Summary
Alcohol‐free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a ...challenge. Therefore, the objective of this study was to develop a low‐alcohol isotonic beer (<0.5% v/v) by interrupted fermentation. Moreover, the major objective is to compare the developed product to commercial beverages (sports drinks, ‘Pilsen' regular beer, alcohol‐free beers and low‐alcohol isotonic beer). The beverages were evaluated based on pH, alcohol content (% v/v), total titratable acidity (mEq L−1), osmolality (mOsmol kg−1), bitterness International Bitterness Units, colour European Brewery Convention, total phenolic compounds (mg L−1 gallic acid), reducing and total sugars (%) and Na and K contents (mg L−1). The developed low‐alcohol isotonic beer presented characteristics similar to sports drinks, with the advantage of being richer in phenolic compounds and suitable osmolality. Despite salts were added in its formulation, the grades attributed to all beers employed in the sensory evaluation, as well as the purchase intention did not present significant differences.
Low‐alcohol isotonic beer flowchart: 1, wort production; 2, filtration; 3, fermentation; 4, yeast hydration; 5, yeast separation by centrifugation; 6, maturation at controlled temperature; 7, end product after 15 days maturation.
PurposeThe aim of this research is to explore content, traffic and visibility on four social platforms to boost social visibility.Design/methodology/approachThe study explores content, traffic and ...visibility in the context of Spanish beer brands. A sample of 3,332 beer brands' social media (SM) sites, specifically the four most commonly used platforms amongst Spaniards, was analysed. An inductive content analysis by a panel of experts identified the main contents. A cluster analysis then divided the significantly different beer brand SM sites, and a Kruskal–Wallis test confirmed the significant differences by content and traffic. To determine and predict SM visibility, a binary logistic regression was conducted.FindingsThe findings reveal that traffic is not significantly correlated with social visibility. Moreover, the SM sites with the highest traffic show significant leisure content. Twitter is significantly different network in traffic and content, whilst YouTube is the best for boosting social visibility.Practical implicationsThe study's findings constitute valuable information in understanding how content, traffic and visibility are correlated and help in managing brands' public presence and exposure on SM.Originality/valueThis study contributes to the existing literature by exploring four SM platforms (Twitter, Instagram, YouTube and Facebook), two dimensions of SM interactions (traffic and social visibility) and three main focal points of contents (leisure, product and promotion). This research bridges the gap amongst content, traffic and social visibility and ascertains how to gain traffic and boost social visibility.
Synthetic biology allows us to bioengineer cells to synthesize novel valuable molecules such as renewable biofuels or anticancer drugs. However, traditional synthetic biology approaches involve ...ad-hoc engineering practices, which lead to long development times. Here, we present the Automated Recommendation Tool (ART), a tool that leverages machine learning and probabilistic modeling techniques to guide synthetic biology in a systematic fashion, without the need for a full mechanistic understanding of the biological system. Using sampling-based optimization, ART provides a set of recommended strains to be built in the next engineering cycle, alongside probabilistic predictions of their production levels. We demonstrate the capabilities of ART on simulated data sets, as well as experimental data from real metabolic engineering projects producing renewable biofuels, hoppy flavored beer without hops, fatty acids, and tryptophan. Finally, we discuss the limitations of this approach, and the practical consequences of the underlying assumptions failing.
Microfossil analyses of three early Neolithic pottery vessels from Xiaohuangshan, a middle Shangshan culture site in Zhejiang (ca. 9000–8500 cal. BP), revealed the earliest evidence of red rice beer ...brewing in China. This fermentation method involved the preparation of qu starter with Monascus mold, rice, and probably herbs; the brewing ingredients may have included mainly rice, together with Job’s tears, acorn, and lily bulb; and globular jars were used as fermenters. The dregs of the red beer may have been used for cooking with solid foods and served with them on plates at feasts. The globular jar analyzed was a part of the grave goods assemblage, suggesting that alcoholic beverages were sacrificial offerings to the dead ancestors. This mortuary practice, which involved rice-based fermented beverages, emerged in the early stage of rice cultivation under the wet-warm climatic conditions during the early Holocene, shedding new light on the driving forces of the origin and dispersal of rice domestication in China.
A comienzos del siglo XX, en Mendoza, se promovió el cultivo de cebada para la producción de malta y la elaboración de cerveza con la instalación de un complejo industrial que, en la provincia de la ...vid y el vino, tuvo repercusiones en el plano económico, social y político.
Este trabajo estudia la tensión generada entre el sector vitivinícola y el cervecero en 1923 por la presentación de un proyecto ley de exención impositiva para la agroindustria cervecera, dado en el contexto de las políticas de diversificación productiva impulsadas por los gobiernos Lencinistas. A tales fines, se presenta un análisis histórico cualitativo de ese conflicto a partir del trabajo con fuentes documentales oficiales, como Memorias de Gobierno y los Debates de las Sesiones Legislativas; sectoriales, como las revistas nacionales del Ferrocarril Buenos Aires al Pacífico (BAP) y del Centro de Almaceneros, y de diarios provinciales como Los Andes y La Palabra.
La hipótesis es que la tensión generada entre ambos sectores reflejó el antagonismo político vigente en Mendoza entre el grupo político conservador ligado a la vitivinicultura y el radical-lencinismo que gobernaba la provincia.
The green industry is essential for long-term sustainability, both environmentally and economically. This study aims to explore obstacles and benefits for establishing green industry. This paper also ...attempts to raise awareness among government and industry owners about the importance of the green industry. This study reveals that the green industry has played a vital role in future long-run economic, social, and environmental benefits. However, lack of awareness, poor economic conditions, lack of government support, and unclear national policy have remained the significant barriers to entrepreneurs establishing green industries in Bangladesh. Although the government of Bangladesh has given some financial assistance to establish a sustainable industry, it is not enough to adequately fulfill the needs of such an industry. Finally, this study also provides pragmatic recommendations to foster green industry development in Bangladesh.
