No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Overview of manufacturing beer: Ingredients, processes, and quality criteria
Abstract
Brewers worldwide produce beer at an advanced technological level while keeping in mind the importance of tradition. The basic ingredients are water, malted barley, hops, and yeast, as it is fixed in Germany by the legislation governing commercial brewing, the Reinheitsgebot (Purity Law) (BGB1, 1993). Brewing technologies worldwide are based on this recipe, although brewers in other countries have more flexibility, for example in selection of starch supply. Nevertheless, barley is commonly used as the source of starch but it has to be malted to dissolve starch in the grains prior to brewing. Malting steps are steeping, germination, and kilning. Enzymes digest grain contents during these processes and prepare starch for further processes. Heating during kilning produces coloring and flavoring substances. Further enzymes convert the starch of milled malt to fermentable sugars during mashing. This procedure results in wort that is boiled. Hops are added in this stage of boiling. Yeast converts sugars to alcohol during fermentation of cooled wort. After maturation and storage, beer is filtered and stabilized to inhibit quality deficiencies. These may be turbidity, decrease of flavor stability, or decrease of foam stability. Each production step influences decisively the resulting beer. So, an enormous variety of beers is possible that are all tasty, thirstquenching and healthy.
... This gradual progression from rural artisanal activity to modern industrial complex is illustrated by global production metrics, with 1.95·10 11 L of beer produced in 2017 [4]. From a processing viewpoint, grouping beverages under the term 'beer' is a deliberate simplification, as it encompasses a multitude of different products of varying alcohol content [5], from Pilsners and Lagers (known as "bottom fermenting") to Weissbiers and Ales (known as "top fermenting") [6]. Different classifications and models [7] are based on alcohol strength (i.e., concentration). ...
... The germinated embryo here secretes natural plant hormones (gibberellins) inducing production and activation of key enzymes (especially amylases) which are crucial towards hydrolyzing the endosperm starch later, during mashing [12]. Malt kilning to remove water follows, before degermination and storage until actual brewing use [5]. of significant metabolic phenomena during beer fermentation. ...
... Though typically observed as lower in industrial breweries than represented in this model, the proportion of dead cells in the inoculum (X inc ) was 50%, Processes 2022, 10, 2400 6 of 27 while the remaining 50% of the inoculum comprises 48% lag cells and 2% active cells. This yeast mass balance can be written as: 0.02X inc +0.48X inc = X D (t = 0)= 0.5X inc (5) where 0.02X inc is the proportion of active cells, X A , in the inoculum and 0.48X inc is the proportion of lag cells in the inoculum, X L . After the initial inoculation, the yeast, X S , is suspended in the wort; the time-dependent biomass concentration comprises all (lag, active and dead) cells. ...
Global demand for Low-Alcohol Beer (LAB) and Alcohol-Free Beer (AFB) has surged due to flavor attributes, health benefits, and lifestyle changes, prompting efforts for process intensification. This paper aims to offer a detailed modelling basis for LAB manufacturing study and optimisation. A first-principles dynamic model for conventional beer manufacturing has been re-parameterized and used for dynamic simulation of Cold Contact Fermentation (CCF), an effective LAB and AFB production method, with concentrations tracked along plausible temperature manipulation profiles. Parameter estimation is pursued using industrial production data, with a detailed local sensitivity analysis portraying the effect of key parameter variation on sugar consumption, ethanol production, and key flavor component (ethyl acetate and diacetyl) evolution during (and final values after) CCF. Ethyl acetate (esters in general) affecting fruity flavors emerge as most sensitive to CCF conditions.
... Under the Purity Law, beer consists of three main ingredients: water, barley malt and hops; additionally, yeasts were introduced later after J. H. van den Broek and Louis Pasteur independently affirmed the importance of yeasts in alcoholic fermentation (Barnett 2000). Each of these ingredients influences the quality and sensory properties of the resulting beer (Wunderlich and Back 2009). The water quality is strictly controlled and ancillary factors such as pH values and mineral concentrations (water hardness) influence the type of beer that can be produced. ...
... Starch resides in the endosperm and makes up for 63% dry weight of the grain. It appears in semi-crystalline granules and consists of amylose (20-25%) and amylopectin (75-80%; Wunderlich and Back 2009). Amylose and amylopectin are polymers formed by glucose via α(1 → 4) and α(1 → 6) glycosidic bond. ...
... The αacids are the effective components that isomerise to iso-α-acids (cis-and trans-isohumulone) during wort boiling, producing the bitter taste. Hops (pellets) and hop products can be added during wort boiling, before filtration, or to flavour a beer after production (Wunderlich and Back 2009). Hop essential oils comprise mainly of terpene hydrocarbons and oxygenated compounds. ...
Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity, and foam stability) and sensory characters (flavour, taste, and aroma) of beer, and other psychological determinants affect consumers' perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.
... There are many different types of beers that may be categorised according to (i) the process of fermentation (top or bottom fermentation); (ii) colour (dark or light); (iii) the content of alcohol (light or strong); (iv) the type of additives added; (v) the extract content or (vi) origin (Wunderlich & Back, 2009). The colour of malt and beer is expressed in the European Brewing Convention (EBC) units. ...
... alcohol content of 4-5.5% and colour intensity in the range of 4-8 EBC units. In contrast, lager beers have a higher extract content of 11-16%, the alcohol content is in the range of 4-6% and the colour intensity varies between 4 and 8 EBC units for light lagers or between 35 and 60 EBC units for dark lagers (Pavsler & Buiatti, 2009a, 2009bWunderlich & Back, 2009). ...
... Specifically, an extract content of 18-22% and an alcohol content of 8-9.5% are characteristic for the Baltic porter beers, while an extract content of 16-18% and alcohol content in the range of 6-8% are the quality features attributed to bock beers. Moreover, fruit, caramel, chocolate, toffee, nuts, coffee, molasses and other additives are also used in the porter production process (Eßlinger, 2009;Pavsler & Buiatti, 2009a, 2009bWunderlich & Back, 2009). ...
The antioxidant properties of various kinds of beers were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring the changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical DPPH (1,1-diphenyl-2-picrylhydrazyl) with the antioxidants found in a beer sample. The antioxidant capacity was then presented in Trolox Equivalents, e.g. μM trolox in a beer sample of 100ml. The influence of the type, colour, the content of the extract and alcohol on the antioxidant activities of commercial beer samples was investigated using two-way hierarchical clustering and analysis of variance. The results showed that all of the beers investigated exhibit antioxidant properties. By performing an analysis of variance, it was found that the value of the antioxidant capacity significantly (0.05 level of significance) depends on the content of the extract and the colour of the beer. It seems that additives also influence the antioxidant properties to some extent, but neither the alcohol content nor the kind of fermentation affects the antioxidant properties of beer.
... The dissolved oxygen (DO) content was determined and recorded using a DO meter and the bottle was incubated in the dark for five days at 20°C. The final DO content was measured after 5 days of incubation, and the difference between the final DO reading and the initial DO reading was calculated and represents the BOD of the sample as presented in equation (11). ...
