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Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2024-03-15 Margaux Simon, Sonia Collin
At present, non-alcoholic beers and low-alcoholic beers (NABLABs) suffer from premature oxidation when fresh, and from a lack of fruity fermentation aromas. In wines, dimethylsulfide (DMS) is known...
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Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2024-01-25 Nicholas A. Wendrick, Jonathan K. Lee, Mandi Chen, Pedro H. R. L. F. Ribeiro, Charles E. Barrett, Lincoln Zotarelli, Katherine Thompson-Witrick, Andrew J. MacIntosh
The state of Florida ranks third in the United States in beer production by volume, yet does not boast a commercially viable barley crop. This presents a potential market for Florida-grown barley. ...
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Physical Equations Relating Extract and Relative Density J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-12-29 Josh Buhl
Equations for converting between relative density and percent by mass extract based upon physically meaningful values (rather than fitted parameters) are derived from physical principles. An exact ...
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Aberrant Behavior of Deoxynivalenol Production in the Malting of Fusarium Head Blight Infected Barley: Mycotoxin Accumulation and Hyphal Localization in Single Kernels J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-12-06 Zhao Jin, Shyam Solanki, Pawel Borowicz, Thomas Balwin, Minwei Xu, Paul Schwarz
The malting industry faces a dilemma in which barley, initially containing low deoxynivalenol levels, occasionally exhibits an unexpected increase in deoxynivalenol levels during malting. In the cu...
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Simplified Method for Measurement of Arabinoxylan Content in Wort and Beer J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-10-26 Makoto Kihara, Mariko Morita, Takashi Kamiya, Masahito Nanamori, Takehiro Hoki, Narushi Suda
Arabinoxylan is a major polysaccharide found in barley and wheat. As this polysaccharide has been reported to be involved in wort viscosity and filterability, as well as β-glucan, it has become inc...
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Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-10-23 Martha D. Calvert, Clinton L. Neill, Amanda C. Stewart, Elizabeth A. B. Chang, Susan R. Whitehead, Jacob Lahne
Alcoholic or “hard” cider is experiencing a resurgence in popularity, particularly throughout the Northeast and Mid-Atlantic regions of the United States. Yet, many stakeholders struggle to underst...
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Hyperspectral Imaging Technology Combined with the Extreme Gradient Boosting Algorithm (XGBoost) for the Rapid Analysis of the Moisture and Acidity Contents in Fermented Grains J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-10-10 Lipeng Han, Xinna Jiang, Shuyu Zhou, Jianping Tian, Xinjun Hu, Dan Huang, Huibo Luo
The moisture content (MC) and acidity content (AC) of the fermented grains used in liquor production directly affect the liquor quality and yield; as such, they are important indicators used to eva...
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Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-10-02 Erhong Liang, Chengnan Zhang, Ying Lang, Xiuting Li, Shenglan Hu, Youqiang Xu, Weiwei Li, Baoguo Sun
Sauce-flavor baijiu products produced in different regions have perceptible differences in flavor characteristics, but the reasons for the formation of regional flavor substances are still unclear....
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The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-09-15 Marina Bretträger, Bertram Sacher, Martina Gastl, Thomas Becker
Abstract The infestation of brewing grains with filamentous fungi can have wide-ranging effects, including poor processability during malting and brewing, diminished storage quality, and potential threats to food safety and human health. Darkly pigmented fungi, also known as dematiaceous fungi, that spoil cereal grains during ripening and storage comprise a rich source of extracellular enzymes, including
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The Impacts of a β-glucanase Step Pre-Cooking on Alcohol Yields during Irish Rye Whiskey Production J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-08-02 Sinéad Morris, John Byrne, Stephen Whelan, John Carroll, David Ryan
Abstract Recent industry roadmaps such as Crops 2030 and the Irish Whiskey Association’s Sustainability Roadmap 2022 emphasize the importance of increasing the use of Irish-grown grain in brewing and distilling. With the growth of the Irish distilling sector, there is a corresponding demand for raw materials and locally sourced grains. In Ireland, approximately 500 hectares of rye are harvested annually
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Kinetic Modeling of Mead Production J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-07-25 Gustavo García, Juan F. Moreno, Tamara Bernal, Fausto Posso, Jorge Delgado-Noboa
Abstract This work studies the fermentation kinetics to produce mead using Saccharomyces cerevisiae, selected from three commercial yeasts to generate a product with better organoleptic characteristics and greater acceptance by a group of untrained tasters. The values of the kinetic parameters of the fermentation were obtained from a series of fermentations at laboratory scale, maintaining constant
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A Free Exhaustive Literature Review on Hops (Humulus lupulus L.) J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-07-12 Keven Bélanger Harbour
This article presents a background on hop chemistry, methods of addition during the brewing process to provide aroma and bitterness, and it discusses the optimal conditions for dry-hopping to maxim...
