Beer Production Research Articles

Bioprospecting <i>Saccharomyces cerevisiae</i> in fruits from Amazonian region for beer brewing

<abstract> <p>This research aimed to isolate <italic>Saccharomyces cerevisiae</italic> strains from Amazonian fruits for potential utilization in beer production. Yeast strains were derived from the spontaneous fermentation of Arazá (<italic>Eugenia stipitata</italic> MacVaught), cocoa (<italic>Theobroma cacao</italic> L.), and cupuassu (<italic>Theobroma grandiflorum</italic> Wild. Ex Spreng. Schum) fruits. Identification of the isolated strains was achieved through biochemical assays and ITS rDNA (Internal Transcribed Spacer ribosomal DNA), sequencing, with emphasis on determining their affiliation to <italic>S. cerevisiae</italic> and assessing phylogenetic ties. Out of the 76 colonies isolated from the fruit fermentations, seven were distinctly identified as <italic>S. cerevisiae</italic>. Phylogenetic assessments unveiled significant parallels between regional isolates and commercial strains. Notably, beer brewed with the <italic>S. cerevisiae</italic> AR 03 isolate exhibits physical-chemical attributes characteristics similar to those found in American ale commercial beers. These findings underscore the untapped potential of leveraging Amazonian yeasts in brewing, a step forward for the region's burgeoning bioeconomy.</p> </abstract>

Facile green synthesis of wasted hop-based zinc oxide nanozymes as peroxidase-like catalysts for colorimetric analysis.

Hops are a common ingredient in beer production, and a considerable quantity of hops is usually discarded as a waste material once the brewing process is completed. Transforming this waste material into valuable nanomaterials offers a sustainable approach that has the potential to significantly mitigate environmental impact. Herein, a facile and green protocol for the production of zinc oxide nanozymes (ZnO NZs) using wasted hop extract (WHE) as a natural precursor was demonstrated. The process involved a hydrothermal synthesis method followed by a calcination step to form the final ZnO NZs. The results revealed that lupulon, the main β-acid in hops, particularly the phenolic hydroxy group, is primarily responsible for the biosynthesis of ZnO NZs. The WHE-ZnO NZs exhibited exceptional peroxidase-like (POD-like) activity and served as effective catalysts for the oxidation of 3,3,5,5-tetramethylbenzidine (TMB) in the presence of hydrogen peroxide (H2O2). Analysis of the catalytic mechanism revealed that the POD-like activity of these WHE-ZnO NZs originated from their ability to expedite the transfer of electrons between TMB and H2O2, resulting in the enzymatic kinetics following the standard Michaelis-Menten mechanism. Furthermore, we developed a straightforward and user-friendly colorimetric technique for detecting both H2O2 and glucose. By utilizing the WHE-ZnO NZs as POD-like catalysts, we achieved a linear detection range of 1-1000 μM and a limit of detection of 0.24 μM (S/N = 3) for H2O2 detection and a linear range of 0-100 mM and a detection limit of 16.73 μM (S/N = 3) for glucose detection. These results highlighted the potential applications of our waste-to-resource approach for nanozyme synthesis in the field of analytical chemistry.

RESEARCH ON THE RECOVERY OF RINSE WATER IN A MICROBREWERY

Background. Water usage during beer production is one of the highest in the food processing indus try. The dynamically growing microbrewery market requires the implementation of water recycling sys tems. The research investigated and presented the technology for the recovery of rinse water from the brewing industry. A case study examined the usage of water during the brewing and cleaning process in a small brewery. Moreover, an analysis of brewery rinse water before and after purifying was conducted. Results and conclusions. The purified water obtained had high technological values, including lower turbidity, reduced content of nitrates and over two-fold increased content of chlorides and met the re quirements for drinking-grade water. The implementation of the analyzed system may both provide finan cial benefits and ensure compliance with sustainable development trends initiated by the largest breweries. The design and features of the analyzed purifying system make it possible to use it commercially in the microbrewing industry.

Effect of electrochemically activated aqueous solution on the yield of reducing agents during enzymatic hydrolysis of green buckwheat starch

The present study was conducted to investigate the effect of complex amylolytic preparations on green buckwheat starch in the environment of oxidized and reduced fractions of electrochemically activated solutions. The novelty of the work lies in the study of the effect of catholyte and anolyte obtained from tap water on the accumulation of reducing substances in the process of enzymatic hydrolysis of green buckwheat starch with the use of preparations AmyloLux ATS and Maltogenase 2X L. The practical significance of the work is related to the possibility of improving the technology of grain drinks or preparation of buckwheat malt in the production of gluten-free beer. It was found that enzymatic hydrolysis of green buckwheat starch with the use of complex amylolytic preparations proceeded most intensively when using the oxidized anodic fraction of electrochemically activated solutions. The level of reducing substances in the anolyte environment exceeded the analogous index in the samples based on water and catholyte by 1.2-1.3 times, already after 30 minutes and before the end of the process.

