Relevant bibliographies by topics / Beer fermentation

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Beer fermentation'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

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Journal articles on the topic "Beer fermentation"

1

Ramirez, W. Fred, and Jan Maciejowski. "Optimal Beer Fermentation." Journal of the Institute of Brewing 113, no. 3 (2007): 325–33. http://dx.doi.org/10.1002/j.2050-0416.2007.tb00292.x.

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Pejin, Jelena, Olgica Grujic, Sinisa Markov, Suncica-Tanackov Kocic, Dragoljub Cvetkovic, and Ilija Tanackov. "Fermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 229–38. http://dx.doi.org/10.2298/zmspn0508229p.

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Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8?C and 14?C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction.
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Mayerthaler, R. "Automatic beer fermentation control." Trends in Food Science & Technology 8, no. 10 (October 1997): 349. http://dx.doi.org/10.1016/s0924-2244(97)85563-x.

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Defernez, M., R. J. Foxall, C. J. O’Malley, G. Montague, S. M. Ring, and E. K. Kemsley. "Modelling beer fermentation variability." Journal of Food Engineering 83, no. 2 (November 2007): 167–72. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.033.

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Estela-Escalante, Waldir D., Jimy J. Perez-Escalante, Eduardo L. Fuentes-Navarro, and Ricardo M. Pinillos-Miñano. "The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation." Chemical & biochemical engineering quarterly 34, no. 2 (2020): 105–14. http://dx.doi.org/10.15255/cabeq.2020.1808.

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The potential use of grapefruit peel as support material for yeast immobilization during beer fermentation was evaluated. After conditioning, FTIR analysis revealed a higher quantity of methoxy (–OCH3) groups, suggesting that lignin is the major component of the support. Cell adhesion onto the conditioned support in 12°Plato laboratory malt wort was evaluated, observing a maximal cell adhesion (2.25 · 109 cells/gram of dried support) at 20 h of cultivation, remaining almost constant in the subsequent time points. Evaluations of the fermentative behaviour of the biocatalyst at 15±0.5 °C in a 14°Plato laboratory malt wort indicated good stability in terms of physical integrity (confirmed by SEM observation). The fermentation time was shortened to four days, and the rates of reducing sugar consumption and ethanol production were improved when compared to fermentations carried out with free suspended cells. These results show a promising potential of grapefruit peel as support material in beer fermentation.
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IZQUIERDO-PULIDO, MARIA, JOSEP-MIQUEL CARCELLER-ROSA, ABEL MARINÉ-FONT, and M. CARMEN VIDAL-CAROU. "Tyramine Formation by Pediococcus spp. during Beer Fermentation." Journal of Food Protection 60, no. 7 (July 1, 1997): 831–36. http://dx.doi.org/10.4315/0362-028x-60.7.831.

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The role of Pediococcus spp. in the production of tyramine was studied. Strains of these microorganisms were isolated from industrial beer fermentations where high tyramine formation occurred. It has been verified that Pediococcus spp. are able to form tyramine during beer fermentation, and the quantity of tyramine produced depends on the degree of contamination. Thus, CFU of Pediococcus spp. ranging from 4 ×103 to 1 × 104 CFU/ml led to low tyramine formation (<5 mg/liter). Tyramine production between 5 and 15 mg/liter was related to Pediococcus spp. counts from 1 × 104 to 5 × 104 CFU/ml, while counts of these microorganisms above 5 ×104 CFU/ml led to tyramine levels ranging from 15 to 20 mg/liter. Prolonged storage in culture media of the isolated strains of Pediococcus spp. as well as isolation of these microorganisms from beer and transfer to media caused them to lose their ability to produce tyramine. Determination of tyramine levels in beer was found to be a reliable indicator of the degree of contamination by Pediococcus spp. during beer fermentation.
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Meironke, Heiko, and Kai Böttcher. "Experimental Investigation of Parameters, Influencing Velocity Fields during Beer Fermentation." Key Engineering Materials 597 (December 2013): 37–44. http://dx.doi.org/10.4028/www.scientific.net/kem.597.37.

