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Effects of Malting and Brewing Process on Sensory and Quality...
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Effects of Malting and Brewing Process on Sensory and Quality of Beer

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (10 March 2021) | Viewed by 16273

Special Issue Editor

Dr. Giuseppe Perretti

E-Mail Website
Guest Editor
Department of Economic and Food Science, University of Perugia, Perugia, Italy
Interests: food science and technology; beer; oils; food quality; food analyses
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is always time for novel approaches to develop the beer sector with information about the connection between the agri-food chain production process and beer quality. The beer market is one of the biggest among food products, and its value is expected to increase in the next few years. Several elements are supposed to influence the process from the first step of barley steeping up to beer packaging. New and updated information is needed to fulfil the needs of customers. New needs about sensory satisfaction, sensory profile stabilization, ability of beer to support export, the wide area of environmental sustainability, and obviously better efficiency of the process need to be correlated with processing. Engineering proposals of innovative equipment are welcome, in correlation with their effect on beer quality. The relatively recent development of craft brewing, and generally the need for new beers, leave room during processing for brew master applications, sometimes with alternative raw materials to be managed.

Prof. Giuseppe Perretti
Guest Editor

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Keywords

  • beer
  • processing
  • quality
  • malting
  • equipment
  • efficiency
  • water efficiency

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Published Papers (5 papers)

