Multivariate Analysis of the Influence of Microfiltration and Pasteurisation on the Quality of Beer during Its Shelf Life

• Published in: Foods 2023-12, Vol.13 (1), p.122
• Main Authors: de Lima, Ana Carolina, Brandao, Luciana R, Botelho, Bruno G, Rosa, Carlos A, Aceña, Laura, Mestres, Montserrat, Boqué, Ricard
• Format: Article
• Language: English
• Subjects: Aging; Alcohol; Analysis; Bacteria; Beer; Bitterness; Breweries; Chromatography; colloidal stability; Diketones; flavour stability; forced ageing; Furfural; Gas chromatography; Heat treatment; Heat treatments; Lactic acid; Lactic acid bacteria; Mass spectrometry; Mass spectroscopy; Membranes; Microbiological analysis; microbiological stability; Microbiology; Microfiltration; Microorganisms; Multivariate analysis; Organoleptic properties; pasteurisation; Pasteurization; Physicochemical analysis; Polyphenols; Product quality; Saccharomyces; Sensory evaluation; Shelf life; Spoilage; Temperature; Yeast; Yeasts
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13010122

Gas chromatography-mass spectrometry (GC-MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55° C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria ( ) and yeasts ( and in fresh microfiltered samples. In the GC-MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.