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In the course of the research aiming on the optimisation of beer fermentation, a large number of fermentations have been performed under various boundary conditions. We carried out different measurements, including temperature and velocity investigations. Due to turbidity, the latter cannot be performed easily by using common techniques like laser Doppler anemometry or particle image velocimetry. Therefore the ultrasound Doppler velocimetry got utilised. It permits measurements in opaque fluids and provides velocity fields for any time during the fermentation.
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Kucharczyk, Krzysztof, Krzysztof Żyła, and Tadeusz Tuszyński. "Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation." Czech Journal of Food Sciences 38, No. 5 (October 30, 2020): 330–36. http://dx.doi.org/10.17221/291/2019-cjfs.

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Fermentation indices of a bottom-fermented lager brew from high gravity wort (15.5 °P) were analysed using the response surface methodology (RSM, Box-Behnken design). Fermentation parameters like pitching rates (6–10 mln cells mL<sup>–1</sup>), wort aeration (8–12 mg O2 mL<sup>–1</sup>), different times (4.5–13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3 850 hL) and fermentation temperatures (8.5–11.5 °C) were modulated to assess their impact on the fermentation indices. Within the studied ranges of fermentation parameters the experimental factors had a significant influence (R<sup>2</sup> for the model 73%) on alcohol content, pH (83%), extract drop (86%), FAN consumption (70%), bitterness loss (73%) and sensory analysis (71%). Based on the multiple response optimisation analysis, the values of independent factors that optimised alcohol content at the level of 6.94% (v/v), extract drop at 1.77 °P per day with maximization of FAN consumption (ca. 128 mg L<sup>–1</sup>) and pH drop to the level of 4.69 with minimized bitter substances losses (6.2 BU) were as follows: pitching rate 6 mln cells mL<sup>–1</sup>; fermentation temperature 11.2 °C; aeration level 10.5 mg L<sup>–1</sup>; and CCTs filling time 13.5 h.
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Leskosek-Cukalov, Ida, and Viktor Nedovic. "Immobilized cell technology in beer brewing: Current experience and results." Zbornik Matice srpske za prirodne nauke, no. 109 (2005): 129–41. http://dx.doi.org/10.2298/zmspn0519129l.

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Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats?, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat? carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.
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Wang, Shu Hai, Shu Wang Chen, and Xin Yan. "Beer Brewing Control System Based on DS18B20." Applied Mechanics and Materials 229-231 (November 2012): 1292–95. http://dx.doi.org/10.4028/www.scientific.net/amm.229-231.1292.

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Beer brewing process has a very high demand for temperature. The beer fermentation process is the core, which is a very complex biochemical exothermic reaction. The temperature of the controlled object has a variability and uncertainty. Fermentation temperature determines the quality of the product. Therefore, we must control the temperature strictly during fermentation. The paper introduces the beer fermentation temperature measurement and control by using the DS18B20 temperature measurement system. Through the system we can significantly improve the technical parameters of the fermentation temperature, which can significantly improve the quality of beer. This system has a wide range of applications.
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Dissertations / Theses on the topic "Beer fermentation"

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Wright, C. J. "Flavour formation during beer fermentation : modelling higher alcohol production." Thesis, Swansea University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.636697.

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One of the most important contributions to flavour compounds in beer is that associated with the activity of yeast. A kinetic model that quantitatively predicts the influence of changing process parameters on yeast metabolism and the production of flavour compounds would be invaluable. However a review of the literature has revealed that there is an absence of good quantitative data on which to build a model. The literature uses a wide variety of yeast strains and undefined fermentation media. There is also very little quantitative analysis of flavour formation and the models that have been published have little physiological relevance. The aim of the present study was to develop a kinetic model that would describe the production of the higher alcohols, isoamylalcohol and isobutanol, by the yeast N.C.Y.C 1681 within a brewery fermentation system. H.P.L.C., G.C. and enzyme assay analytical methods were developed that allowed the determination of concentrations of pertinent medium components during a fermentation. Amino acid concentrations were determined using Pico-tag (P.I.T.C.) pre-column derivatisation chemistry. Beer volatile components were analysed using G.C. head space analytical procedures. Yeast growth was studied in experimental defined media and in the complex wort medium. The vessels of the study were stirred tank fermenters, tall tubes and brewery cylindroconicals. Higher alcohol production is intimately linked with the yeast populations amino acid metabolism. Thus the influence of medium nitrogen content was investigated in relation to catabolic and anabolic production of higher alcohols.
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Virkajärvi, Ilkka. "Feasibility of continuous main fermentation of beer using immobilized yeast /." Espoo [Finland] : Technical Research Centre of Finland, 2001. http://www.vtt.fi/inf/pdf/publications/2001/P430.pdf.

