Pub Date : 2022-03-16DOI: 10.1080/03610470.2022.2026662
Andrew Marcus, Glen P. Fox
Abstract As the environmental impacts of beer are of increasing concern to maltsters, brewers, and consumers, perennial cereal crops can offer a more sustainable solution. One new cereal species of interest to the brewing industry is intermediate wheatgrass (Thinopyrum intermedium subsp. intermedium), developed by The Land Institute, in Salina, Kansas, U.S.A., under the branded name Kernza®. It has been touted as a more sustainable alternative to barley and wheat in its requirements for less water and nutrient additions and reduced tilling of agricultural fields. To date, no published research has been performed to assess the potential for this grain for the malt and beer industries as a barley replacement. Here, the “M5” variety Kernza grain was micromalted and the finished malt was compared with both the raw grain and to a reference raw and malted barley (Hordeum vulgare L. var. Copeland). All samples were analyzed for starch gelatinization temperatures via differential scanning calorimetry, amino acid composition, alpha-amylase, diastatic power (DP), total and soluble nitrogen and protein, Kolbach Index (KI), extract, wort free alpha-amino nitrogen (FAN), wort β-glucan, wort color, pH, and clarity. The Kernza malt produced sufficient extract and FAN for typical fermentations with low β-glucan content. However, extract and FAN in the Kernza malts were lower than in the barley reference, and the Kernza worts exhibited higher levels of undesirable soluble protein and haze. Interestingly, the DP for both the raw and malted Kernza were similarly high, indicating that both of the raw grains exhibit high enzymatic activity, which malting did not increase substantially. Results support that Kernza could be an acceptable candidate for malting and subsequent wort production; however, specific techniques may be required to utilize this malt most effectively. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2026662 .
随着啤酒对环境的影响越来越受到酿酒师、酿酒商和消费者的关注，多年生谷物作物可以提供一个更可持续的解决方案。酿造工业感兴趣的一种新的谷物是中间小麦草(Thinopyrum intermedium subsp)。intermedium)，由美国堪萨斯州萨利纳的土地研究所开发，品牌为Kernza®。它被吹捧为大麦和小麦更可持续的替代品，因为它需要更少的水和营养补充，减少了农田的耕作。到目前为止，还没有发表的研究来评估这种谷物作为大麦替代品在麦芽和啤酒工业中的潜力。在这里，“M5”品种Kernza谷物被微麦芽化，成品麦芽与原料谷物和参考原料和麦芽(Hordeum vulgare L. var. Copeland)进行比较。通过差示扫描量热法分析所有样品的淀粉糊化温度、氨基酸组成、α -淀粉酶、散散力(DP)、总氮和可溶性氮和蛋白质、科尔巴赫指数(KI)、提取物、麦汁游离α -氨基氮(FAN)、麦汁β-葡聚糖、麦汁颜色、pH和透明度。对于典型的β-葡聚糖含量低的发酵，克恩扎麦芽产生了足够的提取物和FAN。然而，克恩扎麦芽的提取物和FAN含量低于参考大麦，克恩扎麦芽表现出更高水平的不良可溶性蛋白和雾度。有趣的是，生的和麦芽的Kernza的DP都同样高，这表明两种生谷物都表现出很高的酶活性，而麦芽并没有显著增加。结果表明，Kernza可以作为麦芽和后续麦汁生产的可接受的候选品种;然而，为了最有效地利用这种麦芽，可能需要特定的技术。本文的补充数据可在https://doi.org/10.1080/03610470.2022.2026662上在线获得。
{"title":"Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium)","authors":"Andrew Marcus, Glen P. Fox","doi":"10.1080/03610470.2022.2026662","DOIUrl":"https://doi.org/10.1080/03610470.2022.2026662","url":null,"abstract":"Abstract As the environmental impacts of beer are of increasing concern to maltsters, brewers, and consumers, perennial cereal crops can offer a more sustainable solution. One new cereal species of interest to the brewing industry is intermediate wheatgrass (Thinopyrum intermedium subsp. intermedium), developed by The Land Institute, in Salina, Kansas, U.S.A., under the branded name Kernza®. It has been touted as a more sustainable alternative to barley and wheat in its requirements for less water and nutrient additions and reduced tilling of agricultural fields. To date, no published research has been performed to assess the potential for this grain for the malt and beer industries as a barley replacement. Here, the “M5” variety Kernza grain was micromalted and the finished malt was compared with both the raw grain and to a reference raw and malted barley (Hordeum vulgare L. var. Copeland). All samples were analyzed for starch gelatinization temperatures via differential scanning calorimetry, amino acid composition, alpha-amylase, diastatic power (DP), total and soluble nitrogen and protein, Kolbach Index (KI), extract, wort free alpha-amino nitrogen (FAN), wort β-glucan, wort color, pH, and clarity. The Kernza malt produced sufficient extract and FAN for typical fermentations with low β-glucan content. However, extract and FAN in the Kernza malts were lower than in the barley reference, and the Kernza worts exhibited higher levels of undesirable soluble protein and haze. Interestingly, the DP for both the raw and malted Kernza were similarly high, indicating that both of the raw grains exhibit high enzymatic activity, which malting did not increase substantially. Results support that Kernza could be an acceptable candidate for malting and subsequent wort production; however, specific techniques may be required to utilize this malt most effectively. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2026662 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"308 - 318"},"PeriodicalIF":2.0,"publicationDate":"2022-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47364914","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 : 2022-03-14DOI: 10.1080/03610470.2022.2035575
