Journal of the American Society of Brewing Chemists最新文献

{"title":"Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development","authors":"Rūtelė Marčiulionytė, Colin Johnston, Dawn L. Maskell, Jack Mayo, David Robertson, David Griggs, C. Holmes","doi":"10.1080/03610470.2022.2034133","DOIUrl":"https://doi.org/10.1080/03610470.2022.2034133","url":null,"abstract":"Abstract Scotch malt whisky is typically produced using lightly kilned malted barley that imparts a relatively subtle aroma to the final product. Recently, there has been increased interest in exploring the feasibility of using roasted malts during whisky production to control congener profile. Although roasted malts are used widely within the brewing industry to develop product color and aroma in beer, applications and challenges have not yet been established for whisky production. This study investigated a role for roasted malt as a tool to impact whisky volatile composition and the consequences of such use for production efficiency of whisky new make spirit. Pot still malt was roasted at laboratory scale (0–60 min at 80–220 °C) and incorporated into a grist (≤50% w/w) for production of new make spirit. The influence of roasting conditions on malt processing characteristics and the impact on the concentration of key roasted malt volatile compounds in distillate were assessed using response surface modelling. Concentration of aroma active pyrazines and furans increased in the distillate produced using roasted malts (particularly when using malt heated >150 °C). Key indicators of process efficiency such as wort fermentability and alcohol yield reduced as intensity of malt roasting increased. Process efficiency when using low proportions of roasted malt (10% w/w) was comparable to that when using only pot still malt, but distillate volatile profile still differed significantly.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46526326","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}

{"title":"The Influence of Malt Variety and Origin on Wort Flavor","authors":"Susan Stewart, Ross Sanders, Natalja Ivanova, K. Wilkinson, D. Stewart, Jian-Jun Dong, Shumin Hu, D. E. Evans, J. Able","doi":"10.1080/03610470.2022.2041156","DOIUrl":"https://doi.org/10.1080/03610470.2022.2041156","url":null,"abstract":"Abstract Beer flavor is primarily impacted by malt kilning and the choice of yeast/hops in the beer recipe. Although barley malt is the material backbone of most beers, variety has until recently been largely overlooked with respect to flavor differences. In this study, 11 malt variety samples from multiple Australian and international (UK, Canada, China) growing regions were infusion mashed (65 °C) at laboratory scale to produce unboiled wort to investigate differences between the flavor profiles observed with sensory assessment and headspace-SPME gas chromatography-mass spectrometry (HS-SPME GC-MS). Sensory evaluation identified wort flavor differences with the control heritage samples, Maris Otter/Schooner, having the highest overall flavor complexity and acceptability. The Chinese malted Chinese/Canadian samples had the lowest overall flavor complexity rankings. Overall, flavor complexity was correlated with KI, malt protein (negative), and β-glucosidase (negative), while sweetness intensity was correlated with limit dextrinase and pH. HS-SPME GC-MS analysis focused only on compounds that were significantly different between varieties (ANOVA, P ≤ 0.05). Overall, 107 compounds were identified with significantly different levels between the varietal worts. The resultant PCA plots (overall, aldehydes, alcohols, esters, organic acids, terpenes, ketones) supported the sensory assessment, with Maris Otter and the Australian samples clustering in different PCA sectors compared to the Chinese malted Canadian/Chinese samples. These findings provide a basis for key compound identifications that influence malt flavor through the brewing process. The results have the potential to assist barley breeders in selecting optimized germplasm for future variety development and can assist maltsters and brewers to consistently target desired flavors for finished beers and potentially whisk(e)y. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2041156 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48485352","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}

