Beer–The Importance of Colloidal Stability (Non-Biological Haze)

Mastanjević, Kristina; Krstanović, Vinko; Lukinac, Jasmina; Jukić, Marko; Vulin, Zdravko; Mastanjević, Krešimir

doi:10.3390/fermentation4040091

Cited by 40 publications

(36 citation statements)

References 34 publications

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“…The average pH of all the samples was 3.1 ± 0.31 which is in agreement with studies reported by Mapitse et al [7] who reported an average pH of 3.1 ± 0.15. pH influences the overall physiological characteristics of alcoholic beverages, such as taste, color and microbiological stability. Most importantly, pH also strongly influences sanitation of the product, an attribute important for increasing shelf life of the brew [75]. Other than the presence of ethanol, the acidic pH is likely the other reason why there were no bacteria isolated from khadi.…”

Section: The Ph Of Khadi An Important Factor In Preservation Of the mentioning

confidence: 99%

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

et al. 2020

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Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi.

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Section: The Ph Of Khadi An Important Factor In Preservation Of the mentioning

confidence: 99%

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

et al. 2020

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“…In our previous works, we proposed nanocomposites based on CS and nanoclays in very low concentrations (1–5% w / w ) [ 12 ] and systems based on CS and nanoclays in high concentrations (70–80% w / w ) [ 14 ], maintaining, in both cases, the total weight of the composite constant. Papain from Carica papaya L. latex (EC 3.4.22.2), a cysteine protease applied in brewing for the removal of chill haze [ 18 ] and for the clarification treatment of pomegranate juice [ 19 ], has been covalently immobilized on CS. Moreover, Benucci et al [ 20 ] immobilized papain on commercial chitosan beads by direct linkage for the protein stabilization of white wines.…”

Section: Introductionmentioning

confidence: 99%

Papain Covalently Immobilized on Chitosan–Clay Nanocomposite Films: Application in Synthetic and Real White Wine

et al. 2020

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Increasing attention has been recently paid to the development of nanocomposite materials for food application as new tool to enhance the mechanical and thermal properties of polymers. In this study, novel chitosan–clay nanocomposite films were produced as carriers for the covalent immobilization of papain, by using a fixed amount of chitosan (1% w/v) and a food-grade activated montmorillonite (Optigel, OPT) or a high-purity unmodified montmorillonite (SMP), in four different weight percentages with respect to chitosan (i.e., 20, 30, 50, 70% w/w). Both nanoclays (OPT and SMP) improved the mechanical properties of the obtained nanocomposites, and the OPT films showed the highest Young modulus and mechanical resistance (σmax). The nanocomposites were used as carriers for the covalent immobilization of papain, which was preliminarily characterized in model wine towards a synthetic substrate, showing the highest efficiency in the release of the reaction product when it was bound on OPT-30 and OPT-50 films. Finally, the latter biocatalyst (papain on OPT-50 film) was applied for the protein stabilization of two different unfined white wines, and it efficiently reduced both the haze potential and the protein content.

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“…A beer perceived as flat showed little nucleation activity (bubbling) in the glass, regardless of its normal CO 2 content. Also, active bubbling regenerates the head [46][47][48].…”

Section: Bubble Size Distribution and Nucleation In Beermentioning

confidence: 99%

Computer Vision Method in Beer Quality Evaluation—A Review

Lukinac

Mastanjević

et al. 2019

Beverages

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Beers are differentiated mainly according to their visual appearance and their fermentation process. The main quality characteristics of beer are appearance, aroma, flavor, and mouthfeel. Important visual attributes of beer are foam appearance (volume and persistence), as well as the color and clarity. To replace manual inspection, automatic, objective, rapid and repeatable external quality inspection systems, such as computer vision, are becoming very important and necessary. Computer vision is a non-contact optical technique, suitable for the non-destructive evaluation of the food product quality. Currently, the main application of computer vision occurs in automated inspection and measurement, allowing manufacturers to keep control of product quality. This paper presents an overview of the applications and the latest achievements of the computer vision methods in determining the external quality attributes of beer.

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Beer–The Importance of Colloidal Stability (Non-Biological Haze)

Cited by 40 publications

References 34 publications

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

Papain Covalently Immobilized on Chitosan–Clay Nanocomposite Films: Application in Synthetic and Real White Wine

Computer Vision Method in Beer Quality Evaluation—A Review

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