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Issue Information J. Inst. Brew. (IF 2.6) Pub Date : 2022-11-08
No abstract is available for this article.
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Simulation of the behaviour of volatile compounds during batch multi-stage distillation of whisky J. Inst. Brew. (IF 2.6) Pub Date : 2022-10-26 Martine Esteban-Decloux, N’Guessan Charles Romaric Tano, Hervé Grangeon
In the spirits industry, understanding the behaviour of volatile flavouring compounds (congeners) during distillation is important. This simulation study with the ProSim software®, BatchColumn, investigates the influence of different parameters of a multi-stage batch distillation on 57 congeners from five chemical families (alcohols, aldehydes, esters, acids, and terpenes). Industrial and laboratory
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The effect of barley infected with xylanase-producing filamentous fungi on premature yeast flocculation J. Inst. Brew. (IF 2.6) Pub Date : 2022-09-09 Ying Xie, Guolin Cai, Minwei Xu, Bingxin Han, Cun Li, Jian Lu
Premature yeast flocculation (PYF) is a sporadic problem in brewery fermentations that results in the incomplete utilisation of fermentable sugars. This work tests the hypothesis that barley or malt infected by xylanase-producing filamentous fungi contributes to premature yeast flocculation. Ten different fungi and yeasts were isolated and identified from malt and barley husk. These were inoculated
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Optimisation of alkaline extraction of protein from brewer’s spent grain J. Inst. Brew. (IF 2.6) Pub Date : 2022-09-07 Freja Karlsen, Ivar Lund, Peter V. Skov
Extraction of proteins from industrial residues is a potential source for animal feed. Alkaline extraction combined with isoelectric precipitation may be a useful method for isolating protein from brewer’s spent grain (BSG), an abundant by-product from the brewing industry. The objective of this study was to examine the effect of temperature (30, 45 and 60°C), time (30, 60, 120 and 180 minutes), agitation
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The impact of caramel and roasted wheat malts on aroma compounds in top-fermented wheat beer J. Inst. Brew. (IF 2.6) Pub Date : 2022-09-02 Klaas Reglitz, Michael Féchir, Veronika Mall, Jens Voigt, Martin Steinhaus
Top-fermented wheat beers are known for their unique aroma. However, the impact of speciality wheat malts on the aroma of these beers and the transfer of odour active compounds from malt to the beer has not been investigated in detail. Three beers were brewed with different malt composition. The grist for each beer contained 50% kilned barley malt and 50% different wheat malts - beer (1) kilned wheat
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Issue Information J. Inst. Brew. (IF 2.6) Pub Date : 2022-08-10
No abstract is available for this article.
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Transition metals in brewing and their role in wort and beer oxidative stability: a review J. Inst. Brew. (IF 2.6) Pub Date : 2022-08-02 Tuur Mertens, Thomas Kunz, Brian R. Gibson
Beer inevitably changes over time: the colour will darken, haze may form, and stale flavours develop, while others fade. The challenge of maintaining the fresh flavour quality of beer (over a typical 9-12 month storage period) is generally the determining factor of a beer's shelf-life for brewers, as opposed to colloidal or microbiological stability. Fortunately, as early as the brewhouse, oxidative
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Assessing the ageing process of commercial non-alcoholic beers in comparison to their lager beer counterparts J. Inst. Brew. (IF 2.6) Pub Date : 2022-07-10 Jeroen Bauwens, Filip Van Opstaele, Chrysovalantis Karatairis, Florian Weiland, Lore Eggermont, Barbara Jaskula-Goiris, Gert De Rouck, Jos De Brabanter, Guido Aerts, Luc De Cooman
Flavour instability of beer is a concern for brewers and has been investigated over many decades. Despite advancements in the characterisation of changes during the ageing process of pale lager beers (PLB), research on the flavour instability of non-alcoholic beer (NAB) - a beer style becoming increasingly prevalent on the market - is lacking. This study characterises the main chemical-analytical changes
