High pressure advantages for brewery processes

Fischer, S.; Ruß, Winfried; Meyer-Pittroff, R.

doi:10.1016/s0921-0423(02)80130-7

Cited by 7 publications

(19 citation statements)

References 1 publication

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“…However, storage (at 15°C) of MB with 50 mg L −1 hop extract after HHP (100 MPa and 200 MPa for 5 and 10 min at 15°C) showed that number of cells of S. uvarum in MB remained stable while HHP-treated L. plantarum died within 32 h. Fischer, Russ, and Meyer-Pittroff (2002) treated the wort and beer by HHP. Wort samples were pressurized at 300, 500 and 700 MPa for 5 min, and additionally a sample was treated at 700 MPa for 30 min.…”

Section: Applications Of Hhp On Brewing Process and Beermentioning

confidence: 96%

“…Two different types of beer were used by Fischer et al (2002): one with no filtration problems, the other with enormous filtration problems. HHP treatments were performed at 300, 500 and 700 MPa for 5 min.…”

Section: Applications Of Hhp On Brewing Process and Beermentioning

confidence: 99%

“…Two types of beer (Lager and Pilsener) were used by Fischer et al (2002) to determine the effects of HHP on colloidal stability. No change was observed for the turbidity of both beers at 300 and 500 MPa compared to untreated samples.…”

Section: Applications Of Hhp On Brewing Process and Beermentioning

confidence: 99%

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High hydrostatic pressure treatment of beer and wine: A review

Buzrul

2012

Innovative Food Science & Emerging Technologies

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Section: Applications Of Hhp On Brewing Process and Beermentioning

confidence: 96%

Section: Applications Of Hhp On Brewing Process and Beermentioning

confidence: 99%

See 1 more Smart Citation

High hydrostatic pressure treatment of beer and wine: A review

Buzrul

2012

Innovative Food Science & Emerging Technologies

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“…Among alcoholic beverages, the first trials with HHP were made on rice wine, and it completely inhibited yeast and lactic acid bacteria, without affecting the sensory characteristics . Studies on the effect of HHP on alcohol‐free beverages such as fruit juices are abundant in the literature; however, little data has been reported on the use of HHP on beer . Buzrul et al studied the effect of HHP (200, 250, 300 and 350 MPa for 3 and 5 min) on the quality parameters of lager beer.…”

Section: Introductionmentioning

confidence: 99%

A preliminary study about the influence of high hydrostatic pressure processing on the physicochemical and sensorial properties of a cloudy wheat beer

Yin

Dong

Yu³

et al. 2016

J. Inst. Brew.

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High hydrostatic pressure (HHP) (400 MPa/15 min, 500 MPa/10 min, 600 MPa/5 min at 20°C) and heat (60°C/15 min) processing of wheat beers were evaluated by examining their impacts on microorganisms, colloidal haze, flavour, foam stability and shelflife prediction during 84 days of storage at 20°C. The results obtained showed that the microbiological stability of HHP beers was comparable with heat-treated samples, and the development of both aerobic bacteria and lactic acid bacteria was inhibited for 84 days of storage. The main parameters of the wheat beer, such as ethanol content, original extract, pH, bitterness and viscosity, were scarcely affected by either treatment compared with the control samples; however, heat pasteurization increased the colour value. Heat-pasteurized beer resulted in an increase in the phenethyl alcohol concentration and a decrease in isoamyl acetate and ethyl acetate levels compared with the HHP samples. These treatments did not affect the amount of 4-vinylguaiacol and 4vinylphenol in the beer. The HHP-treated beers had higher colloidal haze and foam stability values than the heat-pasteurized beers. Dynamic light scattering analysis showed that HHP treatments at 500 MPa/10 min resulted in smaller and more uniform particle sizes, which had a positive effect on beer haze stability during storage.

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“…Table 2 summarizes the studies concerning HPP and the boiling step. Fischer et al. (2002) evaluated the effect of high pressure on beer wort, and observed higher isomerization at 700 MPa, which was more effective with 30 min than with 5 min of pressurization.…”

Section: High-pressure Technology In Brewingmentioning

confidence: 99%

Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review

Santos

Oliveira

Ferreira

et al. 2017

Food sci. technol. int.

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Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.

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High pressure advantages for brewery processes

Cited by 7 publications

References 1 publication

High hydrostatic pressure treatment of beer and wine: A review

High hydrostatic pressure treatment of beer and wine: A review

A preliminary study about the influence of high hydrostatic pressure processing on the physicochemical and sensorial properties of a cloudy wheat beer

Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review

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