{"title":"Inhibition of the Growth of Fusarium tricinctum and Reduction of Its Enniatin Production by Erwinia gerundensis Isolated from Barley Kernels","authors":"Eusèbe Gnonlonfoun, Gabriela Fotin, A. Risler, Annelore Elfassy, Sophie Schwebel, M. Schmitt, F. Borges, C. Mangavel, A. Revol-Junelles, Michel Fick, X. Framboisier, E. Rondags","doi":"10.1080/03610470.2022.2041970","DOIUrl":"https://doi.org/10.1080/03610470.2022.2041970","url":null,"abstract":"Abstract Fusarium tricinctum is among the pathogenic fungi that contaminate cereal crops, including barley. It produces toxic metabolites such as enniatins (ENNs) that affect the quality and safety of barley-based products such as malt and beer, thus representing a significant concern for the cereal industries. Therefore, it is critical to reduce Fusarium spp. development and enniatin contamination in cereal-based products. Fungicides are commonly used during agricultural practices, but they are facing growing fungal resistance and environmental and health concerns. Hence, there is need to define environmentally friendly control strategies. This study highlights the ability of a bacterial strain isolated from barley kernels, namely Erwinia gerundensis 6E4, to inhibit the growth of Fusarium tricinctum and to reduce its toxigenic potential. First, E. gerundensis 6E4 exhibited a significant fungistatic activity against pathogenic fungal strains during co-cultures, with fungal growth reduced by up to 100% on Petri dishes and by about 69% in liquid medium. The bacterial strain also led to a drastic reduction (74 to 100%) of ENNs production by F. tricinctum strains over 72 h co-cultures. Based on these results, our study supports the use of E. gerundensis 6E4 as a biocontrol agent in strategies aiming at reducing the presence of Fusarium tricinctum and enniatins in cereal-based products, or as a food and feed supplement for the bio-detoxification of enniatins.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45947370","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}

{"title":"Malting and Wort Production Potential of the Novel Grain Kernza (Thinopyrum intermedium)","authors":"Andrew Marcus, Glen P. Fox","doi":"10.1080/03610470.2022.2026662","DOIUrl":"https://doi.org/10.1080/03610470.2022.2026662","url":null,"abstract":"Abstract As the environmental impacts of beer are of increasing concern to maltsters, brewers, and consumers, perennial cereal crops can offer a more sustainable solution. One new cereal species of interest to the brewing industry is intermediate wheatgrass (Thinopyrum intermedium subsp. intermedium), developed by The Land Institute, in Salina, Kansas, U.S.A., under the branded name Kernza®. It has been touted as a more sustainable alternative to barley and wheat in its requirements for less water and nutrient additions and reduced tilling of agricultural fields. To date, no published research has been performed to assess the potential for this grain for the malt and beer industries as a barley replacement. Here, the “M5” variety Kernza grain was micromalted and the finished malt was compared with both the raw grain and to a reference raw and malted barley (Hordeum vulgare L. var. Copeland). All samples were analyzed for starch gelatinization temperatures via differential scanning calorimetry, amino acid composition, alpha-amylase, diastatic power (DP), total and soluble nitrogen and protein, Kolbach Index (KI), extract, wort free alpha-amino nitrogen (FAN), wort β-glucan, wort color, pH, and clarity. The Kernza malt produced sufficient extract and FAN for typical fermentations with low β-glucan content. However, extract and FAN in the Kernza malts were lower than in the barley reference, and the Kernza worts exhibited higher levels of undesirable soluble protein and haze. Interestingly, the DP for both the raw and malted Kernza were similarly high, indicating that both of the raw grains exhibit high enzymatic activity, which malting did not increase substantially. Results support that Kernza could be an acceptable candidate for malting and subsequent wort production; however, specific techniques may be required to utilize this malt most effectively. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2026662 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47364914","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}

{"title":"Malting Performance of Landrace Barley and Wheat Grown in Nigeria Using Long and Short Steeping Regimes","authors":"R. Agu, O. Amadi, T. Nwagu, A. Moneke, B. Okolo","doi":"10.1080/03610470.2022.2035575","DOIUrl":"https://doi.org/10.1080/03610470.2022.2035575","url":null,"abstract":"Abstract A longer steeping regime is advocated when malting elite barleys. A shorter steeping regime used in this study produced good hot water extract (HWE), fermentability, fermentable extract (FE), free amino nitrogen (FAN), peptide nitrogen (PN), and predicted spirit yield (PSY) from malted and mashed barley and wheat. High germination energy (GE)–germination test and good germination performance during the malting process resulted in the production of good quality malt. A high nitrogen content (less starch), lower screening of grains >2.5 mm (thin grains) of barley and wheat, and especially, the high husk (14.8%) of the barley further confirmed that mashing thin grains can cause lower PSY from the malted barley or wheat. The steeping regime influenced glucose to maltose ratios, resulting in higher glucose to maltose ratios. The glucose to maltose ratio is important for effective yeast fermentation. Complimentary results from FAN and PN supported yeast fermentation. Malted barley gave higher PSY results at both steeping regimes. Malted Nigerian-grown wheat gave higher PSY results than imported wheat, when short or longer steeping was used in malt production. This could be linked to differences in the starch structures in the wheat samples studied. The shorter steeping produced good quality malt. This could save costs in terms of energy use, water use, and carbon dioxide release from respiring embryos during steeping and germination. For optimum advantage of the shorter stepping regime to be achieved, good quality grain must be selected to reap the full benefit in using a shorter steeping regime to produce good malt.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44949379","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}

