PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Tytuł artykułu

Brewing on an industrial and a craft scale – impact on the physicochemical properties and volatile compounds profile of the pale pilsener-style lager beer analyzed with HS/GC-MS

Treść / Zawartość
Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The pale Pilsener-style lager beers produced on a massive and craft scale were taken to analyse their basic physicochemical properties (alcohol content, pH, haze, real degree of fermentation) and volatile compounds profiles. The research was carried out using a beer analyser equipment and a headspace gas chromatographymass spectrometry method (HS/GC-MS). The findings showed that in terms of physicochemical and flavour attributes, the quality of craft beers differed to a higher degree from the standard Pilsener beer quality than in the case of industrial beers.
Twórcy
  • Research and Innovation Centre Pro-Akademia, 9/11 Innowacyjna Str., 95-050 Konstantynow Łodzki
autor
  • Research and Innovation Centre Pro-Akademia, 9/11 Innowacyjna Str., 95-050 Konstantynow Łodzki
Bibliografia
  • [1] A.O. Olaniran, L. Hiralal, M.P. Mokoena, B. Pillay, Flavour-active volatile compounds in beer: production, regulation and control, J. Inst. Brew. 123 (2017) 13–23. https://doi.org/10.1002/jib.389.
  • [2] K. Lutosławski, R. Olędzki, Ł. Kiebel, Jakość sensoryczna piw jasnych górnej fermentacji produkcji domowej i komercyjnej, Pr. Nauk. Uniw. Ekon. We Wrocławiu. (2018) 77–89. https://doi.org/10.15611/pn.2018.542.06.
  • [3] Polskie Stowarzyszenie Browarów Rzemieślniczych, Raport z działalności browarów zrzeszonych w polskim stowarzyszeniu browarów rzemiślniczych w 2019 roku, 2020. https://psbr.eu/resources/PSBR_Raport6.7.pdf.
  • [4] B. Wojtyra, Ł. Grudzień, Rozwój przemysłu piwowarskiego w Polsce w okresie tzw. piwnej rewolucji w latach 2011–2016, Stud. Ind. Geogr. Comm. Polish Geogr. Soc. 31 (2017) 52–67. https://doi.org/10.24917/20801653.311.4.
  • [5] V. Giannetti, M. Boccacci Mariani, P. Torrelli, F. Marini, Flavour component analysis by HS-SPME/GC–MS and chemometric modeling to characterize Pilsner-style Lager craft beers, Microchem. J. 149 (2019). https://doi.org/10.1016/j.microc.2019.103991.
  • [6] W. Maszkowski, M. Wysokiński, Distribution of beer in micro and small breweries in Poland, Ann. Polish Assoc. Agric. Agribus. Econ. 19 (2018) 159–164. https://doi.org/10.5604/01.3001.0010.7922.
  • [7] M. Jesús Callejo, W. Tesfaye, M. Carmen González, A. Morata, Craft beers: current situation and future trends, in: New Adv. Ferment. Process., IntechOpen, 2020. https://doi.org/10.5772/intechopen.90006.
  • [8] A. Baiano, Craft beer: an overview, Compr. Rev. Food Sci. Food Saf. 20 (2021) 1829–1856. https://doi.org/10.1111/1541-4337.12693.
  • [9] T. Podeszwa, Craft brewing - the grassroots activity of micro-manufacturers as a stimulant for market development and self-improvement in the brewing industry, Acta Innov. 15 (2015) 51–56.
  • [10] Polskie Stowarzyszenie Browarów Rzemieślniczych, Browary rzemieślnicze - definicja, (2021). https://psbr.eu/.
  • [11] V. Giannetti, M. Boccacci Mariani, P. Torrelli, Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools, 2018. https://iris.uniroma1.it/retrieve/handle/11573/1082939/629981/Giannetti et al_Beers.pdf.
  • [12] R. Manelius, Beer flavor component analyses for small breweries, Turku University of Applied Sciences, 2017. https://www.theseus.fi/bitstream/handle/10024/133536/Manelius_Robin.pdf?sequence=4&isAllowed=y.
  • [13] K. Kucharczyk, T. Tuszyński, The effect of temperature on fermentation and beer volatiles at an industrial scale, J. Inst. Brew. 124 (2018) 230–235. https://doi.org/10.1002/jib.491.
  • [14] Z.H. Mohammad, C.C. Ray, J.A. Neal, G. Cordua, A. Corsi, S.A. Sirsat, Implications of temperature abuse on unpasteurized beer quality using organoleptic and chemical analyses, Foods. 9 (2020) 1032. https://doi.org/10.3390/foods9081032.