Production of low-alcoholic and low-gluten beer: physicochemical properties and volatile compounds

Production of low-alcoholic and low-gluten beer: physicochemical properties and volatile compounds

The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer

The last decade has seen increased consumer demand for zero and low-alcohol beverages. Cold-contact fermentation (CCF) in combination with non-Saccharomyces can be an effective method for producing low-alcohol fruit beverages with desirable qualities. Thus, the aim of this study was to develop a CCF process to produce low-alcohol marula fruit beer using selected non-Saccharomyces yeasts. The effect of temperature (°C), and time (h) on alcohol (% v/v), pH, total titratable acidity (LAE/mL) and specific gravity (SG) was evaluated using response surface methodology. Sterile marula fruit juice was inoculated with Metschnikowia pulcherrima, Pichia fermentans, or Pichia kluyveri respectively. Higher final SG values were observed for temperatures between 8 °C and 15 °C. Above 15 °C, the SG decreased with an increase in temperature and time. Fermentation at temperatures below 10 °C produced zero to low-alcohol marula fruit beer (0.00–0.20 % v/v) with an attenuation rate above 80 %. This was confirmed by the significance of quadratic models for SG (p ≤ 0.01), and alcohol (p = 0.00) for the three selected yeasts. Overall, P. kluyveri produced the lowest alcohol levels, followed by M. pulcherrima and P. fermentans, respectively. The study confirmed that cold-contact fermentation with non-Saccharomyces yeasts can be an effective biological method to produce low-alcohol marula fruit beer in line with the emerging consumer demand for low-alcohol beverages.

МІКРОФЛОРА БОРОШНА ЯК СТАРТЕР ПРОЦЕСІВ БРОДІННЯ У ХАРЧОВИХ ТЕХНОЛОГІЯХ

The study of microorganisms used in the food industry is necessary to improve the quality of food products. The complex nature of the relationships between members of associations of these microorganisms and the influence of endogenous factors on them should be taken into account in the production of appropriate food products.The impact of endogenous factors on microorganisms used in the food industry determines the composition of their as-sociations, which in turn determines the quality of the resulting product. Therefore, analysis of the formation of such associa-tions is a necessary element of food technology.An analysis of studies andpublications has shown that today the issues related to the formation of microorganism associa-tions used to ensure fermentation processes in food technology have been given insufficient attention in the scientific literature.The purpose of the article isto study the formation of the component composition of lactic acid bacteria and yeasts of different starter cultures depending on the endogenous factors for the differentiation of fermentation products.The formation of microorganism associations in different starter cultures has been studied. In order to conduct research, different types of starter cultures were used to prepare rye-wheat bread, beer, and fermented milk products. The taxonomic com-position of the associations of the studied starter cultureswas analyzed. Endogenous factors that are the main cause of differences in the composition of microorganism associations in different starter cultures have been studied. The significance of the synergism between lactic acid bacteria and yeast for the inhibition of bacteria harmful in food production has been determined.It has been shown that the formation of the composition of microorganisms, first of all, depends on the technology of the starter preparation, its type and the chemical composition of the fermentation substrate. The organoleptic characteristics of the resulting food products were corresponded to the composition of the association of microorganisms of the starter culture thatwas used. The results obtained show that flour starters can be usedto start the fermentation process of sugar-rich substrates

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk associated with the Maillard reaction in food products that occurred during in food heating process. The Maillard reaction occurs in three stages: the initial stage (such as in milk and UHT milk), the intermediate stage (as in lager beer and bakery products), and the advanced stage (as in stout beer, coffee, and chocolate). The Maillard reaction is influenced by both physical variables (such as temperature and time of treatment) and chemical variables (including pH, water activity, and substance). Acrylamide is one of the toxic chemical risks that can be formed during the Maillard reaction. This occurs when through the major pathway involving asparagine and carbonyl groups specifically, leading to the formation of N-glycoxyl-asparagine. Additionally, acrylamide can also be formed through oxidized acrolein and lipid oxidation. This review article used online search engines such as ScienceDirect, Google, and ResearchGate as literature research method.