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Trotin, Martine. "CO₂ stripping of volatile organic compounds from high gravity beer fermentation." Thesis, University of Bath, 2000. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341702.

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Sjöström, Fredrik. "Monitoring of metabolites and by-products in a down-scaled industrial lager beer fermentation." Thesis, Linköpings universitet, Teknisk biologi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-100151.

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The sugar composition of the wort and how these sugars are utilised by the yeast affects the organoleptic properties of the beer. To monitor the saccharides in the wort before inoculation and during fermentation is important in modern brewing industry. Reducing the duration of the brewing process is valuable and can be achieved by reducing the fermentation time by an increase in temperature. However, this must be done without changing the quality and characteristics of the end product, another incitement for proper monitoring of the wort. During fermentation, brewer´s yeast produces various by-products that affect the flavour in beer. The temperature has been reported to affect the metabolism of such compounds. In the present thesis work, monitoring with high performance chromatography of individual saccharides and ethanol was performed during a down-scaled industrial lager beer fermentation. Additionally, the effect of temperature on the fermentation rate was investigated. To determine if the metabolism of by-products was affected, a few higher alcohols and organic acids were monitored throughout the fermentation. Monitoring of degrading sugars and the production of ethanol with HPLC proved to be suitable. It is concluded that the fermentation rate is increased when the temperature is increased, however, further studies are needed to obtain more decisive results regarding secondary metabolite formation.
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Leung, Shuk-ching Jessica, and 梁淑貞. "Analysis of changes in starch and other components in the production and post-fermentation of opaque beer." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B26720784.

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Sorbo, Amanda Cristina Alfredo Contrucci 1986. "Avaliação das propriedades de uma cerveja artesanal tipo pilsen suplementada com polpa de maracujá /." Botucatu, 2017. http://hdl.handle.net/11449/151951.

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Orientador: Fernando Broetto
Banca: Willian Fernando Zambuzzi
Banca: Alcides Lopes Leão
Resumo: A cerveja é uma das bebidas mais consumidas no mundo. Seu consumo moderado é capaz de promover benefícios ao organismo pela presença de compostos bioativos, incluindo vitaminas do complexo B e minerais. O mercado de bebidas, sempre em busca de produtos exclusivos, favoreceu o surgimento do ramo de cervejas artesanais. Além disso, pela possibilidade de acesso às receitas, é concebível associar à bebida, certas características organolépticas e nutracêuticas de interesse funcional. Neste sentido, este trabalho teve como objetivo identificar possível associação dos efeitos funcionais da cerveja Pilsen ao potencial antioxidativo da polpa de maracujá. O delineamento experimental foi inteiramente casualizado, sendo o controle, o Tratamento 1 (T1) representado pela cerveja Pilsen, produzida artesanalmente. Nos demais tratamentos, as cervejas foram suplementadas com polpa de maracujá em três concentrações, durante o processo de refermentação (priming). Para o tratamento 2 (T2), a cerveja foi suplementada com polpa integral de maracujá (120 mL); Para os tratamentos T3 e T4, a suplementação com polpa foi da ordem de 50 e 25 % da polpa diluída, respectivamente. Todos os tratamentos foram repetidos três vezes, em brassagens independentes. Os processos de mosturação e fermentação da cerveja seguiram os procedimentos padrões de brassagem e maturação típicas de cervejas lager, com temperatura controlada entre 11 e 13 °C. Após a produção das cervejas, realizou-se análise sensorial, por meio d... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Beer is one of the most consumed alcoholic drinks in the world and the moderate intake is able to promote benefits to the organism by the presence of bioactive compounds. The beverage market looks for exclusive products and it favors artisanal beer sector. It is possible associate some organoleptic and nutraceutical characteristics of functional interest at drink. The objective of this study was to identify a possible association of the functional effects of Pilsen beer with the antioxidant potential of passion fruit. The experimental design was random; the control (T1) treatment was Pilsen beer without addition of passion fruit pulp. The others treatments (T2, T3 e T4) containing passion fruit pulp added in 3 concentrations (100% of the whole pulp corresponding to 120ml, 50% in proportion 1 pulp: 1 water, and 25% in proportion 1 pulp: 3 water), with 3 replicates. It was used standard brewing procedures of Pilsen beer. Sensory analysis was accounted by means of acceptance test and physicochemical analysis. The supplemented with passion fruit pulp beers had higher values of biochemical parameters. The treatment T2 had the lowest sugar content and higher contents of phenolic compounds and antioxidant capacity. The supplementation of beer with different percentage of passion fruit pulp did not interfere with the acceptability of the drink by the tasters when compared to the traditional Pilsen beer. However, male evaluators preferred treatment T2 for taste and smell attributes. T... (Complete abstract click electronic access below)
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Skogsberg, Zara. "Investigation of the Impact on Yeast Fermentation Performance in Production of Pale Lager Beer through Management Control." Thesis, Linköpings universitet, Teknisk biologi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-100150.