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Application, characterisation and economic assessment of brewers’ spent grain and liquor J. Inst. Brew. (IF 2.6) Pub Date : 2022-07-03 Kerstin Milew, Sophie Manke, Sandra Grimm, Roland Haseneder, Volker Herdegen, Andreas S. Braeuer
New value-adding applications of spent grain, a co-product of brewhouse operations, are considered in the context of a sustainable circular economy. Previous studies have focused on the compounds remaining in the solid phase of the spent grain. However, depending on the dewatering process, the separated water also contains relevant fractions of nutritionally and physiologically valuable compounds including
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Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine J. Inst. Brew. (IF 2.6) Pub Date : 2022-06-27 Fengyang Qin, Zhengyun Wu, Wenxue Zhang
Commercial koji are increasingly used as the microbial inoculum in the production of rice wine. This study reports on the use of six commercial koji on rice wine brewing and shows that the microbial composition varied significantly among the different koji. Of the koji, AQ (An Qi) and YB (Yi Bin) contained fewer microflora but exhibited higher starch degradation and wine production efficiency. The
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Issue Information J. Inst. Brew. (IF 2.6) Pub Date : 2022-05-13
No abstract is available for this article.
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First evidence of the glutathione S-conjugate of 3-sulfanylheptanol in green malt: discrepancy with the ubiquitous 5- and 6-C analogues J. Inst. Brew. (IF 2.6) Pub Date : 2022-05-03 Cécile Chenot, Raphaël Robiette, Sonia Collin
While cysteinylated (Cys-) and glutathionylated (G-) precursors of 3-sulfanylhexanol (3SHol) and 3-sulfanylpentanol (3SPol) appear to be ubiquitous in hop varieties, no data are available on precursors of their seven-carbon analogue 3-sulfanylheptanol (3SHptol), although the free form has been found in both hops and beer. Chemical synthesis of Cys- and G-3SHptol enabled determination of their chromatographic
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Light scattering of colloidal suspensions: formation and stability in bourbon whiskeys J. Inst. Brew. (IF 2.6) Pub Date : 2022-05-02 Stuart J. Williams, Sabina Islam, Orlin D. Velev
The dilution of whiskey with water can lead to the formation of unwanted haze which is exacerbated at lower temperatures. This phenomenon is well known in the whiskey industry, and it is normal practice to use cold filtration to produce a clear product as well as improve product stability. However, to date, there has been no quantitative characterisation or understanding of the size and concentration
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Production of recombinant barley xylanase inhibitor in Pichia pastoris and its inhibitory effect on premature yeast flocculation J. Inst. Brew. (IF 2.6) Pub Date : 2022-03-28 Yueling Shang, Xiaomin Li, Guolin Cai, Dujun Wang, Fengwei Li, Jian Lu, Xiaohong Yu
The xylanase inhibitor from barley (Hordeum vulgare L.) can inhibit diverse microbial endoxylanases, which have been proposed to induce premature yeast flocculation (PYF) during fermentation with microbially contaminated barley malt. To investigate the inhibition of PYF by recombinant Hordeum vulgare L. xylanase inhibitor (rHVXI), it was constitutively and inducibly expressed in Pichia pastoris using
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Sprouted sweet potato flour as a saccharification enhancer to improve the brewing properties of pearl millet malt J. Inst. Brew. (IF 2.6) Pub Date : 2022-03-25 Victor O. Iwuoha, Christian I. Abuajah
The use of high enzyme sprouted sweet potato flour (SSPF) as a saccharification enhancer to improve the brewing properties of pearl millet (Pennisetum glaucum, L.) was investigated. The results show a linear relationship between hot water extract (HWE) and increased substitution levels of SSPF up to a maximum of 363oL/kg at 40% substitution (40SM). Similarly, diastatic power (DP) increased from 21oL
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Issue Information J. Inst. Brew. (IF 2.6) Pub Date : 2022-02-16
No abstract is available for this article.