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Impact of Erwinia gerundensis as a Biocontrol Agent on the Sanitary and Technological Quality of Barley Malt J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-06-30 Eusèbe Gnonlonfoun, Gabriela Fotin, Sophie Schwebel, Catherine Colin, Marjorie Salles, Vanessa Parant, Pascal Alonso, Fabienne Moreau, Frédéric Borges, Anne-Marie Revol-Junelles, Marc Schmitt, Xavier Framboisier, Michel Fick, Emmanuel Rondags
Abstract This study investigates the use of a barley-associated Erwinia gerundensis strain as a biocontrol agent for the protection of malt against fungal development and mycotoxin production during the malting of barley. First, the antifungal activity of E. gerundensis was studied via simultaneous co-cultures in Yeast Malt broth and on barley kernels artificially infected with Fusarium tricinctum
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Use of an Integrating Cavity Spectrometer to Easily Determine Beer SRM Color Without Filtration, Centrifugation or Numerical Correction J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-06-28 Michael Brandt, Nathan Hau, Bethany F. Laatsch, Aka Torti, Anna R. Berthiaume, Gillian M. Kaat, Eric M. Marcotte, Madison L. Shepler, Lucille S. Smith, Karissa L. Snyder, Jocelyn M. Stepanek, Saige K. Tichy, Scott C. Bailey-Hartsel
Abstract Quantification of beer color of craft unfiltered, hazy, seltzer, and fruited beer styles can be problematic due to turbidity and unconventional ingredients. A novel integrating cavity spectrometer (ICS), designed to eliminate the effect of light scatter by the sample was employed to determine if it was able to more accurately quantify beer color compared to a conventional scanning spectrophotometer
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Beer Foam is a Carrier of Aroma J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-06-26 Hirotaka Kaneda, Toshiaki Aikawa, Kaori Matsushita, Shigekuni Noba, Minoru Kobayashi
Abstract A headspace-proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF/MS) system that combines PTR-TOF/MS with a dynamic and reactive flavor-release monitoring system was constructed to measure the orthonasal aroma components in beer before and after foaming. Some aroma components in the headspace of beer after foaming in real time, such as m/z 145.1150 and m/z 173.1536, are thought
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Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-06-20 Hironori Maruyama, Takuma Yamamiya, Atsuki Ozawa, Eiji Yamazaki, Narihiro Suzuki
Abstract "Sake Yeast Beer” is a beer style characterized by the unique flavor of the sake yeast strain; however, it cannot ferment wort because of the low assimilation ability of maltose. Herein, a sake yeast strain was bred for improved maltose assimilation ability and an original sake yeast strain optimized for a beer brewing environment was developed. The mutant sake yeast strains produced large
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Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-06-20 Lauranne Rochefort, Olivier Caille, Laurence Van Nedervelde
Abstract Lactic acid bacteria are key constituents in the souring process of traditional acidic beers, resulting from spontaneous or mixed fermentations. The development of such beer styles provides a balanced and complex-flavored beverage but is time-consuming and not easily repeatable. New time-efficient alternatives include successively pitching a souring bacteria and yeast, such that both have
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Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-06-15 Anju, Keshani Bhushan, Gurvinder Singh Kocher
Abstract Preliminary research was conducted on the analytical and flavor profiles of beers brewed (small-scale) with roasted specialty malts and raw malts as adjuncts. Beers were characterized by physico-chemical, sensory, and GC-MS analysis. From the beers produced, 79 volatile compounds were identified, and these were grouped into different categories. Alcohols and esters were found to be the most
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Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-06-14 Claudia Ronquillo Blau, Diego Escoto, Mathias Hutzler, Martin Zarnkow, Fritz Jacob, Jose Paulo Sampaio
This study provides the manufacturing process and the main physicochemical characteristics to describe the Guatemalan artisanal beverages Boj and Suchiles. Flow charts were established for the manu...
