Investigations into the effect of selected storage conditions on the alcohol content and original gravity of beers samples

Entwisle, John; Garrett, J.H.; Elahi, Selvarani; Roper, Peter

doi:10.1016/j.foodcont.2007.05.008

Cited by 6 publications

(4 citation statements)

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“…The alcohol concentration was found to slightly be increased with storage except for B-0. The results of the alcohol concentration in pepper beer during storage also agrees with the results ofEntwisle et al (2008).…”

supporting

confidence: 88%

Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Kim¹,

Jang²,

Kwon³

et al. 2017

ijSciences

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Beer is one of the most widely consumed alcoholic beverages all over the world. Different studies have been carried out to enhance the quality and acceptance of beer. Various raw materials including herbs and spices have been used as a beer adjunct or flavoring for centuries, especially for specialty beer. The objective of this study was to investigate the effect of green pepper on antioxidant potential and quality characteristics of beer. Addition of green pepper enhanced the antioxidant potential and the overall acceptance of the beer brewed with different proportion of pepper without deteriorating its basic chemical properties. Based on the overall acceptance as well as the antioxidant potential, the optimum proportion of green pepper to be added was 60 g in 10 L of water. Results of the present study imply that green pepper could be used as an effective enhancer for antioxidant potential and overall acceptance of beer.

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supporting

confidence: 88%

Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Kim¹,

Jang²,

Kwon³

et al. 2017

ijSciences

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“…On this basis, each 1% increase in alcohol content lowers the freezing point by 0.42°C, and each increase in solids of 1°Plato (P) raises it by 0.04°C (Colicchio et al, 2011; Miedl & Bamforth, 2004). However, a temperature of −18°C is commonly used to assess the effect of freezing on beers (Aguiar et al, 2022; Entwisle et al, 2008; Štěrba et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Impact of falling‐film freeze concentration in a commercial Lager beer

Osorio

Moreno

Hernández

et al. 2023

J Food Process Engineering

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Innovations and technology are the driving forces for new beer industry products, especially in exploring new flavor profiles. Freeze concentration (FC) emerges as an alternative to take advantage of this opportunity. This work studied the falling‐film freeze concentration (FFFC) application on ethanol–water solutions and commercial beer. The effect of flow rate, freezing temperature, and initial concentration of ethanol in the model solution was studied, and the best conditions were found with a surface response analysis and then applied to a commercial beer. The effect on the sensory profile was determined by multidimensional approximation for the lager beer and the concentrated liquid. A significant effect of initial concentration and freezing temperature were found in the ethanol–water solutions, and the best condition was found at −25°C, 400 L/h, and 0.03 w/w, with a concentration index of 1.35. This condition was evaluated for commercial beer, where a concentration index of 1.18 was achieved, caused by solids in beer and molecular interactions of ethanol with other compounds. The sensory profile of a commercial lager beer was modified by increasing the intensity in 38% of the flavor descriptors and the preservation of the other 41% after applying FFFC. The effect of this technique in beer could be a novel method to produce beer products with new flavor profiles. Practical applications Innovations in science and technology added to the search for new flavors promote the development of new products in the beer industry. In this article, a potential use of this freeze concentration (FC) technology was identified for the development of new concentrated beer products. The impact of falling‐film FC in a commercial lager beer was studied. First, obtaining a concentrated beer from this technique was possible, with a higher concentration of total solids and ethanol. In addition, the beer's sensory profile was modified by applying FC, which resulted in an increase in the intensity of 38% of the descriptors and the preservation of 41%. It also allowed the appearance of new flavors and aromas.

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“…The original gravity (OG) minus the final gravity (FG) of the wort can approximately provide the percentage alcohol content by volume (% ABV) of the final beverage. Specific gravity can be used to determine the alcohol % of the beer [ 31 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

“…Ethanol characteristics contribute to flavour and impacts the quality of the beer [ 33 ]. [ 32 ] mentioned that microbial activity of conversion of ethanol to acetic acid can cause a decrease in ethanol content as the beer deteriorates. A greater fermentation temperature, in general, impacts the pace of sugar metabolism (i.e., results in a quick increase in alcohol content and other by-products like volatile compounds) [ 16 ].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and microbiological changes during two-stage fermentation production of umqombothi

Xolo,

Keyser,

A Jideani

2024

Heliyon

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Investigations into the effect of selected storage conditions on the alcohol content and original gravity of beers samples

Cited by 6 publications

References 0 publications

Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Impact of falling‐film freeze concentration in a commercial Lager beer

Physicochemical and microbiological changes during two-stage fermentation production of umqombothi

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