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":"2021 8","pages":""},"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":"52 6","pages":""},"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":"243 1","pages":"0"},"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":"27 1","pages":"0"},"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":"72 1","pages":"0"},"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}
The analysis of mouthfeel is an important but challenging area for objective study. The use of human tasting panels presents issues of comparability between studies together with ethical limitations on consumption. Here, tribo-rheology was used in the analysis of lubrication of seven beer styles in their standard and low/no alcohol formats. Tribo-rheology was used to generate Stribeck curves showing the frictional characteristics and differences between the beers. Some possible causes for the differences in lubrication were evaluated including varying concentrations of ethanol, maltose, maltodextrin and sodium chloride. This work demonstrates statistically significant differences in lubrication between low/no alcohol beers and standard strength beers from the same producer. To conclude, the results and differences in lubrication are discussed in terms of molecular detail
{"title":"Tribo-rheology of alcoholic and non-alcoholic beer","authors":"Thomas Holt, T. Mills","doi":"10.58430/jib.v129i3.31","DOIUrl":"https://doi.org/10.58430/jib.v129i3.31","url":null,"abstract":"The analysis of mouthfeel is an important but challenging area for objective study. The use of human tasting panels presents issues of comparability between studies together with ethical limitations on consumption. Here, tribo-rheology was used in the analysis of lubrication of seven beer styles in their standard and low/no alcohol formats. Tribo-rheology was used to generate Stribeck curves showing the frictional characteristics and differences between the beers. Some possible causes for the differences in lubrication were evaluated including varying concentrations of ethanol, maltose, maltodextrin and sodium chloride. This work demonstrates statistically significant differences in lubrication between low/no alcohol beers and standard strength beers from the same producer. To conclude, the results and differences in lubrication are discussed in terms of molecular detail","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42214107","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}
Pineapple juice was added at three different points in the brewing process, (i) wort, (ii) toward the end of fermentation and (iii) at the beginning of maturation. The physicochemical properties, taste and aroma of the three fruit beers was compared to a control beer without addition of pineapple juice. The beers analysed using an electronic nose (E-nose), headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). Of the three fruit beers, esters characteristic of pineapple aroma was found in the beer produced with juice added late during primary fermentation. Further, the abundance of esters - isoamyl acetate, ethyl butyrate, ethyl acetate, ethyl hexanoate and phenethyl acetate - was higher. Sensory analysis showed the beer produced from the addition of juice late in fermentation had a superior aroma and was the most preferred in sensory testing. These results provide technical support for process optimisation and for improving the aroma of fruit beers.
{"title":"Comparative analysis of the aroma profile of pineapple beers brewed with juice added at different times","authors":"Qing Yang, X. Gong, Ming Chen, Jingxia Tu, Xiu-Cheng Zheng, Yuan Yuan","doi":"10.58430/jib.v129i3.29","DOIUrl":"https://doi.org/10.58430/jib.v129i3.29","url":null,"abstract":"Pineapple juice was added at three different points in the brewing process, (i) wort, (ii) toward the end of fermentation and (iii) at the beginning of maturation. The physicochemical properties, taste and aroma of the three fruit beers was compared to a control beer without addition of pineapple juice. The beers analysed using an electronic nose (E-nose), headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). Of the three fruit beers, esters characteristic of pineapple aroma was found in the beer produced with juice added late during primary fermentation. Further, the abundance of esters - isoamyl acetate, ethyl butyrate, ethyl acetate, ethyl hexanoate and phenethyl acetate - was higher. Sensory analysis showed the beer produced from the addition of juice late in fermentation had a superior aroma and was the most preferred in sensory testing. These results provide technical support for process optimisation and for improving the aroma of fruit beers.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43284679","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}
Struan J. Reid, A. Speers, W. Lumsden, N. Willoughby, Dawn L. Maskell
Yeast format and pitching rate are variables which can be easily manipulated in a distillery environment but are seldom altered. Fermentations using dried and liquid yeast were studied at laboratory scale and compared by application of a 4-parameter logistic model to measurements of the decline in apparent extract during fermentation. Congener analysis of new make distillate allowed comparison between compounds of interest produced during fermentation. The liquid yeast format demonstrated a significant reduction (p<0.05) in lag time, which was 68% shorter than dried yeast. Despite this, longer overall fermentation times were observed due to a slower exponential phase as compared to the dried yeast format. Alteration of the yeast pitching rate using dried and liquid formats, demonstrated that high rates resulted in reduced lag times. The maximum fermentation rates (Vmax) were assessed from the fermentation models and no consistent trend could be identified. Dried yeast was observed to achieve its maximum fermentation rate when underpitched. Substantially higher Vmax values were obtained with overpitched liquid yeast fermentations, resulting in faster fermentations, compared to underpitched liquid yeast fermentations. The liquid yeast format created more esters compared to dried yeast. The concentration of ethyl esters generally trended downwards for fermentations pitched with less yeast which fully attenuated. By combining the results of these studies, distillers can make informed decisions to optimise spirit character, quality, and distillery production.
