The Role of Emergent Processing Technologies in Beer Production
Abstract
:1. Introduction
2. Brewing Raw Materials
3. Brewing Process
4. Processing Technologies for the Brewing Industry
4.1. PEF
4.2. US
4.3. HPP
4.4. OH
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Technology | Effects | Brewing Stage | Reference |
---|---|---|---|
Pulsed Electric Fields (PEF) | Inactivation of yeasts and bacteria | Pasteurization | Walkling-Ribeiro et al. (2011) [48] and Evrendilek et al. (2004) [49] |
Decreased beer bitterness and turbidity | Oziemblowski et al. (2017) [50] | ||
Increased extraction of α-acids and essential oils | Raw Materials Pre-treatment | Ntourtoglou et al. (2020) [51] | |
Increased extraction of valuable compounds from by-products | Waste Management | Martín-Garcia et al. (2020) [52] and Liu et al. (2012) [53] | |
Ultrasound (US) | Increased beer yield | Mashing | Chemat et al. (2017) [54] and Knorr et al. (2004) [55] |
Shortened processing times | Fermentation | Matsuura et al. (1994) [56] and Choi et al. (2015) [57] | |
Increased ethanol content production | Choi et al. (2015) [57] and Neel et al. (2012) | ||
Increased yeast activity | Kalugina et al. (2021) [58] | ||
Thermosonication (TS) | Inactivation of Saccharomyces cerevisiae ascospores | Pasteurization | Milani et al. (2017) [59], Milani et al. (2016) [60], Ciccolini et al. (1997) [61] and Evelyn et al. (2015) [62] |
Shortened processing times | |||
Improvement of color | Storage | Deng et al. (2017) [63] | |
Increased colloidal haze | |||
Flavor stability | |||
Inhibition of yeast and bacteria growth over 12 months | |||
High-Pressure Processing (HPP) | Microbial inactivation | Pasteurization | Milani et al. (2016) [60], Castellari et al. (2000) [64], and Buzrul et al. (2005) [65] |
Microbiological stability and suppression of lactic and acetic acid bacteria | |||
Increased barley moisture content | Malting | Santos et al. (2017) [66] | |
Enhanced selectivity of enzymes responsible for starch breakdown | Mashing | Choi et al. (2016) [67], Eisenmenger (2009) [68], Buckow et al. (2007) [69], Heinz et al. (2005) [70] | |
Activation or inactivation of enzymes | |||
Increased catalytic and hydrolytic activity of enzymes | |||
Reduced isomerization of α-acids | Boiling | Santos et al. (2017) [66], Fischer et al. (2002) [71] | |
Reduced undesirable volatile compounds | |||
Inhibition of Maillard reaction | |||
Decreased intensity of color | |||
Shortened filtration time | Filtration | Fischer et al. (2006) [72] | |
Ohmic Heating (OH) | Increased hydrolytic activity of enzymes | Mashing | Li et al. (2019) [73], Jakób et al. (2010) [74], Demirdöven et al. (2014) [75] |
Reduced generation of Maillard intermediates and degradation of polyphenolic bioactive compounds | Boiling | Sakr et al.(2014) [76], Cappato et al. (2017) [77], Kaur et al. (2016) [78] | |
Shortened fermentation time (mild electroporation improves the fermentation process) | Fermentation | Cho et al.(1996) [79], Loghavi et al. (2009, 2008) [80,81] | |
Microbial inactivation Increased beer shelf-life Preserve sensorial quality | Pasteurization | Aurina et al. (2022) [82], Varghese et al. (2014) [83], Fanari et al. (2020) [84] |
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Carvalho, G.; Leite, A.C.; Leal, R.; Pereira, R. The Role of Emergent Processing Technologies in Beer Production. Beverages 2023, 9, 7. https://doi.org/10.3390/beverages9010007
Carvalho G, Leite AC, Leal R, Pereira R. The Role of Emergent Processing Technologies in Beer Production. Beverages. 2023; 9(1):7. https://doi.org/10.3390/beverages9010007
Chicago/Turabian StyleCarvalho, Gonçalo, Ana Catarina Leite, Rita Leal, and Ricardo Pereira. 2023. "The Role of Emergent Processing Technologies in Beer Production" Beverages 9, no. 1: 7. https://doi.org/10.3390/beverages9010007