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Nitrogenous compounds and Chinese baijiu: a review J. Inst. Brew. (IF 2.6) Pub Date : 2022-02-16 Huilai Sun, Bin Ni, Jiangang Yang, Yue Qin
Baijiu is a traditional Chinese distilled beverage. There are twelve types of Chinese baijiu, each requiring different production technologies resulting in varying styles and characteristics. Proteins, peptides and amino acids are both sources of nitrogen for brewing microflora and precursors of flavour compounds. These compounds are the main non-volatile nitrogenous compounds in baijiu fermentation
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Towards lager beer aroma improvement via selective amino acid release by proteases during mashing J. Inst. Brew. (IF 2.6) Pub Date : 2022-02-02 Claire L. Lin, Mikael A. Petersen, Alexander Mauch, Andrea Gottlieb
Higher alcohols and esters are key compounds from fermentation that help define the character of beer. Higher alcohols are mainly produced by yeast via the Ehrlich amino acid degradation pathway of especially leucine, isoleucine, valine, and phenylalanine. Augmenting the concentration of these amino acids can enhance the output of the Ehrlich pathway. Unlike previous studies, the work reported here
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Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii J. Inst. Brew. (IF 2.6) Pub Date : 2022-01-28 Jarkko Nikulin, Heikki Aisala, Brian Gibson
Use of non-conventional yeasts are increasingly seen as a option for the production of low and alcohol-free beers. In this study, the application of four non-conventional yeasts - Kazachstania servazzii, Kluyevoromyces marxianus, Pichia fermentans and Torulaspora delbrueckii, originally isolated from sourdough cultures, for cold contact fermentations was assessed by screening their ability to reduce
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Corrigendum J. Inst. Brew. (IF 2.6) Pub Date : 2022-01-23
In the referenced article (1), some of the results for the two lagers (4.5% ABV) were published incorrectly. The data for premium lagers PL8 and PL9 are transposed in Figure 2, Figure 3 and Table 3. The microbiological spoilage of lager PL8 is greater than lager PL9.
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The impact of isomerised hop extract on the heat resistance of yeast ascospores and Lactobacillus brevis in premium and alcohol-free lager J. Inst. Brew. (IF 2.6) Pub Date : 2022-01-21 Grzegorz Rachon, Christopher P. Raleigh, Gail Betts
The effect of isomerised hop extract on the heat resistance of Saccharomyces cerevisiae BRYC 501 ascospores and Lactobacillus brevis BSO 566 was investigated. Heat resistance of yeast ascospores and L. brevis was determined in premium lager (4.5% ABV) and alcohol-free lager (0% ABV) at their initial bitterness and after adjustment with isomerised hop extract to 25 and 50 IBU. Results showed that D60
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Issue Information J. Inst. Brew. (IF 2.6) Pub Date : 2021-11-04
No abstract is available for this article.
