Application of various grains shells (coffee husk, cocoa bean husk, rice hull, buckwheat hull) to enhance the mash filtration and sensory characteristics of wheat beer

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-12-06 DOI:10.1007/s00217-024-04638-1

Monika Cioch-Skoneczny, Arkadiusz Cempa, Krystian Klimczak, Aleksander Poreda

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Abstract

The study explored the potential of using various grain shells (coffee bean husk, cocoa bean husk, rice hull and buckwheat hull) as a filtration aid in wheat beer brewing. The aim of the study was to evaluate the impact of these waste materials on the physicochemical and sensory properties of the resulting beer. This is in line with zero-waste movement, which focuses on reduction of post-production waste products, or their reuse. Different doses of grain shells (50 g and 100 g) were added to the mash, and the resulting worts were compared to a control without any additives. The performed analyses were fermentation dynamics, alcohol content, real extract, free amino nitrogen, titratable acidity, color, and sensory evaluation. Results show that the addition of coffee bean husk, cocoa bean husk, and rice hull positively influenced the overall quality of the beer. However, buckwheat hulls had detrimental effects on sensory characteristics. This study highlights the potential of utilizing waste materials in the brewing industry to both, obtain a beer with desired sensory characteristics, and aid in the filtration process.

Graphical abstract

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各种谷物壳（咖啡壳、可可豆壳、稻壳、荞麦壳）的应用，提高小麦啤酒的醪液过滤和感官特性

该研究探索了使用各种谷物壳（咖啡豆壳、可可豆壳、稻壳和荞麦壳）作为小麦啤酒酿造中的过滤助剂的潜力。这项研究的目的是评估这些废料对最终啤酒的物理化学和感官特性的影响。这与零废物运动是一致的，该运动的重点是减少生产后的废物或其再利用。将不同剂量的谷壳（50克和100克）添加到麦芽醪中，并将所得麦芽汁与不添加任何添加剂的对照进行比较。进行的分析包括发酵动力学、酒精含量、实际提取物、游离氨基氮、可滴定酸度、颜色和感官评价。结果表明，咖啡豆壳、可可豆壳和稻壳的加入对啤酒的整体品质有积极的影响。然而，荞麦壳对感官特性有不利影响。这项研究强调了在酿造工业中利用废料的潜力，既可以获得具有所需感官特征的啤酒，又可以帮助过滤过程。图形抽象

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.