Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fix...Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fixed period of fermentation time, a series of different temperature profiles of the mixture were constructed. An optimal one was chosen at last. Optimal temperature profile maximized the final ethanol production and minimized the byproducts concentration and spoilage risk. The satisfactory results obtained did not require much computation effort.展开更多
Beer can be a rich source of phenolic acids in the diet. The present review summarizes the current state of work on phenolic acids in beer presented in the cited papers. In an overview, 10 hydroxybenzoic acids, three ...Beer can be a rich source of phenolic acids in the diet. The present review summarizes the current state of work on phenolic acids in beer presented in the cited papers. In an overview, 10 hydroxybenzoic acids, three related aldehydes, two phenylacetic acids and eight hydroxycinnamic acids in beer are being reported. This review compares the phenolic acids content in alcoholic and non-alcoholic beers from Czech Republic, Germany, Italy, Austria and Poland, which had been examined by several authors. The quantification was achieved by HPLC with ultraviolet, diode array, coulometric array or fluorimetric detection. Ferulic acid is the main phenolic acid in all beers that had been studied, followed by p-coumaric, vanillic, caffeic, p-OH-benzoic and sinapic acids. Most of the phenolic acids in beer are present as bound forms and only a small portion can be detected as free compounds. The content of the phenolic acids in the non-alcoholic beers is lower than in the alcoholic beers mainly due to differences in the production process, yeast strains used, dealcoholization of beer etc..展开更多
The Yanjing Beer Group of Beijing has persisted in the principles of producing quality, creating a brandname, expanding scale and increasing economic results. It has developed rapidly from a factory producing 10,000 t...The Yanjing Beer Group of Beijing has persisted in the principles of producing quality, creating a brandname, expanding scale and increasing economic results. It has developed rapidly from a factory producing 10,000 tons of beer a year to the present large enterprise producing 550,000 tons of beer annually. In 1995, it took second展开更多
In recent years, the interest on craft beer has been increasingly growing. In this work, sensory traits of five Italian artisanal beers were explored by a trained panel, through different sensory analysis methods: Qua...In recent years, the interest on craft beer has been increasingly growing. In this work, sensory traits of five Italian artisanal beers were explored by a trained panel, through different sensory analysis methods: Quantitative Descriptive Analysis (QDA) and a sensory dynamic method, Temporal Dominance of Sensations (TDS). The sensory profiles obtained through these methods were compared to the description given by an expert beer taster. The trained panel (n = 12) evaluated five Tuscan beers, manufactured in Maremma area, Tuscany region, first through QDA. Twenty-eight sensory properties (visual, tactile, flavor and aromatic traits) were evaluated through a nine point scale. The descriptive profile was enriched by a dynamic sensory evaluation method, TDS. TDS was used by panelists to obtain a “real-time” flavor profile of the craft beers. During tasting, TDS provided information on the most striking flavor traits chosen among: floral, honey, roasted, chestnut, spicy, fruity, hoppy, and malty, of each beer. A PCA analysis showed the importance of the flavor attributes for beer profile compared to the expert taster description. Results highlighted the main traits of each beer and showed the validity of different profile methods. The interesting outcomes both provided useful profile patterns for brewers aiming at targeting specific segments of beer market and supported the development of interesting instruments for beer sensory analysis.展开更多
Aiming to optimize the beer production process by improving the properties of beer and reducing production costs at the J.S.C. ＂Birra Peja＂ brewery, Peja, Kosovo, this study did an evaluation of beer produced using ...Aiming to optimize the beer production process by improving the properties of beer and reducing production costs at the J.S.C. ＂Birra Peja＂ brewery, Peja, Kosovo, this study did an evaluation of beer produced using six different malts. Four of the six studied malts were produced in four European countries： Ukraine, Croatia, Serbia and Kosovo; and, the other two malts were obtained from two （2） 30：70 proportion mixtures： one from Kosovo and Ukraine and another one from Kosovo and Croatia. Chemical, microbiological, sensory and tasting analyses were carried on beers produced by these malts. The study included three working groups from： ＂Birra Peja＂; the Agricultural University of Tirana, Albania and ＂Union Brewery＂, Ljubljana, Slovenia. Chemical and microbiological tests were based on methods under the EBC （European Beer Convention） and MEBAK （Mitteleurop^iische Brautechnische Analysenkommision e.V.） guidelines. The analyses and assessments made for the quality of beer have come to the conclusion that beer produced by Croatian origin malt corresponds to a better quality beer.展开更多
Tannins are polyphenolic compounds that can be divided into two groups by hydrolyzing and condensing.Tannins are produced in organisms of vascular plants called tannosomes and sequestered in vacuoles.The essential use...Tannins are polyphenolic compounds that can be divided into two groups by hydrolyzing and condensing.Tannins are produced in organisms of vascular plants called tannosomes and sequestered in vacuoles.The essential uses of tannins are in leather production,as adhesives,additives for wine,beer and fruit juices,etc.They are most present in the growing tissues of the plant as a crust,so beer that ripens in new oak barrels will contain a higher concentration of tannins.Tannins are extracted from malt during grinding and from the hops during cooking.The objective of this research is to determine the tannins content in twelve domestic beer samples(three samples of dark beer and nine samples of light beer)by spectrophotometric method.The method is based on the reduction of Fe(III)to Fe(II)by tannins.The iron(II)reacts with 1,10-phenanthroline at pH 4.4 to form a color complex.The absorbance measurements were made at 540 nm.As a standard tannic acid was used,tannin content was in range 15.49-1722.05μg/mL.Tannins are present in all beers,above the threshold of detection.When tannins are present in excess,they negatively impact beer by causing astringency but beer completely devoid of tannins does not taste right.展开更多
文摘Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fixed period of fermentation time, a series of different temperature profiles of the mixture were constructed. An optimal one was chosen at last. Optimal temperature profile maximized the final ethanol production and minimized the byproducts concentration and spoilage risk. The satisfactory results obtained did not require much computation effort.
