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239 KiB

Open AccessArticle

Acid and Volatiles of Commercially-Available Lambic Beers

by Katherine Thompson Witrick, Susan E. Duncan, Ken E. Hurley and Sean F. O’Keefe

Beverages 2017, 3(4), 51; https://doi.org/10.3390/beverages3040051 - 26 Oct 2017

Cited by 36 | Viewed by 11250

Abstract

Lambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year) and older (two to three years) beers. Little is known about the [...] Read more.

Lambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year) and older (two to three years) beers. Little is known about the volatiles and semi-volatiles found in commercial samples of gueuze lambic beers. SPME was used to extract the volatiles from nine different brands of lambic beer. GC-MS was used for the separation and identification of the compounds extracted with SPME. The pH and color were measured using standard procedures. A total of 50 compounds were identified in the nine brands. Seventeen of the 50 compounds identified have been previously identified. The compounds identified included a number of different chemical groups such as acids, alcohols, phenols, ketones, aldehydes, and esters. Ethyl acetate, 4-ethylphenol, and 4-ethylguaiacol are known by-products of the yeast, Brettanomyces, which is normally a spoilage microorganism in beer and wine, but important for the flavor characteristics of lambic beer. There were no differences in pH, but there were differences in color between the beer samples. Full article

(This article belongs to the Special Issue Beer)

582 KiB

Open AccessArticle

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

by Constant K. Attchelouwa, Solange Aka-Gbézo, Florent K. N’guessan, Clémentine A. Kouakou and Marcellin K. Djè

Beverages 2017, 3(3), 43; https://doi.org/10.3390/beverages3030043 - 28 Aug 2017

Cited by 15 | Viewed by 6250

Abstract

In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient temperature (28 to 30 °C) for four [...] Read more.

In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient temperature (28 to 30 °C) for four days and at 4 °C for six days were assessed. The aerobic mesophilic bacteria and the yeast counts remained stable during the storage time. However, variations were observed in the lactic acid bacteria and acetic acid bacteria counts. The deteriorating tchapalo acidity did not show significant variations. In contrast, the total soluble solids decreased at ambient temperature and remained stable at 4 °C. Lactic acid was a major compound during storage, and acetic acid was found at a detectable level of 1.26 mg/mL after the third day at ambient temperature. The ethanol contents increased significantly at ambient temperature after two days and then decreased but showed a fair decrease at 4 °C. Evaluating the beer’s appearance, odor, and taste, a panel considered the beers to be spoiled after two days when stored at 28 to 30 °C and after three days when stored at 4 °C. Full article

(This article belongs to the Special Issue Beer)

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4248 KiB

Open AccessFeature PaperArticle

Some Topics on the Physics of Bubble Dynamics in Beer

by Patricia Vega-Martínez, Oscar R. Enríquez and Javier Rodríguez-Rodríguez

Beverages 2017, 3(3), 38; https://doi.org/10.3390/beverages3030038 - 27 Jul 2017

Cited by 11 | Viewed by 9940

Abstract

Besides being the favorite beverage of a large percentage of the population, a glass or bottle of beer is a test bench for a myriad of phenomena involving mass transfer, bubble-laden flows, natural convection, and many more topics of interest in Physical Chemistry. [...] Read more.

Besides being the favorite beverage of a large percentage of the population, a glass or bottle of beer is a test bench for a myriad of phenomena involving mass transfer, bubble-laden flows, natural convection, and many more topics of interest in Physical Chemistry. This paper summarizes some representative physical problems related to bubbles that occur in beer containers, pointing out their practical importance for the industry of beverage processing, as well as their potential connection to other processes occurring in natural sciences. More specifically, this paper describes the physics behind the sudden foam explosion occurring after a beer bottled is tapped on its mouth, gushing, buoyancy-induced motions in beer glasses, and bubble growth in stout beers. Full article

(This article belongs to the Special Issue Beer)

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549 KiB

Open AccessArticle

Assessing the Impact of Finings on the Perception of Beer

by Andrew Barnett, Georgiana Juravle and Charles Spence

Beverages 2017, 3(2), 26; https://doi.org/10.3390/beverages3020026 - 16 Jun 2017

Cited by 13 | Viewed by 7789

Abstract

In recent years, a number of commentators have suggested that the use of finings to clarify beer can impair the flavour, because of the removal of key volatile aromatic molecules from the drink. However, are such claims necessarily correct? Unaware of any previous [...] Read more.

