Beer Clarification Research Articles

Food uses, functional activities, and bioactive compounds of three Ecuadorian Vasconcellea fruits: Bibliometric analysis and review

Vasconcellea, the most abundant genus within the Caricaceae family, encompasses twenty-one out of the 35 species in the family, predominantly found in Peru, Ecuador, and Colombia, where they are utilized for both culinary and medicinal purposes. This study investigates the research trends, patents, and nutritional and functional potential of three native Ecuadorian species in the genus: Vasconcellea stipulata V.M. Badillo (toronche), Vasconcellea pubescens (V.M. Badillo) (chamburo), and their natural hybrid Vasconcellea x pentagona V.M. Badillo (babaco). Utilizing bibliometric analysis via a Scopus dataset of 117 documents and sixteen unique patents through Patentscope. Our findings reveal V. pubescens as the most studied species, followed by V. x pentagona and V. stipulata, with scientific production primarily originating from Chile, Brazil, Ecuador, and the United States. Patents focus on V. pubescens, particularly in cultivation and applications of protease and alcohol acyltransferase enzymes. Gastronomically, these species find common usage in jams, juices, and preserves and ritual beverages, with limited innovation. Food technology uses are mainly meat tenderization and beer clarification. Rich in nutrients, all three species offer health and dietary benefits, accompanied by diverse functional activities including anticancer, anti-inflammatory, antioxidant, antiparasitic, and antiseptic properties. Thirty-seven bioactive compounds, including organic acids, carotenoids, esters, alkaloids, phenolic compounds, amino acids, isothiocyanates, alcohols, tocopherols, and phytosterols, were reported across the species. This study underscores the global and local economic, industrial, and health-related significance of Vasconcellea species, while also indicating directions for further research and exploration to realize their full potential.

A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification

The presence of high tannin content in fruit juices and other beverages generates bitterness and haze formation with a concomitant deterioration of their quality. This problem could be circumvented by treating these food products with the enzyme tannase (tannin acyl hydrolase EC 3.1.1.20), which contains the ability to hydrolyze the ester and depside linkages present in hydrolyzable tannins. In the present study, a low molecular weight (38.20 kDa) tannase purified from Klebsiella pneumoniae KP715242 was used for clarification and detannification of orange juice, beer, and tea cream solubilization. The initial tannin content of orange juice was reduced to 42.45% upon treatment with 4.5 U/mL of purified tannase at 35°C for 3.5 h. Beer haze was clarified by incubating the colloidal suspension with the purified enzyme. Under the optimum condition of temperature (30°C), incubation time (3.5 h), and enzyme concentration (4.5 U/mL), the initial tannin content of beer was reduced to 46.47%. Tea cream solubilization was achieved by treating the tea extract with varying enzyme concentrations at different time intervals and temperatures. The maximum reduction in the tea tannin content (55%) was observed at 35°C when the enzyme was incubated for 3 h at a concentration of 6.0 U/mL. The results of this investigation could be further exploited at an industrial scale in the detannification of fruit juice, beer, and tea.

Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing.

Immobilized cell technologies (ICT) have been used in wort fermentation, beer maturation, or production of alcohol-free or low-alcohol beer. The purpose of ICT is to restrict intact cells to a specific location while allowing biological function. It improves cell stability, operational flexibility, and control in brewing, as well as ease in executing continuous operations. We investigated the use of yeast biocapsules for Indian Pale Ale (IPA) type beer wort fermentation, a novel ICT in brewing. Yeast biocapsules are a spherical yeast immobilization system in which yeast cells are encapsulated and connected to the hyphae of an inactivated hollow filamentous fungus pellet. Fermentations with yeast encapsulated in alginate beads, as the standard immobilization practice, and in free (non-immobilized) forms were carried out in parallel. We found that yeast biocapsules are a better option for cell reutilization than alginate beads, but worse for beer must clarity. Beer brewed with yeast biocapsules differed in concentration for five volatile compounds (acetaldehyde, diacetyl, ethyl acetate, 1,1-diethoxyethane, and isoamyl alcohol) and three sensory characters (persistency of the foam, malt, and yeast character). KEY POINTS: • Yeast biocapsules were investigated for beer wort fermentation • Biocapsules improve cell reutilization but are limited for beer clarification • Beer brewed with biocapsules is chemically different than conventional beer • Most sensory features did not differ between biocapsule and control beer.

