Abstract: The GPD1 gene encoding the glycerol-3-phosphate dehydrogenase was overexpressed in an industrial lager brewing yeast (Saccharomyces cerevisiae ssp. carlsbergensis) to reduce the content of ethanol in beer. The amount of glycerol produced by the GPD1-overexpressing yeast in fermentation experiments simulating brewing conditions was increased 5.6 times and ethanol was decreased by 18% when compared to the wild-type. Overexpression of GPD1 does not affect the consumption of wort sugars. Only minor changes in the concentration of higher alcohols, esters and fatty acids could be observed in beer produced by the GPD1-overexpressing brewing yeast. However, the concentrations of several other by-products, particularly acetoin, diacetyl and acetaldehyde, were considerably increased.

Abstract: Rice beer, known locally as zutho was collected in the Kohima district in Nagaland, India, and subjected to analytical and microbiological characterization. Zutho was a whitish porridge-like slurry containing 5.0% (v/v) ethanol. Volatile esters and higher alcohols, such as ethyl acetate and 3-methylbutanol, were detected in this indigenous alcoholic beverage by gas chromatography. The pH and acidity of zutho were 3.6 and 5.1, respectively. Zutho had a fruity aroma and sour taste and its unique aroma had characteristics similar to those of Japanese sake and sprouted rice sake. A fermentation yeast isolated from zutho was identified as being a strain of Saccharomyces cerevisiae and was found to be suitable as the brewing yeast for ethanol fermentation.

Abstract: The transcriptome of a lager brewing yeast (Saccharomyces carlsbergensis, syn. of S. pastorianus), was analysed at 12 different time points spanning a production-scale lager beer fermentation. Generally, the average expression rapidly increased and had a maximum value on day 2, then decreased as the sugar got consumed. Especially genes involved in protein and lipid biosynthesis or glycolysis were highly expressed during the beginning of the fermentation. Similarities as well as significant differences in expression profiles could be observed when comparing to a previous transcriptome analysis of a laboratory yeast grown in YPD. The regional distribution of various expression levels on the chromosomes appeared to be random or near-random and no reduction in expression near telomeres was observed.

Abstract: This work demonstrated the technological feasibility of the three-phase airlift bioreactor (ALR) with brewing yeast immobilized on spent grains (a brewing by-product) for continuous beer production. The optimum fermentation performance of the one stage immobilized cell bioreactor was achieved at residence times between 18-25 h (dilution rate 0.04-0.055 h =1 ) and was characterized by an apparent degree of attenuation in the range of 70-80%. The productivity of the system in terms of ethanol concentration in green beer (ca. 4.2%) was satisfactory. Although the diacetyl concentration in the young beer was high (0.32 mg L -1 at D = 0.04 h -1 ) it is speculated that the level could be reduced by cell growth control, aeration and temperature optimisation. The immobilized yeast fermentation in the ALR was shown to be robust in recovery after process upsets.

Abstract: During malting and mashing, the proteinases of barley (Hordeum vulgare L.) and malt partially hydrolyze their storage proteins. These enzymes are critical because several aspects of the brewing process are affected by the soluble proteins, peptides and/or amino acids that they release. To develop improved malting barleys and/or malting and brewing methods, it is imperative to know whether and when the green malt endoproteinases are inactivated during malting and mashing. These enzyme activities are totally preserved during kilning and, in this study, we have determined when they were inactivated during mashing. Samples were removed from experimental mashes that mirrored those used in commercial breweries and their endoproteolytic activities were analyzed. The malt endoproteinases were stable through the 38 °C protein rest phase, but were quickly inactivated when the mash temperature was raised to 72 °C for the conversion step. All of the proteinase activities were inactivated at about the same rate. These...