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Through a full factorial design experiment, the effects of time between worts, wort aeration and yeast dosage in production of a pale lager beer were examined in the beer process at Spendrups Bryggeri AB. The aim was to learn how different parameters may affect the yeast fermentation performance during beer production. Response variables used were the concentrations of ethyl acetate and isoamyl acetate, free amino nitrogen (FAN) degradation and change in extract. A statistical analysis showed that the concentration of ethyl acetate is dependent on yeast dosage and the interaction between time between worts and aeration while the isoamyl acetate concentration is dependent on yeast dosage and time between worts. No parameters are statistically significant for FAN degradation while the change in extract is dependent on the yeast dosage. Due to botched runs, mostly because of aeration problems, it was not possible to verify theoretical parameter values and responses. Since the aeration was not properly performed, the management of the aeration control should be further investigated. Ester analysis and analysis of FAN were performed as worts entered and exited horizontal fermentation tanks. An additional analysis of ester content was also performed as the early stage beer was transferred into lagering tanks. Cell viability as well as extract, pH and tank temperature was measured daily to verify the state of fermentation. Statistical calculations showed that when using NucleoCounter YC-100, there is no significant difference between analysis made of samples homogenized by a magnetic stirrer and samples shaken by hand.
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Invernizzi, Francesco. "Production and characterization of an alcoholic fermented beverage from grape must and beer wort." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/12220.

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Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
In the last few decades both beer and wine world started to innovate themselves, aiming to produce higher quality beverages, this brought life to a virtuous circle in which the consumers are becoming more informed and the producers invest money for the development of high quality and innovative beverages. The main objective of the work was to produce a fermented drink that conjugates beer and wine world. In order to do achieve this goal, we developed, optimized and characterized a fermented drink produced from grape must and beer wort using non-conventional yeast strains. The beer wort is produced with Braumeister (machinery that is able to maintain the temperature stable, thus having a high quality product) from Pilsner malt and blended with equal amount of Grape juice. The fermentation of the mix was performed using two strains of Torulaspora delbrueckii, one isolated from a beer media and one from a wine media, a strain of Brettanomyces bruxellensis and three different strains of S. cerevisiae¸ one used to ferment wine (ISA1000) and the two beer yeast with very opposite characteristics, US-05 is used to ferment ales style and it should be very neutral while WB-06 is used to ferment wheat beer and it gives an estery aroma to the beverage. Fermentation was monitored analysing the difference in the refraction index on the Brix° scale and composition analysed daily by HPLC. In order to choose the most suitable beverage, each drink was analysed by a trained panel aiming to describe the analytic profile of the beverage, and by a non-trained panel aiming to evaluate the degree of preference of these new beverages. Based on a compromise between technological issues and consumers preferences, the best beverage was the one obtained with S.cerevisiae WB-06.
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Dulieu, Claire. "Encapsulation d'acétolactate décarboxylase : application à la bière." Vandoeuvre-les-Nancy, INPL, 1998. http://docnum.univ-lorraine.fr/public/INPL_T_1998_DULIEU_C.pdf.