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Complexation of transition metals by chelators added during mashing and impact on beer stability J. Inst. Brew. (IF 2.6) Pub Date : 2021-10-25 Tuur Mertens, Thomas Kunz, Philip C. Wietstock, Frank-Jürgen Methner
Beer inevitably changes due to an array of staling reactions. A major factor in beer ageing is the involvement of transition metals (iron, copper, manganese) in oxidative reactions. To tackle the flavour stability issue, metal chelation was investigated. Based on previous research, five primary chelators (tannic acid, gallic acid, EDTA, citric acid and phytic acid) were screened using experimental
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Impact of fermentation temperature on the quality and sensory characteristics of imo-shochu J. Inst. Brew. (IF 2.6) Pub Date : 2021-10-18 Genqiao Liu, Juna Serikawa, Kayu Okutsu, Yumiko Yoshizaki, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
This study determined the impact of temperature on fermentation and sensory characteristics of imo-shochu, prepared at a laboratory scale by fermentation and distillation of moromi (a mixture of rice-koji, sweet potato and water). In accordance with the typical temperature regime used by shochu makers, the maximum temperature of moromi during fermentation was controlled at 25, 32, or 38°C. After distillation
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Yeast immobilisation for brewery fermentation J. Inst. Brew. (IF 2.6) Pub Date : 2021-10-17 Thiago M. Araujo, Marcelo C. Barga, Bianca E. Della-Bianca, Thiago O. Basso
Cell immobilisation is the physical restriction of cells in a delimited region by means of physical and chemical approaches. It usually comprises a solid support containing cell biomass. In brewing fermentations, yeast cell immobilisation was widely explored during the 1970s to the 90s, with the expectation that immobilised systems would revolutionise the brewing industry. The most studied immobilisation
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The enhanced susceptibility of alcohol-free and low alcohol beers to microbiological spoilage: implications for draught dispense J. Inst. Brew. (IF 2.6) Pub Date : 2021-10-07 David E. Quain
The spoilage of six alcohol-free (AFB, ≤ 0.05% ABV) and two low alcohol beers (LAB, ≤ 1.2% ABV) was assessed by challenge testing with microflora from draught beer. Spoilage of AFB and LABs was greater (2-5 x) than two ‘control’ premium lager beers (4.5% ABV). Measurement of spoilage by challenge testing was reproducible irrespective of the source of draught beer microflora (public house, date, or
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Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives J. Inst. Brew. (IF 2.6) Pub Date : 2021-10-03 Qin Yan, Kaizheng Zhang, Wei Zou, Yaochuan Hou
Chinese Baijiu is one of the six major distilled spirits in the world, occupying an important place in the global spirits industry due to its unique brewing technology, special taste and flavour. Historically, Baijiu has evolved into twelve flavour types, among which the Moutai-flavour, Luzhou-flavour, and Light-flavour are the main types consumed in China. However, the profiles of the three flavour
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Formation and degradation of 3-deoxyglucosone as a key intermediate for ageing indicators during wort boiling J. Inst. Brew. (IF 2.6) Pub Date : 2021-08-24 Arndt Nobis, Stefan Wendl, Thomas Becker, Martina Gastl
The metabolite 3-deoxyglucosone (3-DG) is formed by carbohydrate caramelisation or the Maillard reaction. 3-DG is a precursor in the Strecker reaction forming beer ageing compounds, such as 2-methylbutanal or 3-methylbutanal. Although 3-DG is known as intermediate, recent studies have focused on 3-DG in beer. Foremost, the thermal load during wort boiling provides the best conditions for 3-DG formation
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Changes in key hop-derived compounds and their impact on perceived dry-hop flavour in beers after storage at cold and ambient temperature J. Inst. Brew. (IF 2.6) Pub Date : 2021-08-19 Oliver Kemp, Saskia Hofmann, Ilka Braumann, Sidsel Jensen, Adam Fenton, Olayide Oladokun
Changes in hop-derived compounds of beer were evaluated over 10 months of storage at 3 and 20°C, revealing significant changes in the beers stored warm. Beer pH and colour increased, together with ‘hop creep’ through storage of unpasteurised dry-hopped beers. Hop bitter acids decreased moderately during storage at 20°C but not at 3°C and hop aroma compounds - key contributors to dry-hop flavour - were
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Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt J. Inst. Brew. (IF 2.6) Pub Date : 2021-08-09 Lucie M.J. Charmier, Ciara McLoughlin, Barry V. McCleary
A simple method for measurement of the amylolytic activity of malt has been developed and fully evaluated. The method, termed the Maltose Value (MV) is an extension of previously reported work. Here, the MV method has been studied in detail and all aspects of the assay (sample grinding and extraction, starch hydrolysis, maltose hydrolysis and determination as glucose) have been optimised. The method
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Issue Information J. Inst. Brew. (IF 2.6) Pub Date : 2021-08-05
No abstract is available for this article.