R. Agu, O. Amadi, T. Nwagu, A. Moneke, B. Okolo
Abstract A longer steeping regime is advocated when malting elite barleys. A shorter steeping regime used in this study produced good hot water extract (HWE), fermentability, fermentable extract (FE), free amino nitrogen (FAN), peptide nitrogen (PN), and predicted spirit yield (PSY) from malted and mashed barley and wheat. High germination energy (GE)–germination test and good germination performance during the malting process resulted in the production of good quality malt. A high nitrogen content (less starch), lower screening of grains >2.5 mm (thin grains) of barley and wheat, and especially, the high husk (14.8%) of the barley further confirmed that mashing thin grains can cause lower PSY from the malted barley or wheat. The steeping regime influenced glucose to maltose ratios, resulting in higher glucose to maltose ratios. The glucose to maltose ratio is important for effective yeast fermentation. Complimentary results from FAN and PN supported yeast fermentation. Malted barley gave higher PSY results at both steeping regimes. Malted Nigerian-grown wheat gave higher PSY results than imported wheat, when short or longer steeping was used in malt production. This could be linked to differences in the starch structures in the wheat samples studied. The shorter steeping produced good quality malt. This could save costs in terms of energy use, water use, and carbon dioxide release from respiring embryos during steeping and germination. For optimum advantage of the shorter stepping regime to be achieved, good quality grain must be selected to reap the full benefit in using a shorter steeping regime to produce good malt.
{"title":"Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes","authors":"R. Agu, O. Amadi, T. Nwagu, A. Moneke, B. Okolo","doi":"10.1080/03610470.2022.2035575","DOIUrl":"https://doi.org/10.1080/03610470.2022.2035575","url":null,"abstract":"Abstract A longer steeping regime is advocated when malting elite barleys. A shorter steeping regime used in this study produced good hot water extract (HWE), fermentability, fermentable extract (FE), free amino nitrogen (FAN), peptide nitrogen (PN), and predicted spirit yield (PSY) from malted and mashed barley and wheat. High germination energy (GE)–germination test and good germination performance during the malting process resulted in the production of good quality malt. A high nitrogen content (less starch), lower screening of grains >2.5 mm (thin grains) of barley and wheat, and especially, the high husk (14.8%) of the barley further confirmed that mashing thin grains can cause lower PSY from the malted barley or wheat. The steeping regime influenced glucose to maltose ratios, resulting in higher glucose to maltose ratios. The glucose to maltose ratio is important for effective yeast fermentation. Complimentary results from FAN and PN supported yeast fermentation. Malted barley gave higher PSY results at both steeping regimes. Malted Nigerian-grown wheat gave higher PSY results than imported wheat, when short or longer steeping was used in malt production. This could be linked to differences in the starch structures in the wheat samples studied. The shorter steeping produced good quality malt. This could save costs in terms of energy use, water use, and carbon dioxide release from respiring embryos during steeping and germination. For optimum advantage of the shorter stepping regime to be achieved, good quality grain must be selected to reap the full benefit in using a shorter steeping regime to produce good malt.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"319 - 326"},"PeriodicalIF":2.0,"publicationDate":"2022-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44949379","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 : 2022-03-04DOI: 10.1080/03610470.2022.2033608
Shenxi Chen, Gemma Perez-Samper, Beatriz Herrera-Malaver, Liping Zhu, Yuancai Liu, Jan Steensels, Qiang Yang, K. Verstrepen
