Abstract Malt whisky is made from malted barley, yeast and water, and contains volatile and non-volatile flavor compounds derived from both the raw materials and the production processes including malting, mashing, fermentation, distillation and maturation. Evaluation of the character attributes of malt whisky has mainly relied on sensory analysis and the relationships between sensory and chemical

Abstract Quantification of staling aldehydes from wort and beer requires sensitive instrumental analysis. In the brewing industry, this is for the most part accomplished by gas chromatography-mass spectrometry (GC-MS) using headspace solid-phase microextraction (HS-SPME) and on-fiber derivatization (OFD) with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA). With respect to lipid oxidation products

Abstract This study aimed to address the roles of divalent-cation transporter genes of Lactobacillus casei 2-9-5 in resisting hop bitter compound iso-α-acid. To determine the underlying mechanisms for Lactobacillus casei strains to resist iso-α-acid, RNA sequencing was performed for La. casei 2-9-5 and W2-9-5, which was an isolate of La. casei W2-9-5 derivative with a relatively weaker iso-α-acid resistance

The standard instrument for measuring malt, wort, and beer color is the spectrophotometer. Spectrophotometers are not rugged; they have critically aligned collimators, monochromators, lenses, slits, and mirrors that make them difficult to use and maintain in a production environment. Our research shows that wort and beer color can be measured accurately with rugged equipment based on light emitting

2-Mercapto-3-methyl-1-butanol (2M3MB) imparts an onion-like off-flavor to beer and is known to be formed from 2,3-epoxy-3-methylbutanal (EMB), which is generated in the reaction of iso-alpha acids with oxygen during the hot aeration of brewer's wort. Our previous results revealed that 2-mercapto-3-hydroxy-3-methylbutanal (2M3H3MB), formed from EMB by a nonenzymatic reaction with hydrogen sulfide, serves

2-Mercapto-3-methyl-1-butanol (2M3MB) imparts an onion-like off-flavor to beer and is believed to result from the hot aeration of brewer's wort. However, little has been reported regarding the mechanism of formation of 2M3MB. In this study, the origin of a 2M3MB precursor (2,3-epoxy-3-methylbutanal, EMB) and the mechanism of formation of 2M3MB from EMB were investigated. EMB was generated by oxidation

Flocculation of yeast is a natural phenomenon wherein cells clump together and come out of suspension. This is often relied upon by brewers as a natural means of removing yeast, as clumps of yeast cells (flocs) typically precipitate from the fermentation vessel. A problem that has long frustrated brewers is when yeast flocculation does not proceed as expected. This has been linked to a fermentation’s

The first harvest of Humulus lupulus (var. Cascade) in Brazil in 2016 originated as an aromatic hop that nowadays is gaining attention from the brewery industry. However, the chemical composition and the properties of this hop have not been well documented to date. In this study, the chemical profile of the phenolic compounds and essential oils of Cascade hops produced in Brazil (BH) and the USA (UH)

Diastatic yeasts are a major contamination risk to packaged beer. Brewery quality control programs rely on selective microbial growth media and molecular detection of the STA1 gene; however, there is a wide functional range of diastatic activity that remains unresolved by these current methods. Herein, a comprehensive analysis of diastatic yeast selection media using our collection of STA1+ strains

Beer turbidity Part 1 focused on beer turbidity, it origins and problems. Beer Turbidity Part 2 focuses on Raman spectroscopy (RS), especially on TI-RMS (Turbidity Identification - Raman Micro-Spectroscopy). The review provides a general overview of the physical basics, the areas of application, possible gaps, and the challenge for the use of Raman spectroscopy in beer and beverage analysis. Analysis

Turbidity in beer will continue to be a major topic as many origins of haze have already been discovered, but it is not always possible to identify its immediate cause. In addition to beer foam, one of the most important visual quality characteristics of filtered beers is gloss fineness. Consequently, in the case of an undesirable haze, it is first necessary to identify the haze particles and how to

