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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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}
Diastatic Saccharomyces cerevisiae is a common contaminant in the brewing industry. Currently available detection methods are either time consuming or require specialised equipment. The aim of this study was to develop a new rapid and simple assay for the detection of diastatic yeast from samples of beer and yeast. More specifically, the aim was to develop a simple and rapid assay that requires minimal laboratory equipment or training, and yields results as accurate as PCR-based methods. The assay consists of three main steps: DNA extraction, pre-amplification of DNA, and CRISPR-Cas12a based detection and visualisation. Different pre-amplification and visualisation techniques were compared, and the final assay involved a one-pot reaction where LAMP and Cas12a were consecutively used to pre-amplify and detect a fragment from the STA1 gene in a single tube. These reactions required a heat block, a pipette, and a centrifuge with the assay result visualised on a lateral flow strip. The assay was used to monitor an intentionally contaminated brewing fermentation and was shown to yield results as accurate as PCR with previously published primers. Furthermore, the assay yielded results in approximately 75 minutes. The developed assay offers reliable and rapid quality control for breweries of all sizes and can be performed without expensive laboratory equipment. It is suggested that the assay will be particularly useful for smaller breweries without well-equipped laboratories who are looking to implement better quality control.
{"title":"A simple and rapid CRISPR-Cas12a based detection test for diastatic Saccharomyces cerevisiae","authors":"Ida Uotila, Kristoffer Krogerus","doi":"10.58430/jib.v129i2.21","DOIUrl":"https://doi.org/10.58430/jib.v129i2.21","url":null,"abstract":"Diastatic Saccharomyces cerevisiae is a common contaminant in the brewing industry. Currently available detection methods are either time consuming or require specialised equipment. The aim of this study was to develop a new rapid and simple assay for the detection of diastatic yeast from samples of beer and yeast. More specifically, the aim was to develop a simple and rapid assay that requires minimal laboratory equipment or training, and yields results as accurate as PCR-based methods. The assay consists of three main steps: DNA extraction, pre-amplification of DNA, and CRISPR-Cas12a based detection and visualisation. Different pre-amplification and visualisation techniques were compared, and the final assay involved a one-pot reaction where LAMP and Cas12a were consecutively used to pre-amplify and detect a fragment from the STA1 gene in a single tube. These reactions required a heat block, a pipette, and a centrifuge with the assay result visualised on a lateral flow strip. The assay was used to monitor an intentionally contaminated brewing fermentation and was shown to yield results as accurate as PCR with previously published primers. Furthermore, the assay yielded results in approximately 75 minutes. The developed assay offers reliable and rapid quality control for breweries of all sizes and can be performed without expensive laboratory equipment. It is suggested that the assay will be particularly useful for smaller breweries without well-equipped laboratories who are looking to implement better quality control.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135100774","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}
Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.
{"title":"The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review","authors":"Wei Cheng, Xuefeng Chen, Yuxi Guo, Duandi Zhou, Huawei Zeng, Huan Fu","doi":"10.58430/jib.v129i1.12","DOIUrl":"https://doi.org/10.58430/jib.v129i1.12","url":null,"abstract":"Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2023-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47077661","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}
I’m delighted that these notes accompany the first issue - in the 129th volume - of the new JIB published by the Institute of Brewing & Distilling. As noted previously in Reflections, all papers are ‘open access’ without any fees for the authors or readers! The new website - https://jib.ibd.org.uk/index.php/jib - is powered by PKP (Public Knowledge Project) in tandem with OJS (Open Journal Systems, used by > 30,000 journals worldwide). The front end of the workflow (from submission to rejection or acceptance) continues with ScholarOne with papers being managed to publication through OJS.
The transition to the new system has inevitably had its fair share of challenges. Although, the ‘heavy lifting’ is done, some fine tuning remains to be worked through. Of the upsides, having editorial control over publications and the website is a significant benefit. Further, in addition to being open access, papers in JIB will benefit from more extensive ‘meta data’ than in the past which will step change visibility to search engines.
Over the last five months, launching the new JIB has been a team effort. Big thanks to Steve Curtis and, especially, Dan Griffiths for masterminding the transition - via numerous ‘Teams’ meetings - to the OJS website and Oliver Bremner for his expertise in creating the papers as stylish pdfs with improved readability. It’s been a steep learning curve but the unfamiliar is becoming increasingly familiar.