Improving the storage stability of non-alcoholic beer

Approaches to solving the problem of increasing the stability of light non-alcoholic beer during its commercial production are considered. The basic requirements for brewing barley light malt are formulated, the main of which is a low (less than 10 %) content of protein substances with high values of other technologically important characteristics. The recommended ranges of the latter are established. The influence of the hydromodule (wort density) on the indicators of hopped wort and finished non-alcoholic beer has been studied. It was found that the most rational one is the preparation of wort with a dry matter content of 6.5 %. The modes of introduction of the Brewers Clarex enzyme preparation at the stage of cooling the hopped wort, the parameters of the stages of boiling the wort with hops, fermentation of beer wort, clarification of unfiltered beer, fermentation and after-fermentation, pasteurization of the drink after bottling are proposed. In comparison with the control variety, the indicators of finished light non-alcoholic beer obtained by the fermentation method are given with the parameters of individual technological operations indicated in the article: the extract of the initial wort, the content of ethyl alcohol, amine nitrogen, bitter substances of hops, sensitive proteins and the precipitation limit with sulfate ammonium. The data confirming that the use of an enzyme preparation does not lead to a decrease in the foam stability and foaming of the finished beer are presented. Organoleptic analysis of the finished product for taste stability was carried out. The actual shelf life of the product has been investigated. The results obtained confirmed the possibility of obtaining a bottom-fermented non-alcoholic light beer with high colloidal stability using the described technological methods. It was shown that the experimental samples retained the organoleptic characteristics close to the original ones for at least 4 months from the date of bottling.

A FIND OF THE NORTH-CAUCASIAN CERAMICS IN THE ELITE BURIAL OF THE ISAKOVKA I BURIAL GROUND (WESTERN SIBERIA)

We present the results of a multi-disciplinary analysis of a jug and its contents from the elite burial complex of the Sargat culture in Middle Irtysh Basin (burial Isakovka I, mound 3, burial 6). The burial, along with military equipment and various metallic import, contained a ceramic jug, the closest analogies to which are found in the production centers of the settled population of the foothill zone of the central and partially eastern regions of the North Caucasus, as well as the steppe territory (the basin of the Kuma River). The studied piece is distinguished by its massive form and traces of repair of the upper part. The jug was placed in the burial filled with a granular substance with fragments of light and gray-black color. Laboratory analysis found no traces of tartrates, i.e. the jug was not used for cooking or transporting beverages of grape juice. The detected fractions of biogenic apatite could possibly originate from fish bones and scales, used for the production of glue, which was added for clarification of wine, beer and mead. At the same time, the composition of the filling contains organic substances related to the production of a low-alcohol drink based on honey, fermented with the addition of cereal grains (local wild or coming from agricultural centers). There are two versions for defining this drink: either it was beer – one of the oldest ritual drinks, the use of which in pastoral cultures is confirmed by texts of the Nart sagas and is confirmed by similar forms of words of Iranian origin; or an infusion of herbs/cereals based on honey, also common in the ritual practices of ancient and traditional cultures. This find is considered exceptional, since the North Caucasian antiquities of the Early Iron Age have been previously unknown in the forest-steppe monuments of the Trans-Urals and Western Siberia. It is possible that the area of the Sargat culture is so far the easternmost territory of distribution of such ceramics.

Filtration technology for beer and beer yeast treatment

Solid-liquid filtration processes are crucial for the production of beer. Clarification of the green beer generates a clear and bright product with extended colloidal and microbiological shelf live. Conventionally, clear filtration is based on pre-coat filtration using filter aids, such as diatomaceous earth (Kieselguhr). However, the application of Kieselguhr requires strict adherence to occupational safety and health protection, as it is classified as a hazardous substance by the World Health Organisation and can lead to lung diseases. Furthermore, significant amounts of waste filter aids are generated. An alternative to pre-coat filtration is microfiltration that avoids the generation of hazardous wastes. Microfiltration can also be applied in beer yeast treatment. This article highlights major concepts and restriction of the filtration processes.