Abstract: Dried figs, following exhaustive extraction of their residual sugars with water, were used for immobilization of Saccharomyces cerevisiae AXAZ-1. The immobilized biocatalyst was used in repeated batch fermentations of glucose at 30 degrees C, where significant reduction of the fermentation time was observed, falling from 65 h in the first batch to 7 h after the sixth batch. Repeated fermentations of wort at room and low temperatures resulted in fermentation times that fell from 26 to 20 h and from 27 to 24 days at 18 and 3 degrees C, respectively. Ethanol and beer productivities were high, showing suitability of the biocatalyst for low-temperature brewing. Diacetyl concentrations were low (0.3-0.5 mg/L), and polyphenols were lower than in commercial products and decreased as the fermentation temperature was decreased (126-50 mg/L). Ethyl acetate concentrations increased from 53 to 88 mg/L as the temperature was decreased, while the concentration of amyl alcohols at 3 degrees C (58 mg/L) was lower than half of that at 18 degrees C (125 mg/L). The beers produced at the end of the main fermentation had a fine clarity and a special fruity figlike aroma and taste, distinct from commercial products and more intense than beers produced by cells immobilized on other food-grade supports (gluten pellets or delignified cellulosic materials). GC-MS analysis did not show significant differences in the qualitative composition of the aroma compounds of the beers produced by immobilized and free cells.

Abstract: The fate of residues of seven agrochemicals (chlorfenapyr, quinoxyfen, tebuconazole, fenarimol, pyridaben, and E- and Z-dimethomorph) from the treatment on hops to the brewing of beer was studied. First, a multi-residue analytical method was developed for the determination of pesticide residues in spent hops, trub, wort, and beer. Each matrix was validated over at least two levels of fortification, for all seven compounds, in the ranges 0.05-5.0, 0.001-1.0, 0.001-0.05, and 0.0005-1.0 ppm for spent hops, trub, wort, and beer, respectively. Recoveries ranged from 73 to 136%. Second, the matrixes prepared from hops, which were treated under commercial practices with each compound, were analyzed using the method developed. The use of treated hops resulted in the carryover of 0.001 ppm of tebuconazole, 0.008 Z-dimethomorph, and 0.005 ppm of E-dimethomorph into the wort. The bulk of the remaining residues of all seven compounds was found on the spent hops. Following fermentation, all compounds were found in levels less than 0.0005 ppm in beer, except Z- (0.006 ppm) and E-dimethomorph (0.004 ppm). Third, when all seven pesticides were spiked prior to the pitching of yeast into clean wort, most of the nonpolar compounds (chlorfenapyr, quinoxyfen, and pyridaben) partitioned into the organic material (trub) which settled to the bottom, while the more polar compounds (fenarimol, tebuconazole, and E- and Z-dimethomorph) were generally distributed evenly between the beer and the trub.

Abstract: The effects on wort quality when mashing with unmalted sorghum (0-100%) and malted barley (100-0%) in combination with industrial enzymes were evaluated. A mashing program with temperature stands at 50°C, 95°C and 60°C was used. Different combinations of commercial enzymes were evaluated. A heat stable α-amylase was found to be essential for efficient saccharification. The inclusion of a fungal α-amylase in mashes with a high sorghum content improved filtration rates to that of 100% malted barley mashes. Addition of a bacterial protease increased the amount of nitrogen solubilisation and peptide degradation. An increase of the relative proportion of sorghum in the grist resulted in decreases in wort filtration, colour, viscosity, attenuation limit, free amino nitrogen, high molecular weight nitrogen, and a corresponding increase in pH (p < 0.01). Overall the addition of malted barley in small proportions to unmalted sorghum mashes together with commercial enzymes was found to improve the potential for brewing a high quality lager beer from unmalted sorghum.

Abstract: DMS (dimethyl sulfide) is an important beer flavor compound which is derived either from the beer wort production process or via the brewing yeast metabolism. We investigated the contribution of yeast MXR1 gene activity to the final beer DMS content. The MXR1-CA gene from Saccharomyces carlsbergensis (synonym of Saccharomyces pastorianus) lager brewing yeast was isolated and sequenced, and found to be 88% identical with Saccharomyces cerevisiae MXR1. Inactive deletion alleles of both genes were substituted for their functional counterparts in S. carlsbergensis. Such yeasts fermented well and did not form DMS from dimethyl sulfoxide. Overexpression in brewing yeast of MXR1 from non-native promoters with various strengths and transcription profiles resulted in an enhanced and correlated DMS production. The promoters of MXR1 and MXR1-CA contain conserved Met31p/Met32p binding sites, and in accordance with this were found to be co-regulated with the genes of the sulfur assimilation pathway. In addition, conserved YRE-like DNA sequences are present in these promoters, indicating that Yap1p may also take part in the control of these genes.

