Journal of the American Society of Brewing Chemists最新文献_第6页

Multi-Functional Separation Mode-Ion Chromatography Using L-Pyroglutamic Acid Eluent for Simultaneous Determination of Sugars, Organic Acids, and Ethanol during Multiple Parallel Fermentation of Rice Wine L-焦谷氨酸洗脱液多功能分离模式离子色谱法同时测定黄酒多重平行发酵过程中的糖、有机酸和乙醇

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-02-09 DOI: 10.1080/03610470.2022.2158437

Marino Takeoka, Yoshiro Hoki, Taichi Yoshinaka, Kentarou Hirano, Yuta Mitsui, Tomotaka Doi, Akihiko Takemura, Tohru Asano, Reina Katoh, Akira Nose, Daisuke Kozaki

{"title":"Multi-Functional Separation Mode-Ion Chromatography Using L-Pyroglutamic Acid Eluent for Simultaneous Determination of Sugars, Organic Acids, and Ethanol during Multiple Parallel Fermentation of Rice Wine","authors":"Marino Takeoka, Yoshiro Hoki, Taichi Yoshinaka, Kentarou Hirano, Yuta Mitsui, Tomotaka Doi, Akihiko Takemura, Tohru Asano, Reina Katoh, Akira Nose, Daisuke Kozaki","doi":"10.1080/03610470.2022.2158437","DOIUrl":"https://doi.org/10.1080/03610470.2022.2158437","url":null,"abstract":"Abstract An effective evaluation method for understanding fermentation is required to support the implementation of newly developed yeast strains in brewing. Our group developed a multi-functional separation mode-ion chromatography (MFS-IC) with conductivity and refractive index detectors to separate key species (glucose, ethanol, and organic acids: pyruvate, citrate, L-malate, and succinate) with ethyl α-D-glucoside and glycerol to understand the fermentation behavior in brewing. Optimal chromatographic resolutions for determining eight different key species in rice wine by the MFS-IC were obtained in 45 min on low-molecular size-exclusion chromatographic separation columns modified with a strong cation-exchanger as the stationary phase with an eluent of L-pyroglutamic acid. Understanding the behavior of analytes in rice wine samples during rice wine fermentation enables the monitoring of the progress of saccharification, glycolysis, ethanol fermentation, and the tricarboxylic acid (TCA) cycle. These results are expected to contribute to understanding fermentation characteristics and implementing newly developed yeast strains in the fermentation field.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44160245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso 布基纳法索种植的FKR 19和FKR 62 N水稻品种谷物、麦芽、麦汁和啤酒的理化、微生物学和感官特性

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-01-27 DOI: 10.1080/03610470.2022.2163815

Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, A. Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, C. Parkouda, H. Sawadogo-Lingani

{"title":"Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso","authors":"Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, A. Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, C. Parkouda, H. Sawadogo-Lingani","doi":"10.1080/03610470.2022.2163815","DOIUrl":"https://doi.org/10.1080/03610470.2022.2163815","url":null,"abstract":"Abstract This study aims to contribute to the diversification of processed food products through rice beer production. Two varieties of rice, FKR 19 and FKR 62 N, were selected for beer production. Physico-chemical, microbial, and sensorial analyses were performed at different steps of production. The production trials led to the determination of a flow process for rice beer production. From the analyses performed, grains, malt, wort, and beer from the two varieties expressed similar physico-chemical and microbial profiles. Grain content, fresh matter basis, protein 6.8–7%, total sugar 81.4–82.1%, and fats 0.9–1.0%, were depleted to final levels of 0.1%, 4.8–3.5%, and 0.3–0.4% respectively in beer samples. The pH value in the end products was stabilized at 3.2, while the level of alcohol was 3.5% (v/v). Microbial loads were below 1 CFU/g. The triangular test showed a difference in taste between FKR 19 and FKR 62 N beers, although no significant preference was expressed under the paired preference test. Following the ranking test, which involved other types of fermented drinks, the clustering suggested a classification based on closeness of raw materials and/or processing. Data from this investigation should help brewers diversify their products and stimulate the West African brewing sector.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43685517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study of a Sorghum Malt Wort Supplemented with Vernonia amygdalina Extract, a Substitute Hop Compound for Bitterness 高粱麦芽汁中添加苦杏仁提取物的研究——一种替代啤酒花苦味的化合物

