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Thiamine and riboflavin vitamers are present in a wide range of foods including beer. These vitamers play critical roles in a variety of enzymatic complexes and can promote and maintain metabolism. Currently, the presence and role of these vitamers in the malting and brewing industry have not been widely explored. This research investigated the effects of various fermentation conditions that may lead to the variations in the vitamin content in beer observed by previous researchers. The present research found that during fermentation, the thiamine content of wort is quickly utilized within the first 6 h of a standard fermentation and the uptake of this vitamin is not affected by increases in wort gravity. While no significant changes were observed in extracellular phosphorylated vitamers of thiamine, both free thiamine and thiamine diphosphate accumulated intracellularly during the wort fermentation. Meanwhile extracellular riboflavin vitamers were only poorly utilized during beer fermentations, however flavin mononucleotide rapidly accumulated intracellularly and more so under aerobic conditions. When yeast was exposed to an all-malt high-gravity wort, the thiamine or riboflavin utilization was not affected. However, thiamine utilization was reduced in adjunct-driven high-gravity worts. Notwithstanding the lowered thiamine uptake under high-gravity conditions; there were some minor improvements in fermentation performance and yeast viability. The addition of thiamine to an all-malt wort did appear to enhance yeast viability, both under normal and high-gravity conditions. Copyright © 2016 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

The effect of the buffering capacity of wort on a beer fermentation and the contribution of pH, phosphate, amino acids and organic acids to the buffering capacity of wort were studied. The beer pH depended on the buffering capacity of the corresponding wort and an increase in the buffering capacity of the wort could prolong the time of diacetyl conversion. The higher the wort pH was, the larger the wort buffering capacity. Phosphate was not an effective buffer at the pH of wort. Glutamic acid, aspartic acid and histidine gave weak contributions to the buffering capacity of wort, and the total contribution of these three amino acids was <0.1. Organic acids contributed substantially to the buffering capacity of the wort and the total contribution of organic acids to the buffering capacity of the wort was estimated to be about 0.31. The buffering capacity of lactic acid, citric acid, succinic acid, fumaric acid and pyruvic acid was 30, 50, 77, 15 and 9% of that of acetic acid, respectively, at the same mass concentration. Copyright © 2015 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Haze of turbidity is optical property of solid, gaseous and particularly liquid matter. It is due to various types, quality and size of particles from submicrometer to submilimeter dimensions which scatter light. Light scattering used also to determine the haze of turbidity of matter. The magnitude of measured haze depends on both properties of haze forming particles and measuring light scattering probe. These properties and relations are generally nonlinear and complicated. This is valid particularly in the case of haze of beer, brewing intermediates and other beverage products which bear the character of liquid dispersions. Correct and effective use of the methods of haze and turbidity measurements in brewing and other beverage industry including water treatment enables to improve substantionaly the production efficiency. Therefore is usefull to learn these applications by means of systematic education and training. The article describes a modular turbidimetric system, developed on the long authors experience both with practical applications of haze and turbidity measurements in brewing and beverage industry and university teaching of the methods of chemical-physical measurements. The developed modular trubidimeter is designed to be used at various educational levels but it can also help to solve various haze measuring analytical and diagnostical tasks in laboratories of brewing and beverage industry.Haze of turbidity is optical property of solid, gaseous and particularly liquid matter. It is due to various types, quality and size of particles from submicrometer to submilimeter dimensions which scatter light. Light scattering used also to determine the haze of turbidity of matter. The magnitude of measured haze depends on both properties of haze forming particles and measuring light scattering probe. These properties and relations are generally nonlinear and complicated. This is valid particularly in the case of haze of beer, brewing intermediates and other beverage products which bear the character of liquid dispersions. Correct and effective use of the methods of haze and turbidity measurements in brewing and other beverage industry including water treatment enables to improve substantionaly the production efficiency. Therefore is usefull to learn these applications by means of systematic education and training. The article describes a modular turbidimetric system, developed on the long authors experience both with practical applications of haze and turbidity measurements in brewing and beverage industry and university teaching of the methods of chemical-physical measurements. The developed modular trubidimeter is designed to be used at various educational levels but it can also help to solve various haze measuring analytical and diagnostical tasks in laboratories of brewing and beverage industry.

