Strategies for Reducing Succinic Acid Concentrations in Beer

Tyrell, Thomas

doi:10.1094/asbcj-2014-1010-01

Cited by 7 publications

(5 citation statements)

References 32 publications

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“…In addition to contributing to beer acidity, organic acids each have their own characteristic flavour, aroma and taste (32)(33)(34)(35), and may contribute to the perceived sourness of beer (34,36). The yeast strain used, wort composition and fermentation conditions influence the types and abundance of organic acids in beer (34,(37)(38)(39).…”

Section: Molecular Details Of Fermentationmentioning

confidence: 99%

Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

et al. 2016

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The flavour of beer is complex, based upon changes at the molecular level in the key raw materials, notably grain, hops and yeast, as well as during the process stages that comprise malting and brewing. As analytical techniques evolve in their sophistication and sensitivity, there are opportunities to delve ever more deeply into the fate of small molecules in brewing. To this end, 1 H nuclear magnetic resonance (NMR) metabolomics was used to follow the progression of 76 metabolites in four different late or dry hopped beers (brewed in triplicate) at five time points throughout the brewing process. The majority of the metabolites identified, including sugars, amino acids and nucleotides, significantly decreased in concentration from the start of the boil to post-secondary fermentation, whereas energy-related and fatty acid associated metabolites significantly increased in concentration as wort nutrients were consumed by the yeast. Adenine was significantly higher in the dry hopped brews than in the late hopped brews after both primary (p = 2.1 × 10 À6 ) and secondary (p = 2.7 × 10 À9 ) fermentation, while 2′-deoxyadenosine (after primary, p = 1.1 × 10 À2 , after secondary, p = 3.2 × 10 À5 ) and adenosine (after primary, p = 2.6 × 10 À8 ; after secondary, p = 3.1 × 10 À7 )were significantly lower in the dry hopped beers at these time points. These results give molecular insight into the brewing process and the differential effects of hopping methods on yeast purine metabolism.

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Section: Molecular Details Of Fermentationmentioning

confidence: 99%

Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

et al. 2016

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“…The production and quantity of these compounds depend on the yeast strains involved in the fermentation process and, therefore, their choice is of fundamental importance [3,[30][31][32][33][34][35][36][37][38][39]. In addition to the traditional S. pastorianus and S. bayanus natural hybrids strains [4,40] that have been used extensively by the brewing industry [23], the recent discovery of S. eubayanus [41] has allowed the creation of brewing yeast hybrids generated by de novo hybridization [42][43][44][45][46][47][48].…”

Section: Saccharomyces Yeasts In the Brewing Processmentioning

confidence: 99%

Role of Yeasts in the Brewing Process: Tradition and Innovation

et al. 2021

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Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in addition to the production of alcohol, synthesize various compounds that contribute to the definition of the compositional and organoleptic characteristics. The microbrewing phenomenon (craft revolution) and the growing demand for innovative and specialty beers has stimulated researchers and brewers to select new yeast strains possessing particular technological and metabolic characteristics. Up until a few years ago, the selection of starter yeasts used in brewing was exclusively carried out on strains belonging to the genus Saccharomyces. However, some non-Saccharomyces yeasts have a specific enzymatic activity that can help to typify the taste and beer aroma. These yeasts, used as a single or mixed starter with Saccharomyces strains, represent a new biotechnological resource to produce beers with particular properties. This review describes the role of Saccharomyces and non-Saccharomyces yeasts in brewing, and some future biotechnological perspectives.

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“…Thus, it can be assumed that industrial breweries tend to minimize succinic acid formation in the course of the brewing process. This assumption is supported by numerous publications in the field of brewing science that directly deal with the reduction of succinic acid in beer aiming to increase its drinkability [18][19][20]. Succinic acid is a part of the metabolic profile of yeast [21,22], while the amount of succinic acid formation depends-amongst the used raw materials and the applied brewing technology-on the specifically used yeast strain [18].…”

Section: Discrimination Of Different Beer Styles Based On Principle Component Analysis (Pca)mentioning

confidence: 99%

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

Kaufmann¹,

Schwarz²,

Dallmann

et al. 2021

Eur Food Res Technol

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Craft breweries that tend to convince consumers with new interpretations of (ancient) beer styles increasingly influence the traditional beer market. Thereby, also ingredients not directly compliant with German beer purity laws come into use. Official food control currently faces the general problem of verifying food authenticity based on instrumental analytical methods. Related tasks in this field are the detection of non-labelled ingredients and the verification of product claims such as special food processing methods. For that purpose, chemometric analysis of high-resolution 1 H NMR spectra was applied for the differentiation of related beer styles including also special beers. It could be shown that pilsner style beers, wheat beers, India pale ales, sour beers, and special beers can be easily differentiated applying consecutive principal component analysis. Thereby, it turned out that crafted pilsner style beers are distinguishable from industrial pilsner style beers based on their organic acid profiles. Furthermore, three conspicuous compounds present in two different batches of only one of the beer samples were identified as allyl alcohol, 1,3-propanediol, and 3-hydroxypropionic acid directly from the NMR spectra without any further analytical efforts. Finally, the present paper serves as a proof of concept that NMR-based quantification is also possible using chemical shift information instead of signal intensities/integrals-at least in special cases.

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Strategies for Reducing Succinic Acid Concentrations in Beer

Cited by 7 publications

References 32 publications

Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

Role of Yeasts in the Brewing Process: Tradition and Innovation

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

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