{"title":"The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners","authors":"Struan J. Reid, A. Speers, W. Lumsden, N. Willoughby, Dawn L. Maskell","doi":"10.58430/jib.v129i2.18","DOIUrl":"https://doi.org/10.58430/jib.v129i2.18","url":null,"abstract":"Yeast format and pitching rate are variables which can be easily manipulated in a distillery environment but are seldom altered. Fermentations using dried and liquid yeast were studied at laboratory scale and compared by application of a 4-parameter logistic model to measurements of the decline in apparent extract during fermentation. Congener analysis of new make distillate allowed comparison between compounds of interest produced during fermentation. The liquid yeast format demonstrated a significant reduction (p<0.05) in lag time, which was 68% shorter than dried yeast. Despite this, longer overall fermentation times were observed due to a slower exponential phase as compared to the dried yeast format. Alteration of the yeast pitching rate using dried and liquid formats, demonstrated that high rates resulted in reduced lag times. The maximum fermentation rates (Vmax) were assessed from the fermentation models and no consistent trend could be identified. Dried yeast was observed to achieve its maximum fermentation rate when underpitched. Substantially higher Vmax values were obtained with overpitched liquid yeast fermentations, resulting in faster fermentations, compared to underpitched liquid yeast fermentations. The liquid yeast format created more esters compared to dried yeast. The concentration of ethyl esters generally trended downwards for fermentations pitched with less yeast which fully attenuated. By combining the results of these studies, distillers can make informed decisions to optimise spirit character, quality, and distillery production.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46355832","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}
Beer flavour and aroma are greatly influenced by the hop(s) employed in the brewing process. The iso-α-acids post wort boiling are the major compounds responsible for bitterness, which are detected by the bitter taste receptors (TAS2Rs) in oral taste buds. This family of receptors is activated in the presence of bitter molecules, which send chemical signals to the brain, making it possible to differentiate whether the detected molecules have a pleasant taste (or not). It is of interest to predict the behaviour of hop compounds towards bitter receptors such that the bitterness of different hop varieties can be predicted based on quantitative analysis of composition. Computational simulation, based in high-performance computing (HPC), allow the simulation of interactions of molecules with the various TAS2Rs, enabling the prediction the bitterness of these hop compounds. These techniques, will soon enable the design of beverages with customised flavours, greatly reducing the need for experimental evaluation. In this work, α and β-acids, iso-α-acids, and prenylflavonoids are analysed against the bitter receptors TAS2R10, TAS2R14 and TAS2R46. Using computational blind docking and molecular dynamics, xanthohumol was identified to have the highest bitter profile.
{"title":"Hop bitterness in beer evaluated by computational analysis","authors":"María Paredes Ramos, José M López Vilariño","doi":"10.58430/jib.v129i2.20","DOIUrl":"https://doi.org/10.58430/jib.v129i2.20","url":null,"abstract":"Beer flavour and aroma are greatly influenced by the hop(s) employed in the brewing process. The iso-α-acids post wort boiling are the major compounds responsible for bitterness, which are detected by the bitter taste receptors (TAS2Rs) in oral taste buds. This family of receptors is activated in the presence of bitter molecules, which send chemical signals to the brain, making it possible to differentiate whether the detected molecules have a pleasant taste (or not). It is of interest to predict the behaviour of hop compounds towards bitter receptors such that the bitterness of different hop varieties can be predicted based on quantitative analysis of composition. Computational simulation, based in high-performance computing (HPC), allow the simulation of interactions of molecules with the various TAS2Rs, enabling the prediction the bitterness of these hop compounds. These techniques, will soon enable the design of beverages with customised flavours, greatly reducing the need for experimental evaluation. In this work, α and β-acids, iso-α-acids, and prenylflavonoids are analysed against the bitter receptors TAS2R10, TAS2R14 and TAS2R46. Using computational blind docking and molecular dynamics, xanthohumol was identified to have the highest bitter profile.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42238827","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}
Xiaoyong Dai, Peng Wang, Qing Xu, Long Wu, Zhanyong Li
Wort boiling is the most energy intensive stage in the brewing process. Novel wort boiling systems have been explored to reduce primary energy consumption and improve wort quality and beer flavor stability. Low thermal stress boiling is proposed for wort boiling, but the content of dimethyl sulphide (DMS) in the wort may exceed the required product threshold. A single spinning cone evaporator (SCE) is proposed to enhance the separation of DMS and minimise the energy consumption for wortboiling. The performance of a SCE was evaluated by measurement of fluid flow, ratio of DMS removal, wort self-evaporation ratio based on sensible heat, and thermal efficiency. The results show that use of a spinning cone evaporator, reduced DMS by up to 90% with 2.1% wort self evaporation ratio with less primary heat consumption. The SCE operation exceeds the evaporation of a gravity film cone. Under reduced pressure, the spinning cone evaporator was less effective in DMS removal.
{"title":"Enhancement of dimethyl sulphide separation during wort boiling by a single spinning cone evaporator","authors":"Xiaoyong Dai, Peng Wang, Qing Xu, Long Wu, Zhanyong Li","doi":"10.58430/jib.v129i2.19","DOIUrl":"https://doi.org/10.58430/jib.v129i2.19","url":null,"abstract":"Wort boiling is the most energy intensive stage in the brewing process. Novel wort boiling systems have been explored to reduce primary energy consumption and improve wort quality and beer flavor stability. Low thermal stress boiling is proposed for wort boiling, but the content of dimethyl sulphide (DMS) in the wort may exceed the required product threshold. A single spinning cone evaporator (SCE) is proposed to enhance the separation of DMS and minimise the energy consumption for wortboiling. The performance of a SCE was evaluated by measurement of fluid flow, ratio of DMS removal, wort self-evaporation ratio based on sensible heat, and thermal efficiency. The results show that use of a spinning cone evaporator, reduced DMS by up to 90% with 2.1% wort self evaporation ratio with less primary heat consumption. The SCE operation exceeds the evaporation of a gravity film cone. Under reduced pressure, the spinning cone evaporator was less effective in DMS removal.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48940657","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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