222 research outputs found
Monitoring of some selected heavy metals throughout the brewing process of craft beers by inductively coupled plasma mass spectrometry
No full textHerbicides, fungicides and bactericides containing
heavy metals used in agriculture make it possible
to find these toxic metals in beer (Čejka et al. in Ecol
Chem Eng S 18:67–74, 2011). The aim of this work was to
monitor the distribution of some toxic heavy metals such
as cadmium (Cd), chromium (Cr), copper (Cu), nickel
(Ni), lead (Pb) zinc (Zn), iron (Fe) and arsenic (As) during
craft beers production (three types of beer produced in
four different breweries). The instrumental method adopted
in this investigation was inductively coupled plasma mass
spectrometry. The collected results demonstrated how a
very low (μg/L) heavy metal contamination (mainly Cr, Zn
and Cu) was provided by raw materials (water, malt, hops
and yeasts) and that these toxic metals mostly pass into the
residuals (spent grains, hot trub and yeasts), so only a negligible
fraction of them can be detected in beer. For example,
treating hops with a high dose of pesticides containing Cu
did not cause an increase in its content in final beer because
a large part of copper remains in hot trub. Furthermore, the
filtration phase caused the increase in the concentration of
Cd, Zn, Fe and As, probably due to the use of filtration aids.
These increases were insignificant healthwise [http://www.
edqm.eu/en/Metals-and-alloys-used-in-food-contact-materials-
and-articles-1st-Edition-(CouncilofEurope,2002)].
The craft beers produced without the final filtration did not present this increase. Pb and Ni were always found below
the detection limits
Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review
No full textThe biodiversity of some Saccharomyces (S.) strains for fermentative activity and metabolic capacities is an important research area in brewing technology. Yeast metabolism can render simple beers very elaborate. In this review, we examine much research addressed to the study of how different yeast strains can influence aroma by chemically interacting with specific aromatic compounds (mainly terpenes) from the hop. These reactions are commonly referred to as biotransformations. Exploiting biotransformations to increase the product’s aroma and use less hop goes exactly in the direction of higher sustainability of the brewing process, as the hop generally represents the highest part of the raw materials cost, and its reduction allows to diminish its environmental impact
Industrial beer versus craft beer: Definitions and nuances
No full textThis chapter defines the concepts of industrial and craft beers and provides the reader with information on industrial versus craft beer’s characteristics (e.g., raw materials, brewing processes, stabilization, attributes, and flavor of industrial beer and craft beer). It also illustrates the new potentialities of the beer market related to the growing popularity of craft beer. The evolution of the market is shown in terms of product differentiation driven by both demand and supply
Premiers résultats de l'application de la flottation dans la clarification des moûts de raisin
No full textFirst results of flotation application in the grape must clarificatio
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