy to implement, safe, and more representative of actual industrial scale data. Supplemental data for this article is available online at","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"327 - 332"},"PeriodicalIF":2.0,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47941622","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 : 2022-04-08DOI: 10.1080/03610470.2022.2034133
Rūtelė Marčiulionytė, Colin Johnston, Dawn L. Maskell, Jack Mayo, David Robertson, David Griggs, C. Holmes
Abstract Scotch malt whisky is typically produced using lightly kilned malted barley that imparts a relatively subtle aroma to the final product. Recently, there has been increased interest in exploring the feasibility of using roasted malts during whisky production to control congener profile. Although roasted malts are used widely within the brewing industry to develop product color and aroma in beer, applications and challenges have not yet been established for whisky production. This study investigated a role for roasted malt as a tool to impact whisky volatile composition and the consequences of such use for production efficiency of whisky new make spirit. Pot still malt was roasted at laboratory scale (0–60 min at 80–220 °C) and incorporated into a grist (≤50% w/w) for production of new make spirit. The influence of roasting conditions on malt processing characteristics and the impact on the concentration of key roasted malt volatile compounds in distillate were assessed using response surface modelling. Concentration of aroma active pyrazines and furans increased in the distillate produced using roasted malts (particularly when using malt heated >150 °C). Key indicators of process efficiency such as wort fermentability and alcohol yield reduced as intensity of malt roasting increased. Process efficiency when using low proportions of roasted malt (10% w/w) was comparable to that when using only pot still malt, but distillate volatile profile still differed significantly.
{"title":"Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development","authors":"Rūtelė Marčiulionytė, Colin Johnston, Dawn L. Maskell, Jack Mayo, David Robertson, David Griggs, C. Holmes","doi":"10.1080/03610470.2022.2034133","DOIUrl":"https://doi.org/10.1080/03610470.2022.2034133","url":null,"abstract":"Abstract Scotch malt whisky is typically produced using lightly kilned malted barley that imparts a relatively subtle aroma to the final product. Recently, there has been increased interest in exploring the feasibility of using roasted malts during whisky production to control congener profile. Although roasted malts are used widely within the brewing industry to develop product color and aroma in beer, applications and challenges have not yet been established for whisky production. This study investigated a role for roasted malt as a tool to impact whisky volatile composition and the consequences of such use for production efficiency of whisky new make spirit. Pot still malt was roasted at laboratory scale (0–60 min at 80–220 °C) and incorporated into a grist (≤50% w/w) for production of new make spirit. The influence of roasting conditions on malt processing characteristics and the impact on the concentration of key roasted malt volatile compounds in distillate were assessed using response surface modelling. Concentration of aroma active pyrazines and furans increased in the distillate produced using roasted malts (particularly when using malt heated >150 °C). Key indicators of process efficiency such as wort fermentability and alcohol yield reduced as intensity of malt roasting increased. Process efficiency when using low proportions of roasted malt (10% w/w) was comparable to that when using only pot still malt, but distillate volatile profile still differed significantly.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"329 - 340"},"PeriodicalIF":2.0,"publicationDate":"2022-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46526326","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 : 2022-03-30DOI: 10.1080/03610470.2022.2041156
Susan Stewart, Ross Sanders, Natalja Ivanova, K. Wilkinson, D. Stewart, Jian-Jun Dong, Shumin Hu, D. E. Evans, J. Able
Abstract Beer flavor is primarily impacted by malt kilning and the choice of yeast/hops in the beer recipe. Although barley malt is the material backbone of most beers, variety has until recently been largely overlooked with respect to flavor differences. In this study, 11 malt variety samples from multiple Australian and international (UK, Canada, China) growing regions were infusion mashed (65 °C) at laboratory scale to produce unboiled wort to investigate differences between the flavor profiles observed with sensory assessment and headspace-SPME gas chromatography-mass spectrometry (HS-SPME GC-MS). Sensory evaluation identified wort flavor differences with the control heritage samples, Maris Otter/Schooner, having the highest overall flavor complexity and acceptability. The Chinese malted Chinese/Canadian samples had the lowest overall flavor complexity rankings. Overall, flavor complexity was correlated with KI, malt protein (negative), and β-glucosidase (negative), while sweetness intensity was correlated with limit dextrinase and pH. HS-SPME GC-MS analysis focused only on compounds that were significantly different between varieties (ANOVA, P ≤ 0.05). Overall, 107 compounds were identified with significantly different levels between the varietal worts. The resultant PCA plots (overall, aldehydes, alcohols, esters, organic acids, terpenes, ketones) supported the sensory assessment, with Maris Otter and the Australian samples clustering in different PCA sectors compared to the Chinese malted Canadian/Chinese samples. These findings provide a basis for key compound identifications that influence malt flavor through the brewing process. The results have the potential to assist barley breeders in selecting optimized germplasm for future variety development and can assist maltsters and brewers to consistently target desired flavors for finished beers and potentially whisk(e)y. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2041156 .