Historically, farmhouse brewers made beer from their own grain all over northern Europe, using yeast they maintained in the local community. Previous authors have commented on the unusually high pitch temperatures, but no systematic study had been conducted to date. Based on documentary accounts and interviews, this study reports that high pitch temperatures were dominant in farmhouse brewing, and

The potential to utilize low nitrogen barley for production of distilling quality malt was studied. This presents an opportunity to reduce the environmental impact of nitrogen fertilizer applications. Malting barley (cv. Octavia) was grown without the application of inorganic nitrogen fertilizer, to produce grain with a relatively low nitrogen concentration (1.16%, dry weight basis). Following micro-malting

A natural fermentation with multispecies is an important technique to produce traditional vinegars. However, the flavor-producing core bacteria closely related to each phase are still poorly understood. The phase characteristics of Sichuan bran vinegar fermentation were investigated in this study. The dynamic changes of physicochemical factors, flavor substances, and bacterial communities in the fermentation

Abstract The cytolytic malt criteria viscosity and β-glucan are used as an integral part of routine laboratory control measures to classify the malt modification level and to ensure good processability. Part one of this two-part publication demonstrated that barley varieties with high cytolytic modification along with low β-glucan content tend to have a higher content of usually unconsidered water-soluble

Abstract The malt criteria of viscosity and β-glucan are used as an integral part of routine laboratory control measures to classify the cytolytic malt modification level and to ensure good processability. To optimize separation processes in general, the main focus of barley breeding has been on intensifying the cytolytic modification level and reducing the β-glucan concentration. However, not all

Quantification of staling aldehydes from wort and beer requires sensitive instrumental analysis. In the brewing industry, this is for the most part accomplished by gas chromatography-mass spectrometry (GC-MS) using headspace solid-phase microextraction (HS-SPME) and on-fiber derivatization (OFD) with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA). With respect to lipid oxidation products (e.g

Magnesium impacts key processes in brewing including yeast metabolism and mash pH but is typically overshadowed in brewing studies, owing to the established centrality of calcium. Using flame atomic absorption spectroscopy (FAAS), a 33.7% average increase in magnesium concentration in commercially available beers brewed with 100% barley malt versus those brewed with adjunct grains was identified. Parallel

The purpose of this research was to understand and evaluate the effect of high temperature treatment of wort at varying time periods (30, 45, 60, 90, and 120 min) on wort fermentability. The effect of trub was also analyzed. Small-scale fermentations were conducted using a malt (malted from AC Metcalfe) free of premature yeast flocculation tendencies and a standard SMA yeast strain. The turbidity and

Malt is the major source of iron (Fe) and copper (Cu) in wort and beer, and the main uptake of Fe and Cu ions happens during mashing. Past research has indicated that the mineral composition of sweet wort primarily depends on the ion removal rate during mash filtration. In this study, the capacity to remove Fe and Cu during mashing has been evaluated. Each metal was added (50 µM) at the beginning of

Traditional styles of beer that undergo spontaneous fermentation and/or maturation in oak barrels are becoming increasingly popular amongst craft beer consumers. These products are costly to produce, partly because some barrels develop undesirable flavor profiles and are excluded from the final blend. As a first step towards understanding variation in beer quality that occurs during barrel maturation

Abstract Malt is an essential ingredient in beer; not only because it provides yeast with essential nutrients such as amino acids and fermentable sugars, it also adds to the beer’s color, body and flavor. The objective of this project was to look at the initial concentration of total nitrogen (TN) found within base malts of different varietal and cultivar origins and its impact on the esters produced

Abstract Until 30 years ago, only a limited number of bacterial and wild yeast species had been recognized as beer spoilers. However, the number of spoilage species have been rapidly increasing since then, reaching approximately 30 species for traditional beer categories. One trend is the continual emergence of new beer spoilage lactic acid bacteria. Many of these novel beer spoilage species are almost

Abstract The COVID-19 crisis and ensuing supply chain disruptions prompted many breweries and distilleries to repurpose their facilities for the production of hand sanitizer, with the vast majority following the World Health Organization formulation (80% v/v ethanol, 1.45% v/v glycerol and 0.125% v/v hydrogen peroxide). The long term shift from bottling to canning among craft brewers left canning as