... BOD (mg/L) = (DO 0 -DO 5 )×volume of bottle (11) Given that DO5 is the dissolved oxygen after 5 days, and DO0 is the dissolved oxygen before incubation. ...
This study investigates the effect of the production processed effluence on the environment, a case study of a typical brewery industry in Nigeria. Production process effluence remains a major environmental challenge in the brewing industry. The brewing industry generates different waste that affects the environment. In this study, waste samples including spent grain, hot trub, spent yeast, and wastewater was collected and prepared. The waste samples were analysed for moisture, carbohydrate, protein, fat, fibre, ash, and energy contents using proximate analysis. The wastewater sample was analysed for pH, temperature, chemical oxygen demand (COD), biochemical oxygen demand (BOD), total dissolved solids (TSD) and total suspended solids (TSS). The proximate analysis results showed %moisture (7.2, 9.37 & 8.82), %protein (20.16, 60.14 & 42.70), %carbohydrate (23.11, 20.0 & 36.13), %fat (6.30, 3.0 & 3.22), %fibre (38.27, 0 & 6.4), %ash (3.51, 5.43 & 2.10) and energy value (205.73, 89.25 & 246.51kcal/100g) for spent grain, hot trub and spent yeast respectively. The physicochemical analysis of the wastewater showed the value of pH (8.7), temperature (28.17oC), COD (2050.24mg/L), BOD (1247.23mg/L), TSD and TSS (255.32mg/L). Disposal of these wastes creates serious problems for the environment. Methods of mitigation include application in animal feed and biogas production, and treatment of wastewater before disposal. Integrated brewery processes for sustainable production are recommended.
... Beer is the most consumed alcoholic beverage worldwide and is one of the oldest human achievements (Hornsey, 2016;Meussdoerffer, 2009;Wunderlich & Back, 2009). Beer can be defined as a natural beverage obtained from the alcoholic fermentation of essentially four ingredients (malt, hops, yeasts and water). ...
... Beer can be defined as a natural beverage obtained from the alcoholic fermentation of essentially four ingredients (malt, hops, yeasts and water). Various beer types are produced worldwide thanks to the evolution and development of different brewing processes and the diversity of raw materials (Humia et al., 2019;Neto et al., 2017;Wunderlich & Back, 2009). Notwithstanding, two main styles can group this multiplicity: the lager and ale styles. ...
Flavour stability is probably the most critical quality challenge brewers currently face, a concern transverse to all beer styles. Beer flavour starts to deteriorate almost immediately after production ends. Strategies to ensure and extend the beer shelf-life has mainly been studied, namely, the impact of the production process and raw material, the packaging and more recently, the transport and storage conditions. This review discusses the studies carried out on the impact of transport and storage in beer flavour characteristics for the first time. The impacts of the temperature, time and vibrations, the external factors which most impairs the overall beer quality, are reviewed and discussed according to the results published in the last 15 years. The temperature was the impact factor studied in more detail; nevertheless, recent studies highlight that this cannot be studied individually due to the importance of vibrations (e.g. trucks, ships, trains or aeroplanes) that bottled beer experiences during transport. The most common beer properties monitored to evaluate the impact of these variables are aldehyde compounds (e.g. Strecker degradation aldehydes, lipid oxidation aldehydes and various aldehydes). We also discuss the limitation of forced ageing methods for evaluating and predicting the influence of external transport and storage factors on beer flavour stability.
... Malted barley is the most commonly used and generally considered as the most suitable cereal for beer production, although other cereals such as wheat (Triticum aestivum L.), corn (Zea mays L.) and rice (Oryza sativa L.), whether malted or not, are used too. 7,9,10 The malting process (steeping, germination, drying, and kilning) enables controlled grain germination, thereby activating several embryonal growth-related endogenous starch-and protein-degrading enzymes and yielding colored and flavored, cured malt. 7,11 These enzymes are further exploited during the mashing (lautering) step to ensure optimal malt extraction yields of nutrients necessary for fermentation. ...
... It ensures the inactivation of the endogenous grain enzymes, the isomerization of hop-derived -acids (humulones) into iso--acids (isohumulones; provide desirable bitterness and antimicrobial activity to the beer), the extraction of oils from the hops, the evaporation of off-flavor compounds, and the removal of high-molecular-mass proteins. 7,10 It also contributes to non-enzymatic browning reactions, water evaporation and wort concentration, and wort decontamination. After boiling, the wort is cleared from the precipitated high-molecular-mass proteins (whirlpool or centrifuge), cooled (plate heat exchanger), and transferred to the fermentation vessels, either in traditional rectangular tanks (open or closed) or modern, cylindroconical tanks. ...
Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry
... Beer is widely consumed around the world, being the third most consumed beverage, and the first among the alcoholic beverages (Nelson, 2005;Wunderlich & Back, 2009). ...
... 20 ± 4°C) for shorter periods with the top strain, Saccharomyces cerevisiae, being more prevalent in northern countries, i.e. Germany, Belgium, Canada, the United States and Britain (Araújo, Silva, & Minim, 2003;Cervesia;Pavsler & Buiatti, 2009;Sindcerv, 2014;Wunderlich & Back, 2009). ...
The antioxidant properties of commercial beers were examined by spectrophotometric and electroanalytical methods. Moreover, such properties were correlated with their main phenolic compounds as well as vasodilatory effects. Ale group showed better antioxidant activity and Total Phenols Content (TPC) values than Lager group. The highest electrochemical Index (EI) was observed for LB10 and AB1. Principal Components Analysis (PCA) showed three groups, where group III confirm LB10 and AB1 like the best antioxidant potential. LB10, AB1 and AB6 showed vasodilatory effect of 92 ± 4, 88 ± 3 and 79 ± 3%, respectively. Both the vasodilator effect and the lipid peroxidation inhibition capacity may be associated with the presence of phenolic compounds as caffeic acid, catechin and isoxanthohumol, identified by mass spectrometry. The results showed here expand knowledge about beer, which might be helpful for further research on the health, sensory properties and quality parameter of this beverage worldwide consumed.
... A great many of different types, or style, of beer are brewed across the world. During production, beer alternately goes through chemical and biochemical reactions (mashing, boiling, fermentation and maturation) and three solideliquid separations (wort separation, wort clarification and rough beer clarification) (Wunderlich & Back, 2009). Barley (Hordeum vulgare) is commonly used as a source of starch but it has to be malted to dissolve starch in the grains prior to brewing. ...
... Lager stains generally cannot grow above 37 C and ferment well at 8e10 C. The inoculation of wort is called ''pitching'' and the pitching rates depend on fermentation temperature. The pitching rates most often used are between 15 and 25 million cells/ml (Wunderlich & Back, 2009 ). During fermentation , yeast cell mass increases three-to six fold. ...
Saccharomyces yeast biomass is the second major by-product from brewing industry. It can be of value as a raw material with different uses, however, it is still underutilized, mostly, for swine and ruminant feed. This review aims to give a brief overview on applications for this agro-industrial by-product as a source of nutrients for human and fish nutrition, microbial growth, production and industrial use of brewer's yeast components and highlight the needs for further investigations and research, especially in the areas of production of ingredients for functional foods and the use of brewer's yeast as agents of detoxifying effluents containing heavy metals.
