Fermentation, Maturation and Storage

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

“…The pH values (Fig. C) in worts were 5.6–5.9 and in mature beers were 4.5–4.8; these were within the values reported for worts (5.5–5.95) and barley beers (4.3–4.6) , as well as in rice malt worts and rice malt beers, which presented pH values of 5.20–5.41 and 4.59–5.12, respectively . In mature beer, no significant difference was found between styles.…”

“…A significant difference in total acidity was observed for all BCMB styles except styles 5 and 6 during the three steps of the process. The total acidity of mature beers was significantly higher ( p < 0.05) than that of the wort owing to the formation of volatile organic acids (acetic, formic) and non‐volatile acids (pyruvic, malic, citric, lactic) obtained from amino acids via deamination during fermentation .…”

Influence of yeast strain, priming solution and temperature on beer bottle conditioning

“…During bottle conditioning the flavour profile of the beer also changes. The higher aliphatic alcohols provide flowery, solvent‐like or alcoholic flavours to beer; however, they can also endanger health and safety above certain thresholds so they should be limited to less than 200 mg L −1 for top‐fermented beers . The contents of fusel alcohols were higher in the samples produced by the Nottingham® yeast strain.…”

Influencia del proceso de elaboración de la cerveza artesanal de maíz azul en los compuestos que le dan sabor y color

“…El resto de α-ácidos no isomerizados y algunas isohumulonas son capturados por las burbujas ascendentes de CO2 y llevados a la espuma. La pérdida de sustancias amargas oscila entre 25 y 40% durante la fermentación (Eßlinger, 2007).…”

“…El diacetilo se forma durante la síntesis de valina, en la fase de propagación de la levadura. Esta reacción es altamente dependiente de la temperatura y se produce muy lentamente por debajo de 10 °C (Eßlinger, 2007).…”