Abstract In the United States, the market for “hard” (alcoholic) ciders is growing rapidly, with over $1 billion USD in sales in 2018. These ciders present a broad range of sensory profiles, especially for small-production ciders from craft and local cideries, which represent at least 25% of the market. Unfortunately, the sensory profiles that characterize craft ciders are not well-defined in comparison

Beer subjected to forced aging by five (Medium) or ten (High) heat/chill cycles (60 °C 48 h/0 °C 24 h) showed increased turbidity from 5.4 ± 0.4 EBC units without forced aging to 12.9 ± 0.7 and 48 ± 2 EBC units for Medium and High forced aged beers, respectively. The particle size diameter increased from 100–200 nm to 10–30 µm. The colloidal changes were associated with modifications of the low molecular

Abstract Previous research demonstrates that barley genetics can influence beer flavor. However, the chemical basis for differences in beer flavor attributed to barley is not well defined. Here, the associations between beer volatile compounds and sensory descriptors were investigated in a controlled experiment, whereby barley genotype was the main driver of variation in the system. Beer was brewed

β-Amylase is important to the malting and brewing industry because it is one of four main enzymes involved in fermentable sugar production during mashing. There are two functional barley β-amylases encoded by the Bmy1 and Bmy2 genes. Mashing is commonly performed at high temperatures and β-amylase1 (Bmy1) is vulnerable to thermal inactivation at these temperatures. Unlike Bmy1, Bmy2 is not stored at

Storage conditions play an important role in maintaining the integrity of hop products during processing, transport and storage, and their ultimate quality when used to brew beer. Several groups have investigated variation in alpha acids, beta acids and polyphenols under different storage conditions, but there are few studies directly linking changes in hop acid composition under pro-oxidative conditions

The evolution of isohumulones, main bitter compound of beers, through storage and its bitter impact has been studied for many years. With the uprising of highly hopped and, especially, dry-hopped beers during the last decade, other compounds such as humulones, cis-humulinones and hulupones have been shown to participate in both the sensory and measured bitterness of these beers. However, the fate of

In the last decade, with the combined application of high efficiency preparation techniques, high resolution HPLC MS/MS and sophisticated NMR technologies, novel bitter derivatives of α-, iso-α-, β-acids have been identified in beer and model solutions, which has updated our knowledge of hop chemistry. In this review, newly identified cyclic and oxidative products of α-, iso-α-, β-acids in hops and

In this study, yeasts inherent in traditional starter materials of four indigenous communities from northeast India were characterized. These included Saccharomyces and non-Saccharomyces types representing several genera and species such as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Candida glabrata and Candida tropicalis. The yeasts were cultured in synthetic minimal media (2% glucose and

Terpene alcohols play an important role in hop aroma, and their stereostructure is closely correlated with aroma characteristics. The stereoisomer distributions among R-(−)- and S-(+)-linalool, nerol and geraniol, S-(−)- and R-(+)-β-citronellol, (2Z,6E)- and (2E,6E)-farnesol in five varieties of Chinese hops were investigated using Headspace-Solid Phase Micro-Extraction Enantioselective-Gas Chromatography-Mass

To study the effect of temperature on the bacterial community structure and ester generation of fermentation of a Maotai-flavored Chinese liquor, grains were fermented anaerobically at 25 °C, 30 °C, 35 °C, 40 °C, and 45 °C, respectively. The results of high-throughput sequencing and statistical analysis showed that temperature had an influence on the bacterial community structure and the diversity

Maltose increases the activity and thermostability of barley β-amylase at high mashing temperatures. Here we examined the effects of maltose on malt β-amylase activity and thermostability at reduced mashing temperatures. The β-amylase activity was relatively thermostable at both 52 and 58 °C with or without added maltose. At 52 °C, only 500 mM maltose significantly increased (P = 0.0004 to P < 0.0001)