... Beer is a popular alcoholic beverage recognized as one of the culturally oldest fermented beverages in the world (Wunderlich and Back 2009) and has gained wide recognition for their various types of unique and exclusive beer styles. New innovations and technologies in brewing industries have rapidly expanded the repertoire of beers, including the development of beers with enhanced functional properties aimed at supplementing consumer health (Aquilani et al. 2015;Capece et al. 2018;Loh et al. 2021). ...
Probiotic sour beer (PRO) fermented with Lacticaseibacillus paracasei Lpc‐37 is a novel beverage option, which may potentially offer health benefits. In this study, the effects of PRO are evaluated on the inflammatory, immunity, lipid profile, and gut microbiome of consumers in a 5‐week, participant‐blinded, randomized‐controlled within‐subject crossover study. Twenty‐one healthy male participants consumed 330 mL of PRO and normal sour beer (CON) daily for 2 weeks each with a 1 week of washout. Stool and blood samples were collected before and after each intervention. Significant increases for Proteobacteria and Bacteroides and a significant decrease in Dialister (p < 0.05) were observed in the CON group, while gut microbiome populations remained relatively stable in the PRO group. A significant increase was also found in HDL‐cholesterol after PRO (p < 0.05), while no significant differences were observed in inflammatory and immunity profiles. Further research is warranted to explore its HDL‐cholesterol increasing potential.
... Nevertheless, the beer market is continuously changing, and, over the last 50 years [2], beer consumption has spread from traditional beer-drinking areas (e.g., UK, Belgium, and Germany) to other countries that were not traditionally linked to beer consumption, such as Spain and Italy [3]. In the latter two countries, beer consumption has risen, whereas wine consumption has decreased [3]. ...
Brewer’s spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems’ characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; H3: 21.2%; C1: 3.9%; C2: 7.7%; C3: 15.5%) and stored for 20 days, were studied from a physicochemical perspective and compared to non-enriched control bars. The analysis showed that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required contents for the “high fiber” nutritional claim. Moisture content and water activity decreased with increasing BSG quantity and storage time. Higher BSG content increased flexibility in H bars after 7 days, while decreasing water content and increasing hardness in C bars at 1 storage day. Higher BSG levels darkened the samples’ color with little change during storage. In addition, a consumer sensory test was conducted. The results showed that providing information on BSG had little impact on liking, purchase intent, and sensory perception. In addition, under blind conditions, H bars were considered more natural and healthier than the C bars; however, these differences were not significant in the informed conditions. This study shows the potential use of upcycled ingredients in cereal bars and highlights the central role of the sensory experience on consumer appreciation, considering also information provision.
... This allows for the highest activity of enzymes, alpha and beta amylase, responsible for the effectiveness of starch conversion into fermentable sugars and beta-gluconase, affecting the speed and effectiveness of filtration. Optimal pH also limits the extraction of malt and hop tannins to wort, which may adversely affect the taste of final product [38]. Beer is also influenced by the carbonate hardness. ...
Water usage during beer production is one of the highest in the food processing industry. The dynamically growing microbrewery market requires the implementation of water recycling systems. The research investigated and presented the technology for the recovery of rinse water from the brewing industry. A case study examined the usage of water during the brewing and cleaning process in a small brewery. Moreover, an analysis of brewery rinse water before and after purifying was conducted. Results and conclusions. The purified water obtained had high technological values, including lower turbidity, reduced content of nitrates and over twofold increased content of chlorides and met the requirements for drinking-grade water. The implementation of the analyzed system may both provide financial benefits and ensure compliance with sustainable development trends initiated by the largest breweries. The design and features of the analyzed purifying system make it possible to use it commercially in the microbrewing industry.
... Beer is one of the most popular beverages all over the world [1]. Moderate beer consumption has health benefits, but these benefits are restricted by the negative consequences of the ethanol (alcohol) content of beer. ...
The goals of the present investigation are to study and to model pale lager beer dealcoholization via reverse osmosis (RO). Samples were dealcoholized at a temperature of 15 ± 1 °C. An Alfa Laval RO99 membrane with a 0.05 m2 surface was used. The flux values were measured during the separations. The ethanol content, extract content, bitterness, color, pH, turbidity, and dynamic viscosity of beer and permeate samples were measured. The initial flux values were determined using linear regression. The initial ethanol flux (JEtOH 0) values were calculated from the initial flux values and the ethanol content values. A 2P full factorial experimental design was applied, and the factors were as follows: transmembrane pressure (TMP): 10, 20, 30 bar; retentate flow rate (Q): 120, 180, 240 L/h; JEtOH 0 was considered as the response. The effect sizes of the significant parameters were calculated. The global maximum of the objective function was found using a self-developed Grid Search code. The changes in the analytical parameters were appropriate. The TMP had a significant effect, while the Q had no significant effect on the JEtOH 0. The effect size of the TMP was 1.20. The optimal value of the factor amounted to TMP = 30 bar. The predicted JEtOH 0 under the above conditions was 121.965 g/m2 h.
... Beer is one of the most popular beverages in the world (1)(2)(3). The character of beer is determined by both non-volatile and volatile compounds (4). ...
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 explores the possibility of combining endo‐ and exo‐proteases to selectively release these amino acids to potentially impact on flavour formation. The wort from enzyme treated mash was fermented by Saccharomyces pastorianus and the green beer was analysed by GC/MS. Treatment with proteases in laboratory scale mashing increased the level of leucine, isoleucine, valine, and phenylalanine by up to twofold. Fermentation of the wort, produced about 10% more isoamyl alcohol and 17% more isoamyl acetate derived from leucine, compared to the control. © 2022 Novozymes AS. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.
... The fermentative properties of yeast have been utilized for thousands of years in a spectrum of applications including brewing, baking, biofuels, etc. For an optimal performance in most applications, the health of the yeast should be maintained throughout the fermentation [1]. Yeast health is typically measured through the determination of viability and vitality via metabolic dyes, however, there are other known morphological characteristics that have been shown to be indicators of yeast health [2,3] including size, number and shape of organelles (i.e., vacuoles). ...
The kinetics and success of an industrial fermentation are dependent upon the health of the microorganism(s) responsible. Saccharomyces sp. are the most commonly used organisms in food and beverage production; consequently, many metrics of yeast health and stress have been previously correlated with morphological changes to fermentations kinetics. Many researchers and industries use machine vision to count yeast and assess health through dyes and image analysis. This study assessed known physical differences through automated image analysis taken throughout ongoing high stress fermentations at various temperatures (30 °C and 35 °C). Measured parameters included sugar consumption rate, number of yeast cells in suspension, yeast cross-sectional area, and vacuole cross-sectional area. The cell morphological properties were analyzed automatically using ImageJ software and validated using manual assessment. It was found that there were significant changes in cell area and ratio of vacuole to cell area over the fermentation. These changes were temperature dependent. The changes in morphology have implications for rates of cellular reactions and efficiency within industrial fermentation processes. The use of automated image analysis to quantify these parameters is possible using currently available systems and will provide additional tools to enhance our understanding of the fermentation process.
