Pieter Michiels, Dries Croonen, C. De Schepper, W. Debyser, N. Langenaeken, C. Courtin
Why was the work done: Dextrin is the non-fermentable product of starch hydrolysis and plays a role in enhancing the perceived palate fullness of beer. Therefore, increasing dextrin formation is a promising strategy to improve palate fullness, particularly in non-alcoholic and low-alcohol beers. How was the work done: This study investigated the impact of adjusting the mashing profile of a 100% barley malt mash on the dextrin content and molecular weight distribution in the wort. Mash thickness, heating rate, and mashing-in temperature with and without the addition of a thermostable α-amylase were adjusted during mashing to evaluate the impact on dextrin content and molecular weight distribution. To benchmark this work, the dextrin content and molecular weight distribution was determined in five pilsener beers and their non-alcoholic counterparts. What are the main findings: With the exception of one non-alcoholic beer which contained 72 g/L, the concentration of dextrin ranged from 15 to 30 g/L in the five commercial pilsner-type beers and their non-alcoholic equivalents. The molecular weight distribution of dextrin among the beers was similar, with 85-98% of the dextrin population characterised by a degree of polymerisation below 35. Various strategies were applied during mashing to evaluate the impact on the content and the molecular weight distribution of dextrin. A strategy that promoted dextrin formation was mashing with a lower water-to-grist ratio. This resulted in delayed starch gelatinisation influenced by increased solid extract content in wort. Furthermore, at a low water-to-grist ratio, faster mash heating (up to 2°C/min) or isothermal mashing at temperatures below 72°C had no impact on dextrin formation. Isothermal mashing at 78°C supplemented with thermostable α-amylase increased the dextrin level in wort up to 60 g/L, while the molecular weight distribution of dextrin was similar to that found in commercial beers. Why is the work important: This study demonstrates that increased dextrin formation is achievable in beer but requires significant changes to the mashing process. These insights will enable brewers to enhance the palate fullness of beers, especially those which are non-alcoholic or low in alcohol.
{"title":"Effective strategies to maximise dextrin formation in brewing","authors":"Pieter Michiels, Dries Croonen, C. De Schepper, W. Debyser, N. Langenaeken, C. Courtin","doi":"10.58430/jib.v130i3.56","DOIUrl":"https://doi.org/10.58430/jib.v130i3.56","url":null,"abstract":"Why was the work done: Dextrin is the non-fermentable product of starch hydrolysis and plays a role in enhancing the perceived palate fullness of beer. Therefore, increasing dextrin formation is a promising strategy to improve palate fullness, particularly in non-alcoholic and low-alcohol beers.\u0000How was the work done: This study investigated the impact of adjusting the mashing profile of a 100% barley malt mash on the dextrin content and molecular weight distribution in the wort. Mash thickness, heating rate, and mashing-in temperature with and without the addition of a thermostable α-amylase were adjusted during mashing to evaluate the impact on dextrin content and molecular weight distribution. To benchmark this work, the dextrin content and molecular weight distribution was determined in five pilsener beers and their non-alcoholic counterparts.\u0000What are the main findings: With the exception of one non-alcoholic beer which contained 72 g/L, the concentration of dextrin ranged from 15 to 30 g/L in the five commercial pilsner-type beers and their non-alcoholic equivalents. The molecular weight distribution of dextrin among the beers was similar, with 85-98% of the dextrin population characterised by a degree of polymerisation below 35. Various strategies were applied during mashing to evaluate the impact on the content and the molecular weight distribution of dextrin. A strategy that promoted dextrin formation was mashing with a lower water-to-grist ratio. This resulted in delayed starch gelatinisation influenced by increased solid extract content in wort. Furthermore, at a low water-to-grist ratio, faster mash heating (up to 2°C/min) or isothermal mashing at temperatures below 72°C had no impact on dextrin formation. Isothermal mashing at 78°C supplemented with thermostable α-amylase increased the dextrin level in wort up to 60 g/L, while the molecular weight distribution of dextrin was similar to that found in commercial beers.