{"title":"Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production","authors":"Shenxi Chen, Gemma Perez-Samper, Beatriz Herrera-Malaver, Liping Zhu, Yuancai Liu, Jan Steensels, Qiang Yang, K. Verstrepen","doi":"10.1080/03610470.2022.2033608","DOIUrl":"https://doi.org/10.1080/03610470.2022.2033608","url":null,"abstract":"Abstract Baijiu, also referred to as \"Chinese liquor\", is a traditional spirit that originated in China over 2000 years ago and is the world’s bestselling liquor today. It is produced using a solid-state fermentation process, often using sorghum as raw material, in which a complex microbial cocktail (called \"Jiuqu\") is introduced to initiate the fermentation process. During fermentation, a plethora of flavor-active metabolites is produced by microbes. Depending on the flavors formed, Baijiu can be subdivided into sauce-aroma-type, strong-aroma-type, and light-aroma-type. A key feature of light-aroma-type Xiaoqu Baijiu (LATXB) is its relatively low concentration of higher alcohols (HA). However, reaching sufficiently low HA concentrations without affecting the overall taste and flavor of LATXB is often difficult. In this project, breeding was used to develop a new Saccharomyces cerevisiae hybrid strain for LATXB production, which shows reduced HA production. This strain, dubbed “hybrid 5”, reduced total HA by 10.3%, without compromising the production of other metabolites or fermentation efficiency when evaluated at an industrial scale (2 tons). Together, these results show the potential of breeding to produce superior, non-GM yeasts that are directly applicable for commercial Baijiu production.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45239778","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}

{"title":"Isolation, Selection and Characterization of Wild Yeasts with Potential for Brewing","authors":"Fernanda Otesbelgue Pinto, T. Lopes, Audren Monteiro Vieira, Renata Ott Oliveira, F. F. Gomes, M. F. Fabricio, M. A. Z. Ayub, S. Mendes, D. M. Pagani, P. Valente","doi":"10.1080/03610470.2022.2031777","DOIUrl":"https://doi.org/10.1080/03610470.2022.2031777","url":null,"abstract":"Abstract Ninety-two wild yeasts were isolated from different fruits, for possible use in brewing, using the technological traits of carbohydrate fermentation and hydrogen sulfide production. Twelve yeasts were selected for identification by sequencing (D1/D2 domain or ITS1-5.8S-ITS2 region) and their volatile compounds production analyzed using gas chromatography. From these analyses, three yeasts were chosen for further characterization and beer production. Strains were characterized by their tolerance to osmotic and ethanol stress, their flocculation profile, growth at different temperatures, apparent attenuation (percentage of sugars converted into alcohol), estimated ABV (alcohol by volume) and reducing sugar profile. Beers were analyzed for alcohol content and sensorial analysis. The isolates CL011 and PB111 (Saccharomyces cerevisiae) and CB341 (Wickerhamomyces anomalus) showed promising properties for brewing, which included high production of interesting volatile compounds (esters, terpenes, lactones, and C13-norisoprenoids) by CL011, a neutral profile by PB111, and the production of non-classic beer volatile compounds by CB341 in a mixed culture. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2022.2031777 .","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47395443","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}