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Pendant la fermentation de la bière, du diacétyle apparait. Le diacétyle est responsable d'un défaut de gout ; il doit être éliminé par les levures, ce qui prend du temps. L’acétolactate décarboxylase est une enzyme qui permet d'éviter la formation de diacétyle pendant la fermentation de la bière. L’utilisation d'acétolactate décarboxylase pendant la fermentation de la bière permet d'accélérer le procédé. L’encapsulation de l'acétolactate décarboxylase a été envisagée dans le but de la retirer du mout et de la réutiliser. Ainsi les coûts seront réduits et la bière finale sera exempte de résidu. La méthode analytique de mesure d'activité acétolactate décarboxylasique a été optimisée car les procédures citées dans la littérature donnaient des résultats peu précis. L’immobilisation de l'enzyme par inclusion en billes de gel s'est révélée inadéquate car l'enzyme est de petite taille et fuit dans le milieu extérieur. L’emprisonnement dans des capsules de complexes polyélectrolytes montre de bons rendements d'encapsulation. Les capsules fabriquées font 800 micromètre de diamètre et le rendement d'encapsulation est de 80% (activité des capsules rapportée à l'activité de l'enzyme libre). Les enzymes libres et encapsulées présentent des profils d'activité semblables au cours du temps. La fermentation de la bière a été modélisée. L’utilisation d'acétolactate décarboxylase a été introduite dans le modèle. Elle permet de réduire la durée de fabrication de 43%. L’utilisation d'acétolactate décarboxylase encapsulée permet d'obtenir les mêmes performances. Ceci prouve que les transferts sont suffisants et que notre méthode d'encapsulation est efficace.
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Sorbo, Amanda Cristina Alfredo Contrucci [UNESP]. "Avaliação das propriedades de uma cerveja artesanal tipo pilsen suplementada com polpa de maracujá." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/151951.

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A cerveja é uma das bebidas mais consumidas no mundo. Seu consumo moderado é capaz de promover benefícios ao organismo pela presença de compostos bioativos, incluindo vitaminas do complexo B e minerais. O mercado de bebidas, sempre em busca de produtos exclusivos, favoreceu o surgimento do ramo de cervejas artesanais. Além disso, pela possibilidade de acesso às receitas, é concebível associar à bebida, certas características organolépticas e nutracêuticas de interesse funcional. Neste sentido, este trabalho teve como objetivo identificar possível associação dos efeitos funcionais da cerveja Pilsen ao potencial antioxidativo da polpa de maracujá. O delineamento experimental foi inteiramente casualizado, sendo o controle, o Tratamento 1 (T1) representado pela cerveja Pilsen, produzida artesanalmente. Nos demais tratamentos, as cervejas foram suplementadas com polpa de maracujá em três concentrações, durante o processo de refermentação (priming). Para o tratamento 2 (T2), a cerveja foi suplementada com polpa integral de maracujá (120 mL); Para os tratamentos T3 e T4, a suplementação com polpa foi da ordem de 50 e 25 % da polpa diluída, respectivamente. Todos os tratamentos foram repetidos três vezes, em brassagens independentes. Os processos de mosturação e fermentação da cerveja seguiram os procedimentos padrões de brassagem e maturação típicas de cervejas lager, com temperatura controlada entre 11 e 13 °C. Após a produção das cervejas, realizou-se análise sensorial, por meio de teste de aceitação e demais análises físico-químicas. A adição de polpa de maracujá como adjunto no processamento da cerveja mostrou-se alternativa viável demonstrada pelos resultados satisfatórios na avaliação sensorial, além de apresentar características físico-químicas de cerveja artesanal frutada. O tratamento T2 apresentou o menor teor de açúcar e maiores teores de compostos fenólicos e capacidade antioxidante. A suplementação da cerveja com diferentes porcentagem de polpa de maracujá não interferiu na aceitabilidade da bebida pelos provadores quando comparada com a cerveja Pilsen tradicional. Entretanto, os avaliadores do sexo masculino tiveram preferência pelo tratamento T2 para atributos de sabor e odor.
Beer is one of the most consumed alcoholic drinks in the world and the moderate intake is able to promote benefits to the organism by the presence of bioactive compounds. The beverage market looks for exclusive products and it favors artisanal beer sector. It is possible associate some organoleptic and nutraceutical characteristics of functional interest at drink. The objective of this study was to identify a possible association of the functional effects of Pilsen beer with the antioxidant potential of passion fruit. The experimental design was random; the control (T1) treatment was Pilsen beer without addition of passion fruit pulp. The others treatments (T2, T3 e T4) containing passion fruit pulp added in 3 concentrations (100% of the whole pulp corresponding to 120ml, 50% in proportion 1 pulp: 1 water, and 25% in proportion 1 pulp: 3 water), with 3 replicates. It was used standard brewing procedures of Pilsen beer. Sensory analysis was accounted by means of acceptance test and physicochemical analysis. The supplemented with passion fruit pulp beers had higher values of biochemical parameters. The treatment T2 had the lowest sugar content and higher contents of phenolic compounds and antioxidant capacity. The supplementation of beer with different percentage of passion fruit pulp did not interfere with the acceptability of the drink by the tasters when compared to the traditional Pilsen beer. However, male evaluators preferred treatment T2 for taste and smell attributes. The addition of passion fruit pulp proved to be a viable alternative demonstrated by the satisfactory results in the sensorial evaluation.
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Books on the topic "Beer fermentation"