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-01-24 DOI: 10.1080/03610470.2022.2150994

Arthur Amisi Kapepa, Danny L. Bimpi, Stanis K. Kibi, Raphaël A. Benge, Jean-Claude T. Bwanganga

引用次数: 1

The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination 大麦发芽早期活力与贮藏储备调动的相关性

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-01-24 DOI: 10.1080/03610470.2022.2161270

Shumin Hu, Qingqing Qin, Jia Liu, Hua Yin, Q. Meng, Junhong Yu, Shuxia Huang, Zengxin Ma

{"title":"The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination","authors":"Shumin Hu, Qingqing Qin, Jia Liu, Hua Yin, Q. Meng, Junhong Yu, Shuxia Huang, Zengxin Ma","doi":"10.1080/03610470.2022.2161270","DOIUrl":"https://doi.org/10.1080/03610470.2022.2161270","url":null,"abstract":"Abstract The elucidation of the genetic relationship about storage reserve mobilization and enzymatic activity during barley germination is of particular importance for breeding and malt production. In addition to plant hormones such as gibberellic acid (GA) and abscisic acid (ABA), recent research has highlighted the importance of reactive oxygen species (ROS) signaling with hydrolase induction and plant growth. In this study, the correlation of barley vitality and mobilization of storage reserves during early seed germination was investigated. The activity of important hydrolases, as well as ROS-producing NADPH (nicotinamide adenine dinucleotide phosphate) oxidases, was monitored between six different cultivars. Associated gene expression from imbibition to germination was also analyzed by correlation analysis and cluster analysis. During early germination, the activities of α-amylase, limit dextrinase, and β-glucanase had significant positive correlations with each other and affected seed germination. Gene expression analysis showed that RbohB1 and RbohF1 (NADPH oxidases) had strong correlations with AMY1 (α-amylase) and LD (limit dextrinase). The GA synthesis gene GA3ox2 was found to have a significant correlation with protease genes Cys (cysteine protease) and Ser (serine protease), while the ABA synthesis gene NCED1 (nine-cis-epoxycarotenoid dioxygenase) had significant negative correlations with Cys and GA3ox2. Gene expression and enzyme assays indicated that NADPH oxidase, α-amylase, and limit dextrinase correlated well with barley vitality during early germination. The expression of the GA synthesis genes correlated well with glucanase and protease. These results provide information about barley gene regulation by analyzing correlations between genes.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44956428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles β-葡聚糖和β-葡聚糖酶关系在不同温度下的同时评价

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-01-12 DOI: 10.1080/03610470.2022.2145841

S. Held, Glen P. Fox

{"title":"Simultaneous Evaluation of β-Glucan and β-Glucanase Relationship during Different Mash Temperature Profiles","authors":"S. Held, Glen P. Fox","doi":"10.1080/03610470.2022.2145841","DOIUrl":"https://doi.org/10.1080/03610470.2022.2145841","url":null,"abstract":"Abstract High wort β-glucan may contribute to brewery processing problems such as poor run-off, slow filtration, and unwanted haze. To investigate how β-glucanase impacts wort β-glucan throughout mashing, 10 different mashes were considered with varied temperature profiles, malt bills, and levels of malt modification. The European Brewing Congress (EBC) and Institute of Brewing (IoB) mashes were employed to compare the effects of mash conditions on enzyme activity and β-glucan content. Mashes were sampled periodically and evaluated for β-glucan concentration and β-glucanase activity using Megazyme kits adapted to the Gallery™ Plus BeerMaster Discrete Analyzer (Gallery). Enzyme activity quickly decayed in modified IoB mashes (average half-life 12.4 min) accompanied by logarithmic accumulation of wort β-glucan. IoB β-glucan percent extract ranged from 30.3% to 99.5%. In EBC mashes, a slow decay in enzyme activity was followed by an increased rate of decay after 30 min. The β-glucan concentration in well-modified samples remained steady while enzyme activity was appreciable, though it increased after 40 min. As a result, β-glucan percent extract remained relatively low, ranging from 11.9% to 34.3%. The β-glucanase activity at lower temperatures compensates for high malt β-glucan. Measuring wort β-glucan in an EBC mash is insufficient in predicting malt performance in other mash styles. Methods for β-glucan and β-glucanase analysis adapted for the Gallery autoanalyzer increased throughput, enabling analysis of the enzyme and substrate throughout mashing.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42661144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production 啤酒生产早期辅料掺入对风味稳定性指标的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2023-01-02 DOI: 10.1080/03610470.2021.1993054