Abstract Baijiu, also referred to as "Chinese liquor", is a traditional spirit that originated in China over 2000 years ago and is the world’s bestselling liquor today. It is produced using a solid-state fermentation process, often using sorghum as raw material, in which a complex microbial cocktail (called "Jiuqu") is introduced to initiate the fermentation process. During fermentation, a plethora of flavor-active metabolites is produced by microbes. Depending on the flavors formed, Baijiu can be subdivided into sauce-aroma-type, strong-aroma-type, and light-aroma-type. A key feature of light-aroma-type Xiaoqu Baijiu (LATXB) is its relatively low concentration of higher alcohols (HA). However, reaching sufficiently low HA concentrations without affecting the overall taste and flavor of LATXB is often difficult. In this project, breeding was used to develop a new Saccharomyces cerevisiae hybrid strain for LATXB production, which shows reduced HA production. This strain, dubbed “hybrid 5”, reduced total HA by 10.3%, without compromising the production of other metabolites or fermentation efficiency when evaluated at an industrial scale (2 tons). Together, these results show the potential of breeding to produce superior, non-GM yeasts that are directly applicable for commercial Baijiu production.
{"title":"Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production","authors":"Shenxi Chen, Gemma Perez-Samper, Beatriz Herrera-Malaver, Liping Zhu, Yuancai Liu, Jan Steensels, Qiang Yang, K. Verstrepen","doi":"10.1080/03610470.2022.2033608","DOIUrl":"https://doi.org/10.1080/03610470.2022.2033608","url":null,"abstract":"Abstract Baijiu, also referred to as \"Chinese liquor\", is a traditional spirit that originated in China over 2000 years ago and is the world’s bestselling liquor today. It is produced using a solid-state fermentation process, often using sorghum as raw material, in which a complex microbial cocktail (called \"Jiuqu\") is introduced to initiate the fermentation process. During fermentation, a plethora of flavor-active metabolites is produced by microbes. Depending on the flavors formed, Baijiu can be subdivided into sauce-aroma-type, strong-aroma-type, and light-aroma-type. A key feature of light-aroma-type Xiaoqu Baijiu (LATXB) is its relatively low concentration of higher alcohols (HA). However, reaching sufficiently low HA concentrations without affecting the overall taste and flavor of LATXB is often difficult. In this project, breeding was used to develop a new Saccharomyces cerevisiae hybrid strain for LATXB production, which shows reduced HA production. This strain, dubbed “hybrid 5”, reduced total HA by 10.3%, without compromising the production of other metabolites or fermentation efficiency when evaluated at an industrial scale (2 tons). Together, these results show the potential of breeding to produce superior, non-GM yeasts that are directly applicable for commercial Baijiu production.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"233 - 241"},"PeriodicalIF":2.0,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45239778","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 : 2022-03-02DOI: 10.1080/03610470.2022.2031777
Fernanda Otesbelgue Pinto, T. Lopes, Audren Monteiro Vieira, Renata Ott Oliveira, F. F. Gomes, M. F. Fabricio, M. A. Z. Ayub, S. Mendes, D. M. Pagani, P. Valente
Abstract Ninety-two wild yeasts were isolated from different fruits, for possible use in brewing, using the technological traits of carbohydrate fermentation and hydrogen sulfide production. Twelve yeasts were selected for identification by sequencing (D1/D2 domain or ITS1-5.8S-ITS2 region) and their volatile compounds production analyzed using gas chromatography. From these analyses, three yeasts were chosen for further characterization and beer production. Strains were characterized by their tolerance to osmotic and ethanol stress, their flocculation profile, growth at different temperatures, apparent attenuation (percentage of sugars converted into alcohol), estimated ABV (alcohol by volume) and reducing sugar profile. Beers were analyzed for alcohol content and sensorial analysis. The isolates CL011 and PB111 (Saccharomyces cerevisiae) and CB341 (Wickerhamomyces anomalus) showed promising properties for brewing, which included high production of interesting volatile compounds (esters, terpenes, lactones, and C13-norisoprenoids) by CL011, a neutral profile by PB111, and the production of non-classic beer volatile compounds by CB341 in a mixed culture. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2031777 .