The current article is concerned with the instability of 2-methylbutyl isobutyrate (2-MBIB) throughout beer storage. 2-MBIB is the primary ester of hops and HS-SPME-GC-MS/MS analysis of 135 commercial ales confirmed that 2-MBIB is also one of most abundant hop-derived volatiles in ale. To investigate 2-MBIB stability during beer aging, eleven domestic ales with initial 2-MBIB levels ranging from 10 − 311 µg/L

Malt soluble protein (SP) can be determined by different analytical procedures such as Kjeldahl, combustion, or spectrophotometry. From a practical standpoint, the spectrophotometric method is the most preferred. This method requires a linear calibration with different malts in a wide SP range. For this calibration however, protein in wort is determined by Kjeldahl as the reference method. Considering

Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non-alcoholic, sour and refreshing, but not naturally sparkling. Many consumers are drinking kombucha because of its alleged health effects and as kombucha tea is increasing in popularity, consumers are increasingly demanding

The presence of Fusarium head blight on barley impacts beer quality and can have a significant financial impact on the brewing industry. In this work we investigate the use of a portable GCMS instrument combined with a simple headspace solid phase microextraction method as a potential method for the in-situ detection of fungal growth in barley. Four volatile organic compounds (ethyl acetate, 1-pentanol

Bacterial contamination is a long-standing problem in the brewing and distilling industry. Extant approaches in measuring contamination levels, or for measuring specific microbes, is either slow or expensive. A very rapid (< 1 hr) DNA method using PCR coupled with a fluorescent molecular beacon, showing a sensitivity able to detect levels of a common contaminant (L. delbrueckii), well before sensory

Water is of major importance to all living organisms as a fundamental resource for life. Yet, competing demands for water resources may lead to an average gap of 40% between global demand and supply by 2030 based on the reality that in the 20th century the world population tripled, while water use multiplied six-fold. Additionally, freshwater constitutes only 2.5% of the total global water reserves

In recent years, hop aroma emerged as a key quality characteristic of popular beer styles. Accordingly, the instrumental analysis of hop derived odorants in beer advanced as a must have analytical technique for research and quality control purposes. Still, the analysis of hop aroma compounds is challenging. Substance concentrations might strongly vary depending on the beer style, matrix effects might

Fatty acids (FA) are minor compounds in beer and its raw materials, but can develop important roles in brewing and require monitoring. The aim of this work was to show the potential of capillary electrophoresis for fast hop analysis and to propose a simple method for the determination of saturated and unsaturated FA in different hop varieties. Sample preparation was investigated and evaluated and validation

The present study examined whether hop proanthocyanidins (PACs) or polyphenols could effectively protect alcohol-induced toxicity in human neuroblastoma SH-SY5Y cells. An in-vitro experiment indicated that alcohol could damage the SH-SY5Y cells. The degree of damage was correlated with the alcohol concentration. Cell damage was measured by cell viability, using the MTT assay, and cell apoptosis (programmed

Malt fermentability, along with malt extract, helps determine the amount of malt needed for beer production. While diastatic power (DP) was initially associated with fermentability, it was later demonstrated that variation in fermentability is poorly explained by DP alone. Several studies have suggested that β-amylase and its thermostability, as well as some malt modification parameters, can considerably

Understanding yeast dynamics during fermentation is important for quality control, whether monitoring fermentation consistency or identifying aberrant events, such as premature yeast flocculation (PYF). Previous models of fermentation dynamics tend to be parameter rich and require large time series, which are rare in industry. This research investigates five simpler models to 1) describe fermentation

To convert ferulic acid into 4-vinylguaiacol (4-VG), Saccharomyces cerevisiae must have intact PAD1 and FDC1 genes. British-type top-fermenting yeast strains have nonsense mutations in both of these genes; whereas, bottom-fermenting yeast strains have a nonsense mutation in their S. cerevisiae-type FDC1, and have lost their S. eubayanus-type FDC1 and PAD1 genes. Here, top-fermenting yeast transformants