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Rapid Characterization of Hops (Humulus lupulus) Using DART-MS and Chemometrics J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-06-12 Katie J. Nasiatka, Harmonie M. Bettenhausen, Jacqueline M. Chaparro, Adam L. Heuberger, Jessica E. Prenni
Abstract Hops represent a key ingredient in beer and are often utilized to impart specific flavors. The popularity of hoppy beers (e.g., India Pale Ales) is raising expectations for stability, quality, and unique organoleptic properties of hops. Evaluation of hops is typically performed by sensory evaluation, requiring a trained human panel, and often yielding subjective results with limited throughput
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Nitrogen and Sulfur Fertility Practices: Influences on Hop Chemistry, Aroma, and Nitrate Accumulation J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-05-18 David H. Gent, Mary Block, Stephen T. Massie, Claire L. Phillips, Briana J. Richardson, Thomas H. Shellhammer, Kristin M. Trippe, Michele S. Wiseman
Multiphasic studies were conducted to quantify how sulfur fertilization influences nitrate levels in hops, and how nitrogen and sulfur fertilizer dose jointly affect hop yield, brewing chemistry, a...
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The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-05-03 Toru Kishimoto, Yuri Hisatsune, Osamu Yamada
Beers were brewed at mash-in temperatures of 35 °C, 50 °C, and 65 °C, and their flavor profiles and stability were examined. Beers with mash-ins at 35 °C and 50 °C exhibited full-bodied taste and e...
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Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-04-28 Lindsey N. Rubottom, Thomas H. Shellhammer
Hop drying is an important step during the hop harvest, where hops must be quickly dried from 70–80% to 8–12% moisture to prevent deterioration of hop cones. Collaborating with hop growers in Orego...
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Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-04-24 Tomoo Ogata, Miyu Saito
Phenolic off-flavor compounds such as 4-vinylguaiacol (4-VG) affect the quality of fermented foods. In Saccharomyces cerevisiae, 4-VG production requires prenylated FMN (flavin mononucleotide) prod...
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Impact of Flavor Factorized by Alcohol Level and Flavor Type on ‘Beer Refreshing Perception’ in a Model Study and the Exploration of Sensory Drivers for ‘Refreshing’ J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-04-21 Amy Hampton, Thi Pham, Xiaofen Du
One key reason consumers enjoy beer is for its perceived refreshing characteristics; however, understanding the refreshing perception of beer is very limited. This study aimed to 1) investigate the...
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Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-04-07 Cécile Chenot, Sonia Collin, Lucas Suc, Aurélie Roland
Polyfunctional thiols (PFTs) present in beers or in wines are known to be released by yeast, during fermentation, from bound forms originally found in raw materials. In the brewing field, huge amou...
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Simultaneous Analysis of Hop Acids and Oils by Supercritical Fluid Chromatography: A Preliminary Study J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-03-24 Mark Shuman, Roger Barth, Conner Balickie, Teresa Lee, Collin Rimmer, Jonathan Romero
A preliminary study was undertaken to establish the potential of supercritical fluid chromatography (SFC) for the rapid analysis of hops. Seven varieties of pelleted hops were extracted in ethanol ...
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The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-03-16 Thijs Van Mieghem, Filip Delvaux, Sven Dekleermaeker, Hedwig Neven, Scott J. Britton
In contrast to other fermented beverages, beer quality generally diminishes over time. This diminishing quality hinges heavily on the oxidative degradation of beer compounds by reactive oxygen spec...
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The Malting Barley Blues J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-02-23 Chris Massman, Mariona Martínez-Subirà, Harmonie Bettenhausen, Tanya Filichkin, Scott Fisk, Laura Helgerson, Patrick M. Hayes
Malting barley is an economically important crop, with strict quality standards. In some sectors of the industry, there is a bias against malting barley with blue aleurone. The rationale behind thi...
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Determination of Hop Aroma Compounds in Beer Using Headspace-Solid Phase Microextraction Coupled with Gas Chromatography and Mass Spectrometry (HS/SPME/GC/MS) J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-02-17 Brewery Convention of Japan (BCOJ) Collaborators*
Hop aroma compounds, such as β-myrcene, linalool, and geraniol, play a very important role as indexes for beer flavor and process control. However, since they comprise many compounds with different...
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Report of 2021 BCOJ Collaborative Work: Efficient Analysis of Alcohol Concentration in RTD (Ready to Drink) Alcoholic Beverages Using a Near-Infrared System J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-02-17 Brewery Convention of Japan (BCOJ) Collaborators*
In this collaborative BCOJ study, the Alcolyzer method was found to be applicable to the analysis of alcohol concentration in RTD. This method has been adopted for inclusion in the Methods of Analy...
