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In this paper, we present a constant temperature mashing procedure where grist made of Pilsner malt is mashed-in directly in the temperature regime of alpha-amylase activity, thus omitting all conventional steps, followed by constant temperature mashing at 72 °C. The aim was to investigate an alternative mashing procedure for the production of alcohol-reduced beers. The mashing proceeds with a rapid buildup of sugars and is completed after 120 min at the latest, giving an iodine normal and clear wort. However, the distribution of the different sugars in the worts is strongly altered, in comparison to a more classical mashing procedure. The free amino nitrogen (FAN) concentration is sufficient for vivid fermentation with the bottom fermenting yeast Saccharomyces pastorianus TUM 34/70. The lag phase and initial fermentation performance of this yeast strain are comparable for conventionally and isothermally (72 °C) mashed wort. Under the given conditions the fermentation of the isothermally (72 °C) made wort is finished after 6 days whereas a conventional wort needs 4–5 days more to be completed. The alcohol concentration is remarkably reduced by isothermal mashing leading to roughly 3.4 vol.-% with an original gravity of 11°P whereas with a conventional mashing procedure 4.4 vol.-% are obtained for the same original gravity. In both cases the concentrations of the fermentation by-products are comparable. A preliminary comparison of taste and foam stability did not show striking differences. Constant temperature mashing at 72 °C is a simple way to reduce the alcohol content of beer enriching it at the same time with non-fermentable sugars.

Plants in Aceh Besar District are used as medicine, food and other consumer goods. Efforts to disseminate knowledge and use of medicinal plants are things that need to be done. One of the jobs that must be done before spreading the use of medicinal plants is by introducing them to the community. The purpose of the study was to determine the species of medicinal plants based on the parts of the plant organs used by the community and to determine the utilization and use of medicinal plants by the people of Aceh Besar district. Exploratory survey data collection methods and Participatory Rural Appraisal methods. Analysis of the data obtained was carried out descriptively with a quantitative approach. The results showed that the most widely used plant parts were the leaves and shoots (20.7%), while the plant organs that were the least utilized by the community were the bark and tubers (5.7%). The people of Aceh Besar District use medicinal plants by boiling, mashing, eating, squeezing, smearing, burning and slicing before serving. The people of Aceh Besar Regency are included in the community group that uses medicinal plants on a family scale.

The assurance of a stable and appealing foam on beer requires an understanding and application of several physical and chemical principles and these are reviewed in this paper. In terms of physics, it is essential that the foam is produced efficiently, the presence of nucleation sites being important, with major determining factors being temperature and carbonation level. The principle driving force for foam instability is disproportionation, wherein bubble collapse is caused by the passage of carbon dioxide from smaller to larger bubbles. As nitrogen does not readily make this passage, this gas allows for much more stable foams. The stability of foam depends on the balance of foam-positive foaming components (polypeptides, hop bitter acids, metal ions, melanoidins) over foam-negative entities (ethanol, lipids, detergents). The principal foam-stabilizing proteins contributed by malted barley are Protein Z4 and Lipid Transfer Protein (LTP1), but the fragments of hordein produced by proteolysis in malting and perhaps mashing have a greater ability to enter into the foam but display less ability to stabilize the bubbles. They compete with Protein Z and LTP1 which display less foamability but greater foam stability. Carbohydrate complexed with protein may have a significant role to play, and this is potentially the reason for the benefits to foam afforded by wheat. Kinetic models analogous to those employed in the study of enzyme kinetics are useful in terms of interpreting foaming systems, as are model systems.

The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical–physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions.

Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing of beers but its use has been increasingly substituted by unmalted barley and other raw grain adjuncts in recent years. The incorporation of raw grains is mainly economically driven, with the added advantage of improved sustainability, by reducing reliance on the malting process and its associated cost. The use of raw grains however, especially in high proportion, requires modifications to the brewing process to accommodate the lack of malt enzymes and the differences in structural and chemical composition between malted and raw grains. This review describes the traditional malting and brewing processes for the production of full malt beer, compares the modifications to these processes, namely milling and mashing, when raw barley or other grains are used in the production of wort—a solution of fermentable extracts metabolized by yeast and converted into beer, and discusses the activity of endogenous malt enzymes and the use of commercial brewing enzyme cocktails which enable high adjunct brewing.