Haze of turbidity is optical property of solid, gaseous and particularly liquid matter. It is due to various types, quality and size of particles from submicrometer to submilimeter dimensions which scatter light. Light scattering used also to determine the haze of turbidity of matter. The magnitude of measured haze depends on both properties of haze forming particles and measuring light scattering probe. These properties and relations are generally nonlinear and complicated. This is valid particularly in the case of haze of beer, brewing intermediates and other beverage products which bear the character of liquid dispersions. Correct and effective use of the methods of haze and turbidity measurements in brewing and other beverage industry including water treatment enables to improve substantionaly the production efficiency. Therefore is useful to learn these applications by means of systematic education and training. The article describes a modular turbidimetric system, developed on the long authors experience both with practical applications of haze and turbidity measurements in brewing and beverage industry and university teaching of the methods of chemical-physical measurements. The developed modular trubidimeter is designed to be used at various educational levels but it can also help to solve various haze measuring analytical and diagnostical tasks in laboratories of brewing and beverage industry.Haze of turbidity is optical property of solid, gaseous and particularly liquid matter. It is due to various types, quality and size of particles from submicrometer to submilimeter dimensions which scatter light. Light scattering used also to determine the haze of turbidity of matter. The magnitude of measured haze depends on both properties of haze forming particles and measuring light scattering probe. These properties and relations are generally nonlinear and complicated. This is valid particularly in the case of haze of beer, brewing intermediates and other beverage products which bear the character of liquid dispersions. Correct and effective use of the methods of haze and turbidity measurements in brewing and other beverage industry including water treatment enables to improve substantionaly the production efficiency. Therefore is useful to learn these applications by means of systematic education and training. The article describes a modular turbidimetric system, developed on the long authors experience both with practical applications of haze and turbidity measurements in brewing and beverage industry and university teaching of the methods of chemical-physical measurements. The developed modular trubidimeter is designed to be used at various educational levels but it can also help to solve various haze measuring analytical and diagnostical tasks in laboratories of brewing and beverage industry.

The present level of theoretic knowledge of wort production and attainable level of food industry, incl. measuring and control engineering, makes possible to made a complete solution of whole range of particular parts of the process. The result can promote increasing of brewhouse yield, improving the product quality or increasing of operational efectivity. Demonstrated innovations of the machinery can control and optimize pH, lowering undesirable influence of oxygen and improving redox potencial of mash. Multifunctional application of measuring technique optimizes lautering, which can be further accelerated by sophisticated way of drawing of the first wort. Knowledge of hydromechanic process and heat transfer as well as construction modifications can shorten the wort boiling and made it more efficient, without unfavorable influence on wort quality. Mostly there is the possibility to use proposed modification during modernization of the present machinery.(In Czech, English summary only)