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Sources of variation in bourbon whiskey barrels: a review J. Inst. Brew. (IF 2.6) Pub Date : 2021-06-15 Jarrad Gollihue, Victoria G. Pook, Seth DeBolt
Oak barrels serve two purposes in the production of distilled spirits: storage containers and reaction vessels. It is the latter function which bestows barrel aged spirits with their unique and highly sought after flavour profiles. However, achieving consistent flavour profiles between barrels is notoriously difficult as no two barrels are comprised of the same source of oak. Source variation is due
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Grain hordein content and malt quality as affected by foliar nitrogen fertilisation at heading J. Inst. Brew. (IF 2.6) Pub Date : 2021-06-08 Pablo Prystupa, Andrés Peton, Eduardo Pagano, Gustavo Ferraris, Luis Ventimiglia, Tomás Loewy, Federico Gómez, Flavio H. Gutierrez-Boem
Nitrogen fertilisation at heading is a practice for increasing grain protein content in malting barley. The objective of this study was to assess the effects of fertilisation on grain protein, the content and composition of hordeins, and relationship to malt quality. In 25 field experiments in the Argentine Pampas, the effect of foliar nitrogen fertilisation at heading on the grain protein content
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Screening of Ghanaian sorghum varieties for lager style brewing J. Inst. Brew. (IF 2.6) Pub Date : 2021-06-06 Gregory A. Komlaga, Caleb M. Agbale, Thomas Najah, Solomon Dowuona
Although sorghum is widely cultivated in Africa, its utilisation for the production of lager type beer by breweries is relatively limited. Sorghum is used unmalted as a brewing adjunct, in limited quantities, with barley and commercial exogenous enzymes for lager type beer production. The use of sorghum malt as the sole raw material in brewing lager type beers is generally limited because of its low
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Key constituents, flavour profiles and specific sensory evaluation of wheat style non-alcoholic beers depending on their production method J. Inst. Brew. (IF 2.6) Pub Date : 2021-06-21 Magdalena Müller, Martina Gastl, Thomas Becker
Analytical and sensory profiles of non-alcoholic beers (NAB) vary on the process used for their production. The style and production procedure with blending and subsequent aroma enhancement lead to a wide range of product specific characteristics, which have so far only been evaluated using attributes and schemes developed for standard alcoholic beers. There has been no comparison and characterisation
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Comprehensive analytical and sensory profiling of non-alcoholic beers and their pale lager beer counterparts J. Inst. Brew. (IF 2.6) Pub Date : 2021-07-19 Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, Florian Weiland, Barbara Jaskula-Goiris, Gert De Rouck, Jos De Brabanter, Guido Aerts, Luc De Cooman
In this study, the major differences between commercial pale lager beers (PLB) and their non-alcoholic (NAB) counterparts were characterised by chemical-analytical and sensory analysis. Chemical-analytical profiling was performed using standard brewery analyses in addition to gas and liquid chromatography for quantifying volatile and non-volatile compounds. NAB differed in analytical composition from
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Quantitative sensory characterisation of, and distinction between, Argentine ciders J. Inst. Brew. (IF 2.6) Pub Date : 2021-05-19 Carlos A. Uthurry, Ana M. Caponi, Guillermo E. Hough
This work reports the quantitative sensorial characterisation of Argentine ciders from the Patagonia and Cuyo regions. Argentine cider has been undervalued by consumers in recent years - a challenge to which the academic and manufacturing sectors have risen. Sensory analysis characterised 17 large scale (‘industrial') and one small scale (‘artisanal’) Argentine ciders. Some of the ciders had a fruity
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Issue Information J. Inst. Brew. (IF 2.6) Pub Date : 2021-05-10
No abstract is available for this article.