Recently, the brewing industry has invested significant resources into the development of new specialty beers, in response to increased consumer demand. Low carbohydrate and novel flavored beers have resulted and these are particularly attractive for consumers, even if technologically challenging to produce. The aim of this work was to produce a low carbohydrate and novel flavored beer in a traditional

Changes to industrial fermentation processes are rare, largely due to the impact on viability for Saccharomyces spp., related to environmental stresses during the process such as: osmotic pressure, ethanol concentration, dissolved CO2. This research studied yeast behavior during a High Gravity (HG) fermentation under partial vacuum pressure during standard brewing operations. This was accomplished

Multi-stage dry-hopping is a technique that is widely used by brewers to achieve intense hop aroma in beer. However, a thorough analysis of its efficacy does not exist in the published literature. The goal of this study was to compare the properties of beers produced by single or two-stage dry-hopping at the same cumulative rate. On the pilot scale (80–100 L), an un-hopped base beer was subjected alternately

Triticale grain, a wheat-rye hybrid mostly used for animal feed, has been recently reported to exhibit different trends when used as unmalted or malted grain in the brewing industry. The aim of this study was to evaluate the potential of four different triticale lines to evaluate their potential for malt production. The four studied triticale malts PM-1, PM-3, PM-6, and PM-8 lines yielded an extract

(2019). The Relationship Between Wort Sugar Concentration and Yeast Carbon Partitioning During Brewing Fermentations. Journal of the American Society of Brewing Chemists: Vol. 77, No. 4, pp. 225-234.

The aerial portion of plants (phyllosphere) harbors complex and diverse microbial communities that have been shown to influence host growth and fitness, tolerance to environmental stressors, disease susceptibility, and the productivity of economically significant crops. However, despite its reproductive importance to the host and economic value, the microbial ecology of anatomical flowers (anthosphere)

Beer is a fermented beverage rich in polyphenols, with approximately 30% derived from hops and 70–80% originating from the malt. In a previous study, a native plant called Parastrephia lucida was reported as a new natural source of antioxidant compounds. Thus, this study aimed to produce a Porter-style craft beer enriched with P. lucida, for a higher antioxidant capacity. The addition of P. lucida

When making malt, the endosperm is hydrated during steeping to make stored starch available for extraction. Differences in steep regime impact malt quality. Differences in malt quality results between the United States Department of Agriculture-Agricultural Research Service (USDA-ARS) and Montana State University (MSU) malt quality laboratories are primarily due to differences in steep regime and are

To understand the influence of storage period on the quality of light-flavor Daqu, physicochemical and biochemical indices, as well as microbial communities of Daqu were analyzed by traditional and metagenomics methods. The results suggest that the moisture content of the Daqu samples are essentially invariant during the storage period; the acidity ascended slowly during the first 3 months, then descended;

The impacts of infusion methods used in the production of gin were investigated by analyzing the concentrations of terpene flavor compounds in two laboratory distilled gins and six commercial gins using Gas Chromatography–Mass Spectrometry (GC–MS). The technique quantified 10 volatile terpenes that are common flavor-active constituents of botanicals used in gin recipes. Differences between the individual

In brewing research, non-Saccharomyces yeasts have gained attention in recent years, owing to their potential to influence the characteristics and flavor of beer. The Lachancea genus possesses an uncommon trait, the production of significant amounts of lactic acid during alcoholic fermentation. This trait could potentially be harnessed for brewing purposes, particularly for the production of low alcohol

This subcommittee was formed based on the recommendation of the American Society of Brewing Chemists (ASBC) sensory subcommittee. Its purpose was to determine if the Tetrad Test is as sensitive as the Triangle Test for beer sensory testing. To accomplish this task, 11 sensory panels participated in Tetrad and Triangle testing of two commercially available beers. Half of the samples were stored at 4 °C

Previous testing by the sensory subcommittee confirmed that the Tetrad Test was more sensitive than the Triangle Test on beer samples with higher Effect Sizes. The subcommittee also wanted to confirm that the Tetrad Test was equally effective for samples with lower Effect Sizes; therefore, a new study was designed to validate the sensitivity of the Tetrad Test for smaller d’ values. The results of