Copyright of Journal of Zhejiang University: Science B is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Research Papers of the Wroclaw University of Economics / Prace Naukowe Uniwersytetu Ekonomicznego we Wroclawiu is the property of Uniwersytet Ekonomiczny we Wroclawiu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND Barley wort, an intermediate product of beer brewing, is rich in phenolic compounds. The aim of this work was to evaluate the possibility of increasing the antioxidant content of bread by replacing water with three types of wort: two of them withdrawn at the end of the mashing operation during the production of a Pilsner and a Double Malt Pilsner beer respectively; the other collected at an intermediate stage of mashing of the Pilsner beer. The chemical, physical and sensory properties of the wort-added breads were compared with those of a control bread. RESULTS All three worts led to increased phenolic content, volume and specific volume of the breads and induced significant changes in 11 of 23 sensory descriptors. The highest phenolic contents were detected in breads made either with the Pilsner wort withdrawn at an intermediate stage of mashing or with the Double Malt Pilsner wort. The former also gave the highest increase in volume and specific volume but significantly reduced the scores for crunchiness, firmness and cohesiveness. The latter led to lower increases in volume and specific volume, but less significant changes in the sensory properties were associated with its use. CONCLUSION Worts can be conveniently used to increase the antioxidant content of bread. However, different types of wort can modify to different extents the physical and sensory properties of the product.© 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) with antifungal activity can be applied to the malting process in order to improve the microbial stability and safety of malt. The main objectives of this project was to evaluate the influence of the antifungal activity of LAB cell-free-supernatant (cfs) in the malting process and to investigate antifungal effects of selected LAB towards the mould growth and mycotoxin production of Fusarium culmorum . The impact of substrate concentration on the production of LAB antifungal compounds and the changes in the malt quality attributes was also investigated. Barley grains infected with F. culmorum were used in the malting trials. Lactobacillus amylovorus and Lactobacillus reuteri cfs were generated in a wort based substrate and applied in the early stages of malting. F. culmorum growth was quantified and the mycotoxin deoxynivalenol (DON) was detected in the malted grains. The various supernatants were characterized based on their sugar and organic acid composition. Antifungal metabolites were quantified using a QuEChERS and HPLC-UV/PDA method. Standard EBC methods were used to evaluate the malt quality attributes. Results show that L. reuteri R29 cfs produced in 3 °P substrate successfully inhibited Fusarium growth by 23% and mycotoxin DON by 83%. Using a 3 °P wort substrate concentration, 68% of the phenyllactic acid (PLA) was produced, when compared to the 12 °P substrate. PLA plays an essential role in the supernatant antifungal activity. Malt quality attributes resulted in highly modified grains, lower pH, higher colouration, and higher extract yield. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are of interest to cereal and beverage industry due to their contribution to the microbial safety and quality of fermented food/beverages. The main objectives of this study were to optimize the production of an antifungal cell-free-supernatant (cfs), based on lactic acid bacteria, using a wort-base substrate; and the subsequent identification of its active acid-base antifungal compounds. Two antifungal strains ( Lactobacillus amylovorus DSM19280 and Lactobacillus reuteri R29) and a negative control strain ( L. amylovorus DSM20552) were used. Barley based malt extract (wort) was produced and used as a fermentation substrate. Worts fermented with LAB were characterized in detail (total cell counts, pH, and total titratable acids (TTA) over time (0–120 h). A microtiter plate and an overlay agar based assay were used to evaluate the antifungal activity of the LAB cfs. Sugars, organic acids of the fermented and non-fermented wort (control) were analysed by HPLC. LAB antifungal metabolites were quantified using a QuEChERS method and an HPLC-UV/PDA system. Results show that wort produced from barley malt is a suitable substrate for LAB and dependent on the species and the fermentation time. The type of antifungal compounds can vary significantly. L. amylovorus DSM19280 cfs inhibited Fusarium culmorum spores at levels of 10 4 spores.mL −1 , for 7 days, whereas L. reuteri R29 cfs inhibited up to 10 5 spores.mL −1 for the same time. Thirteen acid-base antifungal compounds were identified in L. reuteri R29 cfs and twelve in L. amylovorus DSM19280. Among them, phenyllactic, OH-phenylactic and benzoic acids were present at a significant concentration. This study demonstrates that the LAB wort-base cfs exhibits potent antifungal activity and is the ideal substrate for applications in a wide range of cereal products. [ABSTRACT FROM AUTHOR]

Thermal separation processes are prevalent in the food processing industry. Boiling processes at atmospheric pressure or at low pressure (vacuum), which are very energy-intensive due to the immense steam pressure of watery food, are often used. Therefore, a high optimization potential for the fraction of solutes such as flavors is given. Evaporation processes also offer the possibility for a fraction without any use of additional primary energy in the form of heat. The temperature difference of the liquid caused by the evaporation can be used as a measure for the reduction of (unwanted) volatile substances and, thus, it can be used for the regulation of the mass flows. [ABSTRACT FROM AUTHOR]