... The brewing industry shares key challenges with other food processing sectors: the sourced raw materials are highly variable; supply chains are intricate; and brewing ingredients are sensitive to oxidation and spoilage. These challenges interact in complex ways, which makes knowledge, and in particular tacit knowledge, a prerequisite to successfully navigating this sector (Senker, 1993;Wunderlich & Back, 2009). Moreover, the brewing industry illustrates and embodies key dynamics of the industrialized food sector, including internationalized supply chains, being dominated by few globally operating transnational corporations, and high levels of homogeneity across regions (Gammelgaard & Dörrenbächer, 2013;Howard, 2014). ...
Transformations of the industrialized food sector toward more sustainable food production, manufacturing, and consumption take place through individual and collective learning processes. Achieving transformational change requires intra- and inter-organizational learning to embed alternative principles in business operation, foster new social arrangements, and develop creative strategies in support of sustainable food practices. Research has made much progress in conceptualizing transformation processes of the food sector – addressing definitional ‘what’ questions. Also, scholars have conducted thorough analyses of the underlying motivations that support businesses in pursuing organizational sustainability – addressing motivational ‘why’ questions. Yet, empirical research examining how businesses engage in learning processes that can lead to broader transformational change is still missing – that is, the research on the role of businesses in the food sector has not engaged with ‘how’ questions.
This thesis responds to this gap by building on a dynamic conception of learning to empirically explore the relationship between transformations of the food sector and the contextual meaning- making, knowledge mobilizing, and procedural action through which businesses realize change for sustainability. More specifically, this thesis draws attention to the role that different forms of knowledge assume in supporting intra- and inter-organizational learning processes that allow businesses to purposefully take action for sustainability in complex situations. For the empirical research, I employ a mixed-methods approach (including semi-structured interviews, participant observations, analytic autoethnography, and document analysis) to examine how learning supports craft breweries – small, independently owned businesses that are inspired by non-industrial production methods – to collectively advance system change. I present the conducted research in three articles detailing how small businesses engage in and bring about transformational change for sustainability. While written as independent articles, they comprise a whole, as collectively, this work offers insights into how small businesses draw on knowledge as a resource to support action for sustainability.
The first manuscript empirically demonstrates the importance of alternative narratives for learning as they enable small businesses to construct storylines of how they engage in sectoral transformations. I explore how craft breweries draw on alternative principles and actions to guide the construction of narratives that verbalize a new future into existence beyond industrialized and competitive markets.This research offers a nuanced understanding of the collective ability of small businesses to discursively construct new meanings and new stories that illustrate the need for and existence of alternative social arrangements to support sustainability transformations.
The second manuscript elucidates how craft breweries that work in a concentrated and internationally connected industry, mobilize knowledge in support of collective action to construct sustainability niches in an otherwise hostile environment. The findings demonstrate how learning is supported by the translation between tacit and explicit forms of knowledge, so-called knowledge conversion. The research shows how small businesses challenge the conventional industry logics and practices by mobilizing knowledge conversion in support of sustainability experimentation. I offer a comprehensive conceptual framework and detailed empirical examination of how small businesses respond to and transform the context in which they operate, collectively formulate goals for directing change, and bring tangible assets into service of experimentation to realize emergent possibilities.
The third manuscript systematically explores the learning processes through which entrepreneurs develop sustainability strategies while navigating the tensions and challenges involved in realizing sustainability within the host context. Building on conceptualizations of entrepreneurship as an evolutionary process, I empirically explore the learning process of two small businesses in the brewing industry. This research details how small businesses create and mobilize knowledge to intentionally design organizational change, develop shared agency for the support of appropriate interventions, and leverage context-specific resources for acting appropriately in complex situations. Moreover, I offer insights into how small businesses can engage leverage entrepreneurial actions to support learning processes for sustainability strategies.
This thesis emphasizes the ability of small businesses as meaning-makers and proposes a dynamic approach for understanding the role of knowledge and action in transformations for sustainability. I offer empirical evidence of the learning processes through which businesses generate meaningful action for contextually realizing change, and reflexively and deliberately (re)align their actor roles with the so created alternative social arrangements. Knowledge plays a crucial role in this process as it supports small businesses to creatively and cooperatively shape future goals and direct change. Overall, this work can help to support small businesses in coordinating concerted efforts to create viable enterprises from bringing about change for sustainability. It draws attention to the agency of small businesses in crafting new narratives, alternative social arrangements, and sustainability strategies that help support transformations of the industrialized food sector.
... Supplementary grains such as corn, sorghum, rice, millet, rye and oat are also used in brewing beer as additional sources of starch (Kunze 2019). Grains, hops used primarily as a bittering flavouring and stability agent, secondary metabolites of brewing yeast strains produced during fermentation and an array of herbs, spices, botanicals and minor ingredients can enrich beer with bio-active compounds, such as: vitamins, silicon, fibres, poliphenols and other antioxidant compounds (Wunderlich and Back 2008). ...
Beer is a source of folate, vitamin B6 and B12, molecules involved in the pathways of homocysteine (HCY), a risk factor for cardiovascular disease. This research evaluated if a consumption of craft or industrial beer could reduce serum HCY. In a randomised cross-over study, 12 men (28.7 ± 6.0 years) and 12 women (29.4 ± 7.5 years), healthy, omnivorous, with normal body mass index, non-smoking and not taking oral supplements or contraceptives, followed a free-living diet and received, daily, for 3 weeks, 330 ml of industrial (4.5% of alcohol) or craft beer (9% of alcohol). Anthropometric measures and blood samples were taken at the beginning and at the end of each period. The consumption of industrial beer reduced (p < 0.05) HCY (7.35 vs. 6.50 µmol/L) and increased folic acid (3.46 vs. 3.94 ng/mL). Craft beer increased gamma-gluamyl transpeptidase (GGT) (16.6 vs. 18.6 U/L) and reduced vitamin B6 (20.9 vs. 16.9 ng/mL).
... The process of malting includes steeping and germination of barley, followed by heat treatment and either kilning or roasting. Brewing includes mashing, boiling, fermentation, maturation and filtration or stabilization [1]. ...
Beer, one of the most commonly consumed alcoholic beverages, is rich in polyphenols and the main dietary source of xanthohumol and related prenylflavonoids. However, to avoid haze formation caused by the interaction between polyphenols and proteins, most phenolic compounds are removed from beer and lost in the brewery waste stream via polyvinylpolypyrrolidone (PVPP) adsorption. This waste stream contains several polyphenols with high antioxidant capacity and pharmacological effects that could be used as a rich and low-cost source of these compounds, though little is known about its composition and potential attributes. This work aims to review the polyphenols present in beer and in the brewery waste stream, as well as the health benefits associated to their consumption.
... The most important ones include: myrcene, β-caryophyllene, and β-farnesene. Glucose, maltose and maltotriose, as well as proteins and lipids are metabolized during fermentation (Wunderlich & Back 2009). The fermentation by-products comprise, among other things, diacetyl, higher alcohols, esters and aldehydes. ...
This paper presents the results of air quality measurements in the beer bottling plant during the final stage of the beer production process. Particular attention was placed on the emitted aerosol and bioaerosol pollutants and the concentrations of carbonyl compounds.
