Vitamins in brewing: the impact of wort production on the thiamine and riboflavin vitamer content of boiled sweet wort

Hucker, Barry; Wakeling, Lara; Vriesekoop, Frank

doi:10.1002/jib.142

Cited by 11 publications

(13 citation statements)

References 82 publications

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“…Pasteurization caused a significant reduction in TDP (−85%), while there was a noticeable increase in TMP (+11%). Interestingly, there was no obvious change in thiamine, which is contrary to previous reports on the thermal stability of thiamine in beer . Environmental factors such as low sugar content and water activity have been shown to positively influence thiamine thermal stability .…”

Section: Resultscontrasting

confidence: 99%

“…All samples were analysed using HPLC with the following conditions: a Varian HPLC (Varian Inc, Mulgrave, Australia) system consisting of a Prostar 230 solvent delivery system (flow rate 1 mL/min); a Prostar 410 autosampler (10 μL injection); a Prostar 500 column valve module (30°C); and a Prostar 363 fluorescence detector (360/425 nm and 270/516 nm excitation/emission for thiamine and riboflavin vitamers, respectively). The column utilized was a Varian Pursuit C 18 5 μm (250 × 4.6 mm) fitted with a Security Guard Cartridge (C 18 4 × 3.0 mm; Phenomenex, Torrance, CA, USA).…”

Section: Thiamine and Riboflavin Vitamer Analysismentioning

confidence: 99%

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Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

et al. 2016

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Post‐fermentation processes and maturation are important steps in beer production as they help to shape the organoleptic properties and stabilize the final product. Brewers can use a variety of processing aids (e.g. isinglass, PVPP, etc.) and processes (e.g. pasteurization, bottle conditioning, etc.) to achieve a desired final product with a desirable shelf life; however, these processes can have detrimental effects on the vitamin content of the beer. This research found that heat treatments have a marked influence on the decrease in the thiamine diphosphate vitamer, while PVPP and silica treatments have a greater influence on the decrease in riboflavin vitamers. Refrigeration, filtration or centrifugation have no, or only very limited, influence on thiamine or riboflavin vitamers, while application of isinglass, bentonite, tannic acid and SO2 causes a decrease in both thiamine and riboflavin vitamers. Storage of beer at refrigerated temperatures appears to provide protection against significant degradation of both thiamine and riboflavin vitamers; however, storage of filtered beer at elevated temperatures shows a decrease in thiamine diphosphate and riboflavin. Storage of bottle‐conditioned beer at elevated temperatures shows a marked decrease in yeast viability, accompanied by a decrease in thiamine diphosphate and free riboflavin, and a marked increase in free thiamine. These findings provide an insight into the reason why there is a significant variation in the vitamer content of beers, even within a single beer style. Copyright © 2016 The Institute of Brewing & Distilling

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Section: Resultscontrasting

confidence: 99%

Section: Thiamine and Riboflavin Vitamer Analysismentioning

confidence: 99%

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

et al. 2016

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“…However, in many industrial situations high-gravity worts are produced with the use of adjuncts that are often high in carbohydrates but devoid of nutrients such as nitrogen and vitamins (48,53). In order to investigate thiamine requirements under high-gravity conditions with limited thiamine, pure maltose was added to a normal gravity wort to the gravity of 1.080 g/cm 3 .…”

Section: Effect Of Higher Gravity Wort On the Thiamine And Riboflavinmentioning

confidence: 99%

“…It has been previously established that variations in the malting process and the wort production process can have a significant influence on the content and variability of the thiamine and riboflavin vitamers, which can lead to variations in the levels of these vitamers in the boiled sweet wort. Typically Saccharomyces cerevisiae and Saccharomyces pastorianus are used in most brewery fermentations .…”

Section: Introductionmentioning

confidence: 99%

Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation

2016

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Thiamine and riboflavin vitamers are present in a wide range of foods including beer. These vitamers play critical roles in a variety of enzymatic complexes and can promote and maintain metabolism. Currently, the presence and role of these vitamers in the malting and brewing industry have not been widely explored. This research investigated the effects of various fermentation conditions that may lead to the variations in the vitamin content in beer observed by previous researchers. The present research found that during fermentation, the thiamine content of wort is quickly utilized within the first 6 h of a standard fermentation and the uptake of this vitamin is not affected by increases in wort gravity. While no significant changes were observed in extracellular phosphorylated vitamers of thiamine, both free thiamine and thiamine diphosphate accumulated intracellularly during the wort fermentation. Meanwhile extracellular riboflavin vitamers were only poorly utilized during beer fermentations, however flavin mononucleotide rapidly accumulated intracellularly and more so under aerobic conditions. When yeast was exposed to an all‐malt high‐gravity wort, the thiamine or riboflavin utilization was not affected. However, thiamine utilization was reduced in adjunct‐driven high‐gravity worts. Notwithstanding the lowered thiamine uptake under high‐gravity conditions; there were some minor improvements in fermentation performance and yeast viability. The addition of thiamine to an all‐malt wort did appear to enhance yeast viability, both under normal and high‐gravity conditions. Copyright © 2016 The Institute of Brewing & Distilling

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“…The addition of hops, in the absence of either thiamine or riboflavin, to Z. mobilis resulted in an observed increase in growth when compared with the non‐stressed control. This might be due to the presence of both vitamins in hops . The addition to either thiamine or riboflavin to a hops‐exposed culture of Z. mobilis did not enhance growth; however, as was observed with the non‐hops exposed cultures, the acetaldehyde productivity increased by 86.5% in the presence of added thiamine, while riboflavin addition only caused a very minor increase in acetaldehyde.…”

Section: Resultsmentioning

confidence: 76%

The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer

Hucker

Christophersen²,

Vriesekoop

2017

J. Inst. Brew.

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Beer is generally considered a stable product owing to its intrinsic 'unfavourable' conditions (hops, alcohol, low oxygen, etc.) that inhibit the growth of pathogenic microorganisms. However spoilage microorganism such as Lactobacillus brevis, Pediococcus damnosus, Acetobacter aceti, Zymomonas mobilis and various wild yeasts (e.g. Brettanomcyes spp.) can have significant detrimental effects on the organoleptic properties of the final product. The presence of essential vitamins, such as thiamine and riboflavin, can help to enhance the growth of these microorganisms, accelerating the rate of spoilage. The presence of thiamine had a noticeable effect on the lactic acid productivity of L. brevis and P. damnosus, acetaldehyde productivity of Z. mobilis and acetic acid production of Brettanomyces spp., while riboflavin enhanced 2,3-pentanedione production by P. damnosus and Brettanomyces spp.

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Vitamins in brewing: the impact of wort production on the thiamine and riboflavin vitamer content of boiled sweet wort

Cited by 11 publications

References 82 publications

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation

The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer

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