\u0000Why is the work important: This study demonstrates that increased dextrin formation is achievable in beer but requires significant changes to the mashing process. These insights will enable brewers to enhance the palate fullness of beers, especially those which are non-alcoholic or low in alcohol.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141362803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Why was the work done: Gushing caused by hydrophobin originating from field fungal contamination of grain remains a significant problem in certain regions. We sought to explore whether the use of added proteinase enzymes could overcome the problem and allow the use of problematic grain. How was the work done: Four commercial proteinases were studied for their ability to digest hydrophobin and remove its foaming potential. One of those enzymes was then explored for its utility as an addition to mashing with a view to lowering the gushing potential of the ensuing beer. What are the main findings: The four enzyme preparations (Smizyme LP-G, Thermoase PC, Bromelain and Papain) were all capable of digesting hydrophobin. Of these, papain was chosen to assess whether the use of such an enzyme in mashing could ameliorate the gushing potential in finished beers. It was demonstrated that this can be achieved and without apparent detriment to the foaming potential of those beers. Why is the work important: It is now possible for brewers to consider an alternative approach to rectifying gushing risks if they are confronted with problematic grain. It must be stressed that this technique will not address the other main risk from infections of this type, namely the production of mycotoxins. Even in a context where gushing is not a problem, this work has indicated that there should be little concern with addition of papain at the mashing stage from a perspective of decreasing the foaming performance of beer.
{"title":"The lowering of gushing potential from hydrophobin by the use of proteolytic enzymes","authors":"M. Kanauchi, Charles Bamforth","doi":"10.58430/jib.v130i3.53","DOIUrl":"https://doi.org/10.58430/jib.v130i3.53","url":null,"abstract":"Why was the work done: Gushing caused by hydrophobin originating from field fungal contamination of grain remains a significant problem in certain regions. We sought to explore whether the use of added proteinase enzymes could overcome the problem and allow the use of problematic grain.\u0000How was the work done: Four commercial proteinases were studied for their ability to digest hydrophobin and remove its foaming potential. One of those enzymes was then explored for its utility as an addition to mashing with a view to lowering the gushing potential of the ensuing beer.\u0000What are the main findings: The four enzyme preparations (Smizyme LP-G, Thermoase PC, Bromelain and Papain) were all capable of digesting hydrophobin. Of these, papain was chosen to assess whether the use of such an enzyme in mashing could ameliorate the gushing potential in finished beers. It was demonstrated that this can be achieved and without apparent detriment to the foaming potential of those beers.\u0000Why is the work important: It is now possible for brewers to consider an alternative approach to rectifying gushing risks if they are confronted with problematic grain. It must be stressed that this technique will not address the other main risk from infections of this type, namely the production of mycotoxins. Even in a context where gushing is not a problem, this work has indicated that there should be little concern with addition of papain at the mashing stage from a perspective of decreasing the foaming performance of beer.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141110106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Why was the work done: The influence of distillation time on the volatile composition of gin has not been examined in detail at a commercial distillery. How was the work done: Headspace Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) was used to tentatively identify 74 aroma compounds, with their concentration tracked in distillate samples over the course of three gin distillations. What are the main findings: Four unique fractions were identified using Agglomerative Hierarchical Clustering: ‘heads’, ‘early hearts’, ‘late hearts, and ‘tails’. The hearts fraction (n=24 samples) was examined further, fitting statistically appropriate models to 54 aroma volatiles. Three sub-groups of volatiles were identified, (i) highly volatile monoterpenes with rapidly decreasing concentration over the early