Different dry hopping and fermentation methods: influence on beer nutritional quality

BACKGROUND Nowadays, the craft beer market is booming and the consumer trend for trying something new is increasing. Here, nine different treatments of a craft beer were realized in a pilot plant, studying fermentation and dry‐hopping types. Quality parameters of the beer such as polyphenols, antiox...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2021-05, Vol.101 (7), p.2828-2835
Main Authors: Gerhards, Sandra, Talaverano, María Inmaculada, Andrés, Ana Isabel, Sánchez‐Vicente, Carlos, Lozano, Jesús, García‐Latorre, Carlos, Petrón, María Jesús, Rodrigo, Sara
Format: Article
Language:English
Subjects:
Ale
Antioxidants
Antioxidants - analysis
Antioxidants - metabolism
Beer
Beer - analysis
Beer - microbiology
Bitterness
Breweries
brewing
electronic nose
Electronic noses
Ethanol - analysis
Ethanol - metabolism
Fermentation
Food Microbiology - methods
hop
Humans
Humulus - chemistry
Humulus - classification
Humulus - metabolism
Humulus - microbiology
Lager
Nutritive Value
phenol compounds
Polyphenols
Polyphenols - analysis
Polyphenols - metabolism
Principal components analysis
Taste
Yeast
Yeasts
Yeasts - metabolism
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND Nowadays, the craft beer market is booming and the consumer trend for trying something new is increasing. Here, nine different treatments of a craft beer were realized in a pilot plant, studying fermentation and dry‐hopping types. Quality parameters of the beer such as polyphenols, antioxidants, bitterness, colour and alcohol were analysed. In addition, an electronic nose was used to distinguish beer types. RESULTS Results showed that dry hopping in maturation with warm temperature increased the bitterness from 33 to 40 IBUs. The treatment using two yeasts and two fermentation temperatures resulted in the highest antioxidant capacity of the beer (around 92%). Antioxidant activity was increased by late dry hopping using ale yeasts for fermenting. Principal component analysis performed with electronic nose data explained up to 97% of the total variability of the compounds in the study. CONCLUSIONS Combined use of ale and lager yeasts seems to increase the antioxidant capacity and total polyphenol content of beer. Antioxidant activity is increased by late dry hopping. An electronic nose is a suitable device for discriminating the volatile profile complexity in beer. © 2020 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.10912