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Provocation: all yeast cells are born equal, but some grow to be more equal than others J. Inst. Brew. (IF 2.6) Pub Date : 2021-04-18 Chris Boulton
Yeast is central to the brewing process and as such deserves great care and attention to ensure it is fit‐for‐purpose. It is widely accepted that assessment based on simple viability testing is useful but far too blunt an instrument to give much useful information regarding the physiological state of the live yeast cells within the population. The need to address this issue has spawned a plethora of
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On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review J. Inst. Brew. (IF 2.6) Pub Date : 2021-03-30 Weronika Filipowska, Barbara Jaskula‐Goiris, Maciej Ditrych, Paula Bustillo Trueba, Gert De Rouck, Guido Aerts, Chris Powell, David Cook, Luc De Cooman
Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as it delivers to the brewing process various compounds with the potential to compromise the desired flavour characteristics of beer. These include staling
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Pyridoxine and folates during small and large scale brewing J. Inst. Brew. (IF 2.6) Pub Date : 2021-03-17 Elia Romanini, Silvia Rastelli, Gianluca Donadini, Milena Lambri, Terenzio Bertuzzi
Beer contains the vitamins pyridoxine (B6) and folates (B9); their content is variable and depends on several factors. The aim of this study was to investigate the level of these vitamins during large and small scale brewing so as to identify the steps that can influence their levels in the final product. A Golden Ale and Scottish Ale were brewed at sales gravity in a 12 hL plant and a Gold Lager from
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Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers J. Inst. Brew. (IF 2.6) Pub Date : 2021-03-17 Grzegorz Rachon, Christopher P. Raleigh, Karin Pawlowsky
Beers and other low pH beverages are often stabilised by pasteurisation. There is a lack of guidance as to how many pasteurisation units are required for effective treatment of novel products so as to avoid over‐pasteurisation. Yeast are common spoilers of such beverages and some species can produce heat resistant ascospores. As ascospores are more heat tolerant than vegetative cells they are ideal
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Corrigendum J. Inst. Brew. (IF 2.6) Pub Date : 2021-03-31
In the referenced article (1) the caption for figure 5 was published incorrectly; ‘(A)’ and ‘(NAW)’ were transposed, “Alternatively aged ‘whisky’ (NAW) age prediction using sample whiskies of similar alcoholic strength (A) (Sample ID 1, 10, 15, 23, 26).” The caption should read as follows, “Alternatively aged ‘whisky’ (A) age prediction using sample whiskies of similar alcoholic strength (NAW) (Sample
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Brewing with Cannabis sativa vs. Humulus lupulus: a review J. Inst. Brew. (IF 2.6) Pub Date : 2021-05-04 Alejandra Ramírez, Juan M. Viveros
In the past, a variety of herbs were used in brewing, however only hops (Humulus lupulus) are now widely used as they contribute to the bitterness, flavour and microbiological stability of beer. After the abolition of prohibition of the cultivation of the Cannabis sativa L. species (the closest relative of H. lupulus), there are now beers infused with cannabis extracts made from all parts of the plant
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The influence of yeast strain on the oxidative stability of beer J. Inst. Brew. (IF 2.6) Pub Date : 2021-05-04 David Jenkins, Sue James, Frieda Dehrmann, Katherine Smart, David Cook
Flavour stability, or instability, relates to the rate of flavour change through the shelf-life of packaged beer. There are several control points in the production of beer where flavour stability may be altered. These include fermentation and the influence of yeast is key. Greater insight into the yeast traits which contribute to flavour stability may help yeast strain selection in the future. Knowledge
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Spoilage of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus J. Inst. Brew. (IF 2.6) Pub Date : 2021-04-28 Kateřina Štulíková, Tomáš Vrzal, Petra Kubizniaková, Jan Enge, Dagmar Matoulková, Tomáš Brányik
