A study of beer bitterness loss during the various stages of the Romanian beer production process

Popescu, Viorica; Soceanu, Alina; Dobrinaș, Simona; Stanciu, Gabriela

doi:10.1002/jib.82

Cited by 28 publications

(40 citation statements)

References 14 publications

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“…All styles of blue corn malt beers showed a significant decrease in bitterness units during the steps of the process, except for style 3. The observed behaviour coincides with that reported by Popescu et al (31), who observed that the bitterness value gradually decreased during the process (boiling, fermentation and bottling), with values of bitterness units of 32-35 for wort, 23-26 for green beer and 18-21 for light mature barley beer.…”

Section: Chemical Parameters In the Process Stagessupporting

confidence: 90%

“…Total acidity (Fig. 1D) in mature beers was found to range between 0.18 and 0.26 g lactic acid/100 mL, which corresponds to 0.12 and 0.17 g acetic acid/100 mL; these values were lower than the values reported by Popescu et al (31), who reported total acidity values of 2.7-3.2 g acetic acid/L for light beers and 3.8-4.1 for dark barley beers. A significant difference in total acidity was observed for all BCMB styles except styles 5 and 6 during the three steps of the process.…”

Section: Chemical Parameters In the Process Stagescontrasting

confidence: 62%

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Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

et al. 2017

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Corn has been widely used in traditionally fermented Mexican beverages. We recently developed a process to prepare beers using 100% pigmented corn varieties that provide polyphenols and anthocyanins with antioxidant properties. Moreover, new styles could be created when modifying the process conditions and ingredients. Thus, we explored the effect of caramel malt addition and different amounts of hops and guajillo chili, generating several styles of blue corn malt beers (BCMB). The objective was to evaluate these effects on selected chemical parameters and antioxidant properties at three different stages of the brewing process. To achieve this, base and caramel malts were obtained and used to develop eight styles of BCMB, using different concentrations of chili and hops, using an ale fermentation process. Eleven chemical properties were determined in the wort, green and mature beer of the eight styles of BCMB. Low‐alcohol beers were obtained and the values of total reducing sugars, alcohol, pH, total acidity, bitterness units and iso‐α‐acids during the stages of the process were similar to barley beers. Additionally, anthocyanin concentration, polyphenols and antioxidant capacity decreased through the process stages. The interaction of the ingredients produced effects on the chemical composition and antioxidant activity in mature beers. After statistical analysis, by both univariate ANOVA and multivariate methods (hierarchical cluster analysis and principal component analysis), a higher concentration of anthocyanins and ABTS antioxidant capacity was founds in two beer styles that were formulated with 85% base malt and 15% caramel malt. Copyright © 2017 The Institute of Brewing & Distilling

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Section: Chemical Parameters In the Process Stagessupporting

confidence: 90%

Section: Chemical Parameters In the Process Stagescontrasting

confidence: 62%

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

et al. 2017

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“…Bubbles of CO 2 were released from the beer, which was visible by the production of foam. After half an hour, the foam disappeared, an indication that the beer did not contain CO 2 .…”

Section: Methodsmentioning

confidence: 99%

Analysis of total polyphenols, bitterness and haze in pale and dark lager beers produced under different mashing and boiling conditions

et al. 2015

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*Malting and brewing processes should be performed under process conditions in a way that minimizes beer bitterness, maximizes polyphenol content and reduces the amount of raw materials ending up in solution in the form of hazes, particles and precipitates. This work examined the influence of different mashing temperature conditions and boiling procedures on the total polyphenol content, bitterness and haze of pale and dark lager beers produced on an industrial scale. Two hop types (hop pellets and/or hop extract) and different hop varieties (Hallertau Magnum, Styrian Goldings, Saaz, Aurora and Sladek) were utilized with varying times of hop addition into the wort. Measurements of total polyphenols, colour, bitterness, alcohol content, CO 2 and pH were carried out on the beer samples. Results showed that pale lager beers had a lower total polyphenol concentration (110-179 mg/L) than dark beers (230-260 mg/L). Using hop extracts instead of hop pellets led to a lower total polyphenol concentration and to less beer foam creation. The change in the proteolytic temperature during mashing only had an influence on the total polyphenol content in the pale lager beer hopped with the pellets. Conducting proteolysis over a 20 min period led to a haze increase in all of the beers produced. In the dark beer, the haze was substantial after just 10 min at 52°C.

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“…[23] Bitterness The determination of bitterness was carried out according to the accepted methodology by the European Brewery Convention (E.B.C.). [11,24] The values were expressed in E.B.C. units (EBU).…”

Section: Alcohol Contentmentioning

confidence: 99%

“…[9,11] Therefore, the detailed beer characterization is costly and time-consuming. Moreover, these quality attributes of beers are related to the occurrence of specific molecule families in the beverage.…”

Section: Introductionmentioning

confidence: 99%

Rapid monitoring of beer-quality attributes based on UV-Vis spectral data

Oliveira

Filho

Rocha

et al. 2017

International Journal of Food Properties

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This work aimed to determinate eight beer properties using UV-Vis spectra in combination with principal component regression (PCR) or artificial neural network (ANN) models. A statistical experimental design was performed to generate the calibration data. First, principal component analysis (PCA) was applied to the original spectral data, and the scores in significant PCs were utilized to calibrate both models. PCR showed poor correlation for beer parameters (R 2 < 0.61). The ANNs showed satisfactory correlations (R 2 = 0.74-0.92) and low relative error considering a variable range (E r < 9%) for most of the beer-quality attributes, but vicinal diketones (R 2 = 0.56, E r = 16.69%). Once implemented, this method would be fast and low cost. ARTICLE HISTORY

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A study of beer bitterness loss during the various stages of the Romanian beer production process

Cited by 28 publications

References 14 publications

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

Analysis of total polyphenols, bitterness and haze in pale and dark lager beers produced under different mashing and boiling conditions

Rapid monitoring of beer-quality attributes based on UV-Vis spectral data

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