Influence of gluten-free adjuncts on beer colloidal stability

Buiatti, Stefano; Bertoli, Stefano; Passaghe, Paolo

doi:10.1007/s00217-017-3010-3

Cited by 22 publications

(21 citation statements)

References 26 publications

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“…Considering the specific gravity, the addition of buckwheat reduced the density in 100BW, 100BWM and 45BW to 1.034, while 45BWM and AM obtained the same value (1.040, p = 0.05). In relation to the original extract measured by degrees Plato, 100BW, 100BWM and 45BW had lower values as expected for adjuncts addition (Buiatti et al, 2018), 8.46 ºP, 8.78 ºP and 8.21 °P, respectively. Interestingly 45BWM showed no significant difference compared to AM (10.23, p = 0.05), probably due to enzymatic concentration promoted by barley malt associated to the enzymatic content from buckwheat malt.…”

Section: Congress Mashsupporting

confidence: 59%

“…For a 100% buckwheat malt beer the content found was 164 mg/L, which was higher than the minimum required, representing a healthy amount for yeast growth. Buiatti et al (2018) observed that the substitution of barley malt to gluten-free beer promoted a greater colloidal stability during storage. This indicates an increase in hot break formation, thus a cleaner beer as most protein and bigger peptides are removed from beer by precipitation.…”

Section: Introductionmentioning

confidence: 98%

“…Therefore, the inclusion of this pseudocereal in alcoholic beverages has been gaining strength in Brazil and internationally; the main objective of these productions is to benefit coeliac consumers, which comprise about 1% of the world population (Van Landschoot, 2011). Actually, it is one of the most cited grains in research for the manufacture of gluten-free malts and beers, since it has shown over the years, great results in terms of productivity, enzymatic ratio and chemical composition for the manufacture of fermented beverages (Buiatti et al, 2018;Wijngaard & Arendt, 2006;Van Landschoot, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing

et al. 2021

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Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base extract, equivalent to the standard result. It also showed that glucose content increased 3 times, while the maltose and maltotriose have balances proportional. The use of buckwheat malt raised the protein content in more than 89%, which is not seen from the use of other adjuncts and showed greater colloidal stability during the storage period, a factor associated with a 4-fold reduction of gluten content. Similar aspects regarding foam and turbidity pattern, although subtle differences in aromatic profile and flavors were present. Nevertheless, these factors show that is possible to use buckwheat as an adjunct in a Pilsen beer. The remaining sugars content gave a perspective on the metabolism of yeast during fermentation and the identification of some compounds by HPLC-MS was also able to demonstrate how buckwheat malt affected yeast metabolism due to wort composition.

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Section: Congress Mashsupporting

confidence: 59%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing

et al. 2021

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“…The varied biochemical composition of cereal materials will have impacts both on the brewing process performance and on finished beer quality. A deficiency of enzyme activity and variations in composition of unmalted adjuncts can consequently impact the flavour profile of adjunct beers [6,8]. However, such impacts to the aroma and flavour of the finished beer are still not fully understood.…”

Section: Introductionmentioning

confidence: 99%

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

2021

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Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.

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“…The fact is that this technique is based on the implementation of a shift in colloidal equilibrium in beer, which is caused by the appearance of turbidity in the finished drink [19]. The association of polyphenol-protein associates takes place, which is called the term «irreversible turbidity», which gives reason to talk about spoilage of the beer under study.…”

Section: Introductionmentioning

confidence: 99%

Methodological Approaches to Evaluating Beer and Non-Alcoholic Products Shelf Life

et al. 2019

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The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown.

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Influence of gluten-free adjuncts on beer colloidal stability

Cited by 22 publications

References 26 publications

Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing

Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

Methodological Approaches to Evaluating Beer and Non-Alcoholic Products Shelf Life

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