Ii. Vitamins in Beer

Stringer, W. J.

doi:10.1002/j.2050-0416.1946.tb01573.x

Cited by 7 publications

(2 citation statements)

References 10 publications

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“…1 B-II). Niacin is stable throughout the brewing process and storage 35 , directly correlates with the gravity of the beer and is not produced during fermentation in considerable amounts 33 , 36 . Its low content in nowadays beers (5 mg/L 37 ) cannot be attributed to higher concentrations in historical barley cultivars with levels being consistent between 80 and 120 µg/g 33 , 34 , 38 , 39 .…”

Section: Resultsmentioning

confidence: 99%

Archeochemistry reveals the first steps into modern industrial brewing

Pieczonka

Zarnkow

Diederich

et al. 2022

Sci Rep

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A historical beer, dated to the German Empire era, was recently found in northern Germany. Its chemical composition represents a unique source of insights into brewing culture of the late nineteenth century when pioneer innovations laid the foundations for industrial brewing. Complementary analytics including metabolomics, microbiological, sensory, and beer attribute analysis revealed its molecular profile and certify the unprecedented good storage condition even after 130 years in the bottle. Comparing its chemical signature to that of four hundred modern brews allowed to describe molecular fingerprints teaching us about technological aspects of historical beer brewing. Several critical production steps such as malting and germ treatment, wort preparation and fermentation, filtration and storage, and compliance with the Bavarian Purity Law left detectable molecular imprints. In addition, the aging process of the drinkable brew could be analyzed on a chemical level and resulted in an unseen diversity of hops- and Maillard-derived compounds. Using this archeochemical forensic approach, the historical production process of a culturally significant beverage could be traced and the ravages of time made visible.

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Section: Resultsmentioning

confidence: 99%

Archeochemistry reveals the first steps into modern industrial brewing

Pieczonka

Zarnkow

Diederich

et al. 2022

Sci Rep

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“…Significant levels of several B vitamins occur in beer and for some the range can be variable (5). Of these, changes to thiamine and riboflavin during malting and brewing have been reported (6)(7)(8); however, less is known about the other B-vitamins, such as nicotinic and pantothenic acid (9)(10)(11). With regard to pyridoxine and folates, a recent survey showed that their content varies in different beer samples, ranging from 15 to 376 μg/L for pyridoxine and from 15.5 to 104.8 μg/L for folates (12).…”

Section: Introductionmentioning

confidence: 99%

Pyridoxine and folates during small and large scale brewing

et al. 2021

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Beer contains the vitamins pyridoxine (B6) and folates (B9); their content is variable and depends on several factors. The aim of this study was to investigate the level of these vitamins during large and small scale brewing so as to identify the steps that can influence their levels in the final product. A Golden Ale and Scottish Ale were brewed at sales gravity in a 12 hL plant and a Gold Lager from a bottom fermented high gravity wort at a commercial scale. The levels of pyridoxine at mash‐in differed between the brewing processes, due to the different malt used. Pyridoxine levels decreased during mashing while the pyridoxamine concentration remained constant. Although an increase of pyridoxine was observed after the fermentation, its level decreased in the final beers from the large scale process reflecting dilution and pasteurisation. With regard to folates, the levels increased during mashing, decreased after wort boiling and increased during fermentation. This study showed that both pyridoxine and folates were solubilised during the process and remained in the final product. © 2021 The Institute of Brewing & Distilling

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Beer

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Ii. Vitamins in Beer

Cited by 7 publications

References 10 publications

Archeochemistry reveals the first steps into modern industrial brewing

Archeochemistry reveals the first steps into modern industrial brewing

Pyridoxine and folates during small and large scale brewing

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