Abstract
<p>The effects of brewing style on physicochemical indices, iso-a-acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso-a-acids, phenolic content, antioxidant activity). The beers having the highest iso-a-acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-?-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don’t represent a compositional classification but they are rather used to indicate commercial types.</p>
Highlights
Beer is the world’s most widely consumed alcoholic beverage (European Beer Guide, 2006)
The lowest pH and the highest titratable acidity were measured on Cuveè De Ranke samples. This finding was explained on the basis of the distinctive composition of the cuveè that was made with 30% of a lambic beer, produced by spontaneous fermentation and characterized by a strong acidity perceived as a freshness perception at the sensorial analysis
The chemical and physical composition of the investigated samples was extremely variegated and not always corresponded to characteristics usually attributed to the beer styles they belong, since the styles generally are big clusters that include products greatly differentiated
Summary
Beer is the world’s most widely consumed alcoholic beverage (European Beer Guide, 2006) It is generally produced by the brewing and fermentation of sugars (mainly derived from malted cereal grains such as barley and wheat and from the cheaper corn and rice), and flavoured with hops, which add bitterness and act as a natural preservative. Yeasts fermenting at temperatures between 16 and 24 °C form a layer on the surface of the wort/beer Based on this behaviour, they are referred to as “top-fermenting yeasts”. They are referred to as “top-fermenting yeasts” These yeasts belong to the species Saccharomyces cerevisiae and the beers obtained in this way are known as “at high fermentation temperature” or Ale. Yeasts fermenting at temperatures around 10 °C collect at the bottom of the fermentation tank and are referred to as “bottom-fermenting yeast”. For Lager beers, the aging temperatures are in the range 2-10 °C and maintained at this temperature for 6-12 days
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