Journal of the American Society of Brewing Chemists最新文献_第9页

Effect of Curing Temperature on Triticale Malt Quality 熟化温度对小黑麦麦芽品质的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-11-03 DOI: 10.1080/03610470.2021.1983750

Diego Girón-Orozco, M. D. Mariezcurrena-Berasain, D. L. Pinzón-Martínez, E. Heredia‐Olea, J. F. Ramírez-Dávila

{"title":"Effect of Curing Temperature on Triticale Malt Quality","authors":"Diego Girón-Orozco, M. D. Mariezcurrena-Berasain, D. L. Pinzón-Martínez, E. Heredia‐Olea, J. F. Ramírez-Dávila","doi":"10.1080/03610470.2021.1983750","DOIUrl":"https://doi.org/10.1080/03610470.2021.1983750","url":null,"abstract":"Abstract In the brewing industry, the main raw material is barley malt. Triticale (X. Triticosecale Wittmack) has been evaluated as a base malt. It is recognized as having greater diastatic power than barley, however, curing temperatures similar to 90 °C have not been evaluated nor has their impact on quality. The objective of this research work was to evaluate the physicochemical properties of triticale, wheat, rye, and barley base malts cured at 70 °C and to compare them with each other and with those reported in other studies, to assess the brewing potential of triticale. Additionally, two temperatures (80 °C and 90 °C) were evaluated to observe the effect of a temperature increase on the physicochemical properties of triticale malt. The 70 °C triticale malt characteristics were shown to resemble those of barley and wheat (malt extract and diastatic power). However, in terms of fermentable extract, soluble protein, and viscosity, the malt was unsuitable for brewing. The increase in the curing temperature to 80 °C had a negative impact on diastatic power, extract percentage, and fermentable extract. Overall, triticale has potential as a base brewing malt up to a 90 °C cure temperature, however, parameters such as fermentable extract and viscosity could limit its use.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"88 - 98"},"PeriodicalIF":2.0,"publicationDate":"2021-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44941229","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: 1

Gene Expression of Agronomically Important Secondary Metabolites in cv. ‘USDA Cascade’ Hop (Humulus lupulus L.) Cones during Critical Developmental Stages 农艺重要次生代谢物的基因表达。美国农业部级联啤酒花(Humulus lupulus L.)关键发育阶段的锥体

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-10-26 DOI: 10.1080/03610470.2021.1973328

Renée L. Eriksen, L. Padgitt-Cobb, A. M. Randazzo, D. Hendrix, J. Henning

{"title":"Gene Expression of Agronomically Important Secondary Metabolites in cv. ‘USDA Cascade’ Hop (Humulus lupulus L.) Cones during Critical Developmental Stages","authors":"Renée L. Eriksen, L. Padgitt-Cobb, A. M. Randazzo, D. Hendrix, J. Henning","doi":"10.1080/03610470.2021.1973328","DOIUrl":"https://doi.org/10.1080/03610470.2021.1973328","url":null,"abstract":"Abstract The transcriptome from lupulin glands and associated bracts from cone tissue of hop (Humulus lupulus) c.v. ‘Cascade’, during three stages of development: early, mid, and late or near-harvest, was sequenced. Significant increases were found in expression patterns of many genes involved in the biosynthesis of bitter acids, xanthohumol, and volatile secondary metabolites or “hop oils” during the middle stage of cone development. The biosynthesis of thiol precursors responsible for popular “tropical fruit” flavors in beer is not well known, but homologs of genes hypothesized to be involved in this process tend to be up-regulated during the late stage in hop cones. More research needs to be performed to describe the pathway of thiol precursor biosynthesis in hops. Hierarchical clustering revealed overlap of samples taken from each developmental stage, likely due to non-uniform ripening of cones on the plant. It is proposed that the mid-stage of cone development is critical for the development of important flavor-producing secondary metabolites in hops, and this is supported by previous research describing concentrations of secondary metabolites. It is hypothesized that abiotic stress during the mid-stage of cone development may be quite detrimental to the bitter acid concentrations ultimately found in hops.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"356 - 369"},"PeriodicalIF":2.0,"publicationDate":"2021-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43800246","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

Framework for a Comparative Study of Flavor Metabolites and Sensory Profiles of Six Craft Beers and Ten Large-Scale Industrial Beers in the Chinese Market 中国市场上6种精酿啤酒和10种大型工业啤酒风味代谢物和感官特征的比较研究框架

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-10-19 DOI: 10.1080/03610470.2021.1980677

