THE USE OF TRANSMISSION AND TRANSFLECTANCE NEAR INFRARED SPECTROSCOPY FOR THE ANALYSIS OF BEER

Both transmission and transflectance near infrared spectroscopy have been evaluated for the rapid analysis of beer components. Results of sufficient accuracy have been obtained for ethanol content and Original Gravity. Application of a first derivative mathematical treatment on the spectral data improved calibration equations. Better accuracy was achieved using the transmission mode compared to that using the transflectance mode.     

THE 1990 LAURENCE BISHOP SILVER MEDAL LECTURE* THE DESIDERATUM FOR FLAVOUR CONTROL

Flavour is arguably the most important aspect of the quality of foods and beverages. Beer, however, is an extremely complex mixture of volatile and non-volatile components, and the measurement and control of beer flavour is one of the greatest challenges in brewing research. Recent progress towards understanding the contributions of raw materials and processing conditions to the aroma and taste of beer is reviewed.     

THE LAURENCE BISHOP SILVER MEDAL INAUGURAL LECTURE THE IMPACT OF SCIENTIFIC MEASUREMENT ON THE BREWING PROCESS

Laurence Bishop's contribution to the brewing industry over more than 50 years of research endeavour and committee activities is reviewed. Three research areas — prediction of extract, the effect of turbidity on yeast activity during fermentation and the development of a 3-vessel fermentation system — are used to highlight his achievements. Five topics with which the author was intimately involved, three of which were connected with Laurence Bishop's own researches, are used to describe the author's activities. These concerned the assessment of beer foam, the prediction of beer stability, the assessment of the bittering value of hops, time course changes in the analytical characteristic of an ale fermentation and the use of fractional factorial designs to facilitate experimental programmes.     

青岛节庆旅游发展现状及策略研究——以青岛国际啤酒节为例

本文对节庆旅游的基本概况进行简要阐述,并以青岛国际啤酒节为例对青岛节庆旅游的发展现状进行分析,结合发展现状有针对性地提出青岛节庆旅游的发展策略。     

11°BX全麦芽啤酒的工艺研究

介绍了一种全麦芽啤酒生产的新工艺。通过大量的试验与探索，确定了合理的生产工艺条件，解决了全麦芽啤酒酿造时色度深、酸度高、口味粗糙等难题，从而研制出了一种具有淡爽型啤酒特征的11°BX全麦芽啤酒。     

Influence of first position effect on emotional response

Previous research has demonstrated that overall acceptability of first-tasted product is overvalued. This paper aims to analyse first position effect on emotional response, carrying out two separate studies with different products (chocolate and beer), emotional vocabularies (EsSense profile® and consumer-led lexicon) and types of scales (5-point scale and line scale). Our results demonstrate that first position effect is ubiquitous, although it does not affect all emotional terms. An approach to control this effect is also presented. Sensory researchers need to be aware of the influence of first position effect on emotional response elicited by food and beverage consumption.     

Evolution of oxidative and structural characteristics of proteins,especially lipid transfer protein 1 (LTP1) in beer during forced-ageing

The evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1), in beer during forced-ageing was examined. The oxidative characteristics of beer and proteins were evaluated by DPPH radical scavenging activity and ABTS radical cation scavenging activity. Results showed that the levels of proteins, thiols, LTP1 and antioxidant activity decreased gradually. This was accompanied by the degradation of macromolecular proteins in beer during forced-ageing. Results from circular dichroism (CD), Fourier-transform infrared spectroscopy (FTIR), surface hydrophobicity (S₀) and ζ-potential further indicated that the secondary and tertiary structure of LTP1 changed drastically during forced-ageing, with the reduction of the S₀, α-helix and β-sheet contents and the increase in negative ζ-potential and random coil. Thus, the proteins, especially LTP1, might play important roles in maintaining oxidative stability of beer.     

Analysis of oligosaccharides in beer using MALDI-TOF-MS

Oligosaccharides in four different brands of beer (Cass, Hite, Budweiser, Miller) were systematically analysed with three different dihydroxybenzoic acid (DHB) isomer matrices (2,4-DHB, 2,5-DHB, and 2,6-DHB) using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF-MS). Different experimental conditions, such as dilution (up to 1000-fold) and cationisation agents (sodium chloride or sodium trifluoroacetate) were analysed. No ionised peaks of oligosaccharides were observed with 2,4-DHB matrix. 2,6-DHB was more effective than 2,5-DHB in most of the investigated concentration ranges. 2,6-DHB with 4-fold dilution was the most effective. In certain cases, a cationisation agent was necessary to detect the signals of the oligosaccharides, and sodium chloride provided greater ionisation than sodium trifluoroacetate.     

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

The aim of this paper is to study the emerging craft beer industry from a consumer preference perspective. The craft beer industry is one of the growing segments in the beverage industry and its increasing popularity also affects individuals’ commercial beer preferences and consumption trends, although no empirical study has yet been carried out in Europe on this topic. Our exploratory study is aimed at comparing the “purely” commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers. It was observed that aroma and perceived quality, as well as the preference for draft beer, drinking beer frequently or by oneself are all factors that explain the propensity of “purely” commercial beer drinkers to taste craft beer. It was also found that beer consumers’ evaluations of characteristics and brands differed depending on whether they had previously tasted craft beer or not. Moreover, craft beer is chosen according to different flavor preferences compared to commercial beer, it is mainly drunk by frequent beer drinkers in pubs and with family members and it is perceived to be of higher quality than commercial beer due to the raw materials used for brewing and its overall quality. These results can help both new entrepreneurs in the craft beer segment as well as big manufacturing firms in trying to better understand this new consumption trend in order to meet the new needs and preferences of beer consumers.