hearts fraction, (ii) volatiles whose concentration increased gradually over the hearts fraction and (iii) less volatile sesquiterpenes, sesquiterpenoids, and monoterpenoids which increased rapidly in concentration in the later distillate. Complex cubic models fit 34 volatiles with very high significance (p>0.0001) over the hearts fraction (72%). Informal aroma sensory bench testing identified distinct aroma categories with, for example, ‘Spicy’ being commonly detected in the later distillate. Why is the work important: This investigation characterises the kinetics of flavour extraction over the course of a commercial gin distillation process. These findings highlight the potential for the expression of specific flavour characteristics by modifying the cut points of the distillation process
{"title":"Tracking dry gin volatile organic compounds over distillation: a time course study","authors":"Hebe Parr, Rachel Sutherland, Ian Fisk","doi":"10.58430/jib.v130i2.49","DOIUrl":"https://doi.org/10.58430/jib.v130i2.49","url":null,"abstract":"Why was the work done: The influence of distillation time on the volatile composition of gin has not been examined in detail at a commercial distillery.\u0000How was the work done: Headspace Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) was used to tentatively identify 74 aroma compounds, with their concentration tracked in distillate samples over the course of three gin distillations.\u0000What are the main findings: Four unique fractions were identified using Agglomerative Hierarchical Clustering: ‘heads’, ‘early hearts’, ‘late hearts, and ‘tails’. The hearts fraction (n=24 samples) was examined further, fitting statistically appropriate models to 54 aroma volatiles. Three sub-groups of volatiles were identified, (i) highly volatile monoterpenes with rapidly decreasing concentration over the early hearts fraction, (ii) volatiles whose concentration increased gradually over the hearts fraction and (iii) less volatile sesquiterpenes, sesquiterpenoids, and monoterpenoids which increased rapidly in concentration in the later distillate. Complex cubic models fit 34 volatiles with very high significance (p>0.0001) over the hearts fraction (72%). Informal aroma sensory bench testing identified distinct aroma categories with, for example, ‘Spicy’ being commonly detected in the later distillate.\u0000Why is the work important: This investigation characterises the kinetics of flavour extraction over the course of a commercial gin distillation process. These findings highlight the potential for the expression of specific flavour characteristics by modifying the cut points of the distillation process","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141020510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Ditrych, W. Filipowska, Agata Soszka, J. Buyse, Saskia Hofmann, Sidsel Jensen, B. Jaskula‐Goiris, G. De Rouck, G. Aerts, M. Andersen, L. De Cooman
Why was the work done: The deterioration of the flavour of fresh beer is challenging for the brewing industry. Despite extensive research on flavour instability, the focus has centred on a limited set of parameters, rather than taking a broader approach. How was the work done: in this study, the intent was to produce a flavour stable beer. Using a low kilning temperature, malt of low staling potential was used in combination with best brewing practice to produce three batches of unpasteurised top fermented pale beers at a pilot scale. Forty-three markers were analysed in the fresh and aged beers (30°C for 15, 30, 60 and 90 days). Staleness was evaluated by a trained sensory panel and multivariate data analysis was used to explore how the markers contribute to staleness. What are the main findings: Repeatability was achieved between replicate brews and, subsequently, staling. Polyphenols, haze, total reactive antioxidant potential (TRAP), iso-α-acids, colour, furfural, 2-methylpropanal and 2-methylbutanal showed a strong correlation with staleness. Staleness doubled after 60 days of storage at 30°C, despite volatile aldehydes remaining below their sensory thresholds, implying a synergistic effect of carbonyls contributing to staleness. A Partial Least Square (PLS) model was established, modelling the sensory staleness from 2-methylpropanal, furfural, TRAP and the trans-/cis-iso-α-acids ratio. Why is the work important: The staling phenomena could be reproduced in beers from parallel brewing trials with only minor variations. The four parameters in PLS modelling indicate that beer staling involves a combination of oxidative and non-oxidative pathways.
