Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains

Bartkienė, Elena; Juodeikienė, Gražina; Žadeikė, Daiva; Baliukonienė, Violeta; Bakutis, Bronius; Čižeikienė, Dalia

doi:10.1002/jsfa.9433

Cited by 9 publications

(3 citation statements)

References 39 publications

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“…Log KOW is frequently used in environmental studies as an indicator that a PC will be subject to bioaccumulation. Finally, when PC residues, especially some fungicides, are dissolved in the brewing wort, some organoleptic changes may occur in the finished beer, which may have hazardous effects for the consumer [ 99 , 121 , 122 , 123 , 124 , 125 , 126 ]. For more detailed evidence on the behaviours and fate of PT residues during brewing, see the recent paper by Pérez-Lucas et al [ 110 ].…”

Section: Behaviour and Fate Of The Most Important Chemical Pollutants...mentioning

confidence: 99%

Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review

Pérez-Lucas,

Navarro,

Navarro

2024

Foods

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In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world’s most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical, and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics, and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls, and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment, and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation, and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations. Therefore, this work was aimed at assessing how chemical pollutants appear and evolve in the brewing process, according to research developed in the last few decades.

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Section: Behaviour and Fate Of The Most Important Chemical Pollutants...mentioning

confidence: 99%

Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review

Pérez-Lucas,

Navarro,

Navarro

2024

Foods

View full text Add to dashboard Cite

show abstract

“…Log KOW is frequently used in environmental studies as an indicator that a PC will be subject to bioaccumulation. Finally, when PC residues, especially some fungicides, are dissolved in the brewing wort, some organoleptic changes may occur in the finished beer, which may have hazardous effects for the consumer [99,[121][122][123][124][125][126]. For more detailed evidence on the behaviour and fate of PT residues during brewing, see the recent paper by Pérez-Lucas et al [110].…”

Section: Pesticidesmentioning

confidence: 99%

Understanding How Chemical Pollutants Arise and Evolve in the Beer Brewing Process: A Scoping Review

Pérez-Lucas,

Navarro,

Navarro

2024

Preprint

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In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world's most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations.

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“…Finally, if pesticide residues, particularly some fungicides, are dissolved in the brewer wort, some organoleptic alterations can be produced in the finished beer, provoking hazardous effects for the consumer. − …”

Section: Use Of Pesticides On Barley and Hopmentioning

confidence: 99%

Comprehensive Review on Monitoring, Behavior, and Impact of Pesticide Residues during Beer-Making

Pérez-Lucas

Navarro

2023

J. Agric. Food Chem.

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This paper reviews the impact of beer-making stages (malting, mashing, boiling, and fermentation) on the behavior of pesticide residues. The large use of pesticides on barley and hop could cause the occurrence of their residues in beer. The foremost factors influencing the stability of residues (pH, temperature, and water content) and the physical-chemical properties of pesticides (octanol−water partition coefficient, vapor pressure, and water solubility) are essential to know their final fate. Most pesticides show a decrease in the unhopped wort because they are adsorbed onto the spent grains after mashing. In addition, their concentrations decrease during boiling and fermentation. Generally, maltsters should dedicate particular attention to the residues of hydrophobic pesticides because they can remain on the malt. Contrarily, brewers should control residues of hydrophilic pesticides because they can be carried over into young beer, disturbing the quality and organoleptic properties (flavor, aroma, taste, or color) of the beer.

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Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains

Cited by 9 publications

References 39 publications

Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review

Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review

Understanding How Chemical Pollutants Arise and Evolve in the Beer Brewing Process: A Scoping Review

Comprehensive Review on Monitoring, Behavior, and Impact of Pesticide Residues during Beer-Making

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