A State-of-the-Science Review of Alcoholic Beverages and Polycyclic Aromatic Hydrocarbons.

The association between alcohol and certain cancers is well established, yet beyond ethanol and its metabolite acetaldehyde, little is known about the presence of other carcinogenic compounds in alcoholic beverages, including polycyclic aromatic hydrocarbons (PAHs), such as benzo[a]pyrene (a Group I carcinogen). We summarized the published literature on PAH levels in alcoholic beverages to identify potential gaps in knowledge to inform future research. Medline and Scopus were searched for primary research published from January 1966 to November 2023 that quantified PAH levels among various types of alcoholic beverages, including whisky, rum, brandy, gin, vodka, wine, and beer. Studies that were not primary literature were excluded; only studies that quantified PAH content in the specified alcoholic beverages were included. Ten studies published from 1966 to 2019 met the criteria for review. Other than beverage type, no publication reported selection criteria for their samples of tested alcohol products. Studies used a variety of analytical methods to detect PAHs. Of the 10 studies, 7 were published after 2000, and 6 assessed products. Of the studies, 7 examined spirits; 3, beer; and 4, wines. Benzo[a]pyrene was most prevalent among spirit products, particularly whisky, with values generally exceeding acceptable levels for drinking water. Some beer and wine products also contained PAHs, albeit at lower levels and less frequently than spirit products. PAHs are found in some alcohol products and appear to vary by beverage type. However, there is an incomplete understanding of their presence and levels among large, representative samples from the range of currently available alcohol products. Addressing this gap could improve understanding of alcohol-cancer relationships and may have important implications for public health and the regulation of alcohol products. In addition, novel methods, such as direct mass spectroscopy, may facilitate more thorough testing of samples to further investigate this relationship. https://doi.org/10.1289/EHP13506.

Anti-inflammatory, antithrombotic and anti-oxidant bioactives of beer and brewery by-products, as ingredients of bio-functional foods, nutraceuticals, cosmetics, cosmeceuticals and pharmaceuticals with health promoting properties

<abstract> <p>Fermented alcoholic beverages and their by-products, including beer and breweries' bio-wastes like spent yeasts, grain, and hops, contain a plethora of natural bioactive compounds that have recently gained attention for their valorization as functional ingredients in several novel foods and nutraceuticals, as well as in drugs and cosmetics applications. Within this article, the natural bio-functional compounds of fermented beer product and breweries' by-products with anti-inflammatory, antithrombotic, and anti-oxidant bioactivities are thoroughly reviewed. The important roles of yeasts involved for such bioactives to be present in the fermented product and in the brewery bio-wastes are also outlined. The health promoting benefits of beer moderate consumption resulting from these bioactives, as part of a balanced diet, against inflammation-related chronic disorders is also discussed, along with the detrimental effects of beer consumption abuse and the potential benefits of alternative non-alcoholic beers. The mechanisms of action and synergism of the natural bioactives present in the fermented beer product and in breweries' by-products, with anti-inflammatory, anti-thrombotic, and antioxidant properties are also presented. Current research and future perspectives on valorizing bioactives of fermented beer and brewery by-products, such as spent yeasts, grain and hops in health-promoting functional foods, supplements, nutraceuticals cosmetics, cosmeceuticals, and pharmaceuticals are also thoroughly evaluated, while the limitations of their use are also discussed.</p> </abstract>

ANÁLISE DE ÓLEOS VOLÁTEIS DE LÚPULO (Humulus lupulus L.) CASCADE E CHINOOK CULTIVADOS SOB CLIMA TROPICAL NO ESTADO DE SÃO PAULO

ANALYSIS OF VOLATILE OILS FROM CASCADE AND CHINOOK HOPS (Humulus Lupulus L.) CULTIVATED UNDER TROPICAL CLIMATE IN THE STATE OF SÃO PAULO. Hop (Humulus lupulus L.) is a plant widely used as raw material in global beer production, valued for its aroma, flavor and bittering components. Despite Brazil’s third-place position in global beer production, the country still relies on imported hops. Thus, this study describes the chemical composition and volatile oil content of Cascade and Chinook hop cultivars grown in a tropical area in São Paulo state during 2020 and 2021, as well as imported commercial pellets. Hydrodistillation was employed to extract the oils, which were analyzed using GC-FID and GC-MS techniques. Approximately 40% of the cultivated hop plants exhibited volatile oil content within the expected range. Among the 55 identified compounds, β-myrcene, β-caryophyllene, and α-humulene were the major constituents, and several key compounds contributing to hop aroma were detected. Principal component analysis revealed distinct clustering patterns based on cultivar and harvest year. This study reports the first comparative analysis of hops harvested in different years and the volatile oil composition and content of Chinook hops cultivated in Brazil, making a significant contribution to the fields of agronomy and national beer market. These findings highlight Brazil’s potential to become a major hop producer by implementing proper management practices and suitable technologies.