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Multi-Functional Separation Mode-Ion Chromatography Using L-Pyroglutamic Acid Eluent for Simultaneous Determination of Sugars, Organic Acids, and Ethanol during Multiple Parallel Fermentation of Rice Wine J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-02-09 Marino Takeoka, Yoshiro Hoki, Taichi Yoshinaka, Kentarou Hirano, Yuta Mitsui, Tomotaka Doi, Akihiko Takemura, Tohru Asano, Reina Katoh, Akira Nose, Daisuke Kozaki
An effective evaluation method for understanding fermentation is required to support the implementation of newly developed yeast strains in brewing. Our group developed a multi-functional separatio...
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Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-01-27 Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, Abel Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, Charles Parkouda, Hagrétou Sawadogo-Lingani
This study aims to contribute to the diversification of processed food products through rice beer production. Two varieties of rice, FKR 19 and FKR 62 N, were selected for beer production. Physico-...
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The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-01-24 Shumin Hu, Qingqing Qin, Jia Liu, Hua Yin, Qingshang Meng, Junhong Yu, Shuxia Huang, Zengxin Ma
The elucidation of the genetic relationship about storage reserve mobilization and enzymatic activity during barley germination is of particular importance for breeding and malt production. In addi...
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Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-01-24 Arthur Amisi Kapepa, Danny L. Bimpi, Stanis K. Kibi, Raphaël A. Benge, Jean-Claude T. Bwanganga
Malted sorghum wort, supplemented with Vernonia amygdalina extract during boiling, was fermented with a Saccharomyces strain for 192 h. This was a preliminary study to examine how use of this subst...
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Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2023-01-12 Sophie Held, Glen Fox
High wort β-glucan may contribute to brewery processing problems such as poor run-off, slow filtration, and unwanted haze. To investigate how β-glucanase impacts wort β-glucan throughout mashing, 1...
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Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-11-28 Margaux Simon, Gaël Vuylsteke, Sonia Collin
At present, non-alcoholic (NAB) and low-alcoholic beers (LAB) exhibit major staling defects even when fresh, partly due to absence of ethanol as an antioxidant. In the present work, the aroma stabi...
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Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-11-16 Taku Kato, Tomoko Takahashi
Abstract Brewing yeasts have an essential role in beer production as they convert sugar into ethanol and carbon dioxide and impart flavor to beer during brewing. Brewing yeasts can be classified into the following two types: ale yeast (or top-fermenting yeast; Saccharomyces cerevisiae), which is used for ale-type beer production; lager yeast (or bottom-fermenting yeast; Saccharomyces pastorianus),
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Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-10-13 Thijs Van Mieghem, Filip Delvaux, Sven Dekleermaeker, Scott J. Britton
Beer inherently contains a diverse combination of metal ions, a part of which is iron. Brewers strive to keep iron levels as low as possible in wort and beer due to its negative influence on beer s...
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Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-10-12 Martha D. Calvert, Elizabeth Cole, Amanda C. Stewart, Clinton L. Neill, Jacob Lahne
The growing popularity of hard cider in the United States has been accompanied by an inconsistent understanding of the nature and importance of consumers’ perception of dryness and sweetness in the...
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Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-10-07 Elizabeth Cole, Amanda C. Stewart, Elizabeth A. B. Chang, Jacob Lahne
The cider industry has experienced recent growth within the USA and Virginia in particular. However, the sensory characteristics and drivers of consumer acceptance of ciders are largely uncharacter...
