The flavor instability of beer

Bamforth, Charles W.; Lentini, Aldo

doi:10.1016/b978-0-12-669201-3.00003-8

Cited by 34 publications

(38 citation statements)

References 46 publications

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“…Degradation of the molecules below their flavour threshold causes loss of the initial beer flavour, whereas the development of new molecules may also lead to negative effects. These molecules may arise by de novo production in a chemical reaction or, alternatively by gradual release from a ‘holding agent’ that prevents their flavour from being expressed .…”

Section: Introductionmentioning

confidence: 99%

Influence of transport and storage conditions on beer quality and flavour stability

et al. 2018

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Breweries are exporting their brands overseas, resulting in an increasingly competitive and globalised beer market. Inevitably, the beer experiences varying and prolonged periods of transport and storage prior to consumption. During this process, the flavour of fresh beer deteriorates, leading to the presence of stale flavours and a decrease in the drinkability of the beer. Results reported here show that an increased temperature during beer transport and storage causes significant flavour deterioration, as determined analytically (increase in aldehydes, beer colour and haze formation, decrease in iso-α-acids concentration) and sensorially (increase in overall aging score). Further, laboratory experiments show that the vibration of beer results in a rapid decrease of oxygen. Moreover, inappropriate storage temperature has a negative effect on beer quality and stability, in particular when combined with vibration.For the same beer (X, Y or Z) different letters in superscript represent a significant difference (α = 0.05); SD: standard deviation; n = 3. B. Jaskula-Goiris et al.

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Section: Introductionmentioning

confidence: 99%

Influence of transport and storage conditions on beer quality and flavour stability

et al. 2018

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“…In the past decade, the role of oxidation processes in the formation of beer off‐flavour compounds has received considerable interest, because these compounds most likely are oxidation products of components present in the wort and/or the beer (Bamforth and Lentini 2009). The oxidation of flavour compounds in wort and/or beer is initiated by the reaction of oxygen with transition metals, such as iron and copper, thus generating the superoxide anion (), which may be further reduced and protonated to hydrogen peroxide (H 2 O 2 ).…”

Section: Introductionmentioning

confidence: 99%

“…In the past decade, the role of oxidation processes in the formation of beer off-flavour compounds has received considerable interest, because these compounds most likely are oxidation products of components present in the wort and ⁄ or the beer (Bamforth and Lentini 2009…”

Section: Introductionmentioning

confidence: 99%

The role of lager beer yeast in oxidative stability of model beer

Berner

Arneborg

2012

Letters in Applied Microbiology

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Aims: In this study, we investigated the relationship between the ability of lager brewing yeast strains to tolerate oxidative stress and their ability to produce oxidative stable model beer. Methods and Results: Screening of 21 lager brewing yeast strains against diamide and paraquat showed that the oxidative stress resistance was strain dependent. Fermentation of model wort in European Brewing Convention tubes using three yeast strains with varying oxidative stress resistances resulted in three model beers with different rates of radical formation as measured by electron spin resonance in forced ageing experiments. Interestingly, the strain with the lowest oxidative stress resistance and lowest secretion of thioredoxin, as measured by Western blotting, resulted in the highest uptake of iron, as measured by inductively coupled plasma‐mass spectrometry, and the slowest formation of radicals in the model beers. Conclusions: A more oxidative stable beer is not obtained by a more‐oxidative‐stress‐tolerant lager brewing yeast strain, exhibiting a higher secretion of thioredoxin, but rather by a less‐oxidative‐stress‐tolerant strain, exhibiting a higher iron uptake. Significance and Impact of the Study: To obtain lager beers with enhanced oxidative stability, yeast strains should be screened for their low oxidative stress tolerance and/or high ability to take up iron rather than for their high oxidative stress tolerance and/or high ability to secrete thioredoxin.

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“…Common defects related to beer aging include loss of flavor and aroma, oxidative staling, decreased foam stability, and haze formation [1]. While the overall decline of quality in packaged beer during aging cannot be attributed to a single factor, many of the underlying mechanisms are driven by the generation of reactive oxygen species (ROS) [2]. Ground state (triplet) oxygen is inherently non-reactive and requires activation by electron transfer, achieving a higher, more reactive spin state [3].…”

Section: Introductionmentioning

confidence: 99%

Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer

2020

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Transition metals, including copper, iron, and manganese, are known to catalyze the generation of reactive oxygen species (ROS) in beer leading to reduced product stability. Metals in beer are generally derived from raw ingredients. The present study aims to evaluate the impact of brewing and dry-hopping using hops treated with copper-based fungicides (CBFs) on the final transition metal content of model buffer solutions and pilot-scale systems of wort and beer. Copper levels in model wort and beer solutions were elevated (105.6% and 230.4% increase, respectively) when CBF-treated hops were used. In laboratory-prepared wort, elevated copper concentrations were not observed when CBF-treated hops were used for boiling. Dry hopping of beer using CBF-treated hops led to significant increases in total copper content (ca. 75 µg/kg vs. ca. 40–50 µg/kg in the control-hopped beer) when yeast was absent from the treated beer, but not when yeast was present. It was observed that manganese levels were significantly elevated in all hopped beers (ca. 495–550 µg/kg vs. 90–125 µg/kg in the unhopped control), regardless of hop treatment. A hop varietal thiol, 4-Mercapto-4-methylpentan-2-one, was spiked into treated beers, and the rate of oxidative loss was monitored during aging. Rates of thiol loss in treated beer samples did not differ across CBF treatments but were significantly lower in unhopped controls in the absence of yeast (p < 0.0001) and correlated significantly with total manganese content of the beers (R2 = 0.4228, p = 0.0006). The rate of staling in hopped beers as measured by the rate of 1-hydroxyethyl radical generation did not differ among hop treatments, suggesting that excess copper content contributed from the hops does not negatively impact the oxidative stability of the beers. These findings suggest that brewers can use CBF-treated hops without any negative implications for the shelf stability of their beers and do not contraindicate the use of CBF in hops production when necessary.

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The flavor instability of beer

Cited by 34 publications

References 46 publications

Influence of transport and storage conditions on beer quality and flavour stability

Influence of transport and storage conditions on beer quality and flavour stability

The role of lager beer yeast in oxidative stability of model beer

Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer

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