  • [15] A. Siwek, M.A. Stachelska, M. Dziadkowska, P. Karpiński, M.W. Obiedziński, Związki lotne w piwach wyprodukowanych z udziałem ryżu, Przem. Ferment. I Owocowo-Warzywny. 1 (2016) 10–12. https://doi.org/10.15199/64.2016.7-8.1.
  • [16] C. Boulton, Encyclopedia of brewing, John Wiley & Sons, Ltd, Oxford, UK, 2013. https://doi.org/10.1002/9781118598115.
  • [17] S. Rossi, V. Sileoni, G. Perretti, O. Marconi, Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry, J. Sci. Food Agric. 94 (2014) 919–928. https://doi.org/10.1002/jsfa.6336.
  • [18] L. Cao, G. Zhou, P. Guo, Y. Li, Influence of pasteurising intensity on beer flavour stability, J. Inst. Brew. 117 (2011) 587–592. https://doi.org/10.1002/j.2050-0416.2011.tb00508.x.
  • [19] C. Martins, A. Almeida, S.M. Rocha, Recent advances and challenges for beer volatile characterization based on gas chromatographic techniques, in: Atta-ur-Rahman, S.A. Ozkan, R. Ahmed (Eds.), Recent Adv. Anal. Tech., Bentham Science Publishers, 2017: pp. 141–199. https://doi.org/10.2174/97816810844731170101.
  • [20] K. Kucharczyk, K. Zyła, T. Tuszyński, Simultaneous optimization of acetaldehyde and DMS concentrations for better sensory quality of beer fermented on an industrial scale, Foods. 9 (2020) 1043. https://doi.org/10.3390/foods9081043.
  • [21] M. Baldus, P. Kreuschner, M. Hutzler, F.J. Methner, On the behaviour of dimethyl sulfoxide in the brewing process and its role as dimethyl sulfide precursor in beer, BrewingScience. 71 (2018). https://doi.org/10.23763/BrSc18-01baldus.
  • [22] K. Kucharczyk, T. Tuszyński, Obecność diacetylu i 2,3-pentanodionu w piwie, Zywność. Nauk. Technol. Jakość. 24 (2017) 17–26. https://doi.org/10.15193/zntj/2017/113/207.
  • [23] A. Siwek, M.A. Stachelska, A. Ekielski, T. Zelazinski, E. Sobolewska, P. Karpinski, J. Rozmierska, M.W. Obiedzinski, Analiza profilu związków lotnych w piwach wyprodukowanych z udziałem grysu kukurydzianego, Przem. Ferment. I Owocowo-Warzywny. 1 (2016) 22–24. https://doi.org/10.15199/64.2016.3.5.
  • [24] H.E. Anderson, I.C. Santos, Z.L. Hildenbrand, K.A. Schug, A review of the analytical methods used for beer ingredient and finished product analysis and quality control, Anal. Chim. Acta. 1085 (2019). https://doi.org/10.1016/j.aca.2019.07.061.
  • [25] C. Martins, T. Brandão, A. Almeida, S.M. Rocha, Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography, Foods. 9 (2020). https://doi.org/10.3390/foods9091276.
  • [26] X. Ji, Comparative investigation of volatile components and bioactive compounds in beers by multivariate analysis, Flavour Fragr. J. 36 (2021). https://doi.org/10.1002/ffj.3649.
  • [27] K. Thompson Witrick, S. Duncan, K. Hurley, S. O’Keefe, Acid and volatiles of commercially-available lambic beers, Beverages. 3 (2017). https://doi.org/10.3390/beverages3040051.
  • [28] K. Witrick, E.R. Pitts, S.F. O’Keefe, Analysis of lambic beer volatiles during aging using gas chromatography–mass spectrometry (GCMS) and gas chromatography–olfactometry (GCO), Beverages. 6 (2020). https://doi.org/10.3390/beverages6020031.
  • [29] E. Trovato, A. Arigò, F. Vento, G. Micalizzi, P. Dugo, L. Mondello, Influence of citrus flavor addition in brewing process: characterization of the volatile and non-volatile profile to prevent frauds and adulterations, Separations. 8 (2021). https://doi.org/10.3390/separations8020018.
  • [30] TIBCO Software Inc., Statistica, (2017).
  • [31] M.G. Amato, Sensory evaluation, in: O. Garrett (Ed.), Oxford Companion to Beer, Oxford University Press, 2011. https://doi.org/10.1093/acref/9780195367133.001.0001.