Abstract: A method and apparatus for brewing tea is shown which utilizes heated water from a boiler 7 of an espresso machine 10. A porta-filter 20 having a brewing chamber 40 therein is attachable to a group head 12 of the espresso machine 10 such that heated water is directed out of the espresso machine 10 and into the brewing chamber 40. A drain 38 from the brewing chamber 40 leads to an outlet tube 100 which has a lower end 110 discharging a brewed beverage V, such as tea, therefrom. An outlet valve 120 restricts outflow from the brewing chamber to a rate less than inflow of heated water from the boiler 7 so that the heated water is provided with residence time within the brewing chamber 40. This residence time facilitates infusion of the heated water with soluble flavor particles from a brewable substance such as tea leaves T before the heated water is discharged from the brewing chamber 40 in the form of a brewed beverage V.

Abstract: A systematic sensory and analvtical screening of nonvolatile substances in beer and the determination of thresholds of those compounds in water and beer, as well as clarification of additive and synergistic effects, were earried out to give a clearer insight into the constitution of beer. While investigating amino acids, organic acids. B-group vitamins, and minerals and anions, it was accrtained that potassium, citric acid, γ-amino-butyrie acid, magnesium, malie acid, pyruvic acid, lactic acid, acetic acid, L-glutamic acid, and L-aspartic acid contribute to beer taste and are used to calculate their taste activity value (TAV). It was also shown that taste threshold values TTV) of the investigated substances vary in regard to the media in which the determination is carried out. However, it could be shown that TTV in beer are not nceessarily higher than those in water. The chemical composition of the beer type or beer brand plays an important role in the TTV and, therefore, also to the TAV. Compounds that contribute through their concentration to the laste of one beer might not contribute to the beer taste in a different beer because of the beer's anique matrix. The compounds that have been found taste active can he associated either with the raw materials or with their genesis in the course of the brewing process. This knowledge provides the possibility to modify technological processes to shift the beer last in a specified direction in a cuntrolled manner.

Abstract: The effect of agitation intensity during standard brewing fermentations, using a lager strain of yeast, Saccharomyces cerevisiae NCYC 1324, and a model lager wort was investigated. A series of repr...

Abstract: Publisher Summary This chapter provides an overview of the latest research work carried out on the yeast including genetic constitution of brewer's yeast, and genetic manipulation. Saccharomyces cerevisiae is one of the best genetically characterized yeast as its genome is fully sequenced and analyzed exhaustively. There are basically two kinds of yeast used in brewing that correspond to the ale and lager types of beer. Development of molecular biology in the 20th century has brought many new opportunities for technical improvements in the field of brewing industry. The basic scientific questions concerning the genetic nature of the brewer's yeast and different physiological problems related to brewing have been answered. Instruments to construct a new generation of brewer's yeast strains, designed to circumvent common problems of brewing, have been developed. The main obstacle for the development and industrial implementation of improved brewing yeast is not technical, but psychological.

Abstract: Production of non-alcoholic beer using Saccharomyces cerevisiae has been studied. Non-recombinant mutant strains with a defect in the synthesis of tricarboxylic-acid-cycle enzymes were used and applied in both free and pectate-immobilized form, using both batch and packed-bed continuous systems. After fermentation, basic parameters of the beer produced by five mutant strains were compared with a standard strain of brewing yeast. Results showed that the beer prepared by mutant yeast cells was characterized by lower levels of total alcohols, with ethanol concentrations between 0.07 and 0.31% (w/w). The organic acids produced, especially lactic acid, in concentrations up to 1.38 g x l(-1) had a strong protective effect on the microbial stability of the final product and thus the usual addition of lactic acid could be omitted. Application of the yeast mutants appears to be a good alternative to the classical methods for the production of non-alcoholic beer.

Abstract: A dry fruit wine is prepared from red bayberry, water melon, strawberry and mandarin orange through screening, crushing, heating, separating, adding red yeast, fermenting, regulating fermenting, fermenting raw wine while fermentating fruit dregs, and artificial ageing. Its advantages include agreeable wine and fruit fragrance, low saccharide content, rich nutrients, high preparing speed and low cost.