Development of beer drinks recipe and technology with fruit and berry raw materials

This study aimed to develop recipes and technology for beer drinks based on fruit and berry raw materials to broaden the variety of domestic drinks and achieve high-quality, safe products with good flavor characteristics. Beer drinks were the objects of the study. The main ingredients for the beer drink were unfiltered light beer "Prazhskoye" from a private brewery in Kemerovo, as well as cherry, raspberry, and blackcurrant juice. The study used generally accepted methods of analysis of organoleptic, physicochemical, and microbiological quality indicators. Recipes and technology of beer drinks were developed. The dosages of cherry, raspberry, and currant juices were determined during the study of the influence of the introduced juices, the complex estimation of qualitative indicators of beer drinks was performed, and the shelf life was determined. The obtained results enable the company to expand its beer product line and meet customer demand for high-quality domestic beverages made from fruit and berries.

Dynamic prediction of steam consumption in beer production process based on Attention Mechanism CNN-BiLSTM

During the normal production process of the brewery, the steam consumption can be accurately predicted, and the boiler steam output can be planned to achieve a balance between steam production and use. In order to improve the accuracy of steam consumption prediction, this paper proposes a dynamic prediction method of steam consumption based on attention mechanism-convolution-bidirectional long short-term memory neural network (CNN-BiLSTM). In this paper, the real-time monitoring data of the brewery energy management system is selected as the experimental data for analysis, and the CNN-BiLSTM network model based on attention mechanism is compared with the results of CNN net-work, LSTM network, BiLSTM network and CNN-BiLSTM network prediction. The experimental results show that the mean absolute error, root mean square error and R-Square of the model are 0.0329, 0.0449 and 97.5%, which are better than the other four models, and can predict the steam consumption of brewery more accurately.

Exploring Small-Scale Brewing from Sustainability, Economic, and Food Safety Perspectives: A Grounded Theory Approach

Innovation, economy of scale, and sustainability are the basis of the competitiveness of the rapidly evolving small-scale craft brewing market. This study aims to explore craft beer production by considering food safety and sustainability perspectives to enhance operational effectiveness and mitigate risks, negative impacts, and externalities. This research applies a qualitative approach, using constructivist grounded theory methodology. Fourteen in-depth interviews with European small-scale brewery managers were conducted. The results show that small-scale breweries' most notable production challenges are effectiveness and sustainability. This study suggests applying eco-innovations during craft beer production, such as recycling water, yeast, and carbon dioxide using separators and instant pasteurization to reduce waste. A further recommendation is enhancing automation, which may eliminate risks and failures and reduce operational costs. These measures can contribute to optimizing operations and making them more transparent, enhance efficiency, and thereby improve food safety and sustainability.

КОРМОВАЯ ДОБАВКА ИЗ ОТХОДОВ РАСТИТЕЛЬНОГО СЫРЬЯ

Some new feed ingredient search and balancing feed additives development at these ingredients base are one of the main tasks for agricultural animals and poultry full value nutrition. Spent grain has been considered as perspective raw material for poultry feeding. Spent gray is by-product of beer production. This component has high biologic potential in accordance with the modern researches due to alimental fiber and beta glucan content. These matters contribute modulate balance and microbial populations activity in animal intestine. Spent grain usage is advisable in combination with mineral complex that stimulate poultry production. The results of complex feed addition usage have been given in the article for Texas white breed laying quail ration. This feed additive contains modified spent grain, mineral sorbent and probiotic microorganisms. Given data shows that such additive usage has helped to increase laying quails egg production by 12.9%, quail livability by 5.0%, eviscerated carcass yield by 3.0%, breast muscles mass in eviscerated carcass mass by 1.4% and also to reduce feed cost per 10 eggs by 9.3% and first egg age by 3 days. The additive feeding didn’t influence negatively on blood serum biochemical traits and poultry internal organs development. The quails had no structural and functional pathologies.