Many elements can be combined in the formation of high-entropy-alloy nanoparticles Different materials and the capabilities they enabled have marked the ages of civilization. For example, the malleable copper alloys of the Bronze Age provided harder and more durable tools. Most exploration of new alloys has focused on random alloys, in which the alloying metal sites have no metal preference. In binary and ternary metal systems, dissimilar elements do not mix readily at high concentrations, which has limited alloying studies to intermetallics (ordered multimetallic phases) and random alloys, in which minor components are added to a principal element. In 2004, crystalline metal alloys consisting of five or more principal elements in equal or nearly equal amounts ( 1 , 2 ) were reported that were stabilized by their high configurational entropy. Unlike most random alloys, the “high-entropy” alloys ( 3 , 4 ) reside in the centers of their multidimensional phase diagrams (see the figure, right). On page 1489 of this issue, Yao et al. ( 5 ) present an innovative and general route to high-entropy alloys that can mix up to eight elements into single-phase, size-controlled nanoparticles (NPs).

Brewer’s spent grain (BSG) is a major by-product in the beer-brewing process which contributes to 85% of the entire generated by-product in the brewing process. BSG is rich in proteins, and most of the malt proteins (74–78%) remain insoluble in BSG after the mashing process. Solid-state fermentation (SSF) is a promising bioprocess that enables microorganisms to survive in environments with minimal water and has shown to enhance the nutritional composition of BSG. In this review, the potential application of protein, amino acids (proline, threonine, and serine), phenolic contents, and soluble sugars (glucose, fructose, xylose, arabinose, and cellobiose) extracted from BSG by various microorganisms using SSF is explored. Incorporation of BSG into animal feed, human diets, and as a substrate for microorganisms are the prospects that could be implemented in the industrial scale. This review also discussed various advances to improve the fermentation yield such as symbiotic fermentation, the addition of nitrogen supplements, and an optimal mixture of the agro-industrial waste substrate. Future perspectives on SSF are also addressed to provide important ideas for immediate and future studies. However, challenges include optimizing SSF conditions and design of bioreactors, and operational costs must be addressed in the future to overcome current obstacles. Overall, this mini review highlights the potential benefits of BSG utilization and SSF in a sustainable way. Graphical Abstract

Many indigenous fermented foods and beverages consumed throughout the world are produced at home or in crafts enterprises. The production of fermented beverages on a large commercial or industrial scale requires clearly established technical and technological requirements. This study shows a novel way to investigate the optimal process parameters of the Kyrgyz traditional fermented beverage Bozo using rotational rheological parameters. Five significant process parameters were investigated like cooking of millet porridge, the mashing temperature, the mashing time under conditions of mixing and viscosity changes of the end product during storage. According to the gelatinization temperature of millet porridge, cooking parameters were recommended at T = 79 °C and t = 30 min. The optimum mashing temperature of millet porridge was determined to be 65 °C and mashing time under stirring conditions of millet porridge was found to be 10 min. The viscosity of the beverage Bozo was investigated after 7, 14 and 21 days of storage at 5, 10, 20, and 30 °C. The effective viscosity of Bozo was calculated using the Casson model, which increased from 39.67 to 51.25 Pa·s after 21 days of storage. The effect of temperature on effective viscosity of Bozo and the activation energy was calculated using an Arrhenius-type equation. The parameters obtained make it possible to provide food manufacturers useful information for boiling, mashing and storage parameters after fermentation as well as quality control of Bozo.

Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of a whiskey is a summation of its ingredients and the specific parameters of each stage of the manufacturing process. Congener profiles have been used as biomarkers for quality and authentication; however, to date, insufficient information has been published in relation to the extensive profiling of congeners associated with specific whiskey styles/types or the intra-and inter-variability within brands, especially in an Irish context due to the recent rapid expansion of the industry. As the ability to extract and identify congeners has progressed appreciably in recent years due to advances in extraction, chromatographic, and chemometric techniques, it is imperative that research is undertaken to gain a better understanding of the impact of specific congeners not only in relation to quality but also as biomarkers for authentication.

The development of biotechnological approaches for preventing chill haze formation has attracted great interest in brewing research. The current work provides an innovative biocatalytic system, based on immobilized tannase (as phenolic-degrading enzyme), for the continuous treatment of wort in fluidized-bed reactor (FBR). The covalent immobilization on chitosan beads has been performed using a food-grade cross-linker. The initial protein concentration of 1.35 mgBSAeq/mL allowed us to maximize the specific activity of the biocatalyst (0.017 I.U./mgBSAeq), which was characterized by a higher pH and storage stability than that of the free enzyme. The continuous treatment in FBR has been optimized varying the flow rate (Qv) and the amount of biocatalyst, and the suitable conditions for the continuous treatment of synthetic wort were 560 mL/min (Qv) and 5.0 g of biocatalyst. Immobilized tannase exhibited excellent operational stability in FBR and has been reused eight times retaining 60% of its initial activity. The continuous and specific haze-preventing biotechnological treatment provided in this study, and based on food-grade immobilized tannase, may be successfully applied during the phase of post-mashing, when the operating conditions (T = 40 °C, pH = 5) match those optimal for the catalytic activity of the enzyme.