Development of low-alcohol isotonic beer by interrupted fermentation

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.     

Consumer perception of extruded snacks containing brown rice and dried mushroom

Effects of mushroom type, seasoning and health benefit information (HBI) on consumers’ saltiness expectation, sensory liking, elicited emotions and purchase intent (PI) of extruded snacks were investigated. Five snacks were evaluated: straw mushroom (Volvariella volvacea) extrudates without (SME) or with seasoning (SMES), phoenix mushroom (Pleurotus pulmonarius) extrudates without (PME) or with seasoning (PMES), and the control without mushroom and seasoning. Hedonic scores and positive emotions were generally higher for seasoned mushroom-containing snacks (SMES and PMES) with 65% and 75.83% of consumers reporting willingness to purchase, respectively, after receiving HBI. Bored, interested and satisfied were identified as significant emotional predictors for PI odds. Flavour, saltiness, overall liking, bored, good and interested were critical attributes, differentiating snacks. This study demonstrated that sensory liking and PI of extruded brown rice-based snacks containing mushroom could be improved through savoury seasoning addition, which also allowed saltiness expectations to be met.     

The role of experience in liking "read-to-drink" alcoholic beverages.

Ready-to-drinks (RTDs) are composed of an alcoholic component and a soft-drink base and are primarily consumed by a youth market. The authors explored whether liking and experience with an RTD soft-drink base predicts liking for the RTD. Participants (N=350) from ages 12 to 30 years sampled 3 RTDs and their respective soft-drink and alcoholic components. For milk- and fruit-based RTDs, liking for and familiarity with their soft-drink base was the best predictor of liking for and familiarity with the RTD itself. For the Coke-based RTD, familiarity with and liking for bourbon best predicted familiarity with and liking for the RTD. All of these effects were consistent across blind and nonblind testing. The authors' results suggest that where there is perceptual similarity between the RTD and its soft-drink base, these beverages may provide an easy transition into alcohol consumption for novice drinkers. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The Subjective and Reinforcing Effects of Visual and Olfactory Stimuli in Alcohol Drinking.

Nonpharmacological cues associated with drug intake may influence subjective and reinforcing effects of those drugs. Social drinkers (N = 80) participated in 2 sessions in which they rated and then consumed ad lib their preferred beer (with participants blind to brand). Visual and olfactory stimuli were obscured during 1 session (blocked) and not obscured during the other (unblocked). Dependent measures included ratings of "liking", "want another", and "desire to drink"; subjective mood; and ad lib beer consumption (reinforcement). Most ratings and ad lib consumption were lower during the blocked versus the unblocked condition. There were no interactions of blockade condition with sex and no effect of blockade on mood. These findings show that nonpharmacological stimuli associated with alcohol consumption influence alcohol's subjective and reinforcing effects. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Solubilisation and Degradation of Wheat Gluten Proteins by Barley Malt Proteolytic Enzymes

Solubilisation and degradation of wheat gluten proteins by barley malt proteolytic enzymes (BMPE) was investigated with a model buffer system at pH 4.0 and pH 5.6, representing optimal pH for proteolysis and a pH value typical for beer brewing conditions respectively. Under the experimental conditions, incubation of commercial wheat gluten with BMPE solubilised 70% and 20% of the gluten proteins at pH 4.0 and pH 5.6 respectively. Gel permeation chromatography profiles and SDS‐PAGE showed that wheat gluten proteins were more degraded by BMPE at pH 4.0 than at pH 5.6. In a laboratory scale barley malt brewing experiment, proteins of worts, prepared with and without wheat gluten, were characterised. Results comparable to those in the model buffer system at pH 5.6 were obtained, which indicated that BMPE indeed solubilise wheat gluten during mashing, but that further degradation is rather limited under these conditions.     

乙酰丙酮分光光度法测定啤酒中甲醛

建立了检测啤酒中甲醛含量的新方法。在酸性条件下将溶解于水中的游离甲醛随水蒸出,馏出液中甲醛与乙酰丙酮作用,在100℃水浴中加热生成稳定的二乙酰基二氢吡啶化合物,冷却后在415nm处测吸光度,即可测的啤酒中甲醛含量。方法检出限为0.12μg/10mL,线性范围:0.0-8.0μg/10mL,RSD为0.73%-2.39%。样品加标回收率在98.4%-102.6%。该方法简便,灵敏度高,重线性好,适合啤酒中甲醛的测定。     

塑料啤酒瓶开发现状

介绍了塑料啤酒瓶的优点,详细介绍了各种以PET为基础的改性啤酒瓶材料,并列举了大量的开发实例。     

啤酒发酵过程理化指标变化规律研究

研究啤酒发酵过程中酵母数、双乙酰、pH、还原糖、α-氨基氮、酒精度和发酵度的变化规律.结果发现：酵母数量与双乙酰含量在发酵的前三天快速上升,进而急剧下降,后期下降趋缓;还原糖和α-氨基氮在发酵前期被快速消耗,中后期消耗缓慢;pH值发酵初期会有明显下降,随后趋于稳定;酒精度前期上升幅度较大,随后平稳.试验结果表明啤酒发酵过程中主要理化指标的变化是有一定规律的,对啤酒实际生产有指导意义.     

采用T-541涂料防止啤酒罐内壁腐蚀的工艺

本文介绍了采用T-541特种涂料对啤酒罐进行防腐蚀处理的工艺,并介绍了防腐蚀效果。