Leksyka związana z przygotowaniem piwa w poznańskich inwentarzach mieszczańskich z lat 1528-1601

The article aims to show Poznań bourgeois inventories as a source for studying lexis related to beer production. The excerpted vocabulary has been classified into lexical-semantic fields by means of textual and lexical meanings derived from the Dictionary of Polish Language of the 16th century. The possibility of supplementing the dictionary resources by lexical material obtained from the inventories has also been indicated – these are new meanings and numerous new attestations, especially relevant for lexemes recorded in the dictionary several times. The analysis was supplemented by a commentary on the origin of the lexica.

Dip Hopping Technique and Yeast Biotransformations in Craft Beer Productions

This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and subsequently combining the infusion with the wort (after wort cooling) directly in the fermenter when the yeast is added for fermentation. The reference beers were produced employing the “traditional” late hopping technique, and the experimental beers were produced using the dip hopping technique. A variety of hops with a significant concentration of essential oil and a strain of yeast with high β-glucosidic activity capable of releasing aromatic molecules from precursors supplied by hops were used. The samples were analysed in terms of alcohol content, degree of attenuation, colour, and bitterness. Sensory analysis and gas chromatography analysis were also performed. The data showed statistically significant differences between the reference beers and the experimental beers, with the latter featuring greater hints of citrus, fruity, floral, and spicy aromas. As an overall effect, there was an increase in the olfactory and gustatory pleasantness of the beers produced with the dip hopping technique.

Wari Beer

Between 600 and 1000 AD, the Wari state expanded across the Andes. Wari beer was one of the quintessential ways in which Wari identity was promoted in provincial centers hundreds of kilometers from the Ayacucho heartland. Based on excavations at the far southern provincial Wari brewery at Cerro Baúl, we take a production sequence approach to beer preparation, to evaluate the nature of Wari brewing as state practice. We investigate each step of the brewing process, from ceramic container manufacture through plant processing, mashing, and fermentation, in different spatial venues used at Cerro Baúl in the production of Wari chicha de jora y molle. This method provides us with insights into the practice of Wari state brewing and into the corollary activities being undertaken in the same spaces. In so doing, we establish the nature of craft production of beer-making in Wari state contexts, and how it is differentiated from contemporary and later household contexts of beer production in the region.

Characteristics analysis of solid waste generation and carbon emission of beer production in China

As the largest beer producer and consumer in the world, China's endeavors to reduce solid waste generation (SWG) and carbon emissions (CEs) in the course of beer production assume paramount significance. This study aims to assess the SWG and CEs in beer production within China at both national and provincial levels, and further delves into the spatial distribution characteristics and evolving patterns across the country. Key findings of the study include:(1) Peak SWG and CEs were recorded in 2013, reaching 861.62 million tons and 2315.10 tCO2e, respectively, followed by a consistent decline. (2) Among the three types of solid waste, spent grain exhibited the highest generation rate, contributing to 94.38% of the total. (3) The emergence of China's beer industry dates back to the 1980s in the northeastern region, expanding to the southeastern and the Yangtze River Basin during the 1990s, ultimately extending nationwide. (4) The spatial distribution of beer production revealed significant regional disparities and notable industry concentration. Notably, many provinces witnessed reduced CEs from beer production starting in 2015, although the extent of reduction varied in different provinces. These findings serve as a scientific foundation for formulating emission reduction strategies in beer producing and offer insights for other food industries in China.

Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers

Scotta is an underutilized whey by-product of ricotta making. In this study, we investigated the utilization of scotta in beer production. To understand the quality of regional scotta, samples from eight Sicilian ricotta makers were analyzed for pH, total protein, fat, lactose, titratable acidity, % salt, total plate count, lactic acid bacteria counts, and minerals. Overall, the samples had low amounts of residual protein and fat. The average lactose content was 4.81 g/100 mL ± 0.52 g, with a pH of 6.12 ± 0.17 and a salt content of 1.05% ± 0.24. The majority of lactic acid bacteria counts were below the limit of detection. The total plate counts were more variable, ranging between 102 to 103 CFU/mL, suggesting occasional post-processing contamination during handling. Scotta was then used to replace some of the water and sugar in the production of two beer styles: (i) a Gose, a salty and acidified German beer style, and (ii) a sweet milk stout. A trained panel used for sensory analysis found that these prototypes fit within the sensory profiles of commercial beers of these styles. This work highlights opportunities to upcycle dairy by-products into novel fermented beverages that would be appealing to consumers.