A novel non-alcoholic beverage was produced by fermentation of wort with shiitake ( Lentinula edodes ), and the key aroma compounds were quantified. Reconstitution studies confirmed their contribution to the overall aroma of the beverage. Kinetic studies indicated that shiitake synthesized the key odor-active compounds imparting fruity and rose-like odors, while the typical odorants of the substrate wort were degraded during the fermentation. By means of the standard addition method, a good linearity (R 2 ≥ 0.983) and degree of precision (RSD < 13%) were obtained for quantification of twelve aroma compounds. Their respective odor activity values (OAVs) were calculated to estimate their contribution to the overall aroma. Methyl 2-methylbutanoate, produced by shiitake, showed the highest OAV (30) and was responsible for the typical fruity odor of the beverage. A correlation between the concentration of methyl 2-methylbutanoate and the perceived fruitiness of the beverage was observed. The biosynthesis of this methyl ester by transformation of 2-methylbutanoic acid and l -isoleucine was confirmed by means of an isotopic labeling experiment. [ABSTRACT FROM AUTHOR]

The ionic composition of brewer's wort depends on the raw materials and processing employed. The macroelement content is usually sufficient for yeast, but some of the microelements (mainly zinc) often need to be supplemented to the wort. Wheat malt is used as an adjunct in the production of beer, replacing up to 60% of barley malt. In this study, the effect of replacing barley malt with wheat malt on the concentration of magnesium, manganese, iron and zinc ions in brewer's wort was investigated. The ionic content of both the raw materials and by-products were analysed. Similar amounts of magnesium ions were found in wheat malt and barley malt, whereas, manganese, zinc and iron were more abundant in the wheat malt. Nevertheless, wheat malt did not cause a significant change in ion concentration in the first wort (except for magnesium; its content decreased). The ionic content in the spent grains increased owing to wheat malt addition; the concentration of ions in the wort decreased after wort boiling (Mn2+ and Fe) or remained unaffected (Mg2+ and Zn2+). It was concluded that the ionic composition of the wort depends mainly on the removal rate of ions from the wort during mash filtration and hot trub separation, rather than on the actual amount of ions in the raw materials. Copyright © 2015 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

In malt barley improvement, lower values of beta-glucan in the wort is one of the most desirable criteria to get better quality of the end products. To estimate wort -glucan, the barley grains first need to be malted and then mashed to get wort, which is then used to measure beta-glucan in the wort. It takes a large quantity of grains, a lot of time and labour for the malting process and wort preparation, and cumbersome costly analysis to determine wort beta-glucans. During initial generations of malt barley breeding, the grain quantity is major limitation along with large number of samples for screening. In this study, a strong positive correlation has been observed between grain, malt & wort beta-glucan contents, indicating the possibility of selecting low wort beta glucan only by estimating beta-glucans in grain by taking a smaller quantity of samples. [Display omitted] [ABSTRACT FROM AUTHOR]

