Beer and Malt: New Insights into Analytical and Technological Aspects

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: 15 December 2025 | Viewed by 417

Special Issue Editors


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Guest Editor
Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
Interests: fermentation; grains; volatiles; gas chromatography; beer
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Special Issue Information

Dear Colleagues,

The dynamic evolution of beer and malt research continues to accelerate, driven by analytical advancements, technological innovation, and shifting consumer demands for high-quality, sustainable, and health-conscious products. This interdisciplinary field now emphasizes not only the scientific understanding of raw materials, brewing processes, and flavor development, but also the growing recognition of bioactive compounds in beer, such as polyphenols, chalconoids, terpenoids, and xanthohumol. These compounds, derived from malt, hops, yeast, and alternative ingredients, significantly influence both the sensory profile (taste, aroma) and potential health-promoting properties of beer, including antioxidant activity and functional benefits. Modern analytical tools—chromatography, spectroscopy, and sensory analysis—enable precise characterization of ingredients, bioactive compounds, and final products, offering insights into their extraction, stability, and interaction during malting and brewing. Concurrently, trends like non-alcoholic beer, non-conventional yeast strains, and alternative raw materials highlight the industry’s pursuit of diversity, sustainability, and nutritional enhancement. This Special Issue invites original research and reviews addressing innovations in brewing science, from bioactive compound discovery and process optimization to the interplay between technology and sensory quality. Contributions may explore how novel techniques, ingredients, and bioactive insights collectively advance beer quality, functionality, and environmental sustainability.

You may choose our Joint Special Issue in Beverages.

Dr. Kristina Mastanjević
Dr. Alan Gasiński
Guest Editors

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Keywords

  • beer
  • malt
  • brewing
  • fermentation
  • bioactive compounds
  • polyphenols
  • chalconoids
  • terpenoids
  • xanthohumol
  • non-alcoholic beer
  • non-conventional yeast
  • alternative raw materials
  • antioxidants
  • sensory analysis
  • functional beverages
  • beer quality
  • hops
  • yeast
  • sustainability

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Published Papers (1 paper)

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Research

17 pages, 852 KB  
Article
Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties
by Alan Gasiński, Witold Pietrzak, Joanna Śniegowska and Joanna Kawa-Rygielska
Foods 2025, 14(18), 3224; https://doi.org/10.3390/foods14183224 - 17 Sep 2025
Viewed by 250
Abstract
Twelve Polish pea varieties were malted, and their technological properties were assessed, using a congress mashing regime. Alpha-amylase addition was also used to determine whether external enzymes can improve the properties of the achieved worts. Malts from peas were characterized with poor saccharification [...] Read more.
Twelve Polish pea varieties were malted, and their technological properties were assessed, using a congress mashing regime. Alpha-amylase addition was also used to determine whether external enzymes can improve the properties of the achieved worts. Malts from peas were characterized with poor saccharification time, but alpha-amylase allowed for the saccharification of starch from three different pea varieties (‘Gloriosa’, ‘Jantar’, and ‘Primavil’). Acquired worts were characterized with a low amount of fermentable sugars, which would be inadequate for production of beer with the typical alcohol content (4–6% v/v), albeit they possibly could be used as a substrate for the production of low-alcoholic beers. Additionally, the malting process changed the amount and the type of volatiles present in the pea malts, significantly increasing the concentration of pyrazines, while, at the same time, reducing concentration of terpenes. Full article
(This article belongs to the Special Issue Beer and Malt: New Insights into Analytical and Technological Aspects)
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