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Recent Advances in the Chemistry and Microbiology of Beer
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Recent Advances in the Chemistry and Microbiology of Beer

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: closed (20 December 2023) | Viewed by 6217

Special Issue Editors

Prof. Dr. Remedios Castro-Mejías

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Guest Editor
Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
Interests: enological products; beers, chromatography techniques; polyphenols; volatile compounds; chromatography; food analysis; food quality; sensory analysis; extraction; food composition; food science and technology
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Enrique Durán-Guerrero

E-Mail Website
Guest Editor
Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
Interests: sensory analysis; chromatography; wine; vinegar; spirits; beer
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Today, beer is one of the most widely consumed alcoholic beverages in the world.  Recently, the brewing industry has experienced a significant development through the appearance of craft beers with unique organoleptic characteristics and the use of hybridized or genetically modified microorganisms has been extended with the aim of improving both the brewing processes and the final products.

Sensory properties and composition of beers are significantly influenced by the specific microorganisms involved in their production together with other different factors such as raw materials (mainly barley, hops, water and adjuncts) and the particular conditions under which the several stages involved in the brewing process (malting, mashing, boiling, fermentation and aging) are carried out. All of this determine the production of unique and exceptional beers with particular organoleptic properties and composition. Many analytical techniques have been proposed to determine those compounds related to organoleptic properties, with emphasis on gas and liquid chromatography and different multivariate statistical techniques have been also applied in order to obtain useful information.

Prof. Dr. Remedios Castro-Mejías
Prof. Dr. Enrique Durán-Guerrero
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sensory properties
  • volatile and non-volatile compounds
  • factors influencing beer composition
  • chromatographic methods
  • multivariate analysis and correlations
  • genetic improvement of fermenting yeasts

Published Papers (4 papers)