In the work it was studied the influence of antifoam and yeast food usage on fermentation run, diacetyl reduction and finished beer quality in the wort of 13 °P gravity. Antifoam Foamsol addition in concentration 4,2 ml/hl significantly lowered foaming in the wort kettle during boiling and in CCT so it allows hop dosage decrease. Bitterness units were reduced by about 9,7 BU in CCT during fermentation with Foamsol usage, but without antifoam they were reduced by about 12,6 BU. Foam stability was not influenced, the value was around 250 s in each case. Nutritional additive Yeastlife Extra in 4 g/hl concentration helps to reduce diacetyl and whole VDK content faster. Adjunct of powdered yeast Servomyces in 1 g/hl concentration reduces fermentation time - required present extract was achieved about 12 hours earlier. Diacetyl with Yeastlife Extra was on required value 0,15 mg/l on 6th day while without usage of additive on 7th day.In the work it was studied the influence of antifoam and yeast food usage on fermentation run, diacetyl reduction and finished beer quality in the wort of 13 °P gravity. Antifoam Foamsol addition in concentration 4,2 ml/hl significantly lowered foaming in the wort kettle during boiling and in CCT so it allows hop dosage decrease. Bitterness units were reduced by about 9,7 BU in CCT during fermentation with Foamsol usage, but without antifoam they were reduced by about 12,6 BU. Foam stability was not influenced, the value was around 250 s in each case. Nutritional additive Yeastlife Extra in 4 g/hl concentration helps to reduce diacetyl and whole VDK content faster. Adjunct of powdered yeast Servomyces in 1 g/hl concentration reduces fermentation time - required present extract was achieved about 12 hours earlier. Diacetyl with Yeastlife Extra was on required value 0,15 mg/l on 6th day while without usage of additive on 7th day.

The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain employed and the wort composition. In addition, properties such as flocculation, wort fermentation ability (including the uptake of wort sugars, amino acids, and peptides), ethanol and osmotic pressure tolerance together with oxygen requirements have a critical impact on fermentation performance. Yeast management between fermentations is also a critical brewing parameter. Brewer’s yeasts are mostly part of the genus Saccharomyces. Ale yeasts belong to the species Saccharomyces cerevisiae and lager yeasts to the species Saccharomyces pastorianus. The latter is an interspecies hybrid between S. cerevisiae and Saccharomyces eubayanus. Brewer’s yeast strains are facultative anaerobes—they are able to grow in the presence or absence of oxygen and this ability supports their property as an important industrial microorganism. This article covers important aspects of Saccharomyces molecular biology, physiology, and metabolism that is involved in wort fermentation and beer production.

The feasibility of using attenuated total reflectance in combination with mid-infrared (MIR) spectroscopy for the analysis of malt quality parameters in wort, such as free α-amino acid (FAN), apparent attenuation limit (AAL), soluble protein (SP) and viscosity (VIS), was evaluated. The coefficients of determination in cross-validation [ABSTRACT FROM AUTHOR]

Using oats as a raw material in brewing has recently become the focus of increased interest. This is due to research findings that have shown that oats can be consumed safely by coeliac sufferers. It is also a response to consumer demand for products with novel sensory properties. In this study, beer was produced entirely from oat malt, from barley malt and from oat and barley malts mixed with various quantities of unmalted oats. Compared with barley wort, wort made from malted oats provided a lower extract content and had a higher protein content, but a lower free amino nitrogen content (FAN). The oat wort also showed increased viscosity and haze. The addition of unmalted oats during wort production produced significant changes in the physico-chemical parameters of both oat and barley worts and beers. Unmalted oats caused an increase in wort viscosity and haze, and a reduction in total soluble nitrogen and FAN. Unmalted oats also contributed to lowering the concentration of higher alcohols and esters. Beer made from 100% oat and barley malts exhibited a similar alcohol content. The use of an oat adjunct in both cases resulted in a lower ethanol content. The introduction of enzyme preparations during the production of wort with oat adjunct had many benefits: increased extract content and FAN; a higher volume of wort; and a lower viscosity that led to faster wort filtration. This research suggests that the use of enzymes is necessary to make production using a high proportion of oats in the grist profitable. Copyright © 2014 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Wort production contains a number of processing steps that are aimed at the optimal extraction of nutrients from malt, including vitamins. This research revealed that the different wort production processing steps imposed different influences on the thiamine and riboflavin vitamer content of the final sweet wort. These vitamins play vital roles within yeast metabolism, where they act as enzyme cofactors. As such thiamine vitamers play a crucial role in many decarboxylating enzymes, while riboflavin vitamers play an integral role in energy production and redox maintenance. While mashing releases valuable starch into the liquor, both thiamine and riboflavin are also extracted. The extraction of these vitamins is the greatest at 65°C and is indirectly linked to the amylase activity. When the starches are broken down during mashing, the thiamine and riboflavin vitamers are gradually released into the mash liquor. The boiling and trub removal (whirlpool) processes impose losses in both vitamins owing to the high temperatures exhibited during these stages. While hop pellets were shown to contribute a small proportion of the vitamers studied, the use of kettle finings caused a significant reduction in both thiamine and riboflavin vitamers. Copyright © 2014 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

