The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review

Aguiar, Dayana; Pereira, Ana C.; Marques, José Carlos

doi:10.1007/s11947-022-02790-8

Cited by 11 publications

(12 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On this basis, each 1% increase in alcohol content lowers the freezing point by 0.42°C, and each increase in solids of 1°Plato (P) raises it by 0.04°C (Colicchio et al, 2011; Miedl & Bamforth, 2004). However, a temperature of −18°C is commonly used to assess the effect of freezing on beers (Aguiar et al, 2022; Entwisle et al, 2008; Štěrba et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Impact of falling‐film freeze concentration in a commercial Lager beer

Osorio

Moreno

Hernández

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

Innovations and technology are the driving forces for new beer industry products, especially in exploring new flavor profiles. Freeze concentration (FC) emerges as an alternative to take advantage of this opportunity. This work studied the falling‐film freeze concentration (FFFC) application on ethanol–water solutions and commercial beer. The effect of flow rate, freezing temperature, and initial concentration of ethanol in the model solution was studied, and the best conditions were found with a surface response analysis and then applied to a commercial beer. The effect on the sensory profile was determined by multidimensional approximation for the lager beer and the concentrated liquid. A significant effect of initial concentration and freezing temperature were found in the ethanol–water solutions, and the best condition was found at −25°C, 400 L/h, and 0.03 w/w, with a concentration index of 1.35. This condition was evaluated for commercial beer, where a concentration index of 1.18 was achieved, caused by solids in beer and molecular interactions of ethanol with other compounds. The sensory profile of a commercial lager beer was modified by increasing the intensity in 38% of the flavor descriptors and the preservation of the other 41% after applying FFFC. The effect of this technique in beer could be a novel method to produce beer products with new flavor profiles. Practical applications Innovations in science and technology added to the search for new flavors promote the development of new products in the beer industry. In this article, a potential use of this freeze concentration (FC) technology was identified for the development of new concentrated beer products. The impact of falling‐film FC in a commercial lager beer was studied. First, obtaining a concentrated beer from this technique was possible, with a higher concentration of total solids and ethanol. In addition, the beer's sensory profile was modified by applying FC, which resulted in an increase in the intensity of 38% of the descriptors and the preservation of 41%. It also allowed the appearance of new flavors and aromas.

show abstract

Section: Resultsmentioning

confidence: 99%

Impact of falling‐film freeze concentration in a commercial Lager beer

Osorio

Moreno

Hernández

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…[18] The storage circumstances have a signi cant impact on the composition of honey, and storage-related alterations have been documented. [19] 2. Experimental Section Instrument: Spectro ourophotometer (RF-5301 PC, Shimadzu, Japan) having 150-watt Xenon lamp as excitation source with 1.0 cm quartz cell was used throughout the experimental work for uorescence measurements.…”

Section: Introductionmentioning

confidence: 99%

Exploring Riboflavin Quantification in Honey via Spectrofluorimetry: A Statistical Examination of Influential Extrinsic Variables

Khan,

Khan

et al. 2024

Preprint

View full text Add to dashboard Cite

The present study is focused on the collection of honey samples from the different geographical and climatic conditions of Khyber Pakhtunkhwa and analyzing them for determination of riboflavin. Quantification of riboflavin being natively fluorescent, was accomplished using spectrofluorimetric method. Riboflavin has characteristic fluorescence spectra with maximum excitation at 464 nm followed by an emission peak at 525 nm. The procedure followed in this work comprised the construction of a calibration curve by plotting the fluorescence intensity of a series of riboflavin solutions versus concentration. This curve was used for quantification of riboflavin in the collected honey samples. The effect of several external factors such as the altitude of the sampling area, type of honey bee, type of flowers from which the nectar was collected, and sampling season on the concentration of riboflavin in the honey samples was statistically evaluated. It was concluded that the samples collected from lower altitudes have high concentration (1.156±0.08 μg g-1) of riboflavin. Similarly, the samples collected in autumn were found to have a with a maximum average riboflavin concentration of 1.37±0.06 μg g-1, which was higher in comparison to the samples collected in other seasons of the year. Likewise, the effect of flora on the concentration of riboflavin was also investigated and it was found that honey samples collected from areas where the nectar was collected from Ziziphus contains maximum riboflavin concentration averaged at 1.383±0.1 μg g-1. Based on the size of the honey bees the samples collected from hives of small honey bees were found to have maximum riboflavin concentration of 1.176±0.07 μg g-1. This study suggests that beside the studied vitamin, the rest of the vitamins and other nutritional components may vary in the honey samples depending upon external factors.

show abstract

“…Beer is a sensitive beverage since its physicochemical properties continuously change almost immediately after production ends, especially when bottled beers face improper storage or exportation conditions: exposition to warm temperatures, vibrations, and long-distance travel [ 1 , 3 , 4 , 5 , 6 , 7 ]. Beer storage under uncooled temperatures (above 20 °C) critically affects beer flavour stability [ 8 ]. The principal changes reported were the loss or decline of beer freshness, bitterness, and pleasant flavours (fruity and floral notes), and, simultaneously, stale flavours such as cardboard and musty appear due to the continuous increase in staling aldehydes, in some cases to levels above their respective thresholds.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation

2023

Self Cite

View full text Add to dashboard Cite

The globalisation of the beer market forces brewers to have methodologies that rapidly evaluate the evolution of beer flavour stability. Commonly used forced ageing methods have limitations since temperature and transportation conditions (temperature, vibrations, long-distance travel, and other factors) impact beer quality. This study assessed the prediction power of a forced ageing methodology on the evolution of aldehydes during maritime transportation across four sample groups (maritime transport, storage simulation, and three ageing periods: 7, 21, and 28 days at 37 °C), which differed in their bottle-opening system (either crown cap or ring pull cap). The results revealed that forced ageing up to 28 days could estimate the evolution of phenylacetaldehyde, 3-methylbutanal, 2-methylpropanal, and hexanal during maritime transport. In contrast, the benzaldehyde content was consistently underestimated, on average, 0.8 times lower. In general, the ageing conditions significantly favoured the formation or liberation from a bound state, up to 2.2 times higher, of trans-2-nonenal, acetaldehyde, and 5-hydroximethylfurfural in comparison to the levels registered on exportation simulation beers. Moreover, forced-aged beers with ring pull caps developed quantifiable levels of nonanal and increased phenylacetaldehyde, benzaldehyde, and acetaldehyde content over time. Moreover, thermal stress induced a continuous increase in the extent of beer staling, up to seven times higher, in most samples.

show abstract

The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review

Cited by 11 publications

References 90 publications

Impact of falling‐film freeze concentration in a commercial Lager beer

Impact of falling‐film freeze concentration in a commercial Lager beer

Exploring Riboflavin Quantification in Honey via Spectrofluorimetry: A Statistical Examination of Influential Extrinsic Variables

Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation

Contact Info

Product

Resources

About