文摘Beer can be a rich source of phenolic acids in the diet. The present review summarizes the current state of work on phenolic acids in beer presented in the cited papers. In an overview, 10 hydroxybenzoic acids, three related aldehydes, two phenylacetic acids and eight hydroxycinnamic acids in beer are being reported. This review compares the phenolic acids content in alcoholic and non-alcoholic beers from Czech Republic, Germany, Italy, Austria and Poland, which had been examined by several authors. The quantification was achieved by HPLC with ultraviolet, diode array, coulometric array or fluorimetric detection. Ferulic acid is the main phenolic acid in all beers that had been studied, followed by p-coumaric, vanillic, caffeic, p-OH-benzoic and sinapic acids. Most of the phenolic acids in beer are present as bound forms and only a small portion can be detected as free compounds. The content of the phenolic acids in the non-alcoholic beers is lower than in the alcoholic beers mainly due to differences in the production process, yeast strains used, dealcoholization of beer etc..
文摘The Yanjing Beer Group of Beijing has persisted in the principles of producing quality, creating a brandname, expanding scale and increasing economic results. It has developed rapidly from a factory producing 10,000 tons of beer a year to the present large enterprise producing 550,000 tons of beer annually. In 1995, it took second
文摘In recent years, the interest on craft beer has been increasingly growing. In this work, sensory traits of five Italian artisanal beers were explored by a trained panel, through different sensory analysis methods: Quantitative Descriptive Analysis (QDA) and a sensory dynamic method, Temporal Dominance of Sensations (TDS). The sensory profiles obtained through these methods were compared to the description given by an expert beer taster. The trained panel (n = 12) evaluated five Tuscan beers, manufactured in Maremma area, Tuscany region, first through QDA. Twenty-eight sensory properties (visual, tactile, flavor and aromatic traits) were evaluated through a nine point scale. The descriptive profile was enriched by a dynamic sensory evaluation method, TDS. TDS was used by panelists to obtain a “real-time” flavor profile of the craft beers. During tasting, TDS provided information on the most striking flavor traits chosen among: floral, honey, roasted, chestnut, spicy, fruity, hoppy, and malty, of each beer. A PCA analysis showed the importance of the flavor attributes for beer profile compared to the expert taster description. Results highlighted the main traits of each beer and showed the validity of different profile methods. The interesting outcomes both provided useful profile patterns for brewers aiming at targeting specific segments of beer market and supported the development of interesting instruments for beer sensory analysis.
文摘Aiming to optimize the beer production process by improving the properties of beer and reducing production costs at the J.S.C. ＂Birra Peja＂ brewery, Peja, Kosovo, this study did an evaluation of beer produced using six different malts. Four of the six studied malts were produced in four European countries： Ukraine, Croatia, Serbia and Kosovo; and, the other two malts were obtained from two （2） 30：70 proportion mixtures： one from Kosovo and Ukraine and another one from Kosovo and Croatia. Chemical, microbiological, sensory and tasting analyses were carried on beers produced by these malts. The study included three working groups from： ＂Birra Peja＂; the Agricultural University of Tirana, Albania and ＂Union Brewery＂, Ljubljana, Slovenia. Chemical and microbiological tests were based on methods under the EBC （European Beer Convention） and MEBAK （Mitteleurop^iische Brautechnische Analysenkommision e.V.） guidelines. The analyses and assessments made for the quality of beer have come to the conclusion that beer produced by Croatian origin malt corresponds to a better quality beer.
文摘Tannins are polyphenolic compounds that can be divided into two groups by hydrolyzing and condensing.Tannins are produced in organisms of vascular plants called tannosomes and sequestered in vacuoles.The essential uses of tannins are in leather production,as adhesives,additives for wine,beer and fruit juices,etc.They are most present in the growing tissues of the plant as a crust,so beer that ripens in new oak barrels will contain a higher concentration of tannins.Tannins are extracted from malt during grinding and from the hops during cooking.The objective of this research is to determine the tannins content in twelve domestic beer samples(three samples of dark beer and nine samples of light beer)by spectrophotometric method.The method is based on the reduction of Fe(III)to Fe(II)by tannins.The iron(II)reacts with 1,10-phenanthroline at pH 4.4 to form a color complex.The absorbance measurements were made at 540 nm.As a standard tannic acid was used,tannin content was in range 15.49-1722.05μg/mL.Tannins are present in all beers,above the threshold of detection.When tannins are present in excess,they negatively impact beer by causing astringency but beer completely devoid of tannins does not taste right.