Abstract: The amounts of D- and L-lactic acids during the brewing process of sake were determined by capillary electrophoresis using 2-hydroxypropyl-beta-cyclodextrin as a chiral selector. Because L-lactic acid, which prevents the growth of nonuseful microorganisms, is a raw material of sake, the ratio of L-lactic acid to total lactic acid is almost 1.0 at the initial stage of sake brewing. During brewing, the ratio decreased gradually and finally reached 0.39. Yeast (Saccharomyces cerevisiae) for sake brewing produced D-lactic acid, but not L-lactic acid in a culture medium. These results suggest that the decrease in the ratio of L-lactic acid to total lactic acid during sake brewing resulted in D-lactic acid production by yeast. The ratios in 18 brands of sake obtained commercially ranged from 0.23 to 0.78. The levels of D-lactic acid in sake (140-274 mg/L) were in a narrower range than those of L-lactic acid (61-461 mg/L). Although the D-lactic acid level in sake did not correspond to total lactic acid level, the L-lactic acid level correlated well with total lactic acid level (R(2) = 0.867). These results suggest that the ratio of L-lactic acid to total lactic acid in sake reflected the amount of L-lactic acid added at the initial stage of sake brewing.

Abstract: The organe fruit vinegar brewing process includes the steps of: fruit pulp preparation, rice syrup preparation, alcohol fermentation, acetic acid fermentation, spraying, disinfecting and aging. The alcohol fermentation is a liquid fermentation course with composite fermenting agent and rice syrup added; and the acetic acid fermentation is a solid fermentation course with acetobacteria added. The present invention has good taste, high effective component content and high yield, and contains several nutritive matters.

Abstract: Although not essential in brewing, adjuncts are used in most countries for cost-reduction purposes. The objective of this study was to evaluate the brewing properties of unmalted triticale-an amphidiploid between wheat and rye-in comparison with those of commercial brewing adjuncts, such as brewers' rice or maize grits. Furthermore, a suitable mashing regime was designed. Laboratory-scale experiments were carried out at adjunct ratios of 0, 30, and 60%, calculated as fermentable substance. We demonstrate that a modest preliquefaction method (64°C for 10 min at pH 5.9) with triticale and 10% malt followed by an infusion process is the most suitable to convert malt-triticale grists. When using this procedure, the carbohydrate composition of triticale worts did not deviate from that of traditional adjunct worts and the triticale worts displayed soluble-nitrogen contents similar to those of all-malt worts. When using triticale, 10-15% higher adjunct ratios could be employed to obtain similar free amino nitrogen levels of wort compared with those of control worts from commercial adjuncts. Compared with 100% malt, 30% triticale increased the wort viscosity by 10% but did not significantly affect filtration rates. We conclude that triticale is highly suitable to serve as a brewing adiunct.

Abstract: In our study, low-amino-nitrogen wort was used with glucose, maltose, and maltotriose as the major assimilating sugars, and the effects of the addition of carbon and nitrogen sources on the sugar-uptake capability and the production rate of ethanol in yeast cells were investigated. The apparent extract concentration, which was defined as an estimated value of the concentration of the total amount of dry matter in the wort based on the measured value of specific gravity of wort, was used as an indicating variable for the degree of fermentation (DF) in our study. When the ratio of glucose to maltose was changed, no marked effect on the rate of decrease in the apparent extract concentration was found. Maltose and maltotriose uptake by the cells apparently was inhibited at a high glucose concentration. The addition of nitrogen sources, particularly aspartate (Asp), most effectively enhanced the consumption activity of the extract. When the apparent extract concentration decreased from 14% (the initial apparent extract concentration) to 3.5%, i.e., when the DF reached 75%, the fermentation time was shortened to 72% of that of the control experiment by adopting a strategy of intermittent addition of Asp. Asp addition also enhanced both the cell growth and the maltose-uptake capability.

Abstract: The aim of the invention is firstly to dry the wort necessary for beer production and subsequently to re-dissolve the above for the further processing, in particular, the fermentation. According to the invention, the application of fluid bed technology is particularly suitable for the production of dried wort, in particular fluid-bed drying and fluid-bed coating. The advantage of said method for the production of granulates is that no loss of quality in the wort occurs during suitable temperature changes during the drying. The granulate can thus be coated with one or several further coatings, in particular with further flavourings. Above all flavourings can be encapsulated within the dried wort, such that the above is not lost on storage and possible transport.