Saccharomyces cerevisiae var. diastaticus is a feared contaminant in the brewing industry, causing super-attenuation and deterioration in beer quality. The aim of this study was to monitor parameters of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus. Two bottled lagers with original extracts of 10.2 and 11.6% (w/w) were inoculated at 3 ± 1 or 300 ± 50 CFU/mL and stored
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Identifying drivers of liking for Korean traditional rice wine (Yakju) across different age groups by penalty analysis based on the CATA method J. Inst. Brew. (IF 2.6) Pub Date : 2021-03-30 Sanghyeok Lee, Han Sub Kwak, Ji-yoon Jung, Sang Sook Kim, Youngseung Lee
The Korean traditional rice wine, yakju, has been gaining popularity, especially among young consumers. However, research addressing the consumer acceptance of yakju, based on age, has been limited. This study aimed to identify the drivers of liking and disliking for yakju, across different age groups, by comparing the results of a penalty analysis (PA) based on the check-all-that-apply (CATA) method
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Relevance of hop terroir for beer flavour J. Inst. Brew. (IF 2.6) Pub Date : 2021-03-30 Ann Van Holle, Hilde Muylle, Geert Haesaert, Dirk Naudts, Denis De Keukeleire, Isabel Roldán-Ruiz, Anita Van Landschoot
Not only variety but also terroir may have a significant impact on the biochemical and brewing characteristics of hops and, consequently, on the resulting beer flavour profile. To date, in contrast to variety-specific effects, comprehensive research data on the impact of terroir on hop brewing characteristics are limited. Therefore, the relevance of hop terroir was further explored with three industrially
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Issue Information J. Inst. Brew. (IF 2.6) Pub Date : 2021-02-03
No abstract is available for this article.
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Exploring diverse sorghum (Sorghum bicolor (L.) Moench) accessions for malt amylase activity J. Inst. Brew. (IF 2.6) Pub Date : 2020-12-17 Andrew Disharoon, Richard Boyles, Kathleen Jordan, Stephen Kresovich
Sorghum is a climate resilient grain cereal crop originating from Africa that has traditionally been used to make a variety of fermented beverages such as pito and baijiu. In Western markets, the use of sorghum to produce beers and beverages has recently risen due to the visibility of a gluten sensitive/intolerant market and a growing interest in unique inputs for beverage production. As such, there
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Optimised processing of faba bean (Vicia faba L.) kernels as a brewing adjunct J. Inst. Brew. (IF 2.6) Pub Date : 2020-12-28 Kirsty Black, Athina Tziboula‐Clarke, Philip J. White, Pietro P.M. Iannetta, Graeme Walker
Pulse (Fabaceae) grains, such as peas and beans, are derived from crops that are usually cultivated in the absence of mineral nitrogen fertiliser as these crops can obtain their nitrogen requirement naturally from the air via biological nitrogen fixation. Therefore, pulses present a significantly lower greenhouse gas (GHG) footprint than crops demanding nitrogen fertiliser, whilst also offering significant
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An investigation into proteolysis in mashing J. Inst. Brew. (IF 2.6) Pub Date : 2020-12-22 Peter Aldred, Makoto Kanauchi, Charles W. Bamforth
Using the Bradford assay that measures total protein, there is a detectable lowering of polypeptide that occurs as the temperature is raised to conversion temperature, though not at the lower temperature (45oC) at which mashing was started. However, this decrease in total soluble protein is not enzyme catalysed. There appears to be no impediment to proteinase action in mashes, as added proteolytic
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Factors influencing proteinase A activity during the production of unpasteurised beer J. Inst. Brew. (IF 2.6) Pub Date : 2020-12-18 Cheng Wang, Jingxia Tu, Jianqin Hao, Jing Liu, Deliang Wang, Dan Xiong, Yanqing Zhang
Compared with pasteurised beer, a decline in foam retention during storage is an issue for unpasteurised beer. The major reason for this is that proteinase A is able to slowly breakdown foam promoting proteins in beer. Therefore, controlling the activity of proteinase A is key to solving this problem. In this study, foam quality in unpasteurised beer was studied systematically on a commercial scale
