Stable carbon isotopic composition of Brazilian beers—A comparison between large- and small-scale breweries

Mardegan, Sílvia Fernanda; Andrade, Tatiana Morgan Berteli de; Sousa‐Neto, Eráclito Rodrigues de; Vasconcellos, Eduardo Ballespi de Castro; Martins, Luiz Eduardo Galvão; Mendonça, Tehra Gomes; Martinelli, Luiz Antônio

doi:10.1016/j.jfca.2012.10.004

Cited by 28 publications

(25 citation statements)

References 18 publications

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“…Furthermore, δ 13 C composition is also a good index of the ingredients used in the brewing process of Brazilian beers (Mardegan et al, 2013). Large breweries use a relatively high proportion of C 4 corn resulting in a mean δ 13 C value of -20‰, whereas small artisanal (boutique) breweries use a higher proportion of C 3 cereals, resulting in a mean δ 13 C value of -25‰.…”

Section: Production Regimementioning

confidence: 99%

From production to consumption: tracing C, N, and S dynamics in Brazilian agroecosystems using stable isotopes

Chalk

2016

Pesq. agropec. bras.

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-Brazilian scientists have played a pioneering role in developing and applying stable isotope methodologies, in terms of natural abundance and enriched levels, to trace carbon and nutrient flows in terrestrial ecosystems, including natural and agroecosystems. Significant contributions have been made in the areas of biological N 2 fixation, carbon dynamics in soil, synthesis and evaluation of labeled fertilizers, and food science. These contributions have originated from several decentralized units of Embrapa, from research institutions, and from federal or state universities. In order to capitalize the existing Brazilian expertise, it is necessary to provide, at an institutional level, analytical facilities for stable isotope research, aiming to strengthen national capacity and to maintain the international competitiveness of the research.

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Section: Production Regimementioning

confidence: 99%

From production to consumption: tracing C, N, and S dynamics in Brazilian agroecosystems using stable isotopes

Chalk

2016

Pesq. agropec. bras.

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“…[3] In other countries, like United States of America and Brazil, the beer definition by law is springier. [4,5] Specifically, Brazilian legislation establishes for a fermented alcoholic beverage to be classified as a beer, a minimum percentage of malted barley in the original extract equal to 50% (w/w). The remaining half of this mixture can be substituted by other cereals, malted or not (wheat, rye, maize, rice, oats, and sorghum -using whole grain, flakes, or their starchy part), and alternative sugar sources from plant origin.…”

Section: Introductionmentioning

confidence: 99%

“…The remaining half of this mixture can be substituted by other cereals, malted or not (wheat, rye, maize, rice, oats, and sorghum -using whole grain, flakes, or their starchy part), and alternative sugar sources from plant origin. [5,6] Beer production requires few raw materials and many elementary processing techniques. [7] Despite several variations of the beer-manufacturing process, industrial production almost invariably follows a basic flow chart.…”

Section: Introductionmentioning

confidence: 99%

Rapid monitoring of beer-quality attributes based on UV-Vis spectral data

Oliveira

Filho

Rocha

et al. 2017

International Journal of Food Properties

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This work aimed to determinate eight beer properties using UV-Vis spectra in combination with principal component regression (PCR) or artificial neural network (ANN) models. A statistical experimental design was performed to generate the calibration data. First, principal component analysis (PCA) was applied to the original spectral data, and the scores in significant PCs were utilized to calibrate both models. PCR showed poor correlation for beer parameters (R 2 < 0.61). The ANNs showed satisfactory correlations (R 2 = 0.74-0.92) and low relative error considering a variable range (E r < 9%) for most of the beer-quality attributes, but vicinal diketones (R 2 = 0.56, E r = 16.69%). Once implemented, this method would be fast and low cost. ARTICLE HISTORY

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“…9 These isotopic ratio techniques have been widely applied to identification of geographical origin as well as to authentication/ traceability of sparkling and non-sparkling beverages such as ciders, [10][11][12] beer, 13 juice 14 and wine. 15,16 According to the Brazilian legislation 17 (decree No.…”

Section: Introductionmentioning

confidence: 99%

“…They have concluded that the measurement of δ 13 C values could be used to differentiate the content of grape or C4 sugar added to the product and that the carbon isotope ratios of European and South American sparkling wines were significantly more depleted of 13 C than Brazilian wines. In an innovative approach, Calderone et al 20 present an advantageous method for analyses the δ 13 C values of CO 2 from the headspace of sparkling drinks wherein headspace sampling is followed by direct injection of the sample into a gas chromatograph with an isotope ratio mass spectrometer, through a combustion interface (GC-C-IRMS); this configuration requires no purification and presents good reproducibility.…”

Section: Introductionmentioning

confidence: 99%

Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

Santos¹,

Celso²,

Rocha³

et al. 2017

J. Braz. Chem. Soc.

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This work performs an exploratory analysis of the sparkling wines from the state of Rio Grande do Sul, Brazil. Samples of traditional sparkling wine and Moscatel sparkling wine were analyzed and chemometrics tools were applied to physicochemical, gas chromatography and stable carbon isotope analysis. The carbon isotope ratio (δ 13 C-CO 2 ) of the samples presents great heterogeneity and confirm that the isotopic signature of the CO 2 could be derived from the fermentation of C4 sugar. The principal component analysis (PCA) was capable to discriminate and classify the samples in their respective groups and combined data approach was especially important to identify the correlation between the studied variables. With the increasing production of sparkling wines in Brazil, this work helps to evaluate the standards of the local sparkling wines.

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Stable carbon isotopic composition of Brazilian beers—A comparison between large- and small-scale breweries

Cited by 28 publications

References 18 publications

From production to consumption: tracing C, N, and S dynamics in Brazilian agroecosystems using stable isotopes

From production to consumption: tracing C, N, and S dynamics in Brazilian agroecosystems using stable isotopes

Rapid monitoring of beer-quality attributes based on UV-Vis spectral data

Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

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