{"title":"Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing","authors":"Fernanda Otesbelgue Pinto, T. Lopes, Audren Monteiro Vieira, Renata Ott Oliveira, F. F. Gomes, M. F. Fabricio, M. A. Z. Ayub, S. Mendes, D. M. Pagani, P. Valente","doi":"10.1080/03610470.2022.2031777","DOIUrl":"https://doi.org/10.1080/03610470.2022.2031777","url":null,"abstract":"Abstract Ninety-two wild yeasts were isolated from different fruits, for possible use in brewing, using the technological traits of carbohydrate fermentation and hydrogen sulfide production. Twelve yeasts were selected for identification by sequencing (D1/D2 domain or ITS1-5.8S-ITS2 region) and their volatile compounds production analyzed using gas chromatography. From these analyses, three yeasts were chosen for further characterization and beer production. Strains were characterized by their tolerance to osmotic and ethanol stress, their flocculation profile, growth at different temperatures, apparent attenuation (percentage of sugars converted into alcohol), estimated ABV (alcohol by volume) and reducing sugar profile. Beers were analyzed for alcohol content and sensorial analysis. The isolates CL011 and PB111 (Saccharomyces cerevisiae) and CB341 (Wickerhamomyces anomalus) showed promising properties for brewing, which included high production of interesting volatile compounds (esters, terpenes, lactones, and C13-norisoprenoids) by CL011, a neutral profile by PB111, and the production of non-classic beer volatile compounds by CB341 in a mixed culture. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2031777 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"221 - 232"},"PeriodicalIF":2.0,"publicationDate":"2022-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47395443","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 : 2022-03-02DOI: 10.1080/03610470.2021.2025329
Qingqing Qin, Jia Liu, Shumin Hu, Junhong Yu, Lei Zhang, Shuxia Huang, Mei Yang, Lushan Wang
Abstract Premature yeast flocculation (PYF) is the early flocculation of yeast during fermentation, which causes logistical and financial hardship to the malting and brewing industries. The occurring of PYF is suspected to be caused by the fungal infection of the barley or at least in part. The aim of this study was to perform a non-culture approach to uncover the fungal diversity in PYF malt. The genomic DNA was extracted and analyzed by amplicon sequencing. A total pairs read number of 209,523 sequences was obtained and used for taxonomic classification. The dominant fungal communities on the PYF malt were obtained based on the microbial diversity analysis by species annotation. The internal transcribed spacers sequencing analysis showed a decreased number of fungal species in PYF malt. Results showed that compared with control malt, PYF malt displayed a higher abundance of Ascomycota at the phyla level, and the abundance of Candida and Gibberella was exceptionally high in two PYF malts at the genus level. The absolute abundance of Candida and Gibberella baccata at the species level was also higher in PYF malts. The fungal species diversity within the malt indicated that the fungi community diversity was greater in the control malt than in the PYF malt. Taken together, exploring the diversity of the fungal community could be useful for malt quality control and for eliminating contamination risks.