In recent years, a number of commentators have suggested that the use of finings to clarify beer can impair the flavour, because of the removal of key volatile aromatic molecules from the drink. However, are such claims necessarily correct? Unaware of any previous attempt to address this question empirically, we conducted both a blind and a sighted taste test. The test made use of two beers from the same batch, one made using finings and the other made without. In neither experiment did the use of finings affect flavour or liking ratings amongst the social drinkers (N = 235) tested. Thus, the present results clearly suggest that the use of finings does not necessarily impact either the sensory-discriminative or hedonic ratings of beer, despite its influence on the clarity of the finished product. Full article

(This article belongs to the Special Issue Beer)

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991 KiB

Open AccessArticle

An Overview of the Utilisation of Brewery By-Products as Generated by British Craft Breweries

by Clare Kerby and Frank Vriesekoop

Beverages 2017, 3(2), 24; https://doi.org/10.3390/beverages3020024 - 12 Jun 2017

Cited by 89 | Viewed by 13721

Abstract

There is a wide range of information available on by-product disposal methods used by large national breweries. However, little information is available on the methods of by-product disposal used by craft breweries. An investigation was carried out in which 200+ British craft brewers [...] Read more.

There is a wide range of information available on by-product disposal methods used by large national breweries. However, little information is available on the methods of by-product disposal used by craft breweries. An investigation was carried out in which 200+ British craft brewers were contacted, of which 90 craft brewers provided basic information about their brewery operations and by-product disposal. Representatives of eleven breweries were interviewed to provide an in-depth case study of their by-product disposal methods. The research found that urban craft brewers use a wider range of disposal methods compared to rural craft brewers; urban brewers dispose of more waste through sewage and landfill, as well as using external companies, such as bio-recycling and anaerobic digester plants, whereas rural brewers have relationships with farmers who dispose of the by-products in various ways. Craft brewers tend to have a direct relationship with the by-product users. Even though they do not have all disposal options available to them which the large industrial breweries have, due to their small scale of by-product production, craft brewers appear to find alternative means of sustainability. Full article

(This article belongs to the Special Issue Beer)

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8408 KiB

Open AccessArticle

Automated Bioanalyzer Based on Amperometric Enzymatic Biosensors for the Determination of Ethanol in Low-Alcohol Beers

by Eva Vargas, Felipe Conzuelo, M. Asunción Ruiz, Susana Campuzano, Víctor Ruiz-Valdepeñas Montiel, Guillermo González de Rivera, Fernando López-Colino, Á. Julio Reviejo and José M. Pingarrón

Beverages 2017, 3(2), 22; https://doi.org/10.3390/beverages3020022 - 13 May 2017

Cited by 5 | Viewed by 6246

Abstract

In this work, a new automated bioanalyzer based on the use of enzymatic biosensors as amperometric detectors is reported. This automatic bioanalyzer is configurable both as continuous flow and flow injection analysis systems and enables both on-line and off-line monitoring of ethanol in [...] Read more.

In this work, a new automated bioanalyzer based on the use of enzymatic biosensors as amperometric detectors is reported. This automatic bioanalyzer is configurable both as continuous flow and flow injection analysis systems and enables both on-line and off-line monitoring of ethanol in low-alcohol beer to be performed. The attractive analytical and operational characteristics demonstrated by the automated bioanalyzer make it a promising, simple, rapid, and reliable tool for quality control of this beverage in the beer industry, either during the manufacturing process or in the final product. Moreover its applicability to the analysis of the ethanol content in different non-alcoholic beers working at different modes was successfully demonstrated. Full article

(This article belongs to the Special Issue Beer)