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Pires, Eduardo, and Tomáš Brányik. Biochemistry of Beer Fermentation. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-15189-2.

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Kronlöf, Jukka. Immobilized yeast in continuous fermentation of beer. Espoo: Technical Research Centre of Finland, 1994.

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1961-, Zainasheff Jamil, ed. Yeast: The practical guide to beer fermentation. Boulder, CO: Brewers Publications, 2010.

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Fermentation, cellaring, and packaging operations. St. Paul, MN: Master Brewers Association of the Americas, 2005.

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Virkajärvi, Ilkka. Feasibility of continuous main fermentation of beer using immobilized yeast. Espoo [Finland]: Technical Research Centre of Finland, 2001.

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Buhner, Stephen Harrod. Sacred and herbal healing beers: The secrets of ancient fermentation. Boulder, Colo: Siris Books, 1998.

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Enari, Tor-Magnus. From beer to molecular biology: The evolution of industrial biotechnology. Nürnberg: Fachverlag Hans Carl, 1999.

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Suita, A. Effects of a lactobacillus fermentation product on digestibility of two silage-containing diets and performance by feedlot steers. [Pullman, Wash.]: Agriculture Research Center, College of Agriculture and Home Economics, Washington State University, 1985.

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Di Blasi, Stefano, ed. La ricerca applicata ai vini di qualità. Florence: Firenze University Press, 2012. http://dx.doi.org/10.36253/978-88-6655-165-2.

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This is a book on the state of the art of scientific research applied to the fields of viticulture, management of the foliage, manual and mechanical harvesting, vinification techniques, the use of mixed yeast cultures, malolactic fermentation and microoxygenation. It synthetically illustrates the lines of research that the Consorzio Tuscania has co-ordinated in the four-year period 2007-2010. Each of these lines of research has been conducted in liaison with some of the most important scientific institutions in the sector: CNR Ibimet, DIPROVE (University of Milan), IASMA-FEM, University of Florence (DEISTAF, DIPSA, DIBA Departments), SAIFET (University-Polytechnic of the Marches) and DISAABA (University of Sassari). The work offer useful cues for updating the production techniques for quality red wines.
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Pires, Eduardo, and Tomáš Brányik. Biochemistry of Beer Fermentation. Springer, 2015.

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Book chapters on the topic "Beer fermentation"

1

Willaert, Ronnie. "Biochemistry of Beer Fermentation." In Food Biochemistry and Food Processing, 627–53. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch33.

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Bamforth, C. W. "Wort Composition and Beer Quality." In Brewing Yeast Fermentation Performance, 75–85. Oxford, UK: Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch7.

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Sigsgaard, P. "Automated Testing of Brewer’s Yeast Strains for Fermentation Characteristics (Multiferm, System Carlsberg)." In Beer Analysis, 164–79. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83210-9_10.

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Wolf-Hall, Charlene E., and Paul B. Schwarz. "Mycotoxins and Fermentation - Beer Production." In Advances in Experimental Medicine and Biology, 217–26. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0629-4_22.