Carolina Maia, Solon Cunha, W. Debyser, D. Cook

{"title":"Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production","authors":"Carolina Maia, Solon Cunha, W. Debyser, D. Cook","doi":"10.1080/03610470.2021.1993054","DOIUrl":"https://doi.org/10.1080/03610470.2021.1993054","url":null,"abstract":"Abstract The fresh flavor of a beer brand is one of its most important quality parameters and should be retained as long as possible through shelf-life. Early stages of beer production can have significant impacts on beer flavor stability. The use of cereal adjuncts – either malted or unmalted – is now widespread practice in brewing. This laboratory mashing study investigated the impacts of incorporating common solid adjuncts (corn and rice) at increasing grist percentages (0-50%) on flavor stability indicators measured in wort. Sweet worts were analysed for metal ion levels (ICP-MS), thiol content (RP-HPLC), oxidative stability (EPR spectroscopy), staling aldehydes (HS-SPME-GC-MS), trihydroxy fatty acids (GC-FID), t-2-nonenal potential (GC-MS), color and thiobarbituric acid (TBI). Mashing conditions for each formulation were adjusted in order to achieve target FAN values. Unmalted rice or corn adjuncts significantly reduced the total metal ion content, color, TBI and staling aldehydes in sweet worts at 50% adjunct incorporation (p < 0.05), relative in each case to the respective all-malt control mash. Our findings showed that unmalted rice or corn adjunct incorporation generally improved flavor stability metrics in sweet worts when similar mashing conditions were applied, whilst increasing the length of the ‘protein stand’ in mashing to reach target FAN in general had a negative impact on flavor stability indicators – e.g., wort T150 values significantly decreased in each recipe at 25% and 35% adjunct relative to the 12.5% adjunct brew but increased again at 50% adjunct, presumably due to the prolonged proteolytic stand employed to achieve target FAN content.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45402104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation 新鲜和老化NABLABs的风味缺陷：抗氧化的新挑战

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-11-28 DOI: 10.1080/03610470.2022.2142756

Margaux Simon, G. Vuylsteke, S. Collin

引用次数: 0

Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review 酿酒酵母遗传特性的研究进展

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-11-16 DOI: 10.1080/03610470.2022.2134972

Taku Kato, Tomoko Takahashi

引用次数: 1

Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer 铁轮顶——铁离子对啤酒风味变质的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-10-13 DOI: 10.1080/03610470.2022.2124363

Thijs Van Mieghem, F. Delvaux, Sven Dekleermaeker, Scott J. Britton

引用次数: 3

Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale 苹果酒的化学成分能预测感觉干燥吗?梅林干燥度量表的基准测试

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2022-10-12 DOI: 10.1080/03610470.2022.2121562

Martha D. Calvert, E. Cole, Amanda C. Stewart, C. Neill, Jacob Lahne

{"title":"Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale","authors":"Martha D. Calvert, E. Cole, Amanda C. Stewart, C. Neill, Jacob Lahne","doi":"10.1080/03610470.2022.2121562","DOIUrl":"https://doi.org/10.1080/03610470.2022.2121562","url":null,"abstract":"Abstract The growing popularity of hard cider in the United States has been accompanied by an inconsistent understanding of the nature and importance of consumers’ perception of dryness and sweetness in the product. In 2018, the New York Cider Association proposed the Merlyn Dryness Scale as a tool to predict cider dryness using basic cider chemistry, but this approach has yet to be validated in sensory experiments. In the current study, panelists (N = 48) evaluated three different commercial ciders served at two different temperatures (2 °C and 22 °C) in three parts: by rating the dryness of the sample on a line scale equivalent to the range of the Merlyn Dryness Scale, by using a simple check-all-that-apply (CATA) tool that included dryness, and by rating their overall liking on a 9-point hedonic scale. The results indicated that the Merlyn Dryness Scale may not achieve its goal of predicting perceived dryness in cider, as consumers perceived cider samples to be more dry than was suggested using Merlyn Scale chemical procedures. Contrary to expectations, the serving temperature of the cider samples did not significantly impact perceived dryness rating but did influence overall liking. This study suggests that predicting sensory dryness from cider-chemistry parameters requires further study.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42751780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2