Dongsheng Yang, Yasheng Wang

{"title":"Framework for a Comparative Study of Flavor Metabolites and Sensory Profiles of Six Craft Beers and Ten Large-Scale Industrial Beers in the Chinese Market","authors":"Dongsheng Yang, Yasheng Wang","doi":"10.1080/03610470.2021.1980677","DOIUrl":"https://doi.org/10.1080/03610470.2021.1980677","url":null,"abstract":"Abstract The main flavor metabolites and sensory profiles of six craft beers and ten industrial beers available in the Chinese market were studied. The common sensory profiles of the six craft beers included head retention, hydrogen sulfide, oxidation, body, bitterness, malty, bruised apple, yeasty, diacetyl, caramelized, and cheesy. The main flavor metabolites related to these common sensory profiles in the craft beers were isoamyl acetate, medium chain fatty acids (MCFA) ethyl esters (ethyl hexanoate), and diacetyl. The common sensory profiles of the ten industrial beer samples included estery, cooked vegetable, and solvent flavors. The foam stability of the craft beers was higher than that of the industrial beers, showing a significant difference (P < 0.05). The main differential flavor metabolites between the craft beers and industrial beers were ethyl hexanoate, ethanol, and isobutyl alcohol. The content of ethyl hexanoate in the craft beers was significantly higher than that in the industrial beers (P < 0.05), while the content of ethanol and isobutyl alcohol in the craft beers was significantly lower than in the industrial beers (P < 0.05). This study provides a preliminary look at the two groups of beers; however, since it was a small sample, more samples will have to be analyzed in the future to draw definitive conclusions outside of this particular selected sampling. However, the study does provide a useful framework for future research in this area. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.1980677.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"109 - 117"},"PeriodicalIF":2.0,"publicationDate":"2021-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48627503","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: 1

Investigating the Effect of Farm Management, Soil, and Climate on Hop Diastatic Potential 研究农场管理、土壤和气候对啤酒花破坏潜力的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-10-19 DOI: 10.1080/03610470.2021.1977902

Arnbjørn Stokholm, Karli R. Van Simaeys, A. Gallagher, Garrett Weaver, T. Shellhammer

{"title":"Investigating the Effect of Farm Management, Soil, and Climate on Hop Diastatic Potential","authors":"Arnbjørn Stokholm, Karli R. Van Simaeys, A. Gallagher, Garrett Weaver, T. Shellhammer","doi":"10.1080/03610470.2021.1977902","DOIUrl":"https://doi.org/10.1080/03610470.2021.1977902","url":null,"abstract":"Abstract To investigate potential sources for field-to-field variation in hop diastatic power, three varieties of hops (Mosaic®, Simcoe®, and Strata®) from harvest year 2019 were collected from different fields managed by a single hop grower throughout the hop growing region within Oregon’s Willamette Valley. Fields for this study were selected based on soil type and weather patterns, and eleven fields were identified for sampling (3 Mosaic®, 3 Strata®, and 5 Simcoe®). Farm management data on fertilization rates and pesticide applications were collected by the grower (Coleman Agriculture). Using USGS soil maps, five individual sites within each field were identified for soil sampling, and hop bines near those sites were GPS tagged and hand harvested when they were at similar maturities. After harvest, the hops were analyzed for enzymatic activity using an HPLC method. The relationships between hop enzymatic activity and the farm management, soil, and weather data yielded associations with soil texture, growing degree day accumulation, fertilization practice, and pesticide application. The data also suggest a potential link between hop diastatic power and downy mildew (Pseudoperonospora humuli) or powdery mildew (Podosphaera macularis) infection. The links between hop diastatic power and agronomic variables will allow farmers to minimize hop creep potential in the hop field thereby potentially mitigating the effects that brewers see in the cellar.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"389 - 400"},"PeriodicalIF":2.0,"publicationDate":"2021-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42372195","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: 4

Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas 摩洛哥中图集ICARDA优质冬大麦（Hordeum vulgare L.）种质的麦芽品质

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-10-11 DOI: 10.1080/03610470.2021.1978036

O. Bouhlal, Jean Raymond Affricot, Damiano Puglisi, Adil El-baouchi, F. El Otmani, M. Kandil, A. Hafidi, M. Keser, M. Sanchez-Garcia, A. Visioni

{"title":"Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas","authors":"O. Bouhlal, Jean Raymond Affricot, Damiano Puglisi, Adil El-baouchi, F. El Otmani, M. Kandil, A. Hafidi, M. Keser, M. Sanchez-Garcia, A. Visioni","doi":"10.1080/03610470.2021.1978036","DOIUrl":"https://doi.org/10.1080/03610470.2021.1978036","url":null,"abstract":"Abstract The use of barley (Hordeum vulgare L.) in Morocco is still limited to food and feed despite the amplified demand by local industries for imported malt. This study aims to evaluate 36 barley elite lines for major grain physicochemical parameters and malt quality traits. Analysis of variance, Pearson correlation, principal component analysis (PCA), and hierarchical cluster analysis (HCA) were performed. The results showed significant genotypic variation among genotypes for individual grain and malt traits. High broad sense heritability was obtained for all traits except for plump grain percentage, malt friability, and germination capacity. Starch, malt extract, Kolbach index, grain area, and test weight correlated significantly and negatively with barley protein. Malt extract correlated positively with Kolbach index and starch, but a negative correlation with soluble protein and malt protein was found. Based on 12 characters, 77% of the total genotypic variation was explained by the three first principal components following PCA and four clusters were depicted based on HCA. Genotypes of high interest with desirable levels of quality standards were identified to be used as a malt quality traits donor while designing crossing programs. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.1978036 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"401 - 412"},"PeriodicalIF":2.0,"publicationDate":"2021-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46145613","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