During brewing, gluten proteins may be solubilized, modified, complexed, hydrolyzed, and/or precipitate. Gluten fragments that persist in conventional beers render them unsuitable for people with ...celiac disease (CD) or gluten intolerance. Barley-based beers crafted to remove gluten using proprietary precipitation and/or application of enzymes, e.g. prolyl endopeptidases (PEP) that degrade the proline-rich gluten molecules, are available commercially. Gluten measurement in fermented products remains controversial. The industry standard, a competitive ELISA, may indicate gluten values <20 mg/kg, which is deemed safe for people with CD. However, in this study, liquid chromatography-mass spectrometry analyses revealed gluten peptides derived from hydrolyzed fragments, many >30 kDa in size. Barley gluten (hordeins) were detected in all beers analyzed with peptides representing all hordein classes detected in conventional beers but also, alarmingly, in many gluten-reduced beers. It is evident that PEP digestion was incomplete in several commercial beers, and peptides comprising missed cleavages were identified, warranting further optimization of PEP application in an industrial setting.
•Fifty-seven phenolic and fifteen nitrogenous compounds were identified in craft beers.•Twelve phenolic compounds were first time reported in craft beers.•Caffeic and coumaric acids derivatives have ...power of discriminate styles craft beers.
Phenolic and nitrogenous compounds from different styles craft beers were identified by high performance liquid chromatography and mass spectrometry in order to stratify beer samples according to their style. For this, an exploratory assessment relying on Linear Discriminant Analysis was performed. Fifty-seven phenolic compounds were reported and twelve of them were found for the first time in beer: benzoic acids, 2,4-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, dimethoxybenzoic acid; phenolic acid conjugates, 3-p-coumaroylquinic acid, 4-p-coumaroylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid; flavonoids, taxifolin hexoside, quercetin dihexoside, apigenin-6,8-dipentoside, and isofraxidin hexoside. Additionally, 11 nitrogenous compounds belonging to the phenolamide class were found. Two discriminant functions were generated and allowed a satisfactory separation among all beer styles. 3-Caffeoylquinic acid, 3-p-coumaroylquinic acid, 4-p-coumaroylquinic acid, 5-caffeoylquinic acid, coumaric acid, kaempferol-3-O-rutinoside, proanthocyanidin B dimer III and proanthocyanidin B dimer V were the compounds that showed the highest capacity of discriminate the beer styles (IPA, Lager and Weiss).
This paper explores the value of provenance representations in the marketing and promotion of craft beers, which have seen an increase in sales in recent years. A cross-comparative analysis of ...qualitative data from the labels of 118 craft beers in Wales (UK) and 124 in Brittany (France) identifies an abundant use of cultural representations, especially language, symbols and folklore. Findings point to the value of craft brewing in supporting local economies through social terroir, and consumers' connections to place, which promote social and economic sustainability, and could be harnessed through marketing strategies to stimulate local beer tourism.
Beer spoilage bacteria and hop resistance Sakamoto, Kanta; Konings, Wil N
International Journal of Food Microbiology,
12/2003, Letnik:
89, Številka:
2
Book Review, Journal Article
Recenzirano
For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as
Lactobacillus brevis,
Lactobacillus lindneri and
Pediococcus damnosus, ...and some Gram-negative bacteria such as
Pectinatus cerevisiiphilus,
Pectinatus frisingensis and
Megasphaera cerevisiae. They can spoil beer by turbidity, acidity and the production of unfavorable smell such as diacetyl or hydrogen sulfide. For the microbiological control, many advanced biotechnological techniques such as immunoassay and polymerase chain reaction (PCR) have been applied in place of the conventional and time-consuming method of incubation on culture media. Subsequently, a method is needed to determine whether the detected bacterium is capable of growing in beer or not. In lactic acid bacteria, hop resistance is crucial for their ability to grow in beer. Hop compounds, mainly
iso-α-acids in beer, have antibacterial activity against Gram-positive bacteria. They act as ionophores which dissipate the pH gradient across the cytoplasmic membrane and reduce the proton motive force (pmf). Consequently, the pmf-dependent nutrient uptake is hampered, resulting in cell death. The hop-resistance mechanisms in lactic acid bacteria have been investigated. HorA was found to excrete hop compounds in an ATP-dependent manner from the cell membrane to outer medium. Additionally, increased proton pumping by the membrane bound H
+-ATPase contributes to hop resistance. To energize such ATP-dependent transporters hop-resistant cells contain larger ATP pools than hop-sensitive cells. Furthermore, a pmf-dependent hop transporter was recently presented. Understanding the hop-resistance mechanisms has enabled the development of rapid methods to discriminate beer spoilage strains from nonspoilers. The
horA-PCR method has been applied for bacterial control in breweries. Also, a discrimination method was developed based on ATP pool measurement in lactobacillus cells. However, some potential hop-resistant strains cannot grow in beer unless they have first been exposed to subinhibitory concentration of hop compounds. The beer spoilage ability of
Pectinatus spp. and
M. cerevisiae has been poorly studied. Since all the strains have been reported to be capable of beer spoiling, species identification is sufficient for the breweries. However, with the current trend of beer flavor (lower alcohol and bitterness), there is the potential risk that not yet reported bacteria will contribute to beer spoilage. Investigation of the beer spoilage ability of especially Gram-negative bacteria may be useful to reduce this risk.
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