Influencing the organic acid profile of beer by application of adsorbent materials

Abstract

Recent publications highlight the effect of succinic acid and malic acid from alcoholic fermentation products on stomach acidity, which affects drinkability. To date, scientific information on how to reduce succinic and malic acid concentrations in beer is scarce. In order to make advances in this field, four different adsorbent materials were tested for their ability to reduce the content of these C 4 -dicarboxylic acids without harming product quality. Of these four materials, one showed a much higher absorbent capacity, and succinic and malic acids were reduced below their detection limits. Alongside a slight reduction in beer colour, a strong effect on the pH value of the treated beer was observed. Negative sensorial impacts of this increase in pH could be simply reversed by acidification of the treated beer. Further effects on foam and non-biological stability were not observed, even though treatment reduced the total nitrogen and polyphenol content of the beer. The adsorbent material was regenerated for 10 cycles without any loss of capacity. The results indicate that, by applying this research outcome, the production of beer with a concentration of succinic and malic acids below their detection limit is possible without harming the beer's quality. This information will be helpful in the future for brewers who wish to focus on low succinic and malic acid levels as a key indicator for an ingestive drinkability effect. Copyright © 2014 The Institute of Brewing & Distilling Keywords: succinic acid; malic acid; organic acid; drinkability; sorbents; beer Drinkability and succinic and malic acidsDrinkability is widely used as one of many attributes available to characterize a beer or beverage. It is defined by the combination of four different effects (1,2):(1) The sensory effect is caused by the aroma, taste, temperature and texture of the beer. With regards to organic acids, the balance between sourness and sweetness of a beverage is of high importance. (2) The cognitive effect represents the information, experiences and beliefs of the subject related to the beverage properties and its effects on the consumer. (3) The post-ingestive effect includes normal consequences to the human organism caused by the ingestion of a beverage. Negative post-ingestive effects could be distention of the stomach wall, heartburn, a low rate of gastric emptying and the production of hormones and physicochemical receptors by the intestinal tract. (4) The post-absorptive effect is related to the biochemical mechanisms resulting from metabolites in the blood stream. This occurs after beverage components have already been absorbed from the intestinal tract. It includes the effects of alcohol, glucose, purines and amino acids (or gluten) on body functions.The importance of succinic acid in fermented beverages is shown by the work of a number of researchers (3,4), who have reported succinic acid (as well as maleic acid, which is almost non-existent in beer) to be a potential stimulant of gastric acid secretion. Considering the influence...

Role of Yeasts in the Brewing Process: Tradition and Innovation

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1H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach

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