{"title":"Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing","authors":"Qingqing Qin, Jia Liu, Shumin Hu, Junhong Yu, Lei Zhang, Shuxia Huang, Mei Yang, Lushan Wang","doi":"10.1080/03610470.2021.2025329","DOIUrl":"https://doi.org/10.1080/03610470.2021.2025329","url":null,"abstract":"Abstract Premature yeast flocculation (PYF) is the early flocculation of yeast during fermentation, which causes logistical and financial hardship to the malting and brewing industries. The occurring of PYF is suspected to be caused by the fungal infection of the barley or at least in part. The aim of this study was to perform a non-culture approach to uncover the fungal diversity in PYF malt. The genomic DNA was extracted and analyzed by amplicon sequencing. A total pairs read number of 209,523 sequences was obtained and used for taxonomic classification. The dominant fungal communities on the PYF malt were obtained based on the microbial diversity analysis by species annotation. The internal transcribed spacers sequencing analysis showed a decreased number of fungal species in PYF malt. Results showed that compared with control malt, PYF malt displayed a higher abundance of Ascomycota at the phyla level, and the abundance of Candida and Gibberella was exceptionally high in two PYF malts at the genus level. The absolute abundance of Candida and Gibberella baccata at the species level was also higher in PYF malts. The fungal species diversity within the malt indicated that the fungi community diversity was greater in the control malt than in the PYF malt. Taken together, exploring the diversity of the fungal community could be useful for malt quality control and for eliminating contamination risks.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"333 - 339"},"PeriodicalIF":2.0,"publicationDate":"2022-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48778276","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 : 2022-02-15DOI: 10.1080/03610470.2021.2025327
Fotini Drosou, Katerina Anastasakou, P. Tataridis, V. Dourtoglou, V. Oreopoulou
Abstract Nowadays, the micro-brewing industry aims at yeast strains beyond Saccharomyces cerevisiae, the so-called non-Saccharomyces, for their flavor contribution to the final product. In the present study, two commercial strains of Torulaspora delbrueckii (Prelude and 291) were evaluated for the production of a pale ale beer, in mono- and co-culture fermentations with S. cerevisiae, at 13 and 20 °C. From the results, it was concluded that both non-Saccharomyces yeasts were able to metabolize wort sugars at both temperatures, albeit at a slower rate at 13 °C. The fermented products were sealed in glass bottles (without filtration) and measurements of the ethanol content, color, bitterness, and volatile compounds were conducted after 30 days of storage. The ethanol content obtained from the non-Saccharomyces monocultures varied between 3.90 and 5.50% alcohol by volume (ABV), while that of the co-cultures was not significantly different from the ethanol content obtained by the conventional yeast (4.80–5.80% ABV). Higher bitterness and color values were detected in the non-Saccharomyces fermentations. The analysis of volatile compounds revealed that the two non-conventional yeasts were capable of producing aromatic components, such as higher alcohols and esters, yielding a fruity and floral aromatic profile, especially in the mixed culture fermentation of T. delbrueckii 291 at 13 °C.
{"title":"Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production","authors":"Fotini Drosou, Katerina Anastasakou, P. Tataridis, V. Dourtoglou, V. Oreopoulou","doi":"10.1080/03610470.2021.2025327","DOIUrl":"https://doi.org/10.1080/03610470.2021.2025327","url":null,"abstract":"Abstract Nowadays, the micro-brewing industry aims at yeast strains beyond Saccharomyces cerevisiae, the so-called non-Saccharomyces, for their flavor contribution to the final product. In the present study, two commercial strains of Torulaspora delbrueckii (Prelude and 291) were evaluated for the production of a pale ale beer, in mono- and co-culture fermentations with S. cerevisiae, at 13 and 20 °C. From the results, it was concluded that both non-Saccharomyces yeasts were able to metabolize wort sugars at both temperatures, albeit at a slower rate at 13 °C. The fermented products were sealed in glass bottles (without filtration) and measurements of the ethanol content, color, bitterness, and volatile compounds were conducted after 30 days of storage. The ethanol content obtained from the non-Saccharomyces monocultures varied between 3.90 and 5.50% alcohol by volume (ABV), while that of the co-cultures was not significantly different from the ethanol content obtained by the conventional yeast (4.80–5.80% ABV). Higher bitterness and color values were detected in the non-Saccharomyces fermentations. The analysis of volatile compounds revealed that the two non-conventional yeasts were capable of producing aromatic components, such as higher alcohols and esters, yielding a fruity and floral aromatic profile, especially in the mixed culture fermentation of T. delbrueckii 291 at 13 °C.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"211 - 220"},"PeriodicalIF":2.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42723900","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 : 2022-02-15DOI: 10.1080/03610470.2021.2013677