In the brewing industry, barley malt is often partially replaced with adjuncts (unmalted barley, wheat, rice, sorghum and corn in different forms). It is crucial, however, to preserve constant quality in the beer to meet the expectations of consumers. In this work, how the addition of corn grist (10 and 20%) influences the quality of wort and beer was examined. The following parameters were analysed: wort colour, dimethyl sulphide (DMS) and protein content, non-fermentable extract, extract drop during fermentation, alcohol content and the attenuation level of the beer, together with filtration performance. The samples (all-malt, and adjunct at 10 and 20% corn grist) were industrial worts and the beers produced in a commercial brewery (3000 hL fermentation tanks). The application of 10 and 20% corn grist had an effect on the wort colour, making it slightly lighter (11.1 and 10.5°EBC, respectively) than the reference barley malt wort (12.2°EBC). The free amino nitrogen level, DMS and non-fermentable extract were significantly lower in the worts produced with the adjunct; the alcohol content and attenuation levels were higher in the beers produced with adjunct. The use of corn grist, at the level of up to 20% of total load, appears to affect some of the technological aspects of wort and beer production, but it does not significantly influence the final product characteristics. Copyright © 2014 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

German factory ZIEMANN has developed a new equipment- vacuum wort boiling plant - for wort boiling with the goal to reduce a primary energy and to increase a content of coagulable nitrogen (cN) and thiobarbituric acid figure (TBAF). This equipment consists of flash evaporator, vapour condensator, vacuum pump, this plant is connected via By - Pass with wort pipe line. Obtained results at the rate of evaporated water 4 - 5 % and vacuum 0,06MPa (abs.) showed appr. 50 % primary energy saving, further increased foam stability, and improved wort composition (cN content, TBAF, and the other parameter). The next advantage is easy assembly and possibility to increase a brews number (brewery capacity).German factory ZIEMANN has developed a new equipment- vacuum wort boiling plant - for wort boiling with the goal to reduce a primary energy and to increase a content of coagulable nitrogen (cN) and thiobarbituric acid figure (TBAF). This equipment consists of flash evaporator, vapour condensator, vacuum pump, this plant is connected via By - Pass with wort pipe line. Obtained results at the rate of evaporated water 4 - 5 % and vacuum 0,06MPa (abs.) showed appr. 50 % primary energy saving, further increased foam stability, and improved wort composition (cN content, TBAF, and the other parameter). The next advantage is easy assembly and possibility to increase a brews number (brewery capacity).

Este texto se ocupa de dos volúmenes de la obra de Heidegger: el curso sobre Parménides de 1942 y la recopilación De camino al habla de 1950-1959. El curso sobre Parménides trabaja los términos griegos mythos, logos y epos, y los determina como “los mismos” –lo que no precisamente corresponde a la identidad–. En sus diferencias mismas, remiten a la “palabra” (das Wort). Varios años después, la “palabra” es invocada en la triple denominación de Sprache, Wort y Sage que, en sí mismos, no dependen de ninguna lógica de la identidad, sino más bien de una lógica de la “tautología”: la poesía misma.