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Pires, Eduardo, and Tomáš Brányik. "By-products of Beer Fermentation." In SpringerBriefs in Biochemistry and Molecular Biology, 51–80. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-15189-2_3.

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Berghof, K., M. Fandke, A. Pardigol, A. Tauschmann, and M. Kiehne. "Fast Detection of Beer Spoilage Microorganisms by Consensus Polymerase Chain Reaction with Foodproof® Beer Screening." In Brewing Yeast Fermentation Performance, 13–21. Oxford, UK: Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch2.

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Tapani, K., P. Soininen-Tengvall, H. Berg, B. Ranta, and E. Pajunen. "Continuous Primary Fermentation of Beer with Immobilised Yeast." In Brewing Yeast Fermentation Performance, 293–301. Oxford, UK: Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch27.

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Li, Tianli. "Intelligent Control of Beer Fermentation Temperature." In Intelligence Computation and Evolutionary Computation, 67–71. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-31656-2_10.

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Lübbert, Andreas. "Modeling of the Beer Fermentation Process." In Bioreaction Engineering, 321–48. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-642-59735-0_11.

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Perpète, P., L. Gijs, and S. Collin. "Methionine: A Key Amino Acid for Flavour Biosynthesis in Beer." In Brewing Yeast Fermentation Performance, 206–12. Oxford, UK: Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch20.

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Conference papers on the topic "Beer fermentation"

1

Manaj, Hasime, Luljeta Pinguli, Ilirjan Malollari, and Anisa Dhroso. "Impact of temperature on beer fermentation kinetics." In University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2018. http://dx.doi.org/10.33107/ubt-ic.2018.172.

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2

Gao Yanli, Liu Di, and Zhang Haiying. "Beer fermentation temperature control system based on DSP." In Instruments (ICEMI). IEEE, 2011. http://dx.doi.org/10.1109/icemi.2011.6037730.

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Hai, Zhao Chun. "The impact of water quality on beer fermentation." In 2011 International Conference on New Technology of Agricultural Engineering (ICAE 2011). IEEE, 2011. http://dx.doi.org/10.1109/icae.2011.5943878.

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XIAO, ZHIFENG, YUEJIN YUAN, and XIANGDONG LIU. "NUMERICAL SIMULATION OF SUBCOOLING PROCESS FOR BEER FERMENTATION LIQUID." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0070.

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Venturini, Simone, charles rech, Paulo Smith Schneider, Rafael Kunst, and Luis Roberto Centeno Drehmer. "REAL TIME DENSITY MEASUREMENT OF ALCOHOLIC FERMENTATION OF CRAFT BEER." In 25th International Congress of Mechanical Engineering. ABCM, 2019. http://dx.doi.org/10.26678/abcm.cobem2019.cob2019-0888.

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Wang, Xue-song, Chaoying Liu, Zheying Song, and Bingbing Wu. "Improved variable universe fuzzy PID application in beer fermentation process." In 2015 International Conference on Machine Learning and Cybernetics (ICMLC). IEEE, 2015. http://dx.doi.org/10.1109/icmlc.2015.7340895.

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Huang, Yihu, Genmin Zhang, and Jinli Wang. "VB-Based Communications and Optimization Design in Beer Fermentation Control System." In 2009 International Conference on Measuring Technology and Mechatronics Automation (ICMTMA). IEEE, 2009. http://dx.doi.org/10.1109/icmtma.2009.121.

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Chen, Tie-jun, and Gai-jie Hou. "The Chain-Control-System of Environmental Parameters for Beer Fermentation Process." In 2009 International Conference on Electronic Computer Technology. ICECT 2009. IEEE, 2009. http://dx.doi.org/10.1109/icect.2009.33.

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Qingchuan, Yang, Sun Bo, and Chen Gang. "A Method of Differential Median Calibration for the Temperature of Beer Fermentation." In 2010 International Conference on Intelligent Computation Technology and Automation (ICICTA). IEEE, 2010. http://dx.doi.org/10.1109/icicta.2010.840.

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Guang-xian, Xu, and Liu Jian-hui. "Research of Temperature Characteristics and Control Algorithm in the Beer Fermentation Process." In 2007 2nd IEEE Conference on Industrial Electronics and Applications. IEEE, 2007. http://dx.doi.org/10.1109/iciea.2007.4318397.

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