Storage stability of pasteurized non-filtered beer

Hoff, Signe; Lund, Marianne N.; Petersen, Mikael Agerlin; Frank, William; Andersen, Mogens L.

doi:10.1002/jib.85

Cited by 13 publications

(12 citation statements)

References 34 publications

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“…Similarly, He et al (2012) observed around 10% lower antioxidant activity in fresh cloudy wheat beer over the first 18 days of storage at 20°C. Lund et al (2012) and Hoff et al (2013) showed that the radical formation during storage occurs faster in unpasteurised than in pasteurised beer, and that beer pasteurisation greatly improves oxidative stability. However, Cao et al (2011) observed that if pasteurization intensity is too severe, this may result in lower polyphenol content and reduced oxidative stability.…”

Section: Resultsmentioning

confidence: 99%

Antiradical and reducing potential of commercial beers

2015

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Ditrych M., Kordialik-Bogacka E., Czyżowska A. (2015): Antiradical and reducing potential of commercial beers. Czech J. Food Sci., 33: 261-266.The antioxidant properties of commercial beers and their changes during storage were investigated. The relationship between the antioxidant capacity and total polyphenol contents of a range of commercial beers were evaluated. The results show that the antiradical and reducing potential varies depending on the type of beer and the processing steps involved in its production. Higher antiradical potential and polyphenol content in dark beers than in lager, dealcoholised and wheat beers were determined. A strong relationship was found between the total polyphenol content and both antiradical activity and reducing power, as measured by DPPH and FRAP assays. When any decrease in antioxidant activity as a result of storage was observed, it occurred mainly after the initial 4-week storage period. The total polyphenol content dropped more sharply than the antiradical and reducing ability over the same time periods.

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Section: Resultsmentioning

confidence: 99%

Antiradical and reducing potential of commercial beers

2015

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“…Decreased TA might be explained by the precipitation of organic acids (and salts thereof) during freezing, but the increased TA observed for beer A and cider A could not be explained. The phenolic composition of sparkling wine was not affected by refrigeration or freezing, but decreases of up to 10% Beverages 2016, 2, 26 5 of 11 were observed for beer and cider samples following long-term freezing, and by approximately 40% in the case of beer D. Refrigeration and freezing were not expected to influence alcohol or sugar content, nor color, given that previous research has demonstrated the color stability of juice samples during storage [25].…”

Section: Resultsmentioning

confidence: 78%

Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy

et al. 2016

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It is not uncommon for research and quality control samples, including carbonated beverage samples, to be refrigerated or frozen during peak periods of production and/or sampling, when analytical demand exceeds instrumental capacity. However, the effect of sub-ambient temperatures on carbonated beverage composition during storage has not been well characterized. Mid-infrared (MIR) spectroscopy combined with principal component analysis (PCA) and traditional chemical analyses were used to evaluate the effects of refrigeration (for 1 week) and freezing (for 1 or 6 weeks) on the composition of carbonated beverages, including sparkling water, sparkling wine, beer, and cider. Carbonated beverages were generally resistant to changes in pH, titratable acidity, alcohol, total phenolics, sugar, and color, during short-term (1 week) storage. However, long-term (6 week) freezing resulted in decreased total phenolics, with acidity also affected, albeit to a lesser extent. MIR spectroscopy combined with PCA enabled discrimination of carbonated beverages based on composition, with alcohol content having a significant influence. Examination of the MIR 'fingerprint' region indicated subtle compositional changes occurred in carbonated beverages following prolonged freezing.Several studies have considered the quality of beer [2], wine [3,4], and soft drinks [5] stored at ambient or slightly elevated temperatures, in the context of shelf life. Additionally, the effects of refrigeration on wine [3] and beer [6] composition have previously been examined, by gas chromatography-mass spectroscopy (GC-MS) or ultra-performance liquid chromatography-mass spectrometry (UPLC-MS); albeit these methods are expensive, time consuming, and typically require trained staff to interpret the data. However, there is a lack of information concerning the effect of freezing on carbonated beverage composition, particularly using cost effective methods of analysis.Infrared (IR) spectroscopy is a rapid analytical technique that exploits the absorbance of light by different molecules, depending on their structural characteristics [7], which can then be used to identify components within a given matrix. Spectroscopic techniques in the mid-infrared (MIR) region have enabled characterization of many beverage constituents, including acids (malic, tartaric, and acetic acids), sugars, and alcohol [8]; with the minimal sample preparation requirements facilitating high sample throughput [9], compared to conventional GC-MS or UPLC-MS [6].Wine, beer, and cider are highly complex substrates, comprising an array of constituents at different concentrations, many at trace levels. A number of studies have been undertaken to investigate the applications of MIR spectroscopy as non-destructive, cost-effective methods of beverage analysis. In wine, MIR analysis has been used for authentication [10] and varietal identification [11], as well as for determinations of alcohol, volatile acidity, titratable acidity, pH, sulphur dioxide, sugars, esters, and/or phenolic compounds, in ...

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“…Degassed beer containing N ‐tert‐butyl‐ α ‐nitrone (30 m m ) was heated at 60°C in closed Blue Cap bottles with headspace of atmospheric air. Subsequently the samples were analysed with the same settings as previously described at given time intervals.…”

Section: Methodsmentioning

confidence: 99%

“…Electron spin resonance (ESR) measurement techniques were employed to monitor changes in the generation of free radicals with regard to various levels of pasteurization. The measurements were performed according to Hoff et al with an EMX‐8/2.7 ESR spectrometer (Bruker, German). Wheat beer samples were degassed by stirring with 1‐octanol (0.01%) on a magnetic stirrer for 5 min and filtered through a funnel filter.…”

Section: Methodsmentioning

confidence: 99%

A preliminary study of the quality attributes of a cloudy wheat beer treated by flash pasteurization

Yin

Deng²,

He³

et al. 2017

J. Inst. Brew.

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Flash pasteurization (37 and 100 pasteurization units, PU) and conventional tunnel pasteurization (15 PU) processing of wheat beers were evaluated by examining their impacts on microorganisms, colour, colloidal haze and flavour stability during 84 days of storage at 20°C. The results revealed that the microbiological stability of 37 and 100 PU flash‐pasteurized beers was comparable with that of the 15 PU sample, and the development of both yeast and lactic acid bacteria was inhibited for 84 days of storage. The conventional tunnel‐pasteurized wheat beer resulted in a higher thermal load relative to the flash‐pasteurized samples based on the results of oxidative stability. These three pasteurized beers showed a similar decrease in haze intensity throughout the storage period. Meanwhile, flash‐pasteurized beers had better colour and colloidal haze stability than the tunnel‐pasteurized beer. It was also found by dynamic light scattering analysis that the temperature in the flash pasteurizer has the desired effect on the protein denaturation and particle size distribution. Therefore, flash pasteurization is a promising method to increase the shelf‐life of wheat beers instead of conventional tunnel pasteurization. Copyright © 2017 The Institute of Brewing & Distilling

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Storage stability of pasteurized non-filtered beer

Cited by 13 publications

References 34 publications

Antiradical and reducing potential of commercial beers

Antiradical and reducing potential of commercial beers

Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy

A preliminary study of the quality attributes of a cloudy wheat beer treated by flash pasteurization

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