Biochemistry and Fermentation of Beer

Willaert, Ronnie

doi:10.1002/9780470277577.ch29

Cited by 3 publications

(3 citation statements)

References 110 publications

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“…However, the amount of phenylacetaldehyde produced depended also on the addition of small amounts of other compounds. Because these compounds were added to a much lower extent than the carbohydrate content present in the wort [the glucose content in wort is 50−60 mmol/L and the tested compounds were added in the range 0−2.77 mmol/L], the addition of small amounts of glucose did not influence the amount of phenylacetaldehyde produced as compared to control (Figure A ). However, when the compound added was an unoxidized lipid (linoleic acid) or the secondary lipid oxidation product decadienal, significant increases in the amount of phenylacetaldehyde were observed (Figure B , C , respectively).…”

Section: Resultsmentioning

confidence: 99%

Influence of Lipids in the Generation of Phenylacetaldehyde in Wort-Related Model Systems

Gallardo

Schutter

Zamora

et al. 2008

J. Agric. Food Chem.

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The effect of lipids on the formation of the Strecker aldehyde phenylacetaldehyde during wort boiling was studied to determine the role that small changes in the lipid content of the wort have in the production of significant flavor compounds in beer. Wort was treated with 0-2.77 mmol per liter of glucose, linoleic acid, or 2,4-decadienal and heated at 60-98 degrees C for 1 h. After this time, the amount of the Strecker aldehyde phenylacetaldehyde increased in the samples treated with linoleic acid or decadienal but not in the samples treated with glucose. Thus, the amount of phenylacetaldehyde produced in the presence of linoleic acid was 1.1-2.5 times the amount of the Strecker aldehyde produced in the control wort, and this amount increased to 3.6-4.6 times when decadienal was employed. The higher reactivity of decadienal than linoleic acid for this reaction decreased with temperature and was related to the oxidation of linoleic acid that occurred to a higher extent at higher temperatures. The above results suggest that lipids can contribute to the formation of Strecker aldehydes during wort boiling and that changes in the lipid content of the wort will produce significant changes in the formation of Strecker aldehydes in addition to other well-known consequences in beer quality and yeast metabolism. On the other hand, because of the high glucose content in wort, small changes in its content are not expected to affect the amount of Strecker aldehydes produced.

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Section: Resultsmentioning

confidence: 99%

Influence of Lipids in the Generation of Phenylacetaldehyde in Wort-Related Model Systems

Gallardo

Schutter

Zamora

et al. 2008

J. Agric. Food Chem.

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“…The set of processes involved in the production of beer is termed brewing, being summarized in Figure 1 [14,18]. Malting corresponds to the first phase of brewing, comprising a set of stages, including steeping, germination and kilning, which lead to the production of malt from raw cereal grains [13,19,20]. Barley (Hordeum vulgare) is the most frequently used cereal in beer production, since it can grow easily, even in adverse climate conditions; can be easily converted into malt; displays a suitable protein concentration (10-12%) required to yeast growth and foam production; and exhibits a significant carbohydrate content of 78-83%, of which 63-65% correspond to starch (one of the main sources of fermentable sugars used by yeasts during their fermentative metabolism) [17,18,21].…”

Section: Beer a Fermented Alcoholic Beveragementioning

confidence: 99%

“…At this time, we succeed in the hydrolyzation of ß-glucans by ß-glucanases, the hydrolyzation of proteins into their amino acids and peptides through the action of proteases, and the hydrolyzation of starch by α-amylases and ß-amylases into fermentable sugars, with maltose being the most abundant [16,21,22,24]. Afterwards, the temperature is increased to at least 75 • C to inactivate the former enzymes, followed by a filtration step, resulting in a sweet wort that is defined as a complex mixture of fermentable sugars and other nutrients necessary for yeasts metabolism [16,18,20,21]. The resultant wort is then transferred to a heating container (also known as brewing kettle) and hops are added, followed by a boiling stage for 1 to 2 h [14,16,21,22,25].…”

Section: Beer a Fermented Alcoholic Beveragementioning

confidence: 99%

Towards the Use of Adsorption Methods for the Removal of Purines from Beer

Almeida

Neves

2021

Molecules

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Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a proper management of this disease, physicians recommend restrictive dietary measures, particularly by avoiding the consumption of beer. Therefore, it is of relevance to develop efficient methods to remove purine compounds from alcoholic beverages such as beer. In this review, we provide an introduction on fermented alcoholic beverages, with emphasis on beer, as well as its purine compounds and their role in uric acid metabolism in the human body in relation to hyperuricemia and gout development. The several reported enzymatic, biological and adsorption methods envisaging purine compounds’ removal are then reviewed. Some enzymatic and biological methods present drawbacks, which can be overcome by adsorption methods. Within adsorption methods, adsorbent materials, such as activated carbon or charcoal, have been reported and applied to beer or wort samples, showing an excellent capacity for adsorbing and removing purine compounds. Although the main topic of this review is on the removal of purine compounds from beer, other studies involving other matrices rather than beer or wort that are rich in purines are included, since they provide relevant clues on designing efficient removal processes. By ensuring the selective removal of purine compounds from this beverage, beer can be taken by hyperuricemic and gouty patients, avoiding restrictive dietary measures, while decreasing the related healthcare economic burden.

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Brewing with fractionated barley

Donkelaar¹

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Biochemistry and Fermentation of Beer

Cited by 3 publications

References 110 publications

Influence of Lipids in the Generation of Phenylacetaldehyde in Wort-Related Model Systems

Influence of Lipids in the Generation of Phenylacetaldehyde in Wort-Related Model Systems

Towards the Use of Adsorption Methods for the Removal of Purines from Beer

Brewing with fractionated barley

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