{"title":"Modelling of beer sensory staleness based on flavour instability parameters","authors":"M. Ditrych, W. Filipowska, Agata Soszka, J. Buyse, Saskia Hofmann, Sidsel Jensen, B. Jaskula‐Goiris, G. De Rouck, G. Aerts, M. Andersen, L. De Cooman","doi":"10.58430/jib.v130i1.45","DOIUrl":"https://doi.org/10.58430/jib.v130i1.45","url":null,"abstract":"Why was the work done: The deterioration of the flavour of fresh beer is challenging for the brewing industry. Despite extensive research on flavour instability, the focus has centred on a limited set of parameters, rather than taking a broader approach. \u0000How was the work done: in this study, the intent was to produce a flavour stable beer. Using a low kilning temperature, malt of low staling potential was used in combination with best brewing practice to produce three batches of unpasteurised top fermented pale beers at a pilot scale. Forty-three markers were analysed in the fresh and aged beers (30°C for 15, 30, 60 and 90 days). Staleness was evaluated by a trained sensory panel and multivariate data analysis was used to explore how the markers contribute to staleness. \u0000What are the main findings: Repeatability was achieved between replicate brews and, subsequently, staling. Polyphenols, haze, total reactive antioxidant potential (TRAP), iso-α-acids, colour, furfural, 2-methylpropanal and 2-methylbutanal showed a strong correlation with staleness. Staleness doubled after 60 days of storage at 30°C, despite volatile aldehydes remaining below their sensory thresholds, implying a synergistic effect of carbonyls contributing to staleness. A Partial Least Square (PLS) model was established, modelling the sensory staleness from 2-methylpropanal, furfural, TRAP and the trans-/cis-iso-α-acids ratio. \u0000Why is the work important: The staling phenomena could be reproduced in beers from parallel brewing trials with only minor variations. The four parameters in PLS modelling indicate that beer staling involves a combination of oxidative and non-oxidative pathways.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140243210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Why was the work done: The incorporation of unmalted barley at high proportion in the grist can introduce unfavourable bitter and astringent characteristics to beer, resulting in an upper limit on the proportion used. The flavour active compounds from raw barley which contribute these characteristics to the beer remain to be identified. How was the work done: This study used non-targeted metabolomics to determine non-volatile metabolites which could contribute to flavour differences when brewing with barley. Three beers were analysed using ultra-high performance liquid chromatography (UHPLC) coupled to a quadrupole time-of-flight mass spectrometer (qTOF) with an electro-spray ionisation source (ESI). One beer was produced using 100% malt and two beers with a grist of 15% barley and 85% malt (beers A and B). The barley was used untreated (beer A) or treated using a proprietary process (beer B). The metabolomic profiles of the three beers were compared and statistically different molecular features were annotated via analysis of MS2 spectra. What are the main findings: Several of the main differential molecular features were nitrogenous peptides and purine derivatives. This was attributed to the lack of the malting process and associated proteolytic enzyme activity reducing the extent of protein and peptide breakdown in the unmalted barley. Several of the identified peptides had amino acid residues which are known to cause bitter and kokumi (rich) taste in beer, which could explain the bitterness when brewing with unmalted barley. Why is the work important: A non-targeted approach offers new insights into non-volatile molecular features in beer that have not been previously identified with targeted analyses. Accordingly, this work identifies metabolites and groups of compounds which have not been previously considered when investigating the unfavourable bitterness and astringency associated with the use of unmalted barley
{"title":"Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct","authors":"Joanna Yorke, Tristan Dew, David J. Cook","doi":"10.58430/jib.v130i1.46","DOIUrl":"https://doi.org/10.58430/jib.v130i1.46","url":null,"abstract":"Why was the work done: The incorporation of unmalted barley at high proportion in the grist can introduce unfavourable bitter and astringent characteristics to beer, resulting in an upper limit on the proportion used. The flavour active compounds from raw barley which contribute these characteristics to the beer remain to be identified.\u0000How was the work done: This study used non-targeted metabolomics to determine non-volatile metabolites which could contribute to flavour differences when brewing with barley. Three beers were analysed using ultra-high performance liquid chromatography (UHPLC) coupled to a quadrupole time-of-flight mass spectrometer (qTOF) with an electro-spray ionisation source (ESI). One beer was produced using 100% malt and two beers with a grist of 15% barley and 85% malt (beers A and B). The barley was used untreated (beer A) or treated using a proprietary process (beer B). The metabolomic profiles of the three beers were compared and statistically different molecular features were annotated via analysis of MS2 spectra.