Organic and Phenolic Acids in Beer

Montanari, Luigi; Perretti, Giuseppe; Natella, Fausta; Guidi, Alessia; Fantozzi, Paolo

doi:10.1006/fstl.1999.0593

Cited by 111 publications

(86 citation statements)

References 10 publications

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“…10), contrary to a number of other works that showed that it was present in barley and malt mainly in the bound (esterified) form 17,28,29 . The FA, as well as other phenolic acids, have repeatedly been shown to be present in different beers in the free form 2,32,36 , but some studies suggest that beer contains considerable amounts of esterified FA 35,48 . In the present work, the presence of FA in the free rather than in the esterified form could be attributed to the use of the enzyme preparation Viscozyme, possessing accessory ferulic acid esterase activity 48 .…”

Section: Resultsmentioning

confidence: 99%

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Szwajgier

2011

Journal of the Institute of Brewing

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In this work, fermentable sugar, total protein, phenolics and ferulic acid content were estimated in sweet worts at different points of lautering. Transfer of these selected malt compounds into worts was analyzed in relation to the method of malt milling (wet milling of malt -the "test worts" or dry milling of maltthe "reference worts"). Glucose, maltose and maltotriose were more rapidly transferred into sweet worts at the early stages of lautering (40 hL and/or 80 hL of wort) after wet milling in comparison to dry milling. Total protein content in the test worts was significantly higher than in the corresponding reference worts at each stage of lautering. Transfer of phenolic compounds and ferulic acid (in the free as well as in the ester form) from the mash into sweet worts was significantly improved by dry milling, but not by wet milling. No difference in the total antioxidant activity was observed between the two types of worts. In conclusion, it can be stated that wet conditioning of malt before milling enhances the fast transfer of fermentable sugars and proteins from the mash into the sweet wort during lautering. Lautering is a time-consuming process, and time reduction without the loss of wort quality should be a priority. Therefore, wet milling can be of interest to professionals in the field as an interesting alternative method to improve the mashing process.

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Section: Resultsmentioning

confidence: 99%

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Szwajgier

2011

Journal of the Institute of Brewing

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“…There are organic acids with a short carbon skeleton in beer derived both from the incomplete turnover of the TCA cycle, that occurs during anaerobic growth of yeast, and from the catabolism of amino acids 115 . These organic acids (pyruvate, acetate, lactate, citrate, succinate, malate, oxo-acids) contribute to the reduction in pH during fermentation and confer a "sour" taste to beers 58 . The medium chain fatty acids (C 6 -C 12 ), which are toxic to yeast cells (cell membrane disruption), result either from long-chain fatty acid anabolism under anaerobic conditions and/or are released by the mechanism of cell autolysis.…”

Section: Organic Acidsmentioning

confidence: 99%

A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

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The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.

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“…Thus, metals in beer can be present as non-complexed cations and in the form of complexes of different stability, and therefore, of different bioavailability and toxicity to humans (Montanari et al 1999;Gorinstein et al 2000;Cortacero-Ramirez et al 2003;Nardini and Ghiselli 2004;Khatib et al 2006). …”

Section: Metal Associations In Beermentioning

confidence: 99%

“…Bearing in mind possible metal associations with natural organic substances present in beer (Montanari et al 1999;Cortacero-Ramirez et al 2003;Khatib et al 2006), the hydrophobic PF can be regarded as hardly bioavailable to humans while the sum of the cationic fraction and the RF can be assumed as highly absorbable.…”

Section: Metal Associations In Beermentioning

confidence: 99%

Determination and fractionation of metals in beer: A review

Pohl

2008

Food Additives & Contaminants: Part A

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Major, minor and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. A real concern is the content of Cu and Fe, which are involved in beer conditioning and ageing through reactions resulting in formation of reactive oxygen species. The reactive oxygen species readily oxidize organic compounds present in beer, changing the quality of foaming and the flavor stability of beer. In view of brewing technology and beer processing, knowledge regarding functions of metals and their speciation in brewing liquors and beer is of special significance. Metals in beer also have a certain nutritional importance but their actual effect related to beer consumption depends on the type of species they form with low and high molecular mass organic ligands which naturally occur in beer. This review covers the determination and fractionation of metals in beer using atomic spectrometry methods. Special attention is drawn to the role of metals in beer and brewing, possible metal associations, methods of beer preparation before analysis on the total metal content and approaches to metal partitioning in beer.

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Organic and Phenolic Acids in Beer

Cited by 111 publications

References 10 publications

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

A Review of Flavour Formation in Continuous Beer Fermentations*

Determination and fractionation of metals in beer: A review

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