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634 KiB

Open AccessArticle

Nuclear Magnetic Resonance and Headspace Solid-Phase Microextraction Gas Chromatography as Complementary Methods for the Analysis of Beer Samples

by Sarah R. Johnson, Samantha E. Soprano, Laura M. Wickham, Neil Fitzgerald and John C. Edwards

Beverages 2017, 3(2), 21; https://doi.org/10.3390/beverages3020021 - 27 Apr 2017

Cited by 12 | Viewed by 7303

Abstract

Chemical analysis of the organic components in beer has applications to quality control, authenticity and improvements to the flavor characteristics and brewing process. This study aims to show the complementary nature of two instrumental techniques which, in combination, can identify and quantify a [...] Read more.

Chemical analysis of the organic components in beer has applications to quality control, authenticity and improvements to the flavor characteristics and brewing process. This study aims to show the complementary nature of two instrumental techniques which, in combination, can identify and quantify a number of organic components in a beer sample. Nuclear Magnetic Resonance (NMR) was used to provide concentrations of 26 different organic compounds including alcohols, organic acids, carbohydrates, and amino acids. Calorie content was also estimated for the samples. NMR data for ethanol concentrations were validated by comparison to a Fourier Transform Infrared Spectrometry (FTIR) method. Headspace Solid-Phase Microextraction (SPME) Gas Chromatography Mass Spectrometry (GCMS) was used to identify a range of volatile compounds such as alcohols, esters and hop-derived aroma compounds. A simple and inexpensive conversion of a Gas Chromatography Flame Ionization Detector (GC FID) instrument to allow the use of Solid-Phase Microextraction was found to be useful for the quantification of volatile esters. Full article

(This article belongs to the Special Issue Beer)

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953 KiB

Open AccessArticle

Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire

by Wahauwouélé Hermann Coulibaly, Kouadio Florent N’guessan, Ibourahema Coulibaly, Marlène Cot, Peggy Rigou and Koffi Marcellin Djè

Beverages 2016, 2(4), 35; https://doi.org/10.3390/beverages2040035 - 9 Dec 2016

Cited by 11 | Viewed by 5966

Abstract

The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in organoleptic quality and microbiological stability. In this [...] Read more.

The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations in organoleptic quality and microbiological stability. In this study, we evaluated the capacity of S. cerevisiae and C. tropicalis to produce sorghum beer as freeze-dried starter in mixed or pure cultures. Beers produced with mixed freeze-dried cultures of S. cerevisiae F12-7 and C. tropicalis C0-7 showed residual sugars and ethanol contents similar to beers obtained with S. cerevisiae F12-7 pure culture, but the total sum of organic acids analyzed was the highest with the mixed culture (15.71 g/L). Higher alcohols were quantitatively the largest group of volatile compounds detected in beers. Among these compounds, 2-phenyl ethanol, a higher alcohol that plays an important role in beer flavor, was highly produced with the mixed culture (10,174.8 µg/L) than with the pure culture (8749.9 µg/L). Full article

(This article belongs to the Special Issue Beer)

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231 KiB

Open AccessReview

The Gushing Experience—A Quick Overview

by Kristina Mastanjević, Krešimir Mastanjević and Vinko Krstanović

Beverages 2017, 3(2), 25; https://doi.org/10.3390/beverages3020025 - 12 Jun 2017

Cited by 8 | Viewed by 10102

Abstract

Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing [...] Read more.

Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing occurs after the bottle has been opened, without previously being treated inappropriately (exposure to high temperatures, shaking, or any other kind of agitation). According to recent scientific and professional literature, gushing may be induced by many factors, but fungal proteins are directly connected to this phenomenon. Gushing caused by fungal proteins—hydrophobins—is called primary gushing, and depends solely on raw material quality. Other reasons for extensive foaming after the bottle has been opened can be of chemical or technological nature in the course of the brewing process. This is called secondary gushing, which can be influenced and reduced by applying good manufacturing practice protocols. Full article

(This article belongs to the Special Issue Beer)

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