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Study on the Composition of Hop Terpenes and Terpenoids by Steam Distillation and Effects on Beer Flavor by an Ale Yeast J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-09-30 Xiaochen Wang, Shaokang Sun, Hengyuan Xu, Jinshang Liu, Yu Wang, Jialin Song, Patrick Ting, Cong Nie, Haojun Zhang
Abstract Model systems of adding three distillates (hop oil, water-soluble aqueous, and residual aqueous) in model wort (buffer) and wort were used to produce model beers and special beers, respectively (with an ale yeast and fermentation at 18 °C). The attributes of hoppy flavor and organoleptic quality were comprised of sustained, surged, generated, or diminished oxygenated compounds and hydrocarbons
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Optimization of Mashing Parameters Used during the Conversion of Irish Wheat Grain to Spirit Alcohol J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-09-19 Sinead Morris, John Byrne, Ben Murphy, Stephen Whelan, John Carroll, David Ryan
Abstract The Irish distilling industry is rapidly expanding, diversifying its growth with an increased interest in using different grains in whiskey production. To effectively use Irish-grown wheat in distillation, the identification of cultivars that are suited to the Irish climate and provide high alcohol yields, via a quick screening test for grain alcohol yield that is consistent with Irish industry
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Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-09-02 Campbell P. Morrissy, Margaret A. Halstead, Michael Féchir, Daniela Carrijo, Scott P. Fisk, Vern Johnson, Harmonie M. Bettenhausen, Thomas H. Shellhammer, Patrick M. Hayes
Abstract Understanding the role barley variety plays in the overall flavor profile of beer is an area of research of interest to barley breeders, maltsters, and brewers. Here we build on previous research on the effect of barley variety on beer flavor by focusing on commercial-type malts and beers. A selection of three winter-habit, elite malting lines – two released varieties and one experimental
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Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-08-30 Alexandre Dusart, Jean-Paul Ryckaert, Sonia Collin
Abstract Red and brown Flemish sour beers form a distinct class of Belgian beers obtained by mixed (yeast/lactic bacteria) microbial fermentation and often resulting from blending a 1-to-2-year-old beer with a younger one to obtain a balance between acidic character and sweetness. A detailed composition in volatiles (phenols, lactones, esters, alcohols, acids, …) of three beers representative of the
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Temporal Expression Analysis of Barley Disproportionating Enzyme 1 (DPE1) during Grain Development and Malting J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-08-29 Marcus A. Vinje, Jason G. Walling, Cynthia A. Henson, Stanley H. Duke
Abstract Disproportionating enzyme (D-enzyme) is a 4-α-glucanotransferase (EC 2.4.1.25) that disproportionates α-glucans and maltooligosaccharides and preferentially disproportionates maltotriose into maltopentaose and glucose. Maltotriose is a maltooligosaccharide that accumulates in barley malt and wort without being digested further by starch degrading enzymes. Furthermore, not all brewer’s yeast
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Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-08-22 Matthew T. Cottrell
Abstract Identifying beer spoilage microbes is readily accomplished using PCR analyses targeting specific types of microbes, but the general classification of wild yeast versus brewing yeast using cultivation independent molecular methods has remained challenging. The approach presented in this study utilized genetic fingerprint matching to determine if an unknown yeast isolate matches the fingerprint
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Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-08-02 Nobuyuki Hayashi, Ritsuko Arai, Toshiko Minato, Yasuhiro Fujita
Abstract Growth tests in beers supplemented with specific chemical substances were conducted to investigate the growth control method of beer-spoilage bacteria. Lactobacillus brevis and Pectinatus frisingensis were inoculated into beers in which the pH was set and chemical substances had been added to form a matrix. Supplementation of the beer with hop bitter compounds (iso-α-acids, α-acids, or SO2)
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Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-07-13 Michael Féchir, Garrett Weaver, Curtis Roy, Thomas H. Shellhammer
Abstract The impact of the growing environment on the aroma of agricultural products such as wine, coffee, or tea has been investigated in detail, leading to the concept of regional identity; however, there have been only limited studies examining regional variation in hops. A systematic investigation of Cascade and Mosaic® hops from the 2020 harvest year grown at 39 different locations in Oregon and
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Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-07-05 Qingqing Qin, Shumin Hu, Jianjun Dong, Hua Yin, Junhong Yu, Jia Liu, Shuxia Huang, Xin Zhang, Lushan Wang, Li Fang, Mei Li
Abstract Barley is the major raw material for the malting and brewing industries. Seed germination is a fundamental process for malting and is affected by physical and chemical factors, especially plant hormones. It is well recognized that the phytohormones gibberellic acid (GA) and abscisic acid (ABA) are the primary hormones that antagonistically regulate barley germination. Other plant hormones
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A Search for Diastatic Enzymes Endogenous to Humulus lupulus and Produced by Microbes Associated with Pellet Hops Driving “Hop Creep” of Dry Hopped Beer J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-07-01 Matthew T. Cottrell