{"title":"Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing","authors":"Qingqing Qin, Jia Liu, Shumin Hu, Junhong Yu, Lei Zhang, Shuxia Huang, Mei Yang, Lushan Wang","doi":"10.1080/03610470.2021.2025329","DOIUrl":"https://doi.org/10.1080/03610470.2021.2025329","url":null,"abstract":"Abstract Premature yeast flocculation (PYF) is the early flocculation of yeast during fermentation, which causes logistical and financial hardship to the malting and brewing industries. The occurring of PYF is suspected to be caused by the fungal infection of the barley or at least in part. The aim of this study was to perform a non-culture approach to uncover the fungal diversity in PYF malt. The genomic DNA was extracted and analyzed by amplicon sequencing. A total pairs read number of 209,523 sequences was obtained and used for taxonomic classification. The dominant fungal communities on the PYF malt were obtained based on the microbial diversity analysis by species annotation. The internal transcribed spacers sequencing analysis showed a decreased number of fungal species in PYF malt. Results showed that compared with control malt, PYF malt displayed a higher abundance of Ascomycota at the phyla level, and the abundance of Candida and Gibberella was exceptionally high in two PYF malts at the genus level. The absolute abundance of Candida and Gibberella baccata at the species level was also higher in PYF malts. The fungal species diversity within the malt indicated that the fungi community diversity was greater in the control malt than in the PYF malt. Taken together, exploring the diversity of the fungal community could be useful for malt quality control and for eliminating contamination risks.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48778276","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}

{"title":"Evaluation of Commercial Strains of Torulaspora delbrueckii in Beer Production","authors":"Fotini Drosou, Katerina Anastasakou, P. Tataridis, V. Dourtoglou, V. Oreopoulou","doi":"10.1080/03610470.2021.2025327","DOIUrl":"https://doi.org/10.1080/03610470.2021.2025327","url":null,"abstract":"Abstract Nowadays, the micro-brewing industry aims at yeast strains beyond Saccharomyces cerevisiae, the so-called non-Saccharomyces, for their flavor contribution to the final product. In the present study, two commercial strains of Torulaspora delbrueckii (Prelude and 291) were evaluated for the production of a pale ale beer, in mono- and co-culture fermentations with S. cerevisiae, at 13 and 20 °C. From the results, it was concluded that both non-Saccharomyces yeasts were able to metabolize wort sugars at both temperatures, albeit at a slower rate at 13 °C. The fermented products were sealed in glass bottles (without filtration) and measurements of the ethanol content, color, bitterness, and volatile compounds were conducted after 30 days of storage. The ethanol content obtained from the non-Saccharomyces monocultures varied between 3.90 and 5.50% alcohol by volume (ABV), while that of the co-cultures was not significantly different from the ethanol content obtained by the conventional yeast (4.80–5.80% ABV). Higher bitterness and color values were detected in the non-Saccharomyces fermentations. The analysis of volatile compounds revealed that the two non-conventional yeasts were capable of producing aromatic components, such as higher alcohols and esters, yielding a fruity and floral aromatic profile, especially in the mixed culture fermentation of T. delbrueckii 291 at 13 °C.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42723900","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}

{"title":"Use of Yeasts in Traditional Alcoholic Beverages in Tanzania and Potential Opportunities","authors":"Christian Brayson Tarimo, L. Kaale","doi":"10.1080/03610470.2021.2013677","DOIUrl":"https://doi.org/10.1080/03610470.2021.2013677","url":null,"abstract":"Abstract Alcoholic beverages are produced in many parts of the world for different purposes, including refreshment and people’s cultural and religious practices. The advancement in their production technology has evolved over time due to a number of factors, including the availability of modern equipment, innovation, operating costs, and customer competition. In Africa, particularly Tanzania, different types of traditional beverages are produced. These beverages have been recognized for their contribution to households’ economy, especially in rural and semi-urban areas. However, limited strategic measures have been implemented to realize their potential in local and international markets. Among the major concerns under this category is the source and management of fermentation cultures in use, which affect the quality, safety, consistency, and shelf life of the final products. Fermentation is the basis of almost all alcoholic beverages. It involves the use of fermenting cultures containing a mixture of microorganisms, often yeast, lactic acid bacteria, and molds. The sources of these traditional fermenting cultures are mainly a fermented porridge of cereals and banana juice, a portion of a previous brew, or dried yeast harvested from a previous brew. This review discusses the potential of the use of culture yeast in adding value to traditional alcoholic beverages, especially in terms of quality and shelf life. Yeast selection, yeast management, waste yeast management, and the role of quality assurance in yeast management are covered.","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45167380","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}