\u0000What are the main findings: Several of the main differential molecular features were nitrogenous peptides and purine derivatives. This was attributed to the lack of the malting process and associated proteolytic enzyme activity reducing the extent of protein and peptide breakdown in the unmalted barley. Several of the identified peptides had amino acid residues which are known to cause bitter and kokumi (rich) taste in beer, which could explain the bitterness when brewing with unmalted barley.\u0000Why is the work important: A non-targeted approach offers new insights into non-volatile molecular features in beer that have not been previously identified with targeted analyses. Accordingly, this work identifies metabolites and groups of compounds which have not been previously considered when investigating the unfavourable bitterness and astringency associated with the use of unmalted barley","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140252480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Vanessa Pedro Da Silva, Jéssica Barbosa De Souza, Angela Lima Meneses De Queiroz, Normando Ribeiro-Filho, T. Bezerra
Why was the work done: Cachaça, the oldest distilled beverage in the Americas, has great historical and cultural significance. A review of cachaça production is important to preserve tradition, standardise industry processes, promote innovation and quality. This review offers a comprehensive overview of current knowledge and advancements in cachaça production, covering regulation, process control, product quality and future developments. What are the main findings: Thev production of Cachaça works within well defined regulations, with its production encompassing both field and industrial practice. The review focuses on sugar cane cultivation, fermentation, distillation, and ageing in wooden barrels. It underscores the significance of regional factors such as climate, soil, and sugar cane variety in shaping the sensory profile of cachaça. While a range of sugar cane cultivars have been developed and grown in different environments, further research on the adaptation of sugar cane crop is necessary. The fermentation of cachaça is spontaneous utilising the microbiota in the sugar cane juice. However, the use of wild sugar cane yeasts, complemented with commercial strains is increasingly used by producers. With regard to distillation, production of the spirit in copper still pots and ageing in tropical wood barrels remain prevalent in the industry. Why is the work important: This review contributes to ongoing efforts to enhance the quality of cachaça. Whilst the importance of traditional production methods is recognised, this review embraces advancements in technology coupled with insights to future perspectives.
{"title":"Cachaça production: from sugar cane to spirit","authors":"Vanessa Pedro Da Silva, Jéssica Barbosa De Souza, Angela Lima Meneses De Queiroz, Normando Ribeiro-Filho, T. Bezerra","doi":"10.58430/jib.v129i4.40","DOIUrl":"https://doi.org/10.58430/jib.v129i4.40","url":null,"abstract":"Why was the work done: Cachaça, the oldest distilled beverage in the Americas, has great historical and cultural significance. A review of cachaça production is important to preserve tradition, standardise industry processes, promote innovation and quality. This review offers a comprehensive overview of current knowledge and advancements in cachaça production, covering regulation, process control, product quality and future developments.\u0000What are the main findings: Thev production of Cachaça works within well defined regulations, with its production encompassing both field and industrial practice. The review focuses on sugar cane cultivation, fermentation, distillation, and ageing in wooden barrels. It underscores the significance of regional factors such as climate, soil, and sugar cane variety in shaping the sensory profile of cachaça. While a range of sugar cane cultivars have been developed and grown in different environments, further research on the adaptation of sugar cane crop is necessary. The fermentation of cachaça is spontaneous utilising the microbiota in the sugar cane juice. However, the use of wild sugar cane yeasts, complemented with commercial strains is increasingly used by producers. With regard to distillation, production of the spirit in copper still pots and ageing in tropical wood barrels remain prevalent in the industry.\u0000Why is the work important: This review contributes to ongoing efforts to enhance the quality of cachaça. Whilst the importance of traditional production methods is recognised, this review embraces advancements in technology coupled with insights to future perspectives.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139001947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