... Beer is a popular beverage globally, with some nations, such as Australia, represented by the annual production rate estimated to be 1.7 billion litres (Bureau of Statistics 2017). Beer is a fermented beverage typically made using barley malt, water, yeast and hops and is composed of many different components, depending on the raw material used, style of brewing process and type of equipment used (Wunderlich and Back 2009;Hughes and Baxter 2007). The main components of beer are water (90-94%) followed by ethanol and other alcohols (3-6%), carbohydrates (1-6%) plus various organic compounds and trace minerals (Buiatti 2009). ...
Mid-infrared (MIR) spectroscopy coupled with attenuated total reflectance (ATR) was used to analyse a series of different beer types in order to confirm their identity (e.g. ale vs lager, commercial vs craft beer). Multivariate data analyses such as principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were used to analyse and to discriminate the beer samples analysed based on their infrared spectra. Correct classification rates of 100% were achieved in order to differentiate between ale and lager and also between commercial and craft beer sample types, respectively. Overall, the results of this study demonstrated the capability of MIR spectroscopy combined with PLS-DA to classify beer samples according to style (ale vs lager) and production (commercial vs craft). Furthermore, dissolved gases in the beer products were proven not to interfere as overlapping artefacts in the analysis. The benefits of using MIR-ATR for rapid and detailed analysis coupled with multivariate analysis can be considered a valuable tool for researchers and brewers interested in quality control, traceability and food adulteration. The novelty of this study is potentially far reaching, whereby customs and agencies can utilise these methods to mitigate beverage fraud.
... The Food and Drug Administration (FDA) recognizes b-glucans as a functional, bioactive ingredient (Cui and Wood, 2000). Different studies have shown that it reduces serum cholesterol levels (Kalra and Jood, 2000), attenuates postprandial blood glucose and insulin responses (Cavallero et al., 2002;Wood, 2007), and increases gut viscosity, and in this way delays the uptake of dietary cholesterol or inhibits bile salt reabsorption (Shinnick and Marlet, 1993). Moreover, b-glucans have the ability to increase butyric acid formation in the colon as well as increase butyric acid bacteria population (Hamer et al., 2008). ...
Abstract Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for beer quality and the economic efficiency of the brewing process. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, arabinoxylans, β-glucan, and polyphenols. This chapter explores in depth the several by-products obtained after brewing and their potential for various food applications. Barley brewing by-products offer an opportunity for cereal-based baked and extruded products with acceptable sensory and nutritional characteristics. Applications of polyphenolic extracts in healthcare and food processing are also denoted. Finally, recovery strategies and different applications of breweries' spent yeast are highlighted too.
... Beer production includes malting and brewing. Brewing consists of four main steps: (a) wort production that includes mashing and boiling; (b) fermentation; (c) maturation; and (d) filtration and/or stabilization (9). Mashing is the process of mixing malt, and cereal adjuncts if used, with hot water and letting the enzymes to degrade the proteins and starch to yield the soluble malt extract, wort (10). ...
Brewer's spent grain (BSG) hydrolysates were used for l-(+)-lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate fed-batch LA fermentation of BSG hydrolysate with the addition of glucose, glucose and yeast extract, and wort during LA fermentation and its effect on fermentation parameters such as LA concentration, its volumetric productivity and yield, and L. rhamnosus cell viability. The highest LA yield, volumetric productivity and concentration of 93.3%, 2.0 g/L/h, and 116.1 g/L, respectively, were achieved with glucose and yeast extract addition during fermentation. In fed-batch fermentation with glucose and yeast extract addition significantly higher LA concentration, yield and volumetric productivity (by 194.8; 2.2, and 20.7%, respectively) were achieved compared with batch fermentation. The results indicated that fed-batch fermentation could be used to increase LA fermentation efficiency. Copyright © 2017 The Institute of Brewing & Distilling
... Beer is one of the oldest and most popular beverages all over the world [86] and there are more than 100 varieties. Depending on the process used, a first classification can be made according to the fermentation process, thus defining top and bottom fermentation beers. ...
This chapter focuses on smoked food and starts by presenting an overview of the history of smoked food, its role in the human diet, and its economic importance and history. Then, after the main types of smoked food and smoking methods have been described, the composition of smoke and its desirable and undesirable effects on smoked food are characterized in detail. Among the desirable effects are food preservation and the improvement of the organoleptic profile, color, texture, and flavor of various types of food. On the other hand, the main undesirable effect of smoking, which is defined in detail, is the contamination of food by toxic and carcinogenic compounds. The most important of these are polycyclic aromatic hydrocarbons and others, such as N-nitrosamines, heterocyclic aromatic amines, and β-carbolines. Finally, the main conclusions are summarized, showing how it is necessary and also possible to prevent the undesirable effects and maintain the good properties of smoked food.
... Freundlich-ova izoterma je empirijski model koji nije zasnovan na teorijskim razmatranjima adsorpcije i opisuje adsorpciju na heterogenoj površini (površine koje imaju mesta vezivanja različitih afiniteta) [30,31. Freundlich-ova adsorpciona izoterma glasi: q = K F · C 1/n (5) gde je: q -količina adsorbovanog adsorbata u stanju ravnoteže K Fparametar koji se odnosi na kapacitet vezivanja adsorbata C -ravnotežna koncentracija adsorbata 1/nkonstanta koja ukazuje na afinitet adsorbenta prema adsorbatu. Linearizovani oblik jednačine glasi: log q = log K F + 1 / n log C (6) Vrednost Freundlich-ove konstante n ukazuje na afinitet adsorbenta prema adsorbatu. ...
Application of biological materials for removing pollutants from water by adsorption is also known as biosorption, and such adsorbents as biosorbents. Advantages of biosorption over conventional methods are numerous, but the low price and availability of materials are basic criteria for the selection of potential biosorbents. Therefore, by-products of industry and agriculture are the subject of many scientific investigations. One of the most important by-products of brewing industry is the brewer's spent grain which is produced in large quantities throughout the whole year. As lignocellulosic material, brewer's spent grain have a certain sorption capacity for heavy metal ions which is examined in this paper. The results of batch adsorption experiments showed the best fit for Langmuir model, and the amount of adsorbed ions per unit of mass of adsorbent is in the range typical for this group of adsorbents. With the adsorption capacity of about 12 mg/g, brewer's spent grain proved to be potential biosorbent for practical application in the treatment of wastewater with concentrations of heavy metal ions higher than allowed.
... The specific gravity of the mash steadily rose over the 60 min mashing period, during which time the starch was solubilized and subsequently converted to fermentable sugars ( Fig. 1A and B). This is typical of a single step infusion mash (61)(62)(63)(64), where the target gravity of 1.045 g/cm 3 and full starch conversion (measured by iodine testing) was achieved. During this stage α-amylase has no requirement for any of the tested vitamers nor does it have any other direct effect on the stability of the vitamers (does not degrade or produce these vitamers) (65). ...
