Pigmented cereals and legume grains as healthier alternatives for brewing beers

Romano, Giuseppe; Tufariello, Maria; Calabriso, Nadia; Coco, Laura Del; Fanizzi, Francesco Paolo; Blanco, Antonio; Carluccio, Maria Annunziata; Grieco, Francesco; Laddomada, Barbara

doi:10.1016/j.fbio.2023.102463

Cited by 9 publications

(3 citation statements)

References 77 publications

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“…DW beers showed higher TPC than CW consistently with the differences in total phenolics detected between the starting cereal mixtures. The differences among TPCs of beers produced according to the same brewing procedure starting from the same ingredients but fermented by different strains can be related to the following two phenomena: the ability of some S. cerevisiae strains to produce phenolics [40]; the different ability of the yeast cell wall to release or adsorb phenolic molecules. These concentrations are considerably greater than those (221-364 mg/L) detected by Baiano et al [3] in beers obtained through brewing with the same cereal mixtures as a result of the higher cereal-to-water ratio, the change in the mashing steps, and the increased hop addition.…”

Section: Phenolic Component and Antioxidant Activitymentioning

confidence: 99%

Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers

Baiano,

Fiore,

Gatta

et al. 2024

Beverages

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Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-chemical and sensory characteristics of the resulting beers in order to maximize their antioxidant content and overall quality. More in depth, brewing trials were carried out with 16 combinations of 2 cereal mixtures (made of 60% malted barley/40% unmalted durum or soft wheat), 4 oenological Saccharomyces cerevisiae strains (17290 and 14061 isolated from Negroamaro; 9502 and 9518 from Susumaniello musts), and 2 concentrations of sucrose for refermentation (6 and 9 g/L). If maximizing the total phenolic content is the goal, the best beers were those obtained from the mixtures containing durum wheat and fermented by S. cerevisiae 17290 and 14061. Instead, the best sensory results were obtained from brewing the mixture containing the unmalted common wheat and fermented by S. cerevisiae 9518 thanks to their persistent foam; high turbidity, alcohol content, effervescence, and body; and low saltiness and sourness. The physico-chemical and sensory quality of beers were mainly affected by the cereal mixtures and secondarily by yeasts. The quantity of sucrose added for refermentation affected only CO2, residual sugar, and foam.

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Section: Phenolic Component and Antioxidant Activitymentioning

confidence: 99%

Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers

Baiano,

Fiore,

Gatta

et al. 2024

Beverages

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“…Among the natural sources of flavonoids, some wild wheats and tetraploid wheat landraces and varieties are characterized by red, brown, purple, black, and blue grains due to the accumulation of different flavonoid compounds in the bran and/or aleurone layer [8]. Several studies have been concerned with the development and production of purple wheat products, including bread, pancakes, biscuits, porridge, crackers, chapati, fresh and dried pasta, and beer, and their characterization and evaluation as functional foods [9][10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat

Sgaramella

Nigro

Pasqualone

et al. 2023

Plants

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Pigmented cereal grains with high levels of flavonoid compounds have attracted the attention of nutritional science backing the development of functional foods with claimed health benefits. In this study, we report results on the genetic factors controlling grain pigmentation in durum wheat using a segregant population of recombinant inbred lines (RILs) derived from a cross between an Ethiopian purple grain accession and an Italian amber grain cultivar. The RIL population was genotyped by the wheat 25K SNP array and phenotyped for total anthocyanin content (TAC), grain color, and the L*, a*, and b* color index of wholemeal flour, based on four field trials. The mapping population showed a wide variation for the five traits in the different environments, a significant genotype x environment interaction, and high heritability. A total of 5942 SNP markers were used for constructing the genetic linkage map, with an SNP density ranging from 1.4 to 2.9 markers/cM. Two quantitative trait loci (QTL) were identified for TAC mapping on chromosome arms 2AL and 7BS in the same genomic regions of two detected QTL for purple grain. The interaction between the two QTL was indicative of an inheritance pattern of two loci having complementary effects. Moreover, two QTL for red grain color were detected on chromosome arms 3AL and 3BL. The projection of the four QTL genomic regions on the durum wheat Svevo reference genome disclosed the occurrence of the candidate genes Pp-A3, Pp-B1, R-A1, and R-B1 involved in flavonoid biosynthetic pathways and encoding of transcription factors bHLH (Myc-1) and MYB (Mpc1, Myb10), previously reported in common wheat. The present study provides a set of molecular markers associated with grain pigments useful for the selection of essential alleles for flavonoid synthesis in durum wheat breeding programs and enhancement of the health-promoting quality of derived foods.

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“…The use of pure yeast cultures, pioneered by Christian Hansen in the 1880s, greatly improved the consistency and quality of beer. Moreover, the increasing popularity of both the craft beer market ( Garavaglia and Swinnen, 2018 ) and the consumer interest in new beer styles ( Aquilani et al, 2015 ; Romano et al, 2023 ) have stimulated the research for new brewing yeasts ( Gibson et al, 2017 ; Hittinger et al, 2018 ). Nowadays, different strategies are available for providing new starter cultures, such as evolution, mutagenesis, breeding, and yeast isolation from various environmental niches ( Steensels et al, 2014a , b ; Berbegal et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

Pietrafesa,

Siesto,

Tufariello

et al. 2023

Front. Microbiol.

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This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery scale. A multidisciplinary approach, combining results from analysis of chemical, volatile and organoleptic profiles of the beers, was adopted to underline the relationships between yeast starter and the quality of final products. Detection volatile organic compounds (VOCs) by Gas-Chromatography coupled with Mass Spectrometry (GC-MS) after extraction carried out by head-space micro-extraction (HS-SPME) revealed that the beer obtained by P4 strain differed from the others for its higher concentrations of esters, alcohols, and terpenes as confirmed by PCA (principal component analysis) and Cluster heatmap. Furthermore, sensorial analysis and consumer test showed that this sample differed from others by more pronounced notes of “fruity smell and floral” and “olfactory finesse,” and it was the most appreciated beer for smell, taste, and overall quality. Conversely, CHE-3 was the sample with the lowest concentrations of the identified volatiles and, together TA4-10, showed the highest scores for smoked, yeast, malt, and hop notes. As far as we know, these are the first results on the application of indigenous S. cerevisiae strains in the production of craft IGA beers analyzed through a complex multivariate approach.

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Pigmented cereals and legume grains as healthier alternatives for brewing beers

Cited by 9 publications

References 77 publications

Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers

Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers

Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat

A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains

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