W. Filipowska, Irina Bolat, G. De Rouck, J. Bauwens, David Cook, L. De Cooman
Understanding the contribution of raw materials to the quality of the final product is crucial for the food industry. In the brewing process, malt delivers various compounds that compromise the flavour stability of beer, including staling aldehydes and their precursors. The primary aim of this study was to investigate the evolution of staling aldehydes and their cysteinylated counterparts throughout industrial scale pale malt production. The second objective was to study the extent to which process related gradients (e.g., temperature, moisture) may contribute to the differential formation of free and bound state aldehydes. Samples were collected from two industrial scale, pale lager malt production processes as a function of process time (germination, kilning, and cooling) and the position of the kernals in the grain bed (bottom, middle and top layers) during kilning. The levels of free and cysteinylated aldehydes were determined. The results show that the initial stage of germination is accompanied by enzymatic fatty acid oxidation as reflected by the formation of hexanal and trans-2-nonenal. Drying at elevated temperature (at a critical moisture content of 6-9%) results in the intensified formation of cysteinylated Strecker aldehydes and furfural. Moreover, a rapid increase in the formation of (cysteinylated) Strecker aldehydes furfural and trans-2-nonenal continued through kilning. A clear effect of temperature and moisture gradients was observed on the formation of aldehydes and it is concluded that exposure to heat load plays a critical role in the development of cysteinylated aldehydes during malt production. This publication is dedicated to the memory of Professor Luc De Cooman.
{"title":"Formation of staling aldehydes in different grain bed layers in an industrial scale maltings","authors":"W. Filipowska, Irina Bolat, G. De Rouck, J. Bauwens, David Cook, L. De Cooman","doi":"10.58430/jib.v129i4.34","DOIUrl":"https://doi.org/10.58430/jib.v129i4.34","url":null,"abstract":"Understanding the contribution of raw materials to the quality of the final product is crucial for the food industry. In the brewing process, malt delivers various compounds that compromise the flavour stability of beer, including staling aldehydes and their precursors. The primary aim of this study was to investigate the evolution of staling aldehydes and their cysteinylated counterparts throughout industrial scale pale malt production. The second objective was to study the extent to which process related gradients (e.g., temperature, moisture) may contribute to the differential formation of free and bound state aldehydes. Samples were collected from two industrial scale, pale lager malt production processes as a function of process time (germination, kilning, and cooling) and the position of the kernals in the grain bed (bottom, middle and top layers) during kilning. The levels of free and cysteinylated aldehydes were determined. The results show that the initial stage of germination is accompanied by enzymatic fatty acid oxidation as reflected by the formation of hexanal and trans-2-nonenal. Drying at elevated temperature (at a critical moisture content of 6-9%) results in the intensified formation of cysteinylated Strecker aldehydes and furfural. Moreover, a rapid increase in the formation of (cysteinylated) Strecker aldehydes furfural and trans-2-nonenal continued through kilning. A clear effect of temperature and moisture gradients was observed on the formation of aldehydes and it is concluded that exposure to heat load plays a critical role in the development of cysteinylated aldehydes during malt production.\u0000This publication is dedicated to the memory of Professor Luc De Cooman.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139006000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this, the third issue of the Journal in 2023, Reflections considers the return of ‘correspondence’ with a discussion between Charles Bamforth and Ricardo Fritzsche regarding Charlie’s Provocation review from earlier this year. In the last century (!), ‘correspondence’ or ‘Letter to the Editor’ was a regular feature in JIB. Rather more contemporary is the use of Google Analytics to analyse website traffic. Whilst a rich source of data, the wheat needs sorting from the chaff. The numbers are interesting and will become more so over time. In terms of visitors to https://jib.ibd.org.uk/index.php/jib, they are from 90 countries with three quarters coming from 10 countries. Continuing the ‘numbers’ theme, there are four KPIs which capture steps from submission to publication. These provide useful insights into the process and identify opportunities for improvement. These KPIs are updated with each issue of the Journal. Finally, a reminder to budding authors that the current ‘instructions to authors’ must be consulted and carefully applied to the submitted manuscript. This saves time (for everyone) and avoids the ‘desk rejection’ of manuscripts that ignore the instructions.