Christian Brayson Tarimo, L. Kaale
Abstract Alcoholic beverages are produced in many parts of the world for different purposes, including refreshment and people’s cultural and religious practices. The advancement in their production technology has evolved over time due to a number of factors, including the availability of modern equipment, innovation, operating costs, and customer competition. In Africa, particularly Tanzania, different types of traditional beverages are produced. These beverages have been recognized for their contribution to households’ economy, especially in rural and semi-urban areas. However, limited strategic measures have been implemented to realize their potential in local and international markets. Among the major concerns under this category is the source and management of fermentation cultures in use, which affect the quality, safety, consistency, and shelf life of the final products. Fermentation is the basis of almost all alcoholic beverages. It involves the use of fermenting cultures containing a mixture of microorganisms, often yeast, lactic acid bacteria, and molds. The sources of these traditional fermenting cultures are mainly a fermented porridge of cereals and banana juice, a portion of a previous brew, or dried yeast harvested from a previous brew. This review discusses the potential of the use of culture yeast in adding value to traditional alcoholic beverages, especially in terms of quality and shelf life. Yeast selection, yeast management, waste yeast management, and the role of quality assurance in yeast management are covered.
{"title":"Use of Yeasts in Traditional Alcoholic Beverages in Tanzania and Potential Opportunities","authors":"Christian Brayson Tarimo, L. Kaale","doi":"10.1080/03610470.2021.2013677","DOIUrl":"https://doi.org/10.1080/03610470.2021.2013677","url":null,"abstract":"Abstract Alcoholic beverages are produced in many parts of the world for different purposes, including refreshment and people’s cultural and religious practices. The advancement in their production technology has evolved over time due to a number of factors, including the availability of modern equipment, innovation, operating costs, and customer competition. In Africa, particularly Tanzania, different types of traditional beverages are produced. These beverages have been recognized for their contribution to households’ economy, especially in rural and semi-urban areas. However, limited strategic measures have been implemented to realize their potential in local and international markets. Among the major concerns under this category is the source and management of fermentation cultures in use, which affect the quality, safety, consistency, and shelf life of the final products. Fermentation is the basis of almost all alcoholic beverages. It involves the use of fermenting cultures containing a mixture of microorganisms, often yeast, lactic acid bacteria, and molds. The sources of these traditional fermenting cultures are mainly a fermented porridge of cereals and banana juice, a portion of a previous brew, or dried yeast harvested from a previous brew. This review discusses the potential of the use of culture yeast in adding value to traditional alcoholic beverages, especially in terms of quality and shelf life. Yeast selection, yeast management, waste yeast management, and the role of quality assurance in yeast management are covered.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"1 - 11"},"PeriodicalIF":2.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45167380","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 : 2022-02-10DOI: 10.1080/03610470.2021.2024112
M. Biendl, S. Ritter, C. Schmidt
Abstract Recent findings have shown that besides bitter acids, several additional hop ingredients contribute to beer bitterness. These belong to the class of polyphenols and are also part of the hard resin fraction of hops. They include the two well-known flavonols, quercetin and kaempferol, widespread in the plant kingdom. On the other hand, the so-called multifidols are more typical to hops as intermediates in the biosynthesis of alpha- and beta-acids. Both of the above mentioned flavonols and the multifidols occur mainly not in their free forms but rather bonded to sugars such as glucose. In our study, the contents of such glycosidically bound polyphenols were determined in a worldwide spectrum of different hop varieties using liquid chromatography in combination with tandem mass spectrometry. In total, more than 500 samples from crops 2020 and 2019, representing 34 different varieties, were analyzed. The detected concentrations (mg/100 g) were dependent on variety, with ranges between of 6–155 for co-multifidol glucoside, 3–60 for ad-multifidol glucoside, 13–87 for quercetin-3-O-glucoside, 5–46 for quercetin-3-O-rutinoside, and 4–35 for kaempferol-3-O-glucoside. Moreover, their fate during large scale hop extraction was investigated. It was confirmed that polyphenol glycosides were not extracted with supercritical carbon dioxide but were extracted with ethanol.