System where a large number of interrelated operations exist, technically-based operational mechanism is always required to achieve potential. An intuitive solution, which is common practice in most of the breweries, perhaps may not uncover the optimal solution, as there is hardly any guarantee to satisfy the best policy application. There is always high foreign exchange involved in procurement of imported raw materials and thus increases the cost of production, abandonment and poor utilization of available locally-sourced raw materials. This study focuses on the approaches which highlight the steps and mechanisms involved in optimizing the wort extract by the use of different types of adjuncts and formulating wort production models which are useful in proffering expected solutions. Optimization techniques, the generalized models and an overview of typical brewing processes were considered. [ABSTRACT FROM AUTHOR]

Beer manufacturing is one of the most ancient procedures of food manufacturing. The four (in many cases much more) ingredients, the great numbers of technological steps and variations of technological parameters (temperature, time, pressure etc.) have a major influence on both type and quality of the final product. As a result of this, studying beer brewing may offer a great deal of possibilities for numerous researches, scientific examinations, and can provide useful informations for the manufacturing companies as well. At the „Slovak University of Agriculture in Nitra” we examined an entire beer brewing process in October 2013, utilising the Ahlborn sensors, which were integrated in the instruments. Simultaneously, in Gödöllő at the Szent István University, we analysed the effect of malt milling on extract yield and the filterability of wort. We used the brewing parameters (temperature, time, volume ratios), which were experienced in the microbrewery and published in professional literature. Our results verify the conclusions drawn in the professional literature, however they point out the importance of grinding. Results performed on the yields with different grain-constitution might directly be utilised for the specialists of recently in Slovakia and Hungary spreading small-scale, handicraft, and homemade beer brewing. [ABSTRACT FROM AUTHOR]

To determine the most suitable types of sorghum for whole-grain adjunct in lager beer brewing, 14 cultivars of five different types: white tan-plant, white non-tan-plant, red non-tannin, white tannin (type II) and red tannin (type III) were evaluated. The effects of grain type on wort physico-chemical and sensory quality with raw grain and malt plus commercial enzyme mashing were assessed. Tannin content correlated significantly and negatively with wort extract and fermentable sugars ( p < 0.001) and free amino nitrogen (FAN; p < 0.1). This is attributable to inactivation of the exogenous enzymes by the tannins during the mashing process. However, the type II tannin sorghums had wort quality attributes closer to the non-tannin sorghum types, probably owing to their relatively low tannin content (≤1%). Malting gave a great improvement in wort extract, fermentable sugars and FAN, but substantially influenced wort sensory properties in terms of higher sourness, bitterness and astringency, as well as the expected more malty flavour. Worts from raw red non-tannin sorghums were similar to those of white tan-plant sorghums in both physico-chemical and sensory quality. Thus, red non-tannin sorghums, in view of their better agronomic quality, have considerable potential as a whole-grain adjunct in lager beer brewing. Copyright © 2013 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Through every stage of the brewing process, oxygen badly affects the taste and stability of the final beer. At the stage of boiling wort with hop oxygen performs two different functions. It is positive for isomerization process of α-acids, and it is negative for degradation processes in iso-α-acids. As iso-α-acids are destructed analytical value of wort and beer bitterness reduces, and its nature deteriorates. Normal alcoholic fermentation happens in the absence of oxygen, and this is the cornerstone of the technological scheme of accelerated production of beer. Every researcher recognized the negative role that oxygen plays in maturation. Oxidation can be stopped or slowed down by using antioxidants which either react with generated peroxide free radicals or destroy peroxides without free radicals being generated. To prevent oxidative degradation of iso-α-acids, accumulation dynamics has been studied with regard to trends of accumulation of bitter substances in the hopped wort depending on the time when antioxidants from the bark of oak and peppermint leaves are added into boiling wort and hop mixture. Studies have shown that it is desirable to add antioxidants from the bark of oak and peppermint leaves in 50 minutes since after wort with hop is getting boiled, in order to prevent oxidative destruction of iso-α-acids. It is found that antioxidant phenolic compounds from oak bark and leaves of peppermint most effectively contribute to the coagulation of wort proteins. [ABSTRACT FROM AUTHOR]