{"title":"Reflections","authors":"David Quain","doi":"10.58430/jib.v129i3.33","DOIUrl":"https://doi.org/10.58430/jib.v129i3.33","url":null,"abstract":"In this, the third issue of the Journal in 2023, Reflections considers the return of ‘correspondence’ with a discussion between Charles Bamforth and Ricardo Fritzsche regarding Charlie’s Provocation review from earlier this year. In the last century (!), ‘correspondence’ or ‘Letter to the Editor’ was a regular feature in JIB. Rather more contemporary is the use of Google Analytics to analyse website traffic. Whilst a rich source of data, the wheat needs sorting from the chaff. The numbers are interesting and will become more so over time. In terms of visitors to https://jib.ibd.org.uk/index.php/jib, they are from 90 countries with three quarters coming from 10 countries. Continuing the ‘numbers’ theme, there are four KPIs which capture steps from submission to publication. These provide useful insights into the process and identify opportunities for improvement. These KPIs are updated with each issue of the Journal. Finally, a reminder to budding authors that the current ‘instructions to authors’ must be consulted and carefully applied to the submitted manuscript. This saves time (for everyone) and avoids the ‘desk rejection’ of manuscripts that ignore the instructions.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136294268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study characterised the behaviour of congeners during the multi-stage discontinuous distillation of whisky using a Stupfler-type still. It also investigated the influence of recycling the head and tail fractions on the composition of the unaged spirit and, for the compounds with known equilibrium data, to validate the capability of software tools to simulate their behaviour during distillation. To this end, profile curves of ethanol (% ABV) and 45 aroma compounds (mg/L) during distillation are reported with 27 compounds, compared to simulated data using ProSim® BatchColumn software. Further, the mass distribution of each compound between the fractions of discarded head, recycled head, heart, tail and residue are estimated. Assuming that this distribution was maintained during each distillation, it was shown that for the wash, a pseudo-steady state was achieved in less than five distillations, and the true recovery rate of each compound in the heart was assessed. This study clearly demonstrates that during distillation, the congeners behave according to the ethanol content of the boiling liquid in the column. It provides real information on the separation of volatile compounds with a batch still with a distillation column above the heater. Additionally, the data highlights the importance to the unaged spirit of recycling the head and tail fractions. These results provide useful information for distillers to choose the appropriate way of collecting the heart fraction.