Otimização das condições de cultivo do fungo filamentoso Fusarium sp. EA 1.3.7 para a produção de xilanases

As xilanases são enzimas muito utilizadas em processos industriais, como no branqueamento de papel, indústria de panificação, clarificação de sucos e cerveja, maltagem e na produção de biocombustíveis, devido aos inúmeros benefícios e vantagens que o catalisador biológico apresenta. Nesse contexto, objetivou-se bioprospectar fungos filamentosos, selecionar um fungo potencial produtor de xilanases, otimizar a produção enzimática e realizar a caracterização bioquímica da enzima. Das onze morfoespécies de fungos filamentosos isolados a partir de três amostras de materiais orgânicos coletadas no solo da cidade de Diamantina, Minas Gerais, Brasil, selecionou-se o Fusarium sp. EA 1.3.7 como fungo potencial xilanolítico. As condições de cultivo do microrganismo foram padronizadas em meio submerso CP, durante seis dias, a 30ºC, utilizando como fonte de nitrogênio a peptona, e o farelo de trigo como fonte de carbono; as xilanases produzidas apresentaram maiores atividades a 52ºC e pH 5,3.

Classical and Recent Applications of Membrane Processes in the Food Industry

Membrane processes are extensively used in the food industry, especially in the dairy, wine and beer, fruit juice, and sugar industries. In the dairy industry, removal of bacteria and spores from skim milk (cold pasteurization), separation of casein micelles, separation and fractionation of fat globules from whole milk, concentration and demineralization of whey and milk ultrafiltration permeate, fractionation of whey proteins, and desalination of whey membrane processes are realized by membrane processes. In the wine and beer industry, cross-flow of wines and beer clarification and stabilization of wines by electrodialysis are of common use. Fruit juice processing involves clarification, concentration, and deacidification. In the sugar industry, purification and demineralization are realized by membrane processes. This review presents these membrane processes by focusing on the main parameters and phenomena like permeation flux, selectivity, and fouling of membranes. Innovative pilot designs and cleaning methods are presented. The potentials of more unusual techniques like membrane emulsification and electrodialysis of organic acids from fermentation broth are also underlined. A specific attention is paid to the recent development of membrane processes in the food industries.

Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone.

In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex®, centrifuging, rough filtering across 1.4-μm ceramic hollow-fiber membrane at 30 °C, and fine filtering through 0.45-μm cartridge filter. When feeding an enzymatically-pretreated and centrifuged rough beer with permanent haze (HP) of 2 or 14 European Brewery Convention unit (EBC-U), its primary clarification under periodic CO2 backflushing yielded a permeate with turbidity of 1.0–1.5 EBC-U at a high permeation flux (2.173 ± 51 or 593 ± 100 L m−2 h−1), much greater than that typical of powder filters. The final beer was brilliant (HP = 0.57 ± 0.08 EBC-U) with almost the same colloidal stability of the industrial control and an overall log reduction value (~5.0 for the selected beer spoilage bacterium or 7.6 for the brewing yeast) in line with the microbial effectiveness of current sterilizing membranes. It was perceived as significantly different in flavor and body from the industrial control at a probability level of 10% by a triangle sensory test, as more likely related to the several lab-scale beer-racking steps used than to the novel process itself.

Hydrodynamic methods for reducing concentration polarization during beer processing by membranes

The use of baromembrane processes, in particular, microfiltration, allowed us to form a whole area consisting in the development of beer clarification technologies with qualitatively new properties. The microfiltration process, in comparison with classical pasteurization with the help of immobilized enzymes, with adsorbing agents, has indisputable advantages, because phase transformations are completely absent, low processing temperatures are used, the process can be carried out in several stages, the processing time and energy consumption are reduced, the conditions of microbiological resistance are increased. The decisive role in the course of the microfiltration process is played by the movement mode of the initial solution, physicochemical properties and the geometry of the membrane channel. It is known that the diffusion coefficient can be significantly increased by increasing the temperature of the solution to be separated, which is not always technologically possible, and in some cases, simply unacceptable, therefore, the above parameters are the most promising options for increasing the mass transfer coefficient.

