By-products of Beer Fermentation

Pires, Edleide Maria Freitas; Brányik, Tomáš

doi:10.1007/978-3-319-15189-2_3

Cited by 14 publications

(16 citation statements)

References 132 publications

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“…Higher than recommended contents of the compounds, e.g., esters or higher alcohols referred to as fuselols, adversely affect the desirability of beer products for customers. Fruit beers produced in this study had low contents of acetic aldehyde, isoamyl acetate and ethyl acetate, except for the beer enhanced with untreated ‘Martin’ fruits ( Table 2 ; sensory thresholds for volatile organic compounds: acetic aldehyde 20–25 mg/L, ethyl acetate 30 mg/L and isoamyl acetate 0.5–1.7 mg/L [ 29 , 30 ]. Ethyl acetate exceeding normative levels produces a characteristic peach-like, flat and excessively sweet aftertaste, and in many types of beer, its contents of up to 80 mg/L have been reported [ 29 , 31 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

et al. 2022

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Fruit of Saskatoon (Amelanchier alnifolia Nutt.) are a good source of bioactive compounds, such as polyphenols, including anthocyanins, as well as vitamins, macro- and microelements and fibre. By treating Saskatoon fruits with gaseous ozone, and adding the material as an enhancer to barley beers, it is possible to impact the contents of bioactive compounds in the produced fruit beers. Sensory tests showed that beers made from barley with addition of Saskatoon fruit of the ‘Smoky’ cultivar were characterised by the most balanced taste and aroma. Physicochemical analyses of fruit beers, produced with Saskatoon fruit pulp added on the seventh day of fermentation, showed that the beers enhanced with ozone-treated and untreated ‘Smoky’ Saskatoon fruits had the highest contents of alcohol, 5.51% v/v and 5.66% v/v, respectively, as well as total polyphenol contents of 395 mg GAE/L and 401 mg GAE/L, respectively, and higher antioxidant activity (assessed using DPPH•, FRAP and ABTS+• assays). It was demonstrated that the ozonation process led to a decrease in the contents of neochlorogenic acid, on average by 91.00%, and of caffeic acid by 20.62%, relative to the beers enhanced with ‘Smoky’ Saskatoon fruits not subjected to ozone treatment. The present study shows that Saskatoon fruits can be used in the production of beer, and the Canadian cultivar ‘Smoky’ is recommended for this purpose.

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Section: Resultsmentioning

confidence: 99%

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

et al. 2022

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“…These higher alcohols may affect the aroma of the final beer. For example, isobutanol results in a more banana-like aroma, while amyl and isoamyl alcohol impart a solvent-like aroma [ 31 ]. Methionine was significantly higher in the Korean wheat malts than in the control wheat malts ( p < 0.05) ( Figure 6 H).…”

Section: Resultsmentioning

confidence: 99%

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Byeon

Lee

Hong

et al. 2020

Foods

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The objective of this study was to compare the physicochemical, enzymatic, and metabolic properties of two control wheat malts imported from Germany and the US to those of malts made from three Korean wheat varieties: Triticumaestivum L., var. Anzunbaengi, Jokyung, and Keumkang. The qualities and enzyme activities of the Korean wheat malts were generally similar to those of the control wheat malts. The Korean wheat malts had slightly lower diastatic power and enzyme activities related to saccharification. The analysis of metabolites in the wheat malt samples was performed using 1H nuclear magnetic resonance (NMR) metabolomics, which identified 32 metabolites that differed significantly among the samples. Most amino acids and lipids were more abundant in the Korean wheat malts than in the control wheat malts. These differences among malts could influence the quality and flavor of wheat beers. Further brewing studies are necessary to identify the association between beer quality and individual malt metabolites.

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“…Higher alcohols, esters, vicinal diketones (VDKs) and other carbonyls such as acetaldehyde and sulfur compounds (inorganic and organic) are the main elements produced by yeast and these constituents determine the final quality of the product (Stewart, 2017). Many of them are known as volatile organics compounds (VOCs) and are of great relevance since they are the main elements of flavor and off-flavor of beers, also called attributes and defects, respectively (Preedy, 2009;Pires & Brányik, 2015).…”

Section: Introductionmentioning

confidence: 99%

Monitoring of Organic Volatile Compounds in Craft Beers During Fermentative Process

Bortoleto¹,

Gomes²

2022

J microb biotech food sci

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The present study aimed to evaluate the formation of volatile organic compounds (VOCs) during the fermentation process of three different craft beers, using gas chromatography with headspace sampling. The production of VOCs, which are largely responsible for the flavors of the drink, makes up unique organoleptic characteristics for each beer. In this work, it was possible to observe the different profiles for the Pilsen, Witbier and IPA style beers, when quantifying the analytes methanol, ethanol, n-propanol, iso-butanol, 3-methyl-1-butanol (iso-amyl alcohol), acetaldehyde, ethyl acetate and iso-amyl acetate. Pilsen beer, with low fermentation, presented the ethanol content in the same concentration range as Witbier beer, as expected, but with higher alcohols and lower esters than the other two. Witbier and IPA beers, both of high fermentation, presented isoamyl alcohol concentration above expectations, while IPA beer, present higher concentrations of n-propanol, ethyl acetate and isoamyl acetate in relation to Pilsen and Witibier, which is related to the complexity of its recipe.

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By-products of Beer Fermentation

Cited by 14 publications

References 132 publications

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt

Monitoring of Organic Volatile Compounds in Craft Beers During Fermentative Process

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