{"title":"Reflections","authors":"David Quain","doi":"10.58430/jib.v129i1.15","DOIUrl":"https://doi.org/10.58430/jib.v129i1.15","url":null,"abstract":"I’m delighted that these notes accompany the first issue - in the 129th volume - of the new JIB published by the Institute of Brewing & Distilling. As noted previously in Reflections, all papers are ‘open access’ without any fees for the authors or readers! The new website - https://jib.ibd.org.uk/index.php/jib - is powered by PKP (Public Knowledge Project) in tandem with OJS (Open Journal Systems, used by > 30,000 journals worldwide). The front end of the workflow (from submission to rejection or acceptance) continues with ScholarOne with papers being managed to publication through OJS. 
 The transition to the new system has inevitably had its fair share of challenges. Although, the ‘heavy lifting’ is done, some fine tuning remains to be worked through. Of the upsides, having editorial control over publications and the website is a significant benefit. Further, in addition to being open access, papers in JIB will benefit from more extensive ‘meta data’ than in the past which will step change visibility to search engines. 
 Over the last five months, launching the new JIB has been a team effort. Big thanks to Steve Curtis and, especially, Dan Griffiths for masterminding the transition - via numerous ‘Teams’ meetings - to the OJS website and Oliver Bremner for his expertise in creating the papers as stylish pdfs with improved readability. It’s been a steep learning curve but the unfamiliar is becoming increasingly familiar.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136179158","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 2022, the Journal of the Institute of Brewing published two reviews and 14 papers. Front and centre of the process is peer review. This is a key process in scientific publication. It inevitably takes much time but without doubt results in a significantly better manuscript to the benefit of the authors, the Journal and its readers. I would like to fulsomely thank the 43 busy reviewers who freely gave their time and expertise to review manuscripts for the Journal in 2022. Many will have reviewed the manuscript on submission and after revision. Further, some reviewers were kind enough to review two or more manuscripts. The contribution of all 43 reviewers to the Journal is hugely appreciated.
{"title":"Big thanks to all the reviewers of JIB in 2022","authors":"D. Quain","doi":"10.58430/jib.v129i1.13","DOIUrl":"https://doi.org/10.58430/jib.v129i1.13","url":null,"abstract":"In 2022, the Journal of the Institute of Brewing published two reviews and 14 papers. Front and centre of the process is peer review. This is a key process in scientific publication. It inevitably takes much time but without doubt results in a significantly better manuscript to the benefit of the authors, the Journal and its readers. I would like to fulsomely thank the 43 busy reviewers who freely gave their time and expertise to review manuscripts for the Journal in 2022. Many will have reviewed the manuscript on submission and after revision. Further, some reviewers were kind enough to review two or more manuscripts.\u0000The contribution of all 43 reviewers to the Journal is hugely appreciated.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41501287","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}
Magali Picard, Clara Oulieu, M. Nonier, N. Vivas, N. Vivas
Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studies have focused on its role in floral and mint notes of matured whiskies. However, achieving consistent flavour profiles remains difficult since the odorant molecules are mostly present in low concentration. A semi-preparative ultra-high-performance liquid chromatography (UHPLC) method was applied to whisky and oak wood extracts and used to isolate fractions characterised by floral and mint aromas. To investigate the contribution of terpenoids in these floral and fresh fragrances, a similar analytical process was applied on solutions of targeted reference compounds. This approach, coupled to gas-chromatography/mass-spectrometry analyses, indicated the presence of terpenoids in the fractions of interest as well as selective separation according to chemical structure (i.e., monoterpenes, monoterpenols, ketone monoterpenes, and C13-norisoprenoids). This approach resulted in the detection of respectively, ten and seven new terpenoids in whisky and oak wood. To the best of our knowledge, piperitone, mintlactones, and
{"title":"The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation","authors":"Magali Picard, Clara Oulieu, M. Nonier, N. Vivas, N. Vivas","doi":"10.58430/jib.v129i1.8","DOIUrl":"https://doi.org/10.58430/jib.v129i1.8","url":null,"abstract":"Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studies have focused on its role in floral and mint notes of matured whiskies. However, achieving consistent flavour profiles remains difficult since the odorant molecules are mostly present in low concentration. A semi-preparative ultra-high-performance liquid chromatography (UHPLC) method was applied to whisky and oak wood extracts and used to isolate fractions characterised by floral and mint aromas. To investigate the contribution of terpenoids in these floral and fresh fragrances, a similar analytical process was applied on solutions of targeted reference compounds. This approach, coupled to gas-chromatography/mass-spectrometry analyses, indicated the presence of terpenoids in the fractions of interest as well as selective separation according to chemical structure (i.e., monoterpenes, monoterpenols, ketone monoterpenes, and C13-norisoprenoids). This approach resulted in the detection of respectively, ten and seven new terpenoids in whisky and oak wood. To the best of our knowledge, piperitone, mintlactones, and","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47670630","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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