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Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy J. Inst. Brew. (IF 2.6) Pub Date : 2020-12-18 Sarah E. Fraser, Mathew J. Francis
Scotch Whisky is a significant segment of the UK food and beverage industry in terms of both economic value and employment. The value of Scotch Whisky is determined by age and quality although there are expressions which are more valuable due to their history. Quality control and identification of Scotch Whisky is carried out by sensory experts and costly offsite analytical processes such as HPLC,
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Heartwood dry extract: a key fraction for the quality and the diversity of rums and spirits J. Inst. Brew. (IF 2.6) Pub Date : 2020-12-09 Nicolas Vivas, Magali Picard, Marie‐Françoise Bourden‐Nonier, Nathalie Vivas de Gaulejac, Claire Mouche, Cybille Rossy
Oak heartwood provides easily soluble dry extract. The fraction is rich in various polymers including polysaccharides, polyphenols and lignin. During cask ageing, spirit composition improves by the addition of oak dry extract. New spirits, such as white rums, develop colour and character such as softness and sweetness. Mouthfeel and presentation of the final product are completely changed. The content
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Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian brewing J. Inst. Brew. (IF 2.6) Pub Date : 2021-02-02 Keith Thomas, Kayleigh Ironside, Lisa Clark, Lewis Bingle
Historical beers are a valuable source of information on past brewing microbiology providing opportunity for analysis and isolation. Although rarely found intact and suffering variable degrees of deterioration they can contain living microbial cells and residues of chemical components indicating the character of the beers and their production processes. This report summarises preliminary analysis of
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Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort J. Inst. Brew. (IF 2.6) Pub Date : 2021-02-01 Ana Carolina Corrêa, Aline Marques Bortoletto, Giovanni Casagrande Silvello, André Ricardo Alcarde
Distinctive sensory characteristics increase the competitive advantage of distilled spirits. In Brazil, cachaça is the most consumed spirit, although consumption of whisky, mainly imported from the United States and Scotland, is also important. This study assessed the chemical and sensory quality of distilled spirits created from combinations of sugarcane juice and malted barley wort. Prepared separately
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Brewery spent grain: a potential biosorbent for hexavalent chromium J. Inst. Brew. (IF 2.6) Pub Date : 2021-01-29 Francielo Vendruscolo, Carolina Leandra Fantt de Sousa e Reis, Jessica Guimarães Silva
Spent grain is a solid waste from the brewery process which is used as feed for ruminants or as organic fertiliser. Due to the large scale generation of spent grain, new technological and industrial applications are being developed. In this work, spent grain was modified by chemical treatments for use in the biosorption of hexavalent chromium. For spent grain treated with acid, alkali, petroleum ether
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Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late‐hopped beers J. Inst. Brew. (IF 2.6) Pub Date : 2021-01-27 Cécile Chenot, Sonia Collin
The cysteinylated and glutathionylated precursors of 3‐sulfanylpentanol (Cys‐3SPol up to 197 μg/kg, G‐3SPol up to 14 mg/kg), recently reported in hops, were quantitated for the first time in the Mandarina Bavaria variety, along with the ubiquitous cysteinylated and glutathionylated forms of 3‐sulfanylhexanol (Cys‐3SHol up to 897 μg/kg, G‐3SHol up to 46 mg/kg). In contrast to findings with another new
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Nanopore based sequencing enables easy and accurate identification of yeasts in breweries J. Inst. Brew. (IF 2.6) Pub Date : 2021-01-20 Yuji Shinohara, Yohanes Novi Kurniawan, Hiroaki Sakai, Tetsuro Magarifuchi, Koji Suzuki
In breweries, rapid and accurate identification of unknown microbial contaminants and the associated risk assessment of beer spoilage are of critical importance to ensure proper corrective measures are taken. In this context, the nanopore based sequencer, MinION, developed by Oxford Nanopore Technologies, is of particular interest. MinION is a low cost, portable, real time device for DNA and RNA sequencing