{"title":"Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique","authors":"M. Biendl, S. Ritter, C. Schmidt","doi":"10.1080/03610470.2021.2024112","DOIUrl":"https://doi.org/10.1080/03610470.2021.2024112","url":null,"abstract":"Abstract Recent findings have shown that besides bitter acids, several additional hop ingredients contribute to beer bitterness. These belong to the class of polyphenols and are also part of the hard resin fraction of hops. They include the two well-known flavonols, quercetin and kaempferol, widespread in the plant kingdom. On the other hand, the so-called multifidols are more typical to hops as intermediates in the biosynthesis of alpha- and beta-acids. Both of the above mentioned flavonols and the multifidols occur mainly not in their free forms but rather bonded to sugars such as glucose. In our study, the contents of such glycosidically bound polyphenols were determined in a worldwide spectrum of different hop varieties using liquid chromatography in combination with tandem mass spectrometry. In total, more than 500 samples from crops 2020 and 2019, representing 34 different varieties, were analyzed. The detected concentrations (mg/100 g) were dependent on variety, with ranges between of 6–155 for co-multifidol glucoside, 3–60 for ad-multifidol glucoside, 13–87 for quercetin-3-O-glucoside, 5–46 for quercetin-3-O-rutinoside, and 4–35 for kaempferol-3-O-glucoside. Moreover, their fate during large scale hop extraction was investigated. It was confirmed that polyphenol glycosides were not extracted with supercritical carbon dioxide but were extracted with ethanol.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"45 - 53"},"PeriodicalIF":2.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44577587","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 : 2022-02-09DOI: 10.1080/03610470.2021.2022879
Katherine Phetxumphou, Rebecca Vick, Lori Blanc, Jacob Lahne
Abstract Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. in the last decade. While it is often infused with fruits and vegetables to enhance aroma and flavor, unflavored kombucha itself has distinctive sensory attributes influenced by multiple factors, including initial tea type, initial sugar concentration, and fermentation temperature. How these different factors affect the final aroma and flavor of kombucha has been underexplored in the scientific literature. In this study, processing treatments, including tea type (black and green), sugar concentration (63 g/L and 94 g/L), and fermentation temperature (21 °C and 25.5 °C) were combined in a factorial design to produce experimental kombucha (K = 8). Panelists (N = 7) completed a full sensory Descriptive Analysis (DA) evaluation of the experimental kombucha, in which they defined 63 sensory attributes. MANOVA identified 43 sensory attributes that differed among the samples due to tea type, initial sugar concentration, and fermentation temperature, although surprisingly tea, sugar, and temperature did not interact significantly. Overall, teas fermented at a lower temperature or with higher sugar were sweeter, thicker, and associated with fruit-related aromatics; teas fermented at a higher temperature and with less sugar were associated with fermented, vegetal, and yeasty aromas, fizzy mouthfeels, and sour and bitter tastes. Surprisingly, tea type played only a weak role in final kombucha flavor.