Examining Chemical and Sensory Differences of New American Aroma Hops Grown in the Willamette Valley, Oregon 俄勒冈州威拉米特山谷生长的美国新香花啤酒花的化学和感官差异研究

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-09-27 DOI: 10.1080/03610470.2021.1968271

Karli R. Van Simaeys, Michael Féchir, A. Gallagher, Arnbjørn Stokholm, Garrett Weaver, T. Shellhammer

引用次数: 3

Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu 两批浓香大曲的环境理化特征及真菌群落

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-09-21 DOI: 10.1080/03610470.2021.1968230

Huawei Zeng, Xuejian Jiang, Zhiqiang Wang, Xin Zeng, B. Xin, Yijia Wang, Xiaoxu Zhang, Huilin Yang, Jie Qiao, Ruoyun Dong, Mingquan Huang, Jialin Zhang

{"title":"Environmental and Physicochemical Characterization and Fungal Community of Two Batches of Chinese Luzhou-Flavored Daqu","authors":"Huawei Zeng, Xuejian Jiang, Zhiqiang Wang, Xin Zeng, B. Xin, Yijia Wang, Xiaoxu Zhang, Huilin Yang, Jie Qiao, Ruoyun Dong, Mingquan Huang, Jialin Zhang","doi":"10.1080/03610470.2021.1968230","DOIUrl":"https://doi.org/10.1080/03610470.2021.1968230","url":null,"abstract":"Abstract The environmental and physicochemical characteristics and fungal communities of two batches of Chinese Luzhou-flavored Daqu were investigated during the fermentation stage and storage period. The Daqu was processed on July 1, 2018 and August 1, 2018, and was identified as middle-temperature and middle and high-temperature Daqu, respectively. At the genus level, the dominant fungi were Aspergillus during the fermentation stage and Candida after three months of storage. Principal component analysis (PCA) and the unweighted pair group method with arithmetic mean (UPGMA) analysis revealed that the fungal community could be divided into two primary groups based on the fermentation and storage stages. Each large fungal population could then be divided into two smaller groups according to the batch. Notably, LEfSe [line discriminant analysis (LDA) effect size] analysis did not find any significantly different fungal populations between the two batches. Redundancy analysis showed that during the entire culture stage of two batches of Daqu, water content and fermenting power were positively correlated with Aspergillus and Wickerhamomyces, while water content correlated negatively with Rhizopus. During fermentation, environmental humidity correlated negatively with Wickerhamomyces in the two batches of Daqu. This study increases the theoretical understanding of Daqu preparation, especially function of the storage period and the fungal differences between batches of Daqu. Such information potentially enables the quality control of Daqu in order to improve quality by controlling the fungal community via the processing conditions and the addition of Candida.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"81 1","pages":"190 - 197"},"PeriodicalIF":2.0,"publicationDate":"2021-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45394458","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

The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast 乳酸和乙酸对活性干酵母一次发酵和二次复发酵啤酒性能的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-09-17 DOI: 10.1080/03610470.2021.1952508

A. Shayevitz, E. Abbott, S. van Zandycke, T. Fischborn

{"title":"The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast","authors":"A. Shayevitz, E. Abbott, S. van Zandycke, T. Fischborn","doi":"10.1080/03610470.2021.1952508","DOIUrl":"https://doi.org/10.1080/03610470.2021.1952508","url":null,"abstract":"Abstract The presence of high concentrations of organic acids is known to adversely affect the efficiency and quality of ethanol fermentation. The growing popularity of sour beers warranted the exploration of strain-specific performance under optimal and suboptimal conditions similar to those found in sour beer production. The focus of this study was on the performance of select active dried yeast strains under artificially acidified conditions. Nine common brewing strains of active dried yeast were assessed based upon overall fermentation performance and their ability to metabolize maltotriose and maltose between 0.0% w/w − 1.0% w/w lactic acid and 0.0% w/w − 0.5% w/w acetic acid. A single strain of active dried yeast specifically selected and bred for bottle conditioning environments was assessed based upon its ability to metabolize glucose, and carbonate artificially acidified finished beer between 0.0%−1.6% w/w lactic acid and 0.0%−1.0% w/w acetic acid. This study confirmed the suitability of active dry brewing yeast for sour beer fermentations that meet or exceed the typical organic acid concentrations encountered in sour wort. The majority of the selected strains performed well in sour wort containing < 0.4% w/w lactic acid or < 0.1% w/w acetic acid. The importance of strain selection became apparent at concentrations exceeding these reported values, with two strains displaying almost no change in fermentation capabilities across the range of organic acid concentrations. Bottle conditioning remained unhindered by lactic acid up to 1.6% w/w, while acetic acid concentrations at and above 0.4% w/w significantly hindered bottle conditioning.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"258 - 269"},"PeriodicalIF":2.0,"publicationDate":"2021-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43887633","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

Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production 实验室和中试规模蜂蜜酒生产中蜂蜜发酵的优化和动力学建模

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-09-14 DOI: 10.1080/03610470.2021.1966590

Marta Cuenca, Amaury Blanco, M. Quicazán, C. Zuluaga-Domínguez

{"title":"Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production","authors":"Marta Cuenca, Amaury Blanco, M. Quicazán, C. Zuluaga-Domínguez","doi":"10.1080/03610470.2021.1966590","DOIUrl":"https://doi.org/10.1080/03610470.2021.1966590","url":null,"abstract":"Abstract Honey is usually employed for the elaboration of mead, an alcoholic beverage obtained through fermentation with yeast. However, its production in many places is incipient and still has such drawbacks as long process times, undesired fermentation, and sensory quality problems. In this research, a three-level factorial design was used to evaluate the effect of the initial honey monosaccharide concentration (glucose and fructose) and yeast assimilable nitrogen content on the alcoholic fermentation yield at a laboratory scale. Fermentation tests were conducted at 25 °C for 20 days using Saccharomyces cerevisiae subsp. bayanus and bee-pollen as a nutrient source. Residual sugars, assimilable nitrogen, glycerol, ethanol, and ethanol/sugar yield were calculated. Optimization by Response Surface Methodology showed that maximal predicted yield (46.1%) was obtained when sugar concentration and yeast assimilable nitrogen levels were 22% and 123 mg/L, respectively. Once the best conditions were determined, pilot-scale fermentations were performed, and then, logistic and Gompertz models were adjusted. The results were consistent with the results found on the laboratory scale, which suggest fermentable sugars and yeast assimilable nitrogen content can vary between 21 to 25% and 120 to 150 mg/L, respectively, to obtain a physical, chemical, and sensory acceptable beverage. Supplemental data for this article is available online at at.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"248 - 257"},"PeriodicalIF":2.0,"publicationDate":"2021-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44978536","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

Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance 羟基肉桂酸酯和外源酵母可同化氮对苹果酒香气和发酵性能的影响

IF 2 4区农林科学

Journal of the American Society of Brewing Chemists Pub Date : 2021-09-14 DOI: 10.1080/03610470.2021.1968171

P. Cairns, Leah Hamilton, Kathryn Racine, Katherine Phetxumphou, Sihui Ma, Jacob Lahne, Daniel Gallagher, Haibo Huang, Amy Moore, Amanda C. Stewart

{"title":"Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance","authors":"P. Cairns, Leah Hamilton, Kathryn Racine, Katherine Phetxumphou, Sihui Ma, Jacob Lahne, Daniel Gallagher, Haibo Huang, Amy Moore, Amanda C. Stewart","doi":"10.1080/03610470.2021.1968171","DOIUrl":"https://doi.org/10.1080/03610470.2021.1968171","url":null,"abstract":"Abstract Cider apple cultivars typically contain high concentrations of tannins (phenolic compounds) and/or acids. The phenolic content of some cider apples far exceeds that of white wine grapes, yet modern global cider styles are often fermented using yeast strains originally selected and commercialized for white wine production. The potential for phenolic compounds in cider apple juice to influence fermentation rate or aromas generated during cider fermentation is not typically considered in yeast strain selection. The objective of this study was to determine the impact of ferulic acid, p-coumaric acid, and chlorogenic acid (at concentrations reported in apples) on fermentation kinetics and cider aroma, and the interactive effects of yeast assimilable nitrogen (YAN) on these outcomes. Our hypothesis was that phenolic compounds present in high-tannin cider apples would slow down fermentation, but not alter aroma, and that added YAN would moderate these effects. Ferulic acid negatively affected fermentation performance , but p-coumaric and chlorogenic acids did not. A sensory sorting task showed that p-coumaric acid led to distinct differences in grouping by aroma, while ferulic acid resulted in distinct aroma descriptors. Finally, addition of YAN improved fermentation performance for low concentrations of ferulic acid, and it affected the aroma of cider amended with p-coumaric acid. Supplemental data for this article is available online at at [publisher’s weblink].","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"80 1","pages":"236 - 247"},"PeriodicalIF":2.0,"publicationDate":"2021-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46838190","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: 7