Thiamine and riboflavin vitamers are present in a wide range of foods including beer. These vitamers play critical roles in a variety of enzymatic complexes and can promote and maintain metabolism. Currently, the presence and role of these vitamers in the malting and brewing industry have not been widely explored. This research investigated the effects of various fermentation conditions that may lead to the variations in the vitamin content in beer observed by previous researchers. The present research found that during fermentation, the thiamine content of wort is quickly utilized within the first 6 h of a standard fermentation and the uptake of this vitamin is not affected by increases in wort gravity. While no significant changes were observed in extracellular phosphorylated vitamers of thiamine, both free thiamine and thiamine diphosphate accumulated intracellularly during the wort fermentation. Meanwhile extracellular riboflavin vitamers were only poorly utilized during beer fermentations, however flavin mononucleotide rapidly accumulated intracellularly and more so under aerobic conditions. When yeast was exposed to an all-malt high-gravity wort, the thiamine or riboflavin utilization was not affected. However, thiamine utilization was reduced in adjunct-driven high-gravity worts. Notwithstanding the lowered thiamine uptake under high-gravity conditions; there were some minor improvements in fermentation performance and yeast viability. The addition of thiamine to an all-malt wort did appear to enhance yeast viability, both under normal and high-gravity conditions. Copyright © 2016 The Institute of Brewing & Distilling
... brewer's wort, which is composed of barley malt, water and hops. The different combinations of ingredients and brewing processes yield a chemically complex product, which present numerous types and styles (Wunderlich & Back, 2009). Beers are primarily classified according to the fermentation process as top or high, and bottom or low fermentation beers. ...
In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol content). Samples (n = 29) were analyzed by PCA originating five groups, especially according to ethanol contents and bitterness. In general, Group V (alcoholic beers with very high bitterness) presented higher refractive index, bitterness, ethanol and phenolics contents than Groups I (non-alcoholic beers) and II (alcoholic beers with low bitterness). Brazilian beers phenolics profile was distinct from that of European beers, with high contents of gallic acid (0.5-14.7 mg/L) and low contents of ferulic acid (0.2-1.8 mg/L). Using PLS, beer's antioxidant capacity measured by FRAP assay could be predicted with acceptable precision by data of ethanol content and density, bitterness and refractive index values.
... Barley is, after water, quantitatively the second most important ingredient for beer production [5]. In Ethiopia, Malt barley grain is mainly produced in the southeastern part of Ethiopia in Arsi and Bale administrative zones and supplied to local breweries by Assela Malt Factory which is the only malt plant in the country [4,6,7]. ...
The concentration of some heavy metals was determined in barley locally grown for brewing and its malt in Ethiopia. The samples were digested in nitric acid and hydrogen peroxide, and analysed by atomic absorption spectrometry equipped with deuterium arc background corrector. The concentrations of Cd, Cu, Mn, Pb and Zn in barley, and the levels of Cu, Mn and Zn in malt were above the maximum permissible limits in cereal grains set by Food and Agriculture Organization/World Health Organization except Cd in barley grains from West Arsi Zone. Even though Cd and Pb were found in barley grains, they were below the limits of detection in malt. The result of the survey confirmed that the Cd and Pb content in locally malted barley do not pose a risk to consumers’ health though the bio-important metals could do. However, the levels of heavy metals in locally grown barley and its malt need to be regularly monitored.
... The essential ingredients are water, malted barley, yeast and hops. The quality of the raw materials and the specific processing methods serve to differentiate the taste, odour and components (3). Barley is the most important ingredient, and it is classified into two types based on grain type: two-row and six-row. ...
The effect of a ‘bath type’ ultrasound on the fermentation of beer made from Korean six-row barley was studied. Beer samples were treated in an ultrasonication bath for 4 days during primary fermentation. The frequency of the ultrasound was 40 kHz, and the input power was adjusted to 120, 160 and 200 W. Ultrasonic treatment was performed for 2, 6 and 12 h for each input power. The physicochemical and sensory properties, as well as the quality of the beers were measured. Ultrasonication enhanced ethanol production by 13.18% at 160 W. Copyright © 2015 The Institute of Brewing & Distilling
... 맥주는 국내에서 가장 많이 판매되는 주류 중의 하나이 다. 맥주는 보리와 물, 홉, 효모로 만들며 사용한 원료의 품질과 적성에 따라 맥주의 맛과 향기, 성분 등의 여러 가 지 품질에 차이를 갖는다(Wunderlich et al., 2008). 보리는 맥주 원료 중 가장 중요한 비중을 차지하며 맥주품질을 결 정하는 결정적 요소이다. ...
The effects of ultrasound and enzyme treatments on reducing sugar production from Korean 6-row barley Dahyang during the mashing process of brewing were studied. The concentration of reducing sugar produced by the traditional method was 41.5 mg/mL. The treatment of both the ultrasound at 400 W and amyloglucosidase (0.1 U/mL) increased the reducing sugar concentration produced in the mashing process by 15% compared to the traditional method. In addition, both treatments reduced the total mashing time from 115 min to 70 min. The combination of ultrasound and amyloglucosidase treatment increased the reducing sugar production yield by 17% during mashing, in comparison with the traditional method.
... Beer is produced by the fermentation of sugars, mostly maltose, into alcohol by the action of yeasts and is generally classified as ale, stout or lager, based on the fermentation method and the type of yeast used in the process (Wunderlich and Back 2009). Stout and ales yeast are traditionally called top fermenters and lager yeasts, bottom fermenters, as the former tend to float to the top of the vessel at the end of the fermentation, while the latter sediment to the bottom of the vessel. ...
Lager yeasts, Saccharomyces pastorianus, are interspecies hybrids between S. cerevisiae and S. eubayanus and are classified into Group I and Group II clades. The genome of the Group II strain, Weihenstephan 34/70, contains eight so-called 'lager-specific' genes that are located in subtelomeric regions. We evaluated the origins of these genes through bioinformatic and PCR analyses of Saccharomyces genomes. We determined that four are of cerevisiae origin while four originate from S. eubayanus. The Group I yeasts contain all four S. eubayanus genes but individual strains contain only a subset of the cerevisiae genes. We identified S. cerevisiae strains that contain all four cerevisiae 'lager-specific' genes, and distinct patterns of loss of these genes in other strains. Analysis of the subtelomeric regions uncovered patterns of loss in different S. cerevisiae strains. We identify two classes of S. cerevisiae strains: ale yeasts (Foster O) and stout yeasts with patterns of 'lager-specific' genes and subtelomeric regions identical to Group I and II S. pastorianus yeasts, respectively. These findings lead us to propose that Group I and II S. pastorianus strains originate from separate hybridization events involving different S. cerevisiae lineages. Using the combined bioinformatic and PCR data, we describe a potential classification map for industrial yeasts.
© FEMS 2015. All rights reserved. For permissions, please e-mail: journals.permission@oup.com.
... The essential ingredients for beer are water, malted barley, yeast and hops. Based upon the quality of the raw materials and the specific processing methods, taste, odour and components in beer are differentiated (2). Barley is the most critical ingredient and can be classified into two-row barley (Hordeum distichon L.) and six-row barley (Hordeum vulgare L.) according to the grain array, and hulled barley and unhulled (naked) barley by the differences in adherence of the husk to the kernel (3). ...
