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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...
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| Published in: | Journal of the science of food and agriculture 2021-05, Vol.101 (7), p.2828-2835 |
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| Main Authors: | , , , , , , , |
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| cites | cdi_FETCH-LOGICAL-c3572-4e9be0cef99479a72fa2d40a37cc1ecdcd2b7e97b29f0ea3990ebd6b3d90ea183 |
| container_end_page | 2835 |
| container_issue | 7 |
| container_start_page | 2828 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 101 |
| creator | Gerhards, Sandra Talaverano, María Inmaculada Andrés, Ana Isabel Sánchez‐Vicente, Carlos Lozano, Jesús García‐Latorre, Carlos Petrón, María Jesús Rodrigo, Sara |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.10912 |
| format | article |
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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</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10912</identifier><identifier>PMID: 33135178</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>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</subject><ispartof>Journal of the science of food and agriculture, 2021-05, Vol.101 (7), p.2828-2835</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2021 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3572-4e9be0cef99479a72fa2d40a37cc1ecdcd2b7e97b29f0ea3990ebd6b3d90ea183</citedby><cites>FETCH-LOGICAL-c3572-4e9be0cef99479a72fa2d40a37cc1ecdcd2b7e97b29f0ea3990ebd6b3d90ea183</cites><orcidid>0000-0002-2807-4912</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33135178$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gerhards, Sandra</creatorcontrib><creatorcontrib>Talaverano, María Inmaculada</creatorcontrib><creatorcontrib>Andrés, Ana Isabel</creatorcontrib><creatorcontrib>Sánchez‐Vicente, Carlos</creatorcontrib><creatorcontrib>Lozano, Jesús</creatorcontrib><creatorcontrib>García‐Latorre, Carlos</creatorcontrib><creatorcontrib>Petrón, María Jesús</creatorcontrib><creatorcontrib>Rodrigo, Sara</creatorcontrib><title>Different dry hopping and fermentation methods: influence on beer nutritional quality</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>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</description><subject>Ale</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - metabolism</subject><subject>Beer</subject><subject>Beer - analysis</subject><subject>Beer - microbiology</subject><subject>Bitterness</subject><subject>Breweries</subject><subject>brewing</subject><subject>electronic nose</subject><subject>Electronic noses</subject><subject>Ethanol - analysis</subject><subject>Ethanol - metabolism</subject><subject>Fermentation</subject><subject>Food Microbiology - methods</subject><subject>hop</subject><subject>Humans</subject><subject>Humulus - chemistry</subject><subject>Humulus - classification</subject><subject>Humulus - metabolism</subject><subject>Humulus - microbiology</subject><subject>Lager</subject><subject>Nutritive Value</subject><subject>phenol compounds</subject><subject>Polyphenols</subject><subject>Polyphenols - analysis</subject><subject>Polyphenols - metabolism</subject><subject>Principal components analysis</subject><subject>Taste</subject><subject>Yeast</subject><subject>Yeasts</subject><subject>Yeasts - metabolism</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kEtLAzEUhYMotlY3_gAJuBNG85hpGnelWh8UXGjXITO5sVPm1WQGmX9v6lSXrs7h3I_D5SB0ScktJYTdbb3VwUnKjtA4qIgIoeQYjcORRQmN2Qideb8lhEg5nZ6iEeeUJ1TMxmj9kFsLDqoWG9fjTd00efWJdWVwiMuQ6zavK1xCu6mNv8d5ZYsOqgxwSFMAh6uudfke0gXedbrI2_4cnVhdeLg46AStl48fi-do9fb0spivoowngkUxyBRIBlbKWEgtmNXMxERzkWUUMpMZlgqQImXSEtBcSgKpmabcBKPpjE_Q9dDbuHrXgW_Vtu5ceMQrlhDJKGeMBepmoDJXe-_AqsblpXa9okTtF1T7BdXPggG-OlR2aQnmD_2dLAB0AL7yAvp_qtTr-3I-lH4DR8N87A</recordid><startdate>202105</startdate><enddate>202105</enddate><creator>Gerhards, Sandra</creator><creator>Talaverano, María Inmaculada</creator><creator>Andrés, Ana Isabel</creator><creator>Sánchez‐Vicente, Carlos</creator><creator>Lozano, Jesús</creator><creator>García‐Latorre, Carlos</creator><creator>Petrón, María Jesús</creator><creator>Rodrigo, Sara</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-2807-4912</orcidid></search><sort><creationdate>202105</creationdate><title>Different dry hopping and fermentation methods: influence on beer nutritional quality</title><author>Gerhards, Sandra ; Talaverano, María Inmaculada ; Andrés, Ana Isabel ; Sánchez‐Vicente, Carlos ; Lozano, Jesús ; García‐Latorre, Carlos ; Petrón, María Jesús ; Rodrigo, Sara</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3572-4e9be0cef99479a72fa2d40a37cc1ecdcd2b7e97b29f0ea3990ebd6b3d90ea183</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Ale</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - metabolism</topic><topic>Beer</topic><topic>Beer - analysis</topic><topic>Beer - microbiology</topic><topic>Bitterness</topic><topic>Breweries</topic><topic>brewing</topic><topic>electronic nose</topic><topic>Electronic noses</topic><topic>Ethanol - analysis</topic><topic>Ethanol - metabolism</topic><topic>Fermentation</topic><topic>Food Microbiology - methods</topic><topic>hop</topic><topic>Humans</topic><topic>Humulus - chemistry</topic><topic>Humulus - classification</topic><topic>Humulus - metabolism</topic><topic>Humulus - microbiology</topic><topic>Lager</topic><topic>Nutritive Value</topic><topic>phenol compounds</topic><topic>Polyphenols</topic><topic>Polyphenols - analysis</topic><topic>Polyphenols - metabolism</topic><topic>Principal components analysis</topic><topic>Taste</topic><topic>Yeast</topic><topic>Yeasts</topic><topic>Yeasts - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gerhards, Sandra</creatorcontrib><creatorcontrib>Talaverano, María Inmaculada</creatorcontrib><creatorcontrib>Andrés, Ana Isabel</creatorcontrib><creatorcontrib>Sánchez‐Vicente, Carlos</creatorcontrib><creatorcontrib>Lozano, Jesús</creatorcontrib><creatorcontrib>García‐Latorre, Carlos</creatorcontrib><creatorcontrib>Petrón, María Jesús</creatorcontrib><creatorcontrib>Rodrigo, Sara</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gerhards, Sandra</au><au>Talaverano, María Inmaculada</au><au>Andrés, Ana Isabel</au><au>Sánchez‐Vicente, Carlos</au><au>Lozano, Jesús</au><au>García‐Latorre, Carlos</au><au>Petrón, María Jesús</au><au>Rodrigo, Sara</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Different dry hopping and fermentation methods: influence on beer nutritional quality</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2021-05</date><risdate>2021</risdate><volume>101</volume><issue>7</issue><spage>2828</spage><epage>2835</epage><pages>2828-2835</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>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</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>33135178</pmid><doi>10.1002/jsfa.10912</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-2807-4912</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2021-05, Vol.101 (7), p.2828-2835 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_journals_2509213222 |
| source | Wiley-Blackwell Read & Publish Collection |
| 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 |
| title | Different dry hopping and fermentation methods: influence on beer nutritional quality |
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