The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer

Paternoster, A.; Jaskula‐Goiris, Barbara; Causmaecker, Brecht De; Vanlanduit, Steve; Springael, Johan; Braet, Johan; Rouck, Gert De; Cooman, Luc De

doi:10.1002/jsfa.9409

Cited by 14 publications

(23 citation statements)

References 17 publications

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“…Korean wheat beer GB 1 UB and * indicate significant differences between samples at p < 0.001 and p < 0.05, respectively. 4 Values with different superscript letters within a row represent significant difference at p < 0.05 by Tukey's multiple range test.…”

Section: Controlmentioning

confidence: 99%

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Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Byeon

Lim

Kim

et al. 2021

Journal of Food Quality

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The characteristics of wheat malt, wort, and beer from two Korean wheat varieties (Keumkang and Anzunbaengi; KM and AM, respectively) were compared to those of two commercial wheat malt controls from the USA and Germany (UM and GM), to examine the feasibility of Korean wheat for brewing. The quality parameters of four wheat malts, chemical properties of wort using them, volatile compounds, sensory attributes, and consumer acceptability of four final beers (KB, AB, UB, and GB) were analysed. Additionally, the relationship of each parameter was determined through multiple factor analysis. Korean wheat malts were different from control malts in free amino nitrogen (FAN), soluble and total nitrogen, and Kolbach index. The extract (81.8–83.2%) and diastatic power (407–477 WK°) of all samples were in the brewing field’s recommended range. The FAN and yeast cell population of the wort samples were similar during fermentation except on the initial day, which showed a high FAN and yeast cell population for KM wort. Eleven volatile compounds with variable importance in projection scores above 1.0 were responsible for discrimination of the beer samples by partial least squares discriminant analysis. The four beer samples’ overall acceptance scores were not significantly different. However, their acceptance trends were different depending on consumer preference segments by agglomerative hierarchical clustering analysis, implying the need for product development depending on the target consumer. Regarding sensory attributes, KB had a less fruity flavour than the other beer samples ( p < 0.05 ) and sweetness of AB tended to be higher than the others. An association plot based on multiple factor analysis of the wheat beer samples, volatile compounds, sensory properties, and overall acceptance showed that sweetness, alcohol aroma, and fruity flavour were closely associated with AB and overall acceptance, while 2,3-butanediol and turbidity were placed opposite side of there.

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Section: Controlmentioning

confidence: 99%

“…Recently, the popularity of wheat beer has been growing among beer consumers. A wider variety of high-quality flavourful beer has been created in response to the evolving tastes of consumers, as seen in the growth of the craft beer market [4].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Byeon

Lim

Kim

et al. 2021

Journal of Food Quality

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“…These findings may also be applicable to wine transportation. It was also shown that the combined effect of temperature and vibration on beer resulted in a rapid decrease in oxygen, as well as a significant increase in total aldehyde, such as 2-methylpropanal, 2-methylbutanal and furfural (Paternoster et al, 2019;Jaskula-Goiris et al, 2019). Reich-Weiser et al (2010) performed a comparative study on the total greenhouse gas (GHG) emitted during the transportation of wine by train and truck.…”

Section: Effects Of Temperature and Vibration During Shipmentmentioning

confidence: 99%

Effects of transport conditions on the stability and sensory quality of wines

et al. 2021

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The quality of wine can be affected by several factors after bottling: temperature changes, shipment time, type and amount of mechanical stress (vibrations) and environmental conditions, such as light exposure and relative humidity. The effects of delivery using different packaging systems (boxes, bottles, containers) and the impacts of mode of shipment (car, truck, airplane and cargo ship) are reviewed, along with compositional markers, the reactions leading to off-odours and/or off-flavours and the approaches to monitoring transportation conditions (temperature, relative humidity and type and entity of vibration) and their impacts on the sensory profile of the wine. Temperature fluctuations are more prevalent during the transport of wine over land than by sea, and may lead to a decrease in the fresh, fruity and floral aromas of the wine and to premature aging due to the ‘pump’ effect (repeated expansion and contraction cycles). Trans-shipment phases should be reduced to a minimum, especially in hot climates. Vibrations, even for a short period of time (15 days), can alter the overall quality of the product.

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“…Similarly, the synergistic effect caused by the sum of the intensities of beer ageing indicators allows the perception of off-flavours even when their concentrations in beer do not exceed their individual flavour thresholds (8)(9)(10). Exposure to high temperatures, light, vibrations during transport and/or contact with oxygen, as well as certain transition metal ions, accelerate the rate of beer staling (13)(14)(15)(16)(17). Unravelling the chemistry behind these changes, and thus learning how to control the rate at which flavour change develops, is the key to prolonging beer freshness.…”

Section: Introduction Contribution Of Free and Bound Aldehydes To Beer Flavour Instabilitymentioning

confidence: 99%

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

et al. 2021

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Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as it delivers to the brewing process various compounds with the potential to compromise the desired flavour characteristics of beer. These include staling aldehydes and their precursors, such as amino acids, reducing sugars, α‐dicarbonyls and bound‐state aldehydes. In general, the content of these compounds depends on barley variety and quality, the malting regime and final malt quality. Malt that represents a low potential for beer staling, i.e. that has low values of Kolbach Index, heat load, colour, LOX activity, Strecker aldehydes, transition metal ions and high antioxidative activity, leads to beer with enhanced flavour stability. However, the consistent production of malt with the desired quality remains challenging. Approaches to achieve this include adjustment of steeping and germination conditions, allowing control of grain modification and thus, the reservoir of aldehydes precursors. Also, the application of alternative kilning technologies may reduce the applied heat load, responsible for the formation of staling aldehydes and triggering development of the oxidising free radical species. This review provides an evaluation of current knowledge on the contribution of the malting process and malt quality to the formation of beer staling aldehydes. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

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The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer

Cited by 14 publications

References 17 publications

Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Effects of transport conditions on the stability and sensory quality of wines

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

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