Efficacy of recovered diatomaceous earth from brewery to control Sitophilus zeamais and Acanthoscelides obtectus

Diatomaceous earth (DE) is an inert dust that can be used as a filter in breweries and to control stored-product pests. Experiments were carried out with two DE types to identify their persistence in mini-silos, control of progeny, and mortality of Sitophilus zeamais and Acanthoscelides obtectus in maize and common bean grains. We used DEs from a brewing industry, a conventional DE (directly used as a filter for beer clarification) and a residue DE (a DE recovered after its use as a filter). Experiments were conducted considering the exposure time of insects to the DEs (1, 3, 5, and 7 days for A. obtectus and 5, 7, 10, and 18 days for S. zeamais), concentration (0.5, 1.0, 1.5 and 2.0 g/kg) and persistence (evaluations performed every 30 days). Mortality of both insects increased with concentration (96 and 59% for A. obtectus at the most efficient concentration and 80 and 9% for S. zeamais at 2.0 g/kg for conventional and residue DE respectively) and exposure time (100 and 90% for A. obtectus and 98 and 51% for S. zeamais at the highest exposure time for conventional and residue DE respectively). We observed a decrease of insects in the progeny (>80% at the highest concentration or period of exposure). Persistence control was high for A. obtectus in both DEs (>95% control after 70 days of exposure) while for S. zeamais conventional DE was better at maintaining low insect populations (87 and 50% for conventional and residue DE respectively on the 50th day of exposure). The use of DEs from the brewery industry can be considered as an alternative tool to control populations of stored-product pests.

Potentials of Egg Shell and Snail Shell Powder in Sorghum Beer Clarification

Aim: Turbidity is one of the integral parameters used to ascertain beer quality and clarity. This has been achieved through a combination of filtration processes and utilization of kieselghur as filter aid. Kieselghur on the other hand is expensive and not readily available; therefore there is need to find potential filter aids from locally available materials. The aim of this research is to determine the effectiveness of egg shell powder and snail shell powder in sorghum beer clarification. 
 Study Design: This study was made to fit into using a combination of T-test and one way Analysis of Variance.
 Place and Duration of Study: The research was carried out at Department of Food Science and Technology Laboratory, Federal University of Technology, Owerri, Nigeria, between May 2018 and November 2018.
 Methodology: Sorghum grains were malted by adoption of barley malting protocols while snail shells and egg shells obtained from the market were processed into powders. Temperature programmed infusion mashing method was used to produce wort from sorghum malt that was germinated for 2 days and 3 days. The resulting worts were fermented using Saccharomyces carlsbergensis to obtain sorghum beer and the beer was clarified with kieselghur, egg shell powder and snail shell powder. Turbidity and other quality analyses were carried out on the sorghum wort, sorghum beer and clarified sorghum beer.
 Results: The results showed that beers clarified with Kieselghur had better clarity than egg shell powder and snail shell powder clarified sorghum beers. Egg shell powder showed better clarification potentials than snail shell powder. There is a correlation between total solids and turbidity. Germination period significantly influenced the turbidity of sorghum beer.
 Conclusion: This study showed that egg shell powder can serve as potential filter aid in beverage clarification.

Beer microfiltration with static turbulence promoter: Sum of ranking differences comparison

AbstractThe challenges of beer microfiltration are fouling and to get decent quality. These problems can be partially eliminated with the use of Static Turbulence Promoter (STP). In this study, STP (pitch diameter ratio of 2, 13.2 mm pitch length, 6.5 mm diameter, 241 mm length, and 1.2 mm thickness), Pall Membralox T1‐70 membrane, and lager beer were used for the filtrations. Experiments were performed with combinations of different parameters, such as usage of STP (No/Yes), Transmembrane Pressure (TMP) (0.4–1.2 bar), and Retentate Flow Rate (Q) (50–200 L hr−1). Experiments were ranked with Sum of Ranking Differences based on the analytical properties, hydrodynamic and separation characteristics parameters. The best conditions were the following: STP = Yes, TMP = 0.4 bar, Q = 50 L hr−1; STP = No, TMP = 0.4 bar, Q = 200 L hr−1; STP = Yes, TMP = 1.2 bar, Q = 200 L hr−1.Practical applicationsClarification of rough beer is important because of eliminating yeast and colloidal particles responsible for haze and ensuring the microbiological stability of beer. Our research has several practical applications as mentioned below. First clarification of rough beer by crossflow microfiltration is more sustainable technology than conventional clarification with Kieselguhr, because of lower carbon footprint, lower solid waste stream, less beer loss, and less health and safety concerns. In addition, the shelf life of the microfiltered beer is longer, because there is no iron pickup. Furthermore, according to the results better beer quality can be achieved with the application of novel Static Turbulence Promoter (STP) compared to the conventional (without STP) membrane filtration. It is important because product quality is partly responsible for consumer satisfaction. Finally, it has been proven that usage of STP can improve filtration throughput that means lower production cost.

Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers: Pilot- to industrial-scale

The fate of gluten proteins and (poly)peptides throughout the brewing process of reference and gluten-minimized all-malt beers was monitored on both pilot-scale and industrial-scale. Common process steps such as wort separation, cooking, wort and beer clarification already significantly reduce the mass of gluten proteins (72–99%). Nevertheless, gluten derived (poly)peptides remained present at high concentrations in the final reference beers (58–397 ppm). A lauter tun, with course husk material as filter bed, showed to be more effective in reducing the mass of gluten proteins than a mash filter (33% vs. 18%). The mass of gluten proteins and (poly)peptides could be further significantly reduced (16–89% and 33–81% respectively) depending on the use of tannins, AN-PEP (Prolyl-endopeptidase from Aspergillus niger) and silica gel. To render all-barley malt beers gluten-free (≤20 ppm) (EC No. 41/2009, 2009) gluten-minimization treatments with AN-PEP and silica gel were combined successfully; these beers contained <5 ppm gluten proteins and <10 ppm gluten (poly)peptides.

Towards a Kieselguhr- and PVPP-Free Clarification and Stabilization Process of Rough Beer at Room-Temperature Conditions.

A novel Kieselguhr- and PVPP-free rough beer conditioning process at room temperatures was set up. By submitting precentrifuged rough beer to commercial preparation Brewers Clarex ® and then to membrane clarification at 30 °C across a ceramic 1.4-μm hollow-fiber membrane module, it was possible to obtain a clear and stable beer with a throughput (1306 ± 72 L/m2 /h) by far higher than that (250 to 500 L/m2 /h) characterizing the current powder filters. The haze development due to chilling, sensitive proteins, and alcohol adding was by far lower than that observed when microfiltering PVPP-pretreated rough beer.

Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-β-glucan barley or malt

The clarifying effect of crossflow microfiltration (CFMF) on two types of lager beers made of 100% low β-glucan barley (LBGB), as such using the commercial Ondea®Pro enzyme preparation or pre-malted, was assessed and compared to that obtained using a commercial Pils Malt beer. All rough beers resulted to be quite similar with some differences in viscosity, color, and β-glucan, arabinoxylan, and polyphenol contents. The use of malted LBGB grains gave rise to a beer with low β-glucan (13 ± 4 mg/L) and arabinoxylan (568 ± 40 mg/L) concentrations, but high and stable colloidal turbidity (43.9 ± 0.2 EBC unit), with a consequent reduction in both permeation flux [23 ± 2 L/(m2 h)] and clarified beer quality. The best results in terms of filterability and permeated beer quality were obtained using 100% LBGB beer. Despite its high β-glucan (233 ± 4 mg/L) and arabinoxylan (917 ± 39 mg/L) contents, the limiting permeation flux approached 147 ± 24 L/(m2 h), about three times higher than obtained with the conventional all malted beer. The commercial Ondea®Pro enzyme preparation and CFMF clarification of the resulting rough beer might represent a valid option to produce a 100% barley beer, even if the raw materials used are not well suited for malting.

Beer Clarification with Modern Centrifugal Separators

Beer Clarification with Modern Centrifugal Separators

Beer Clarification by Novel Ceramic Hollow-Fiber Membranes: Effect of Pore Size on Product Quality.