Abstract A search was conducted for the sources of diastatic enzymes driving the over attenuation and continued fermentation of dry hopped beer known as “hop creep”. Microbial cultivation using starch containing media and assays of amylase enzyme activity were used to isolate and identify microbes from pellet hops that are potential sources of amylases associated with but exogenous to hops (Humulus
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The Effects of Harvesting Methods and Crop Numbers of Top-Fermenting Yeasts on the Flavor of Wheat Beer J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-06-30 Yunqian Cui, Jing Cao, Zimeng Wu, Junjie Du
Abstract Cropping yeast is prevalent in many commercial breweries due to routine brewing patterns and cost savings. One of the biggest challenges of cropping yeast in wheat beers is the impact of cropping methods on yeast performance and on beer quality and sensory characteristics. The objective of this study was to evaluate the ability of top-fermenting yeasts, when re-pitched to subsequent worts
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Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-06-23 Jeremy Leker, John Paul Maye
Abstract Hops, Humulus lupulus, contain two major organic acids, humulones, also known as alpha acids, and lupulones, also known as beta acids. These two organic acids are composed of a mixture of three major homologs referred to as co-, n-, and ad-. There are also three minor homologs known as post-, pre- and adpre- however these minor hop acid homologs are found in dry hops at very low concentrations
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Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-06-20 James Bruner, Andrew Marcus, Glen Fox
Abstract Hops were traditionally used in brewing for the addition of isomerized alpha acids that balance the sugary wort with bitterness, though modern breweries are dry-hopping to add complex and unique aromas to their beers. An unintended consequence of high amounts of dry-hopping is the phenomenon known as hop creep, causing an increase in alcohol, carbonation, and diacetyl concentrations. The amount
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Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-06-16 Marta S. Izydorczyk, Ana Badea, Aaron D. Beattie
Abstract Interest in malting hulless barley (HB) is driven by its potential to produce very high levels of malt extract, but elevated levels of wort ß-glucan and insufficient levels of enzymes in hulless malt have prevented its widespread use. The objective of this study was to highlight the recent advancements in quality improvement of Canadian HB for malting purposes. Five advanced HB lines were
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The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra® Hop Extract and Pellets J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-06-15 Michael Féchir, Jeff Dailey, Brian Buffin, Chris J. Russo, Thomas H. Shellhammer
Abstract The characteristic hoppy flavor of pale ales is known to be unstable and deteriorates during the beer’s shelf life. Metal ions, in particular iron and copper, have a prooxidative effect and therefore accelerate beer flavor deterioration. Recent studies suggest that hop constituents may complex metal ions in beer thereby suppressing their negative effect on beer flavor stability. Using benchtop
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Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-05-31 Goran Gagula, Goran Šarić, Tonči Rezić, Daniela Horvat, Damir Magdić
Abstract The aim of this research was to quantitatively evaluate the changes in the physicochemical properties of pale lager beer during a six-month storage period. The measured parameters were: original and apparent extract, specific gravity, alcohol by volume, pH value, color, bitterness, polyphenols, turbidity (haze), dissolved oxygen, carbon dioxide, and foam stability. The beer was filled and
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Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-05-09 Carlos Silva Ferreira, Margaux Simon, Sonia Collin
Abstract Dry hopping imparts distinct aromas but also a series of non-volatile compounds suspected of causing flavor and physical instability during beer storage. In this work, color, chill haze, total polyphenols, total flavanoids, and flavan-3-ol monomers (catechin and epicatechin) and oligomers (procyanidin dimers and trimers) were monitored in five commercial pale-colored Belgian dry-hopped beers
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Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-05-09 Brenna Littleson, Elizabeth Chang, Clinton Neill, Katherine Phetxumphou, Ann Sandbrook, Amanda Stewart, Jacob Lahne
Abstract The U.S. cider market has expanded in recent years, but limited research-based information is available on fermentation management. This study investigates how apple cultivar and yeast inoculation affect the chemical and sensory properties of ciders made in Virginia. Four ciders were produced in triplicate using combinations of two different apple cultivars — Harrison, a cider cultivar and
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Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements J. Am. Soc. Brew. Chem. (IF 2.0) Pub Date : 2022-04-22 Anderson Lazzari, Heloisa Dias Barbosa, Evandro Ribeiro Machado Filho, Lucas Henrique Maldonado da Silva, Fernando Antônio Anjo, Francielle Sato, Cássia Inês Lourenzi Franco Rosa, Paula Toshimi Matumoto Pintro
Abstract Raw materials with significant levels of nutrients, such as protein and carbohydrates, phenolics, and antioxidant compounds were considered as hop replacements in the brewing process. In this study, the composition of Rubim (Leonurus sibiricus L.) and Mastruz (Chenopodium ambrosioides L.) for the partial (25%, 50%, and 75%) or total replacement of hops in beers was explored. The beers formulated