The feasibility of using six-row barley, which is produced more often than two-row barley (malting barley) in Korea, for beer brewing was studied. Beer was brewed from one variety of two-row barley (Jinyang, malting barley) and four varieties of six-row barley (Jasujungchal and Hinchalssal which are unhulled; Dahyang and Samgwangchal which are hulled). Using principal component analysis of the material properties in malting, mashing and fermentation, and the sensory properties of beer, the barley was categorized into three groups: group 1 (Jinyang and Dahyang), group 2 (Samgwangchal and Hinchalssal) and group 3 (Jasujungchal). Group 1 was distinctive for extract (dry basis), Brix and carbonation; group 2 was characterized by alcohol, foam stability and sour odour; and group 3 was characterized by malt protein and sour taste. The brewing qualities of group 1 were superior to those of the other groups. Among the Korean six-row barley varieties, Dahyang was found to be the most suitable for beer production. Copyright © 2014 The Institute of Brewing & Distilling
... The specific gravity of the mash steadily rose over the 60 min mashing period, during which time the starch was solubilized and subsequently converted to fermentable sugars ( Fig. 1A and B). This is typical of a single step infusion mash (61)(62)(63)(64), where the target gravity of 1.045 g/cm 3 and full starch conversion (measured by iodine testing) was achieved. During this stage α-amylase has no requirement for any of the tested vitamers nor does it have any other direct effect on the stability of the vitamers (does not degrade or produce these vitamers) (65). ...
Wort production contains a number of processing steps that are aimed at the optimal extraction of nutrients from malt, including vitamins. This research revealed that the different wort production processing steps imposed different influences on the thiamine and riboflavin vitamer content of the final sweet wort. These vitamins play vital roles within yeast metabolism, where they act as enzyme cofactors. As such thiamine vitamers play a crucial role in many decarboxylating enzymes, while riboflavin vitamers play an integral role in energy production and redox maintenance. While mashing releases valuable starch into the liquor, both thiamine and riboflavin are also extracted. The extraction of these vitamins is the greatest at 65°C and is indirectly linked to the amylase activity. When the starches are broken down during mashing, the thiamine and riboflavin vitamers are gradually released into the mash liquor. The boiling and trub removal (whirlpool) processes impose losses in both vitamins owing to the high temperatures exhibited during these stages. While hop pellets were shown to contribute a small proportion of the vitamers studied, the use of kettle finings caused a significant reduction in both thiamine and riboflavin vitamers. Copyright © 2014 The Institute of Brewing & Distilling
There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as a sole starter culture, and malted barley as the only substrate. The ingredients and brewing process were carefully monitored to ensure the quality and innocuousness of the beverage. During fermentation, the yeast consumed 89.7% of total sugars and produced 13.8% v/v of ethanol. The product was fermented and then aged for 8 days, adjusted to 5% v/v alcohol, and analyzed. There were no traces of mycotoxins, lead, arsenic, methanol, or microbiological contamination that would compromise consumer health. According to the physicochemical analysis, the final ethanol concentration (5.2% v/v) and other characteristics complied with national and international guidelines. The ethyl acetate and isoamyl alcohol present are known to confer sweet and fruity flavors. The sensory test defined the beverage as refreshing and as having an apple and pear flavor, a banana aroma, and a good level of bitterness. The judges preferred it over a commercial reference sample of Belgian-style pale ale made from S. cerevisiae. Hence, P. kudriavzevii 4A has the potential for use in the beer industry.
Aquaculture contributes significantly to the world’s food security. Future aquaculture developments depend mainly on sustainable aquafeed production. Fish meal (FM) is considered unsustainable and not eco-friendly but remains a major protein ingredient in aquafeeds production. The aquaculture sector seeks sustainable protein sources that can reduce the dependency on fishmeal in aquafeeds production. Brewer's spent yeast (BSY) is waste biomass obtained from beer breweries worldwide, and its disposal hazards the natural environment. BSY can be deactivated and used as a single cell protein source in aquafeeds as it has good nutritional value with high protein content (49%) and is cheaper than fishmeal. It also possesses antioxidant and immunostimulant properties. This review focuses on the utility of BSY biomass in aquafeed production. Broken line regression analysis from current literature suggests that the optimal range of BSY inclusion in feed is 10-31.5% for carnivores and 19-31.6% for omnivore fish; FM
replacement using BSY is 30-50% for carnivores and 35-80.8% for omnivore fish. Also, the utilization of BSY in the global aquafeed industry could reduce fishmeal usage by up to 13.94% (0.369 MMT) globally and reduce the carbon footprint by about 1.79 megatonnes of CO2e and fish-in-fish-out ratio (FIFO) from 0.82:1 to 0.71:1. Thus, utilization of BSY in the aquaculture sector improves circular bio-economy and environmental sustainability in fish production.
The application of non-Saccharomyces yeasts in beer as a natural tool for innovation, to create different aroma profiles and flavoured non-alcoholic beers, has attracted great interest from both researchers and commercial brewers. As a result, a higher diversity of non-Saccharomyces yeasts for beer production is expected on the market in the coming years. However, the safe use of non-Saccharomyces yeasts has not been broadly investigated and no guidance for the safety assessment of yeasts is published. The fundamentals of a safety assessment include an accurate taxonomic species identification using up-to date methods, along with a literature study regarding the yeast species in question. The strain-specific safety concerns that should be assessed involve pathogenic potential, antifungal resistance, production of biogenic amines and possible allergic reactions. However, yeast safety assessment is in its infancy compared to bacterial safety assessment and research is needed to set cut-off values for antifungal resistance, identify potential virulence genes and validate screening tools to assess yeast strains. Finally, the individual breweries are responsible for the safety related to the process in which yeasts are applied and throughout the shelf life of the beer. The application of non-Saccharomyces yeasts for industrial beer production is promising in terms of defining new prototypes and developing healthier and safer beers, but only if good food safety measures, i.e., both for the strain and the production process, are in place throughout the food value chain. In this way, the ancient role of yeasts in making beverages safer and thereby improving food safety is emphasized.
In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become critical to maintaining and increasing the products’ quality traits and international competitiveness, especially within the past five years. Fermented beverages have been one of the most researched industries to implement these technologies to assess product composition and improve production processes and product quality. This Special Issue (SI) focused on the latest research on the application of digital technologies on beverage fermentation monitoring and the improvement of processing performance, product quality and sensory acceptability.
Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.
Functional beers are increasing in popularity amid the craft beer movement and rising trends in health and wellness. Within this category, probiotic and prebiotic beers are a novelty and, due to their health benefits, could make significant contributions within the brewing industry. Studies exploring the use of different types of probiotics (Lactobacillus spp., Saccharomyces cerevisiae var. boulardii, and Bacillus spp.) to brew beers have recently emerged. In contrast, prebiotic beers remain relatively unexplored, which is unfortunate as there is great potential in enriching beers with the candidate prebiotics, arabinoxylan-oligosaccharides, and β-glucans, via in situ production. Nevertheless, there are difficulties in developing probiotic and prebiotic beers, and very often, modifications to existing brewing practices need to be made. Furthermore, despite potential therapeutic benefits compared to regular beers, health-promoting messages must abide by local legislations in order to safeguard consumer health against the deleterious effects of excessive alcohol consumption.