In this work, the crossflow microfiltration performance of rough beer samples was assessed using ceramic hollow-fiber (HF) membrane modules with a nominal pore size ranging from 0.2 to 1.4 μm. Under constant operating conditions (that is, transmembrane pressure difference, TMP = 2.35 bar; feed superficial velocity, vS = 2.5 m/s; temperature, T = 10°C), quite small steady-state permeation fluxes (J* ) of 32 or 37 L/m2 /h were achieved using the 0.2- or 0.5-μm symmetric membrane modules. Both permeates exhibited turbidity <1 EBC unit, but a significant reduction in density, viscosity, color, extract, and foam half-life with respect to their corresponding retentates. The 0.8-μm asymmetric membrane module might be selected, its corresponding permeate having quite a good turbidity and medium reduction in the aforementioned beer quality parameters. Moreover, it exhibited J* values of the same order of magnitude of those claimed for the polyethersulfone HF membrane modules currently commercialized. The 1.4-μm asymmetric membrane module yielded quite a high steady-state permeation flux (196 ± 38 L/m2 /h), and a minimum decline in permeate quality parameters, except for the high levels of turbidity at room temperature and chill haze. In the circumstances, such a membrane module might be regarded as a real valid alternative to conventional powder filters on condition that the resulting permeate were submitted to a final finishing step using 0.45- or 0.65-μm microbially rated membrane cartridges prior to aseptic bottling. A novel combined beer clarification process was thus outlined.

Xylanase: Applications in Biofuel Production

Background: Xylanase (EC 3.2.1.8, endo-1,4--xylan 4-xylanohydrolase) is a naturally occurring enzyme that breaks down hemicellulose by converting -1,4-xylan into xylooligosaccharides, xylobiose and xylose. It is frequently found in microbes and fungi. Considering the depleting resources of natural petroleum products especially petrol, current status of xylanase especially with respect to structural aspects and its application in biofuel production has been reviewed to show evidences that describe the significance of xylanase in bio-processing industry. Methods: The systematic investigation and web content related to xylanase and its industrial applications are reviewed. Results: Diverse primary studies and structured literature reviews met the review criteria. Studies comprised involvement of xylanase in various commercial applications. It has been reported to play an indispensable role in bio-bleaching of paper pulp, human digestion, baking industry, clarification of fruit juices and beer, malting and in the production of biofuels. Besides, structural aspects indicated importance of carbohydrate binding module in catalysis. Conclusion: The wide usage of xylanase from dough conditioning to biofuel production has garnered commercial importance to the enzyme. Many such explorations are anticipated in near future. Keywords: Animal feed, baking industry, bioethanol, biofuel, lignocellulosic biomass, paper and pulp industry, structural aspects, xylanase.

Assessment of the optimal operating conditions for pale lager clarification using novel ceramic hollow-fiber membranes

In this work, the lager beer clarification and stabilization process previously developed was further tested by replacing the 0.8-μm ceramic single-tube membrane module with a novel ceramic hollow-fiber membrane module having the same pore size to offset the known ineffectiveness of back-flushing cleaning techniques in ceramic multi-channel monolithic modules.In total recycle crossflow microfiltration (CFMF) trials, the quasi-steady state permeation flux (Jss) tended to a limiting flux (J*), that was found to increased with the crossflow velocity (vS) in the range of 0.5–6.0 m s−1. The ideal hydraulic pump energy consumption per unit liter of permeate recovered was practically independent of the aforementioned operating variables and of the order of (66.5 ± 0.5) W h L−1. Nevertheless, to obtain a quasi-state state permeation flux greater than the target permeation flux (i.e., 100 L m−2 h−1) for rough beer clarification via membrane processing in the absence of CO2 backpulsing, TMP had to be greater than 2 bar and vS to vary from 4 to 6 m s−1. Not only was the performance of the ceramic hollow-fiber membrane module at 10 °C, vS = 2.5 m s−1, and TMP = 2.4 bar with 2-min periods of CO2 back-flushing applied every 50–60 min superior to that of the polymeric hollow-fiber membrane process patented by Heineken and Norit Membrane Technology, but also the use of ceramic hollow-fiber membrane systems would extend the membrane life span up to ten years, this reducing the contribution of the annual membrane replacement to the overall operating costs of beer clarification.