An approximate shelf life prediction of elaborated lager beer in terms of degradation of its iso-α-acids

Nimubona, Dieudonné; Blanco, Carlos A.; Caballero, Isabel; Rojas, Antonio; Andrés-Iglesias, Cristina

doi:10.1016/j.jfoodeng.2012.11.019

Cited by 15 publications

(6 citation statements)

References 28 publications

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“…In addition to being a potential spore in beer, lactic bacteria are difficult to detect, recover and identify. 3 Stored beer is likely to lose, over time, brightness and gain a certain 'haze'. 4 The balance between flavonoids, polyphenols and sensitive proteins dictates the colloidal stability of the product.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential of the Propolis of Melipona Quadrifasciata as a Preservative for Craft Beer

Galgowski¹,

Fischer²,

Simionatto³

et al. 2019

Rev. Virtual Quim.

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Potencial Antioxidante da Própolis de Melipona Quadrifasciata como Conservante de Cerveja Artesanal Resumo: Propolis é uma mistura complexa estudada devido à suas propriedades biológicas, mas frequentemente aquela produzida pela abelha Apis melifera. Poucos estudos foram realizados, proporcionalmente, com própolis de abelhas nativas brasileiras, uma vez que se sabe que a composição química da própolis varia de acordo com a espécie de abelha que a produz. O potencial antioxidante do extrato de própolis da abelha Melipona quadripasciata já foi demonstrado. Apesar do seu relativamente baixo teor de compostos fenólicos e flavonóides, tem a capacidade de redução do potencial e inibição do radical livre DPPH e inibição da peroxidação lipídica. Assim, buscou-se avaliar o potencial de diferentes frações do extrato hidroalcoólico dessa própolis de abelha nativa incorporada em amostras de cerveja de baixa fermentação, para determinar se poderia eventualmente aumentar a vida de prateleira da bebida, melhorando sua qualidade. Os compostos da própolis foram extraídos com solventes de diferentes polaridades, secos e adicionados às amostras de cerveja em diferentes concentrações. Todas as amostras adicionadas de própolis inibiram a oxidação sem alterar as características organolépticas da cerveja. O uso de própolis como conservante de cervejas artesanais brasileiras, uma vez bem fundamentada, pode agregar valor significativo à cadeia produtiva da apicultura no país. Notavelmente, os compostos extraídos na fração diclorometano deste tipo de própolis parecem ser promissores, uma vez que até melhoram a percepção da cerveja. As interações químicas e compostos resultantes da adição de própolis à cerveja merecem ser melhor estudados.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Potential of the Propolis of Melipona Quadrifasciata as a Preservative for Craft Beer

Galgowski¹,

Fischer²,

Simionatto³

et al. 2019

Rev. Virtual Quim.

View full text Add to dashboard Cite

show abstract

“…This fact could be explained on the basis of a greater degradation of the iso‐ α ‐acids at a higher fermentation temperature. In the literature, papers can be found in which there is a decrease in the concentration of some iso‐ α ‐acids when higher temperatures of maturation were used 16 …”

Section: Resultsmentioning

confidence: 99%

Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

Lasanta¹,

Durán‐Guerrero

Díaz³

2020

J Sci Food Agric

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BACKGROUNDVarious physicochemical parameters, the polyphenolic content, the volatile fraction as well as the sensory profile of beers were studied using five different yeast strains (three top‐fermentation and two bottom‐fermentation) and two different fermentation temperatures (12 and 18 °C) for each of them.RESULTSThe results indicated that at lower fermentation temperatures, the yeast strain factor was less significant for the various physicochemical parameters considered. The polyphenolic content increased as the fermentation temperature decreased, and significantly higher amounts of tyrosol were found in the samples fermented at 12 °C. However, the volatile content increased for beers fermented at 18 °C, these beers being better evaluated from the sensory point of view.CONCLUSIONSNo clear relationship was observed between the temperature used and the type of yeast, with more complex aroma and sensory profiles being found in beers fermented at higher temperatures, using yeasts that are supposedly suitable for use at lower temperatures. © 2020 Society of Chemical Industry

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“…The fractional release of ethanol at different temperature was determined using Eqn . The dependence of the release rate constant ( k ) on temperature was quantified by the Arrhenius equation:

k = normalA \exp ((), - E a true/ R T)

…”

Section: Methodsmentioning

confidence: 99%

A novel controlled release ethanol emitter: preparation and effect on some postharvest quality parameters of Chinese bayberry during storage

Mu¹,

Gao²,

Chen³

et al. 2017

J Sci Food Agric

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An approximate shelf life prediction of elaborated lager beer in terms of degradation of its iso-α-acids

Cited by 15 publications

References 28 publications

Antioxidant Potential of the Propolis of Melipona Quadrifasciata as a Preservative for Craft Beer

Antioxidant Potential of the Propolis of Melipona Quadrifasciata as a Preservative for Craft Beer

Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

A novel controlled release ethanol emitter: preparation and effect on some postharvest quality parameters of Chinese bayberry during storage

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