  • [32] G. Van Doorn, J. Timora, S. Watson, C. Moore, C. Spence, The visual appearance of beer: a review concerning visually-determined expectations and their consequences for perception, Food Res. Int. 126 (2019). https://doi.org/10.1016/j.foodres.2019.108661.
  • [33] A. Poreda, A. Czarnik, M. Zdaniewicz, M. Jakubowski, P. Antkiewicz, Corn grist adjunct - application and influence on the brewing process and beer quality, J. Inst. Brew. 120 (2014) 77–81. https://doi.org/10.1002/jib.115.
  • [34] V. Psota, Z. Skulilová, J. Hartmann, The effect of the barley variety, location and year crop on the haze of congress wort, Czech J. Food Sci. 27 (2009) 158–164. https://doi.org/10.17221/156/2008-CJFS.
  • [35] P.H. Chlup, real degree of fermentation (RDF), in: O. Garrett (Ed.), Oxford Companion to Beer, Oxford University Press, 2011. https://doi.org/10.1093/acref/9780195367133.001.0001.
  • [36] A. Andrade, E. Lima, L. Meirelles, Avaliação da rotulagem e qualidade de diferentes marcas de cerveja tipo pilsen, 2016. https://www.researchgate.net/publication/329100815.
  • [37] Rozporządzenie Parlamentu Europejskiego i Rady (UE) nr 1169/2011 z dnia 25 października 2011 r. w sprawie przekazywania konsumentom informacji na temat żywności, zmiany rozporządzeń Parlamentu Europejskiego i Rady (WE) nr 1924/2006 i (WE) nr 1925/2006, 2011.
  • [38] L.M. Tozetto, R.F. Do Nascimento, M.H. de Oliveira, J. Van Beik, M.H.G. Canteri, Production and physicochemical characterization of craft beer with ginger (Zingiber officinale), Food Sci. Technol. 39 (2019) 962–970. https://doi.org/10.1590/fst.16518.
  • [39] M.P. Piddocke, S. Kreisz, H.P. Heldt-Hansen, K.F. Nielsen, L. Olsson, Physiological characterization of brewer’s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts, Appl. Microbiol. Biotechnol. 84 (2009). https://doi.org/10.1007/s00253-009-1930-y.
  • [40] K. Villa, high gravity brewing, in: O. Garrett (Ed.), Oxford Companion to Beer, Oxford University Press, 2011. https://doi.org/10.1093/acref/9780195367133.001.0001.
  • [41] K. Takoi, M. Degueil, S. Shinkaruk, C. ThiBon, T. Kurihara, K. Toyoshima, K. Ito, B. Bennetau, D. Dubourdieu, T. Tominaga, Specific flavor compounds derived from nelson sauvin hop and synergy of these compounds, BrewingScience. 62 (2009) 108–118. https://www.researchgate.net/publication/261476079.
  • [42] K. Takoi, Y. Itoga, K. Koie, J. Takayanagi, T. Kaneko, T. Watanabe, I. Matsumoto, M. Nomura, Behaviour of hop-derived branched-chain esters during fermentation and unique characteristics of Huell Melon and Ekuanot (HBC366) Hops, BrewingScience. 71 (2018) 100–109. https://doi.org/10.23763/BrSc18-14takoi.
  • [43] T. Podeszwa, J. Harasym, New methods of hopping (dryhopping) and their impact on sensory properties of beer, Acta Innov. 79 (2016) 79–86.
  • [44] C. Li, G. Dong, M. Bian, X. Liu, J. Gong, J. Hao, W. Wang, K. Li, W. Ou, T. Xia, Brewing rich 2-phenylethanol beer from cassava and its producing metabolisms in yeast, J. Sci. Food Agric. 101 (2021) 4050–4058. https://doi.org/10.1002/jsfa.11040.
  • [45] Y. Zhang, S. Jia, W. Zhang, Predicting acetic acid content in the final beer using neural networks and support vector machine, J. Inst. Brew. 118 (2012) 361–367. https://doi.org/10.1002/jib.50.
  • [46] S. Engan, H. Bryggeri, Organoleptic threshold values of some organic acids in beer, J. Inst. Brew. 80 (1974) 162–163. https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1974.tb03598.x.
  • [47] K. Shale, J. Mukamugema, R.J. Lues, P. Venter, K.K. Mokoena, Characterisation of selected volatile organic compounds in Rwandan indigenous beer ‘Urwagwa’ by dynamic headspace gas chromatography-mass spectrometry, African J. Biotechnol. 12 (2013) 2990–2996. https://doi.org/10.5897/AJB12.1173.
Uwagi
Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-7f958c88-a14a-4c52-8175-f58170c7e32b
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.