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Research

24 pages, 4999 KiB  
Article
The Impact of Hop Freshness on Kettle-Hopped Beers
by Ksenija Rutnik, Miha Ocvirk and Iztok Jože Košir
Foods 2023, 12(23), 4353; https://doi.org/10.3390/foods12234353 - 02 Dec 2023
Viewed by 1091
Abstract
Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition. Here, the changes in aroma and bitterness of kettle-hopped [...] Read more.
Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition. Here, the changes in aroma and bitterness of kettle-hopped beers were evaluated in an experiment conducted on three different hop varieties (Aurora, Celeia and Styrian Wolf) with five different hop storage index (HSI) values (0.3–0.7). Hops were added to boiling wort for 5, 45 and 90 min. Alpha-acids, iso-alpha-acids, humulinones, bitterness units and hop aroma compounds in the samples were chemically analysed. All samples also underwent sensorial analysis. The old hops were not problematic in terms of bitterness or early hopping time. However, later additions of old hops reduced the quality and intensity of the hop aroma. The limit value for use without negative consequences for kettle hopping was set at HSI 0.5 for Aurora and Celeia and HSI 0.6 for Styrian Wolf. Full article
(This article belongs to the Special Issue Recent Advances in the Chemistry and Microbiology of Beer)
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14 pages, 1559 KiB  
Article
Lachancea quebecensis a Novel Isolate for the Production of Craft Beer
by Valeria Galaz and Wendy Franco
Foods 2023, 12(18), 3347; https://doi.org/10.3390/foods12183347 - 07 Sep 2023
Viewed by 1031
Abstract
Yeasts are ubiquitously present in different natural sources. Some of these yeasts have interesting characteristics for the production of fermented food products. This study characterized Lachancea thermotolerans and L. quebecensis isolated from insects to determine their brewing potential. The yeasts were evaluated according [...] Read more.
Yeasts are ubiquitously present in different natural sources. Some of these yeasts have interesting characteristics for the production of fermented food products. This study characterized Lachancea thermotolerans and L. quebecensis isolated from insects to determine their brewing potential. The yeasts were evaluated according to their fermentative potential in glucose and maltose-defined media and their resistance to ethanol and hop. Finally, craft beer was elaborated at a laboratory scale (10 L). The yeasts utilized glucose as the only carbon source and produced 3.25 ± 1.77, and 4.25 ± 1.06% (v/v), of ethanol for L. thermotolerans and quebecensis, respectively. While in the maltose-defined medium, ethanol content reached 3.25 ± 0.45, and 3.92 ± 0.36, respectively. The presence of alpha acids and ethanol affected the growth of L. quebecensis, which showed lower growth at 90 IBU and 8 ethanol% (v/v) mixtures. The craft beer brewed with L. quebecensis in monoculture experiments showed fruity flavors associated with ethyl acetate and isoamyl acetate. The ethanol content reached 3.50 ± 0.46% (v/v). The beer pH was 4.06 ± 0.20, with a lactic acid concentration of 1.21 ± 0.05 g/L. The sensory panel identified the beer as “fruity”, “floral”, “hoppy”, “sweet”, and “sour”. To our knowledge, this is the first time L. quebecensis was reported as a potential candidate for sour beer production with reduced ethanol content. Full article
(This article belongs to the Special Issue Recent Advances in the Chemistry and Microbiology of Beer)
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24 pages, 2348 KiB  
Article
Electrochemical Evaluation of Cd, Cu, and Fe in Different Brands of Craft Beers from Quito, Ecuador
by Oscar López-Balladares, Patricio J. Espinoza-Montero and Lenys Fernández
Foods 2023, 12(11), 2264; https://doi.org/10.3390/foods12112264 - 04 Jun 2023
Cited by 3 | Viewed by 1758
Abstract
The presence of heavy metals in craft beers can endanger human health if the total metal content exceeds the exposure limits recommended by sanitary standards; in addition, they can cause damage to the quality of the beer. In this work, the concentration of [...] Read more.
The presence of heavy metals in craft beers can endanger human health if the total metal content exceeds the exposure limits recommended by sanitary standards; in addition, they can cause damage to the quality of the beer. In this work, the concentration of Cd(II), Cu(II), and Fe(III) was determined in 13 brands of craft beer with the highest consumption in Quito, Ecuador, by differential pulse anodic stripping voltammetry (DPASV), using as boron-doped diamond (BDD) working electrode. The BDD electrode used has favorable morphological and electrochemical properties for the detection of metals such as Cd(II), Cu(II), and Fe(III). A granular morphology with microcrystals with an average size between 300 and 2000 nm could be verified for the BDD electrode using a scanning electron microscope. Double layer capacitance of the BDD electrode was 0.01412 μF cm−2, a relatively low value; Ipox/Ipred ratios were 0.99 for the potassium ferro-ferricyanide system in BDD, demonstrating that the redox process is quasi-reversible. The figures of merit for Cd(II), Cu(II), and Fe(III) were; DL of 6.31, 1.76, and 1.72 μg L−1; QL of 21.04, 5.87, and 5.72 μg L−1, repeatability of 1.06, 2.43, and 1.34%, reproducibility of 1.61, 2.94, and 1.83% and percentage of recovery of 98.18, 91.68, and 91.68%, respectively. It is concluded that the DPASV method on BDD has acceptable precision and accuracy for the quantification of Cd(II), Cu(II), and Fe(III), and it was verified that some beers did not comply with the permissible limits of food standards. Full article
(This article belongs to the Special Issue Recent Advances in the Chemistry and Microbiology of Beer)
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11 pages, 1952 KiB  
Article
Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation
by Giulia Leni, Elia Romanini, Terenzio Bertuzzi, Alessio Abate, Letizia Bresciani, Milena Lambri, Margherita Dall’Asta and Mario Gabrielli
Foods 2023, 12(6), 1196; https://doi.org/10.3390/foods12061196 - 12 Mar 2023
Cited by 2 | Viewed by 1699
Abstract
Italian grape ale (IGA) beers have been categorized by the Beer Judge Certification Program as a sub-category of fruit beers in which grape, or grape must, is added during the brewing process to provide additional characteristics to the final beer. In the present [...] Read more.
Italian grape ale (IGA) beers have been categorized by the Beer Judge Certification Program as a sub-category of fruit beers in which grape, or grape must, is added during the brewing process to provide additional characteristics to the final beer. In the present work, IGA beers have been produced with must and pomace of the Malvasia di Candia Aromatica (MaCA) grape variety, which were added before fermentation at two different percentages (10% and 20%). The (poly)phenolic profile of IGA beers have been characterized with HPLC-MS/MS and compared to a golden ale control beer (produced in the same conditions without the addition of grape-derived ingredients). A series of sub-samples have been collected to monitor the (poly)phenol profile at time 0 and during the different phases of the fermentation process (1, 3, 5, 7 30, 65 days). Results demonstrated how the addition of pomace allowed to significantly enrich (p < 0.05) final beers in total (poly)phenols detected by MS, while must addition did not influence that amount if compared to the control sample. However, a PCA cluster analysis identified strong similarities among IGA beers and differentiated them to control beer samples. This study underlined how the addition of must and pomace from the MaCA grape variety improved the (poly)phenolic profile of beer from both a qualitative and quantitative point of view. Full article
(This article belongs to the Special Issue Recent Advances in the Chemistry and Microbiology of Beer)
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