Yeast cell leakage from the matrix is one of the reoccurring inconveniences of most yeast immobilization systems. Yeast biocapsules are a cost-effective, spontaneous immobilization system whereby yeast cells are attached to the hyphae of a filamentous fungus, creating hollow spheres that allow recovery and reutilization. In an attempt to prevent yeast cell leakage from the fungal matrix, we coated the yeast biocapsules with a 0.2% (w/v) alginate layer and evaluated yeast cell immobilization and the potential to ferment synthetic high sugar medium and grape must. We concluded that alginate coating prevents cell leakage from yeast biocapsules but hinders alcoholic fermentation. In grape must fermentations, alginate coating does not affect wine acidity but impacts concentrations of some volatile compounds.
Cold Contact Fermentation (CCF), or Cold Contact Process (CCP), is one of the many methods of producing beer with little to no alcohol content through a combination of low fermentation temperatures and extended fermentation contact times. Although this method was first discovered in 1983, its importance in academic and industrial circles has risen only recently, parallel to the rising demand for Alcohol-Free Beer (AFB) recorded world-wide. For the discussion of this topic, the origins of AFB and the current market perspective of the sales and consumption of Low or Alcohol-Free Beer (L/AFB) serves as an introduction, followed by an exploration of the various methods of producing L/AFB. After these two introductory sections, an in-depth discussion of the biochemical pathways present in fermentation is presented as well as the mathematical basis upon which fermentation modelling stands in the form of Differential-Algebraic Equations (DAE) modelling. Finally, a sequential review of the organoleptic properties of beer and the previously published fermentation system models in literature segues to the critical evaluation of this study. CCF, either with the use of free mass or immobilized yeast, is considered one of the best available production methods for producing AFB given the relatively minor additional capital investment and the ability to meet the various ethanol concentration specifications. However, several issues are discussed, most notably the difficulty reported in attenuating the contributions of negative flavor compounds that are generally reduced to higher degrees during standard fermentation practices.
Individual sensory properties of food and beverages are not perceived independently during consumption and their interaction will determine what consumers perceive and prefer. Many dynamic processes are involved in flavour release during the consumption experience and therefore its perception should be measured dynamically. To investigate how dynamic sensory and emotion profiles interact and how this relates to temporal liking, this study used a multi-sip approach with temporal dominance of sensations (TDS), temporal dominance of emotions (TDE) and temporal liking (TL), to compare three beers with small sensory differences in hop aroma: control beer (0% hop aroma), low_c beer (0.08% hop aroma) and high_c beer (0.16% hop aroma). Seventy-one beer consumers consumed a glass of each beer while performing TDE + TL and TDS + TL, on consecutive days in a sensory lab. Adding different concentrations of hop aroma in beer resulted in different dynamic sensory profiles without a difference in liking. The attribute floral was dominant in the high_c beer and in the last stage of consumption. TDE revealed an improvement of the emotional profile of the high_c beer at the beginning of consumption: three positive emotions, relaxed, pleased and happy were dominant, whereas for the other beers, one positive and one negative emotion were dominant, relaxed or pleased and disappointed. Overall differences between beers based on total duration of dominance were clear when looking at sensations rather than emotions while the combination of dynamic profiles of sensations and emotions showed a slight discrimination between the beers. It can be concluded that the subtle changes in the aroma resulted in differences in temporal dominance of sensations, did not affect liking and only slightly changed the emotion profile. The method used in this study remains to be proven further for use in food-related research and new product development, especially in the case of subtle changes.
Brettanomyces bruxellensis is a common red wine spoilage yeast. Yet, in addition to wine, it has been isolated from other ecological niches that are just as nutritionally deficient as wine. B. bruxellensis can therefore be regarded as a survivor, well adapted to colonise harsh environments not often inhabited by other yeasts. This review is focused on the nutritional requirements of B. bruxellensis and the relevance thereof for its adaptation to the different matrices within which it occurs. Furthermore, the environmental conditions necessary (e.g. aerobic or anaerobic conditions) for the assimilation of the carbon or nitrogenous sources are discussed in this review. From literature, several confusing inconsistencies, regarding nutritional sources necessary for B. bruxellensis survival, in these specialist ecological niches are evidenced. The main focus of this review is wine but other products and niches that B. bruxellensis inhabits namely beer, cider, fruit juices and bioethanol production plants are also considered. This review highlights the lack of knowledge regarding B. bruxellensis when considering its nutritional requirements in comparison to S. cerevisiae. However, there is a large enough body of evidence showing that the nutritional needs of B. bruxellensis are meagre, explaining its ability to colonise harsh environments.
The first chapter of this book has an introductory character, which discusses the basics of brewing. This includes not only the essential ingredients of beer, but also the steps in the process that transforms the raw materials (grains, hops) into fermented and maturated beer. Special attention is given to the processes involving an organized action of enzymes, which convert the polymeric macromolecules present in malt (such as proteins and polysaccharides) into simple sugars and amino acids; making them available/assimilable for the yeast during fermentation.
Wort is a basic product of mashing, which forms the first intermediate in beer production and constitute the base of its final value. For qualitative value wort has the greatest impact grist per brew, which is a description of materials, they bring to brew extract and determine its the volume and concentration. The main component grist per brew for light and dark beers is stored pale malt and possibly a smaller proportion of adjuncts. The aim of our work was to assess the qualitative parameters of malt in terms of content extract and its impact on the amount of produced the first wort part and afterwort and their qualitative values expressed in % saccharification and volumes. We measured 3 types of malts with the content of the extract 75.2%, 76.1%, 77.2% in the original sample, which determined mainly reached saccharification of first part wort and other afterwort parts one and two. In terms attained of saccharification it was necessary to use on sparge of spent grains at afterwort number two only the amount of water, which would be not affect the total saccharification of wort and its qualitative parameters.doi:10.5219/114
J. Inst. Brew. 116(3), 230–238, 2010 The production of malt whisky involves the mashing of barley malt, followed by the fermentation of the resulting wort without further treatment. While this process has many parallels to the production of an all-malt beer, one of the main differentiating steps during substrate preparation is the inclusion of a boiling step for the wort in the production of beer. Other than the de-structive action of the boiling process on microorganisms, the boiling also destroys all malt enzyme activity. Since a typical whisky wash is not boiled it carries through a certain proportion of microbial activity associated with the malt, but more impor-tantly it retains some enzyme activity that has been activated during the malting and mashing processes. The changes in sug-ars and dextrins during both mashing and fermentation of the resulting wash were investigated. Evidence of the continuous amylolytic activity during an unboiled, all-malt wash fermenta-tion is shown; while no ongoing amylolytic activity could be deduced during the fermentation of a boiled all-malt wort. Fur-thermore, the data suggests that the amylolytic activity during mashing and fermentation are different with regards to α-amy-lase action linked to its multiple-attack action pattern as a func-tion of substrate conformation, temperature, and effectiveness of potential hydrolytic events.
ResearchGate has not been able to resolve any references for this publication.