Abstract: In Japan, beverages with higher than ∼67% malt are considered beer. Those with lower are called Happoshu, although the malt ratio in most Happoshu brands is below 25%. Organoleptic tests on aged Happoshu were performed, and the amounts of carbonyl compounds were determined using gas chromatography, HPLC, and liquid chromatography-mass spectrometry. These results led to the selection of 3-methylbutanal as one of the most decisive indices for flavor staleness, which appears as a caramel-like or papery flavor in Happoshu. The brewing trials suggested that the suspended yeast cell concentration at the end of primary fermentation is a decisive factor for the reduction of 3-methylbutanal, as well as the reduction of yeast cell activity. Yeast strains that were preferable for beer conventional brewing were not always suitable for Happoshu fermentation. The fermentation progress was found to be particularly important in stabilizing the flavor of Happoshu. One of the mechanisms proposed is that the yeast plays an important role in decreasing the amount of staling compounds and their precursors.

Abstract: The invention provides a method of preparing hot beverages by brewing up a particulate substance extractable by means of water. Thereby, the substance received in a brewing chamber is brewed up by brewing water that has a temperature above the normal boiling point of water, preferably 110° to 130° C., but still is in the fluid state of matter. The thus brewed beverage is cooled to a temperature below the normal boiling point of water before it flows to a beverage outlet. A significant advantage of this method is that the substance is much more efficiently extracted. For cooling the thus brewed beverage, preferably a heat exchanger is used through which fresh, not yet heated brewing water flows to thereby cool it.

Abstract: The removal of diacetyl is the rate-limiting step in the maturation of beer. Diacetyl is formed by a nonenzymatic oxidative decarboxylation of α-acetolactate. In the subsequent stage of beer maturation, diacetyl is transformed to acetoin by yeast reductase. Since beer maturation very often is the bottleneck in beer production and ties up capital in the stored beer, technologies based on physical, biological, and biotechnological principles have been developed to accelerate beer maturation. The addition of the enzyme α-acetolactate decarboxylase to pitched wort is a simple and effective technology to limit the amount of diacetyl formed during fermentation and to reduce maturation time to a minimum. α-Acetolactate decarboxylase transforms α-acetolactate directly to acetoin without the formation of diacetyl as an intermediate. Recently, the Food and Drug Administration approved the use of α-acetolactate decarboxylase for brewing applications in the United States. The properties of Maturex® L and the practical experience gained from brewing trials and production brewing are reviewed.

Abstract: The major advantage of high gravity brewing is that by reducing the amount of water in the mash,the production can be increased without expanding existing brewing, fermenting and storage facilities Disadvantages include decreasing of brewhouse material efficiency and kettle hop utilization, reducing of foam stability,viability and vitality, variable reactions to acid washing, a requirement for adjustments in the wort divalent composition, and a need to reduce the number of yeast generation as the wort gravity grows

Abstract: A green plum fruit wine is brewed from fresh green plum fruit, spirit and white sugar. Its advantages are simple brewing process, short brewing time, and health-care function.

Abstract: Laboratory beers and samples taken at each stage of production, were analysed for the flavour active 4-hydroxyfuranones; 5-methyl-4-hydroxy-3(2H)-furanone (MHF), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 5-(or 2)-ethyl-2(or 5)-methyl-4-hydroxy-3(2H)-furanone (EMHF). The length and temperature of mashing, the length of boiling, the rate of cooling the worts and the effects of grist composition were investigated to identify the 4-hydroxyfuranone content of worts and subsequent beers. Fermentation temperature and the use of the stabilising agents, PVPP and Lucilite PC5, on the 4-hydroxyfuranone content of the beer was also investigated. The results demonstrated that several aspects of beer production procedures affect the furanone content of the beer, but in practice the important factors are grist composition, the rate at which the boiled wort is cooled and fermentation temperature. Fermentation has a major effect on final furanone content as yeast produces both DMHF and EMHF. The results suggest that malt levels of precursor compounds, which can be converted to 4-hydroxyfuranones by the Maillard reaction or by yeast, may prove to be more important than the quantities of the furanones found in malt in determining the final furanone content of beer. A clearer understanding of the nature of the precursors should allow manipulation of their production and beer furanone content.