{"title":"Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis","authors":"Katherine Phetxumphou, Rebecca Vick, Lori Blanc, Jacob Lahne","doi":"10.1080/03610470.2021.2022879","DOIUrl":"https://doi.org/10.1080/03610470.2021.2022879","url":null,"abstract":"Abstract Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. in the last decade. While it is often infused with fruits and vegetables to enhance aroma and flavor, unflavored kombucha itself has distinctive sensory attributes influenced by multiple factors, including initial tea type, initial sugar concentration, and fermentation temperature. How these different factors affect the final aroma and flavor of kombucha has been underexplored in the scientific literature. In this study, processing treatments, including tea type (black and green), sugar concentration (63 g/L and 94 g/L), and fermentation temperature (21 °C and 25.5 °C) were combined in a factorial design to produce experimental kombucha (K = 8). Panelists (N = 7) completed a full sensory Descriptive Analysis (DA) evaluation of the experimental kombucha, in which they defined 63 sensory attributes. MANOVA identified 43 sensory attributes that differed among the samples due to tea type, initial sugar concentration, and fermentation temperature, although surprisingly tea, sugar, and temperature did not interact significantly. Overall, teas fermented at a lower temperature or with higher sugar were sweeter, thicker, and associated with fruit-related aromatics; teas fermented at a higher temperature and with less sugar were associated with fermented, vegetal, and yeasty aromas, fizzy mouthfeels, and sour and bitter tastes. Surprisingly, tea type played only a weak role in final kombucha flavor.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"99 - 108"},"PeriodicalIF":2.0,"publicationDate":"2022-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43177815","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 : 2022-01-26DOI: 10.1080/03610470.2021.2019554
Nobuchika Takesue, Koji Suzuki, Masanori Mizutani, Yuichi Nakamura
Abstract To determine factors affecting the growth of the genus Pectinatus in beer, P. frisingensis ABBC437 was inoculated into 15 different beer samples. Although the pH, alcohol content, and bitterness unit of the 15 beer samples were adjusted to similar values within tolerance, growth kinetics as expressed by OD600 (optical density measured at a wavelength of 600 nm) were considerably different among the beer samples, indicating the presence of “as yet” unidentified factor(s) affecting the growth of P. frisingensis in beer. Chemical compositions of the beer samples were determined, and multiple regression analysis was conducted to predict the OD600 value. As a result, iron was suggested as one of the factors that affects the growth of P. frisingensis in beer because the additions of iron to the beer samples showed enhanced growth of P. frisingensis in a dose-dependent manner. Stimulatory effects of growth by the addition of iron were also observed for P. cerevisiiphilus and P. haikarae. Additionally, effects of diatomaceous earth treatment on the iron concentrations of the beer samples were evaluated. Iron concentrations varied, depending on the brand of diatomaceous earth, and the growth of P. frisingensis in beer showed a high correlation coefficient (0.924, p < 0.01) with the iron concentration in the beer samples. From these results, iron can be considered as an important factor for the growth of the genus Pectinatus in beer and selecting a low iron concentration diatomaceous earth is an effective way to improve the stability of beer against the risk of spoilage by the genus Pectinatus.
{"title":"Iron Enhances the Growth of the Genus Pectinatus in Beer","authors":"Nobuchika Takesue, Koji Suzuki, Masanori Mizutani, Yuichi Nakamura","doi":"10.1080/03610470.2021.2019554","DOIUrl":"https://doi.org/10.1080/03610470.2021.2019554","url":null,"abstract":"Abstract To determine factors affecting the growth of the genus Pectinatus in beer, P. frisingensis ABBC437 was inoculated into 15 different beer samples. Although the pH, alcohol content, and bitterness unit of the 15 beer samples were adjusted to similar values within tolerance, growth kinetics as expressed by OD600 (optical density measured at a wavelength of 600 nm) were considerably different among the beer samples, indicating the presence of “as yet” unidentified factor(s) affecting the growth of P. frisingensis in beer. Chemical compositions of the beer samples were determined, and multiple regression analysis was conducted to predict the OD600 value. As a result, iron was suggested as one of the factors that affects the growth of P. frisingensis in beer because the additions of iron to the beer samples showed enhanced growth of P. frisingensis in a dose-dependent manner. Stimulatory effects of growth by the addition of iron were also observed for P. cerevisiiphilus and P. haikarae. Additionally, effects of diatomaceous earth treatment on the iron concentrations of the beer samples were evaluated. Iron concentrations varied, depending on the brand of diatomaceous earth, and the growth of P. frisingensis in beer showed a high correlation coefficient (0.924, p < 0.01) with the iron concentration in the beer samples. From these results, iron can be considered as an important factor for the growth of the genus Pectinatus in beer and selecting a low iron concentration diatomaceous earth is an effective way to improve the stability of beer against the risk of spoilage by the genus Pectinatus.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"162 - 170"},"PeriodicalIF":2.0,"publicationDate":"2022-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45543699","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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