Abstract: The presence of Class II hydrophobins produced by fungi on barley results in primary gushing of beer. Gushing is the spontaneous overfoaming of carbonated beverages by opening of bottles. Solving gushing problems caused by brewing raw materials has received much scientific attention. Lipophilic extract of hops are introduced to brewers as foam suppressor in fermenters. We studied the effects of hop extract on gushing and found that lipophilic hop extract could reduce gushing. The effects are different when hop extract is added before mashing than when it is added after mashing. Hop extract contains fats and waxes and the effects on gushing are explained by a change in the physical state of its components during mashing which are due to temperature effects. Especially the effect of saturated fatty acids and waxes becomes apparent which are known as gushing inducers. This indicates that with respect to gushing potential of the hop extract's components, it is better to be added to cold wort (after mashing and filtration). Our study also showed an important effect of the filtration step on the amount of gushing. [Copyright &y& Elsevier]

Beta-glucans are principal constituents of barley endosperm cell walls. They are linear high-molecular polysaccharides, which tend to increase the solutions viscosity by forming gels. As β-glucans influence wort and beer viscosities, as well as beer quality, they are ones of the most studied wort and beer components. This study is aimed at production of wort from malt at different degree of cytolytic modification and estimation of the effect of exogenous β-glucanases addition during wort fermentation. β-Glucans content in poorly- and well- modified malt was 1000 mg L-1 and 384 mg L-1, respectively. The addition of enzymatic preparation with β-glucanases activity during the fermentation of wort, obtained from poorly modified malt, resulted in decreasing of beer viscosity by 5 - 40 % (depending on exogenous enzyme concentration: 1 and 2 BGU/L Finizym® 200 L) and decreasing of β-glucan content by more than 90 %. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the present study was to analyze sugar levels (namely maltose, maltotriose, glucose and fructose) and alcohols (ethanol and glycerol) during the fermentation process in wort samples by amperometric enzymatic biosensors developed by our research group for industrial application, HPLC and spectrophotometry, and to compare the suitability of the presented methods for determination of individual analytes. We can conclude that for the specific monitoring of maltose or maltotriose only the HPLC method was suitable. On the other hand, biosensors and spectrophotometry reflected a decrease in total sugar concentration better and were able to detect both glucose and fructose in the later stages of fermentation, while HPLC was not. This can be attributed to the low detection limits and good sensitivity of the proposed methods. For the ethanol and glycerol analysis all methods proved to be suitable. However, concerning the cost expenses and time analysis, biosensors represented the best option. [Copyright &y& Elsevier]

Inductively coupled plasma mass spectrometry was used for the determination of silicon in beer samples from the Czech market and in brewing raw materials and semiproducts. The content of silicon in barley malt depended on the barley variety and growing region. The goal was to establish silicon concentration in Czech beer and to find out which processes are the most significant in terms of silicon concentration in beer. The silicon concentration in Czech beer ranged from 16 mg/l to 113 mg/l depending especially on two factors. Firstly, the silicon content in beer increased as the original wort concentration and increased secondly, during decoction mashing, silicon from malt was leached to a much greater extent than in the case of infusion mashing. [ABSTRACT FROM AUTHOR]

The production of protective foods has gained mush research attention recently due to their ability to reduce the level of radio contamination of human organism. Usually protective foods are widely used foods or drinks specifically designed to have decontaminative properties. The present work proposes a technology for production of fluoride enriched beer with radio protective properties. Naturally fluorinated mineral water was used as a source of fluoride. A mixture of fluorinated mineral and tap water in ratio 1:1 was used and pH adjustment with citric acid was applied during the mashing-in process. Fermentation of the fluoride enriched wort normally occurred. A 17 % decrease of fluoride content during the brewing process was observed. The fluoride enriched beer produced by the proposed technology met the physicochemical and sensory standards. [ABSTRACT FROM AUTHOR]