Beer and Ale in Early Medieval England: A Survey of Evidence

Doyle, Conan

doi:10.1007/978-3-030-94620-3_2

Cited by 3 publications

(3 citation statements)

References 21 publications

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“…Amongst all the myriad microorganisms, yeasts have been employed in the venerable crafts of bread, wine and beer production since ancient times [87]. The first microscopic identification of the yeast species was by Antonie van Leeuwenhoek in 1680, while the yeast's pivotal role in the fermentation process was identified by Pasteur [88].…”

Section: Advantageous Yeast Properties For Potential Biocontrol Appli...mentioning

confidence: 99%

Yeast Warriors: Exploring the Potential of Yeasts for Sustainable Citrus Post-Harvest Disease Management

Ezzouggari,

Bahhou,

Taoussi

et al. 2024

Agronomy

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Citrus fruits stand as pivotal and extensively cultivated fruit crops on a global scale, boasting substantial economic and nutritional significance. Despite their paramount importance, citrus growers and the industry face a formidable obstacle in the form of post-harvest losses caused by plant pathogens. Effectively addressing this challenge has become imperative. The predominant approach to tackle these pathogens has traditionally involved the use of chemical fungicides. However, the escalating environmental concerns associated with chemical interventions, coupled with a growing consumer preference for pesticide-free produce, have catalyzed an earnest quest for alternative methods of disease control in the citrus industry. The antagonistic yeasts hold great promise as biocontrol agents for mitigating post-harvest fungal diseases in citrus. In this regard, this review summarizes the current state of knowledge regarding the study of yeast strains with biocontrol potential. Thus, the various modes of action employed by these yeasts and their effectiveness against prominent citrus pathogens such as Penicillium digitatum, Penicillium italicum and Geotrichum citri were discussed. Additionally, the review delved into the challenges associated with the practical implementation of yeast-based biocontrol strategies in citrus post-harvest management and investigated the potential of yeast-based approaches to enhance the safety and quality of citrus produce, while reducing the reliance on chemical fungicides and contributing to the sustainable and environmentally responsible future of the citrus industry.

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Section: Advantageous Yeast Properties For Potential Biocontrol Appli...mentioning

confidence: 99%

Yeast Warriors: Exploring the Potential of Yeasts for Sustainable Citrus Post-Harvest Disease Management

Ezzouggari,

Bahhou,

Taoussi

et al. 2024

Agronomy

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“…The addition of hops extended the beer's shelf life from a few weeks to several months, gradually making hops a mainstream brewing ingredient in Europe. 5 The precursors to the main bitterness components are α-acids (humulones), which include cohumulone, n-humulone, adhumulone, postadhumulone, predhumulone, and adprehumulone based on their side chain structures. 6 During the boiling stage of beer brewing, α-acids transform into iso-α-acids through heat catalysis, providing the strongest bitterness in beer.…”

Section: Introductionmentioning

confidence: 99%

“…However, with the discovery of the antibacterial and preservative properties of hops as an additive, beer preservation improved significantly. The addition of hops extended the beer’s shelf life from a few weeks to several months, gradually making hops a mainstream brewing ingredient in Europe . The precursors to the main bitterness components are α-acids (humulones), which include cohumulone, n -humulone, adhumulone, postadhumulone, predhumulone, and adprehumulone based on their side chain structures .…”

Section: Introductionmentioning

confidence: 99%

Quantification of Hop-Derived Bitter Compounds in Beer Using Liquid Chromatography Mass Spectrometry

Teng,

Wang,

et al. 2024

J. Am. Soc. Mass Spectrom.

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Hops (Humulus lupulus L.) are essential raw materials for beer brewing, and the major contributors to beer bitterness are isohumulones (iso-α-acids) and humulinones. In recent years, many breweries have focused on the production of hop-forward beer styles by adding hops after or during the cold fermentation stage, which will tend to release humulinones or other hop-derived bitter compounds. In this study, a LC-MS/MS method was developed for quantification of 60 hop-derived bitter compounds in 25 min. Reverse-phase chromatography with an alkaline methanol/acetonitrile (70:30) mobile phase was used for the separation. The quantitative range was 0.053−3912 ng/mL with correlation coefficient r > 0.99, and the LOQ were 0.26 and 0.053 ng/mL for iso-α-acids and humulinones. Precision (RSD < 5.0%) and accuracy (recovery 86.3%−118.1%) were both satisfactory. The abundance of hopderived bitter compounds in the dry-hopped beer (Double-India Pale Ale) and the nondry-hopped beer (Vienna Lager) were monitored throughout the fermentation and storage stages, and the formation of oxidation and cyclization products showed difference profiles between these two beers. The quantification results reveal how hop-derived bitter compounds change throughout the brewing process, as well as the influence of hops and brewing techniques on beer bitterness.

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