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Research

18 pages, 1997 KiB  
Article
Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations
by Alan Gasiński, Józef Błażewicz, Joanna Kawa-Rygielska, Joanna Śniegowska and Maciej Zarzecki
Foods 2021, 10(2), 304; https://doi.org/10.3390/foods10020304 - 2 Feb 2021
Cited by 11 | Viewed by 3055
Abstract
This study was conducted to produce malt from legume seeds (chickpea, lentil, pea, and vetch) and test whether malting with parameters, typically barley grain, will result in well-modified legume seed malt. Analysis of malt was performed by producing congress worts from legume seed [...] Read more.
This study was conducted to produce malt from legume seeds (chickpea, lentil, pea, and vetch) and test whether malting with parameters, typically barley grain, will result in well-modified legume seed malt. Analysis of malt was performed by producing congress worts from legume seed malts. Concentration of phenolic compounds, as well as antioxidant activity of legume seed malts was analysed. Acquired worts were characterised with poor technological characteristics (wort extract, wort volume, saccharification time, brewhouse efficiency); however, the malting process increased concentration of phenolic compounds and antioxidant activity of the plant material. Subsequent mashing tests with addition of different external enzymes and/or gelatinisation of legume seed malt were performed. Use of external enzymes improved saccharification time, extract content, wort volume, as well brewhouse efficiency in the case of some legume seed malts. The best brewhouse efficiencies and highest extract values were acquired by the samples prepared with 30% of gelatinised vetch malt or chickpea malt mixed with 70% of Pilsner malt. The study shows that there is possibility of creating legume seed malts, but malting and mashing characteristics need to be customised for these special malts. Full article
(This article belongs to the Special Issue Effects of Malting and Brewing Process on Sensory and Quality of Beer)
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11 pages, 246 KiB  
Article
Research of Malting Procedures for Winter Hard Wheat Varieties—Part II
by Vinko Krstanović, Kristina Habschied and Krešimir Mastanjević
Foods 2021, 10(1), 147; https://doi.org/10.3390/foods10010147 - 12 Jan 2021
Cited by 5 | Viewed by 1953
Abstract
This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting processes are not suitable, that is, they do [...] Read more.
This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting processes are not suitable, that is, they do not significantly improve the quality of the obtained wheat malts, and in some segments, they even disturb it. Therefore, modifications were introduced to both procedures, and malting was performed with moderately intensive procedure D and moderately restrictive procedure E. Starting wheat, indicators of micromalting process success, and finished wheat malts were analyzed. The results showed that the moderately restrictive malting process (E) significantly improves not only the values for soluble N for almost all tested varieties, but also the values of cytolytic degradation success (wort viscosity, filtration time), and extract yield. The moderately intensive procedure did not improve the determined indicators; for many varieties, the modification even resulted in poorer values. Furthermore, the moderately restrictive procedure allows a strong individual response of a particular variety to the process conditions during malting, which is very important for the assessment of the malting potential for a particular variety. Namely, when assessing the actual malting quality of an individual variety, it is necessary to include amylolytic indicators and indicators of enzymatic strength. In this way, a group of varieties were established which had an increased initial share of total N (varieties no. 7, 8, 9, 10, 12, 13, and 16). These varieties, by this procedure, gave the best quality wheat malts in the entire examined assortment. Full article
(This article belongs to the Special Issue Effects of Malting and Brewing Process on Sensory and Quality of Beer)
15 pages, 260 KiB  
Article
Research of Malting Procedures for Winter Hard Wheat Varieties—Part I
by Vinko Krstanović, Kristina Habschied and Krešimir Mastanjević
Foods 2021, 10(1), 52; https://doi.org/10.3390/foods10010052 - 28 Dec 2020
Cited by 7 | Viewed by 2409
Abstract
This paper examines the influence of the malting process of red hard wheat varieties (which have many characteristics of soft wheat varieties and represent a transitional form between durum and soft wheat). According to the values of total and soluble proteins and viscosity [...] Read more.
This paper examines the influence of the malting process of red hard wheat varieties (which have many characteristics of soft wheat varieties and represent a transitional form between durum and soft wheat). According to the values of total and soluble proteins and viscosity of wort these wheat varieties belong to the second malting quality group. To establish the individual response of each variety and estimate how the chosen varieties respond in groups to different process conditions, sixteen varieties were selected and malted according to the standard procedure (A), restrictive procedure (B), and intense procedure (C). Starting wheat, indicators of micromalting process success, and finished malts were analyzed. It was found that the restrictive procedure (B) gives poor results for the values of proteolysis performance parameters (soluble N, free amino nitrogen (FAN)) with simultaneous disturbance and values of cytolytic degradation (viscosity and filtration time) and extract yield. At the same time, this procedure lacks a stronger individual response of an individual variety to the process conditions during malting (F/C difference and extract yield). The optimal malting process for the specified assortment would include the modification of processes B and C in a way to alleviate the restrictive conditions in process B, or in a way to reduce the intensity of the decomposition in process C. Full article
(This article belongs to the Special Issue Effects of Malting and Brewing Process on Sensory and Quality of Beer)
14 pages, 239 KiB  
Article
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability
by Giovanni De Francesco, Elisabetta Bravi, Emmanuel Sanarica, Ombretta Marconi, Federica Cappelletti and Giuseppe Perretti
Foods 2020, 9(11), 1638; https://doi.org/10.3390/foods9111638 - 10 Nov 2020
Cited by 17 | Viewed by 3505
Abstract
Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) [...] Read more.
Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), total polyphenols content, and sensorial analysis by a trained panel were performed over the course of storage. The beers were analyzed every 3 months for a total period of 6 months. Results indicated that all studied phenolic-rich extracts positively affected the beer flavour stability. In particular, the condensed tannins showed a significant protective effect. The condensed green tea tannins resulted as the most promising source of natural antioxidant able to prolong beer shelf-life and bring interesting organoleptic characteristics to beer. Also, grape seed tannins appeared suitable to boost flavour stability and improve organoleptic properties of beer. Full article
(This article belongs to the Special Issue Effects of Malting and Brewing Process on Sensory and Quality of Beer)
14 pages, 870 KiB  
Article
Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone
by Alessio Cimini and Mauro Moresi
Foods 2020, 9(9), 1228; https://doi.org/10.3390/foods9091228 - 3 Sep 2020
Cited by 3 | Viewed by 3571
Abstract
In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex® [...] Read more.
In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex®, centrifuging, rough filtering across 1.4-μm ceramic hollow-fiber membrane at 30 °C, and fine filtering through 0.45-μm cartridge filter. When feeding an enzymatically-pretreated and centrifuged rough beer with permanent haze (HP) of 2 or 14 European Brewery Convention unit (EBC-U), its primary clarification under periodic CO2 backflushing yielded a permeate with turbidity of 1.0–1.5 EBC-U at a high permeation flux (2.173 ± 51 or 593 ± 100 L m−2 h−1), much greater than that typical of powder filters. The final beer was brilliant (HP = 0.57 ± 0.08 EBC-U) with almost the same colloidal stability of the industrial control and an overall log reduction value (~5.0 for the selected beer spoilage bacterium or 7.6 for the brewing yeast) in line with the microbial effectiveness of current sterilizing membranes. It was perceived as significantly different in flavor and body from the industrial control at a probability level of 10% by a triangle sensory test, as more likely related to the several lab-scale beer-racking steps used than to the novel process itself. Full article
(This article belongs to the Special Issue Effects of Malting and Brewing Process on Sensory and Quality of Beer)
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