{"title":"The Influence of Malt Variety and Origin on Wort Flavor","authors":"Susan Stewart, Ross Sanders, Natalja Ivanova, K. Wilkinson, D. Stewart, Jian-Jun Dong, Shumin Hu, D. E. Evans, J. Able","doi":"10.1080/03610470.2022.2041156","DOIUrl":"https://doi.org/10.1080/03610470.2022.2041156","url":null,"abstract":"Abstract Beer flavor is primarily impacted by malt kilning and the choice of yeast/hops in the beer recipe. Although barley malt is the material backbone of most beers, variety has until recently been largely overlooked with respect to flavor differences. In this study, 11 malt variety samples from multiple Australian and international (UK, Canada, China) growing regions were infusion mashed (65 °C) at laboratory scale to produce unboiled wort to investigate differences between the flavor profiles observed with sensory assessment and headspace-SPME gas chromatography-mass spectrometry (HS-SPME GC-MS). Sensory evaluation identified wort flavor differences with the control heritage samples, Maris Otter/Schooner, having the highest overall flavor complexity and acceptability. The Chinese malted Chinese/Canadian samples had the lowest overall flavor complexity rankings. Overall, flavor complexity was correlated with KI, malt protein (negative), and β-glucosidase (negative), while sweetness intensity was correlated with limit dextrinase and pH. HS-SPME GC-MS analysis focused only on compounds that were significantly different between varieties (ANOVA, P ≤ 0.05). Overall, 107 compounds were identified with significantly different levels between the varietal worts. The resultant PCA plots (overall, aldehydes, alcohols, esters, organic acids, terpenes, ketones) supported the sensory assessment, with Maris Otter and the Australian samples clustering in different PCA sectors compared to the Chinese malted Canadian/Chinese samples. These findings provide a basis for key compound identifications that influence malt flavor through the brewing process. The results have the potential to assist barley breeders in selecting optimized germplasm for future variety development and can assist maltsters and brewers to consistently target desired flavors for finished beers and potentially whisk(e)y. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2041156 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"282 - 298"},"PeriodicalIF":2.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48485352","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 : 2022-03-30DOI: 10.1080/03610470.2022.2041970
Eusèbe Gnonlonfoun, Gabriela Fotin, A. Risler, Annelore Elfassy, Sophie Schwebel, M. Schmitt, F. Borges, C. Mangavel, A. Revol-Junelles, Michel Fick, X. Framboisier, E. Rondags
Abstract Fusarium tricinctum is among the pathogenic fungi that contaminate cereal crops, including barley. It produces toxic metabolites such as enniatins (ENNs) that affect the quality and safety of barley-based products such as malt and beer, thus representing a significant concern for the cereal industries. Therefore, it is critical to reduce Fusarium spp. development and enniatin contamination in cereal-based products. Fungicides are commonly used during agricultural practices, but they are facing growing fungal resistance and environmental and health concerns. Hence, there is need to define environmentally friendly control strategies. This study highlights the ability of a bacterial strain isolated from barley kernels, namely Erwinia gerundensis 6E4, to inhibit the growth of Fusarium tricinctum and to reduce its toxigenic potential. First, E. gerundensis 6E4 exhibited a significant fungistatic activity against pathogenic fungal strains during co-cultures, with fungal growth reduced by up to 100% on Petri dishes and by about 69% in liquid medium. The bacterial strain also led to a drastic reduction (74 to 100%) of ENNs production by F. tricinctum strains over 72 h co-cultures. Based on these results, our study supports the use of E. gerundensis 6E4 as a biocontrol agent in strategies aiming at reducing the presence of Fusarium tricinctum and enniatins in cereal-based products, or as a food and feed supplement for the bio-detoxification of enniatins.
{"title":"Inhibition of the Growth of Fusarium tricinctum and Reduction of Its Enniatin Production by Erwinia gerundensis Isolated from Barley Kernels","authors":"Eusèbe Gnonlonfoun, Gabriela Fotin, A. Risler, Annelore Elfassy, Sophie Schwebel, M. Schmitt, F. Borges, C. Mangavel, A. Revol-Junelles, Michel Fick, X. Framboisier, E. Rondags","doi":"10.1080/03610470.2022.2041970","DOIUrl":"https://doi.org/10.1080/03610470.2022.2041970","url":null,"abstract":"Abstract Fusarium tricinctum is among the pathogenic fungi that contaminate cereal crops, including barley. It produces toxic metabolites such as enniatins (ENNs) that affect the quality and safety of barley-based products such as malt and beer, thus representing a significant concern for the cereal industries. Therefore, it is critical to reduce Fusarium spp. development and enniatin contamination in cereal-based products. Fungicides are commonly used during agricultural practices, but they are facing growing fungal resistance and environmental and health concerns. Hence, there is need to define environmentally friendly control strategies. This study highlights the ability of a bacterial strain isolated from barley kernels, namely Erwinia gerundensis 6E4, to inhibit the growth of Fusarium tricinctum and to reduce its toxigenic potential. First, E. gerundensis 6E4 exhibited a significant fungistatic activity against pathogenic fungal strains during co-cultures, with fungal growth reduced by up to 100% on Petri dishes and by about 69% in liquid medium. The bacterial strain also led to a drastic reduction (74 to 100%) of ENNs production by F. tricinctum strains over 72 h co-cultures. Based on these results, our study supports the use of E. gerundensis 6E4 as a biocontrol agent in strategies aiming at reducing the presence of Fusarium tricinctum and enniatins in cereal-based products, or as a food and feed supplement for the bio-detoxification of enniatins.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"340 - 350"},"PeriodicalIF":2.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45947370","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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