The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review

Aguiar, Dayana; Pereira, Ana C.; Marques, José Carlos

doi:10.1007/s11947-022-02790-8

Cited by 13 publications

(14 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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

View full text Add to dashboard Cite

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.

show abstract

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

View full text Add to dashboard Cite

show abstract

“…Beer is a sensitive beverage since its physicochemical properties continuously change almost immediately after production ends, especially when bottled beers face improper storage or exportation conditions: exposition to warm temperatures, vibrations, and long-distance travel [ 1 , 3 , 4 , 5 , 6 , 7 ]. Beer storage under uncooled temperatures (above 20 °C) critically affects beer flavour stability [ 8 ]. The principal changes reported were the loss or decline of beer freshness, bitterness, and pleasant flavours (fruity and floral notes), and, simultaneously, stale flavours such as cardboard and musty appear due to the continuous increase in staling aldehydes, in some cases to levels above their respective thresholds.…”

Section: Introductionmentioning

confidence: 99%

“…The principal changes reported were the loss or decline of beer freshness, bitterness, and pleasant flavours (fruity and floral notes), and, simultaneously, stale flavours such as cardboard and musty appear due to the continuous increase in staling aldehydes, in some cases to levels above their respective thresholds. Additionally, transport conditions are more harmful, since recent findings showed that vibrations reinforce the overall loss of beer flavour stability, acting synergistically with the temperature effect [ 8 ]. Few studies reported that bottled beers that underwent transportation showed a significant reduction in their bitterness, fruity flavours, and oxygen content and a significant increase, up to three times higher, in the concentration of staling aldehydes [ 5 , 6 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation

2023

Self Cite

View full text Add to dashboard Cite

The globalisation of the beer market forces brewers to have methodologies that rapidly evaluate the evolution of beer flavour stability. Commonly used forced ageing methods have limitations since temperature and transportation conditions (temperature, vibrations, long-distance travel, and other factors) impact beer quality. This study assessed the prediction power of a forced ageing methodology on the evolution of aldehydes during maritime transportation across four sample groups (maritime transport, storage simulation, and three ageing periods: 7, 21, and 28 days at 37 °C), which differed in their bottle-opening system (either crown cap or ring pull cap). The results revealed that forced ageing up to 28 days could estimate the evolution of phenylacetaldehyde, 3-methylbutanal, 2-methylpropanal, and hexanal during maritime transport. In contrast, the benzaldehyde content was consistently underestimated, on average, 0.8 times lower. In general, the ageing conditions significantly favoured the formation or liberation from a bound state, up to 2.2 times higher, of trans-2-nonenal, acetaldehyde, and 5-hydroximethylfurfural in comparison to the levels registered on exportation simulation beers. Moreover, forced-aged beers with ring pull caps developed quantifiable levels of nonanal and increased phenylacetaldehyde, benzaldehyde, and acetaldehyde content over time. Moreover, thermal stress induced a continuous increase in the extent of beer staling, up to seven times higher, in most samples.

show abstract

“…The issue of beer flavour (in)stability is more relevant than ever, given the international market where packaged beer can be shipped around the globe, often under harsh conditions (e.g. hot containers, vibrating trucks) and for extended periods of time ( 5 ) . Even though it has been intensively studied since the 1960s, the science behind beer staling is still not fully understood and controversies remain.…”

Section: Introductionmentioning

confidence: 99%

Transition metals in brewing and their role in wort and beer oxidative stability: a review

Mertens

Kunz

Gibson

2022

J Institute Brewing

View full text Add to dashboard Cite

Beer inevitably changes over time: the colour will darken, haze may form, and stale flavours develop, while others fade. The challenge of maintaining the fresh flavour quality of beer (over a typical 9-12 month storage period) is generally the determining factor of a beer's shelf-life for brewers, as opposed to colloidal or microbiological stability. Fortunately, as early as the brewhouse, oxidative degradation can -to a certain extent -be controlled, enabling the shelf-life to be increased. This review considers the general issues of oxidative stability, mechanisms of ageing, ways of quantifying staleness and staling potential, and current practical approaches to prevent oxidative beer ageing. Emphasis is placed on the catalytic role of iron, copper and manganese on oxidation during brewing and storage; and how the removal and/or inhibition of these prooxidative transition metal ions leads to prolonged beer (flavour) stability.

show abstract

The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review

Cited by 13 publications

References 90 publications

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

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

Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation

Transition metals in brewing and their role in wort and beer oxidative stability: a review

Contact Info

Product

Resources

About