Evaluation of Rapid Colloidal Stabilization with Polyvinylpolypyrrolidone (PVPP)

Although currently light beers have a high market share in the US, this beer style is still not accepted on the European continent because light beers are considered watery, mainly on account of lack of mouthfeel. In this paper, the flavour quality, including flavour stability, of five commercial light beers was evaluated in comparison with their corresponding pilsner beers derived from the same breweries. Through detailed physico‐chemical and sensory evaluation, followed by multivariate data analysis, the fresh beers could be differentiated according to their origin (US or European) and beer style (light or pilsner). Potential flavour deficiencies of fresh light beers were determined as too much sweetness, lack of bitterness, and especially reduced fullness. As a result, the fresh light beers were less preferred than their corresponding pilsner. Upon ageing, the light beers were generally less flavour stable than their pilsner counterparts. This is mainly ascribed to increased sensory perception of cardboard and ribes staling flavours in most aged light beers. Nevertheless, based on detailed analytical/sensory investigation, it was clearly demonstrated that one of the light beers involved in this study showed enhanced flavour stability with respect to all other beers, including the pilsner beers.

Section: Sum Of Sugarsmentioning

confidence: 99%

Analytical-Sensory Determination of Potential Flavour Deficiencies of Light Beers

Malfliet¹,

Goiris

Aerts

et al. 2009

“…Moreover, besides formation of staling volatile aldehyde compounds, a lot of other unwanted reactions e.g. oxidation of beer bitter acids 5,[17][18][19]31 and oxidation and polymerisation of malt and hop polyphenols 41 , also occur during beer storage.…”

Section: Introductionmentioning

confidence: 99%

Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

Malfliet

Opstaele

Clippeleer

et al. 2008

125

Flavour changes of six Belgian pale lager beers were studied in order to estimate the importance of different parameters and reactions in relation to the ageing process. An attempt was made to link analytical data with sensory evaluation using multivariate statistical analysis. Partial least squares regression techniques (PLSR) were employed on the analytical and sensory data. As apparent from the PLSR model, significant indicators of lager beer ageing are aldehyde markers (especially total aldehydes, furfural, hexanal, 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal), cold and permanent haze, and beer colour. Conversely, compounds or parameters that load negatively in the PLSR model for beer ageing are trans-isohumulones, cis-isohumulones, total bitterness, the T/C-ratio, polyphenolic markers (especially proanthocyanidins), the flavanoid content, and, to a lesser extent, the TB-index and reducing power (TRAP). The integrated analytical-sensorial methodology is proposed as a useful tool for evaluation of the flavour instability of pale lager beers.

“…A diversity of chemical species can enter into such insoluble complexes, however the most extensively studied haze systems are those involving hordeinderived polypeptides 1 and polymeric polyphenols 10 . Siebert 14 has developed models to explain the mechanism by which such components interact.…”

Section: Introductionmentioning

confidence: 99%

A Comparison of Polyvinylpolypyrrolidone (PVPP), Silica Xerogel and a Polyvinylpyrrolidone (PVP)-Silica Co-Product for Their Ability to Remove Polyphenols from Beer

Mitchell¹,

Hong²,

May³

et al. 2005

Proanthocyanidins have been characterized and levels compared in an ale and a lager using normal-phase liquid chromatographymass spectroscopy (LC /MS) after a pre-concentration step employing Sephadex LH-20 chromatography. Twenty proanthocyanidins were identified including both non-galloylated and galloylated forms of the monomers, dimers and trimers. Oligomers greater than trimer were not detected. A proportion of all classes of proanthocyanidin adsorbed non-specifically to a silica xerogel product, but polyvinylpolypyrrolidone (PVPP) and a product that comprises polyvinylpyrrolidone (PVP) on a surface of amorphous silica displayed greater capability (i.e. specificity) for binding these materials. Of the two specific adsorbents, it was the PVPP that had the greater binding capability compared to the PVP-silica co-product.