{"title":"Behaviour of volatile compounds during batch multi-stage distillation of whisky: experimental and simulation data","authors":"Martine Esteban-Decloux, Tano N'Guessan, Hervé Grangeon","doi":"10.58430/jib.v129i3.28","DOIUrl":"https://doi.org/10.58430/jib.v129i3.28","url":null,"abstract":"This study characterised the behaviour of congeners during the multi-stage discontinuous distillation of whisky using a Stupfler-type still. It also investigated the influence of recycling the head and tail fractions on the composition of the unaged spirit and, for the compounds with known equilibrium data, to validate the capability of software tools to simulate their behaviour during distillation. To this end, profile curves of ethanol (% ABV) and 45 aroma compounds (mg/L) during distillation are reported with 27 compounds, compared to simulated data using ProSim® BatchColumn software. Further, the mass distribution of each compound between the fractions of discarded head, recycled head, heart, tail and residue are estimated. Assuming that this distribution was maintained during each distillation, it was shown that for the wash, a pseudo-steady state was achieved in less than five distillations, and the true recovery rate of each compound in the heart was assessed. This study clearly demonstrates that during distillation, the congeners behave according to the ethanol content of the boiling liquid in the column. It provides real information on the separation of volatile compounds with a batch still with a distillation column above the heater. Additionally, the data highlights the importance to the unaged spirit of recycling the head and tail fractions. These results provide useful information for distillers to choose the appropriate way of collecting the heart fraction.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135352483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Why was the work done: Filtration enzymes that target the degradation of arabinoxylan and β-glucan are widely used in the brewing industry to improve wort and beer filtration. Although these enzymes have proven their effectiveness in improved lautering efficiency and beer filterability, the effect of varying dosage and type of enzyme preparations on beer composition and quality has not been described.
How was the work done: The impact of dosage of different filtration enzyme preparations (Laminex®750, Laminex®C2K, and Laminex®MaxFlow4G) was investigated on the free ferulic acid content in the wort, chemical composition and viscosity of beer, together with an emphasis on the content and structure of arabinoxylan and β-glucan.
What are the main findings: The structural features of arabinoxylan and β-glucan in beer were strongly influenced by the dosage and type of filtration enzyme. In general, the high-molecular weight (HMW) arabinoxylan and HMW β-glucan content, and total β-glucan content in beers decreased with increasing enzyme dosage, while the total arabinoxylan levels increased. The HMW arabinoxylan content was strongly related to beer viscosity. The use of filtration enzymes led to a decreased HMW arabinoxylan content and decreased beer viscosity, which could affect the palate fullness of beers. Overdosing filtration enzymes resulted in more ferulic acid, the precursor (in the presence of phenolic yeast) to the clove-like 4-vinyl guaiacol.
Why is the work important: This work provides brewers with insight on how filtration enzymes affect beer composition and viscosity. It can help make an informed choice of the type of filtration enzyme and the dosage applied during mashing.
{"title":"Filtration enzymes applied during mashing affect beer composition and viscosity","authors":"Pieter Michiels, Winok Debyser, Christophe Courtin, Niels Langenaeken","doi":"10.58430/jib.v129i3.27","DOIUrl":"https://doi.org/10.58430/jib.v129i3.27","url":null,"abstract":"Why was the work done: Filtration enzymes that target the degradation of arabinoxylan and β-glucan are widely used in the brewing industry to improve wort and beer filtration. Although these enzymes have proven their effectiveness in improved lautering efficiency and beer filterability, the effect of varying dosage and type of enzyme preparations on beer composition and quality has not been described.
 How was the work done: The impact of dosage of different filtration enzyme preparations (Laminex®750, Laminex®C2K, and Laminex®MaxFlow4G) was investigated on the free ferulic acid content in the wort, chemical composition and viscosity of beer, together with an emphasis on the content and structure of arabinoxylan and β-glucan.
 What are the main findings: The structural features of arabinoxylan and β-glucan in beer were strongly influenced by the dosage and type of filtration enzyme. In general, the high-molecular weight (HMW) arabinoxylan and HMW β-glucan content, and total β-glucan content in beers decreased with increasing enzyme dosage, while the total arabinoxylan levels increased. The HMW arabinoxylan content was strongly related to beer viscosity. The use of filtration enzymes led to a decreased HMW arabinoxylan content and decreased beer viscosity, which could affect the palate fullness of beers. Overdosing filtration enzymes resulted in more ferulic acid, the precursor (in the presence of phenolic yeast) to the clove-like 4-vinyl guaiacol.
 Why is the work important: This work provides brewers with insight on how filtration enzymes affect beer composition and viscosity. It can help make an informed choice of the type of filtration enzyme and the dosage applied during mashing.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134975751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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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