Oxalate Studies in Beer. II. Supplementary Work and Observations on Calcium-Oxalate Relationships

Burger, Martin; Glenister, Paul R.; Becker, Kurt

doi:10.1080/00960845.1956.12006488

Cited by 9 publications

(6 citation statements)

References 1 publication

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“…Oxalic acid can cause a range of problems in beer, including the blocking of dispense pipes by "beer stone", turbidity and gushing 3,4 . Although some attention has been paid to the issue of oxalic acid, notably the importance of sufficient calcium in the brewhouse to precipitate the material as calcium oxalate 3 , there has been relatively little investigation of the origin of oxalic acid and of the enzymes that may produce or eliminate it during malting and brewing.…”

Section: Introductionmentioning

confidence: 99%

Oxalate and Oxalate Oxidase in Malt

Kanauchi

Milet

Bamforth

2009

Journal of the Institute of Brewing

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Barley kernels contain a single oxalate oxidase located in the embryo and aleurone. It is already present in substantial quantities in unmalted grain and increases in activity during germination. It displays a very broad pH optimum: the optimum was at pH 4.0, but the enzyme still displayed more than 50% of its activity at pH 7. Oxalate oxidase is highly resistant to heat. However, its low affinity for oxygen suggests that it probably does not play a major role in the consumption of oxygen in mashing. The decrease in oxalic acid levels late in germination may be a result of oxalate oxidase action. Oxalic acid was not detected in raw barley.

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Section: Introductionmentioning

confidence: 99%

Oxalate and Oxalate Oxidase in Malt

Kanauchi

Milet

Bamforth

2009

Journal of the Institute of Brewing

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“…Oxalic acid can engender a range of problems in beer, including the blockage of dispensing pipes by beer stones, as well as turbidity and gushing [42,43]. Importance of sufficient calcium to precipitate the material as calcium oxalate is notable.…”

Section: Oxalate Oxidasementioning

confidence: 99%

Oxidative Enzyme Effects in Malt for Brewing

Kanauchi¹

2017

Brewing Technology

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Malted barley is an important beer-brewing material that strongly affects brewing processes, the aroma, and the taste of beer. In addition to imparting a good aroma, malt not only generates substrates and enzymes, such as starches and some amylase, for alcohol production but also generates beer-quality-degrading substances and enzymes. Four oxidases are specifically addressed in this chapter. First, thiol oxidase in malt is described. The activity of thiol oxidase decreases during malt storage. Next, ascorbate peroxidase was investigated. It has been detected in the acrospires and aleurones of germinating barley. The enzyme has extremely high affinity for hydrogen peroxide. Also, ascorbic acid oxidase (AAO) was investigated. It is developed in the embryo tissues of barley during steeping and during the initial stages of germination. The addition of ascorbic acid to mash leads to the survival of higher levels of polyphenol and thiols into wort and a reduced color in that wort. Finally, oxalate oxidase in barley kernels is described. It is probably less important than other oxidases in scavenging oxygen from mashes, because the enzyme has low affinity for oxygen. Beer quality is expected to be improved by the regulation of oxidant enzymes, such as thiol oxidase or AAO, oxalate oxidase, or substrates, such as oxygen.

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“…Those crystals can have the form of octahedrons, rosettes, prisms and amorphous forms 16,38,39 . It is important that there is sufficient calcium in the grist to ensure precipitation of the oxalate 8 . Turbidity gives the first visual impression of beer quality to the consumer.…”

Section: Calcium Oxalatementioning

confidence: 99%

Turbidity and Haze Formation in Beer - Insights and Overview

Steiner

Becker

Gastl

2010

Journal of the Institute of Brewing

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Beer is a complex mixture of over 450 constituents. In addition, it contains macromolecules such as proteins, nucleic acids, polysaccharides and lipids. Proteins influence the entire brewing process with regard to enzymes, which degrade starch, β-glucans and proteins; with protein-protein linkages that stabilize foam and are responsible for mouthfeel and flavour stability; and in combination with polyphenols, thought to form haze. With this complexity, problems in processability are as various as the constituents. Several substances in beer are responsible for haze formation. Organic components such as proteins, polyphenols and carbohydrates (α-glucans, β-glucans) are known to form haze. In addition, inorganic particles such as filter aids and label remains can cause increased turbidity. In this article only nonmicrobiological induced hazes are described. Many studies have been conducted on the identification of haze and foam active components in beer. Hence the aim of this work was to survey the different possibilities of haze formation and for haze identification. A summary is provided on methods for haze identification including dyeing methods, microscopic analyses and size exclusion chromatography.

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Oxalate Studies in Beer. II. Supplementary Work and Observations on Calcium-Oxalate Relationships

Cited by 9 publications

References 1 publication

Oxalate and Oxalate Oxidase in Malt

Oxalate and Oxalate Oxidase in Malt

Oxidative Enzyme Effects in Malt for Brewing

Turbidity and Haze Formation in Beer - Insights and Overview

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