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In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces yeast species presents a promising opportunity to overcome these challenges. These yeasts, with their diverse metabolic capabilities and unique flavor profiles, offer the potential to create innovative and flavorful low-alcohol beers. The study investigates the feasibility of using selected non-Saccharomyces yeasts for brewing low-alcohol beers, focusing on fermentation kinetics, physicochemical parameters, and the sensory attributes of the final product. The evaluated yeast species were Kluyveromyces lactis MG971263, Metschnikowia pulcherrima MG971247 and MG971250, Torulaspora delbrueckii MG971248, Wickerhamomyces anomalus MG971261, and W. onychis MG971246. Two strains of Saccharomyces cerevisiae were used as a control. The results of the study show that selected non-Saccharomyces yeast species might be used to produce low-alcohol beers. The non-Saccharomyces yeast allowed the researchers to obtain beers with an alcohol content in the range of 0.5–1.05%, while the control beer brewed with US-05 had an alcohol content of 3.77%. Among the evaluated strains, the strains M. pulcherrima MG971250 and T. delbrueckii MG971248 were found to be rated better in a sensory evaluation than the brewed and low-alcohol strains of S. cerevisiae. [ABSTRACT FROM AUTHOR]

β-Amylase (α-1,4-glucan maltohydrolase; EC 3.2.1.2) is known to be an important enzyme in beer brewing. To identify the contribution of β-amylase in more detail, two β-amylase-deficient barley, 'Backcrossed line (BCL)-Haruna' and 'Nittakei 81', were used for the investigation of malt quality and brewing characteristics. 'BCL-Haruna' was bred by the backcross method for the introduction of the β-amylase-deficient trait from landrace barley ('Tibet Violet 1') to Japanese traditional malting barley 'Haruna Nijo'. 'Nittakei 81' was bred by crossing between Japanese malting barley 'Sukai Golden' and 'Tibet Violet 1'. With regards to the malting quality under 41.0% target cast moisture in micro-malting, the diastatic power (DP) and apparent attenuation limit (AAL) of 'BCL-Haruna' and 'Nittakei 81' were 408 oWK and 416 oWK and 12.4% and 14.8% lower than those of the control variety 'Haruna Nijo'. Oligosaccharide analysis indicated that the maltose concentration of the 'Nittakei 81' wort was 19.7 g/L lower in comparison to a standard European malting barley 'Propino' wort, although the maltotetraose and maltopentaose concentrations of the 'Nittakei 81' wort were 5.6 g/L and 2.7 g/L higher than those of the 'Propino' wort. After fermentation, the alcohol concentration of the 'Nittakei 81' beer was 0.67% lower compared with the 'Propino' beer, and the extract and concentrations of maltotetraose and maltopentaose of the 'Nittakei 81' beer were 5.0 g/L and 2.5 g/L higher than those of the 'Propino' beer. The results indicate that the β-amylase-deficient barley has a unique malting quality, especially lower DP and AAL, which might induce inadequate starch degradation or fermentation. However, this trait caused no serious issues during the brewing process, suggesting the possibility of β-amylase-deficient barley as a unique brewing material including low-alcoholic and non-alcoholic beer production with a specific saccharide composition. [ABSTRACT FROM AUTHOR]

At present, non-alcoholic beers and low-alcoholic beers (NABLABs) suffer from premature oxidation when fresh, and from a lack of fruity fermentation aromas. In wines, dimethylsulfide (DMS) is known to enhance truffle nuances and the fruity character. This offers an opportunity to improve the flavor of NABLABs. In this work, levels of free DMS and its potential precursors (S-methylmethionine/SMM and dimethylsulfoxide/DMSO) were assessed in eleven commercial NABLABs, in parallel with their amounts of fruity esters and polyfunctional thiols. Except in two dry-hopped samples and a fruity beer, free DMS was detected at very low levels in all fresh NABLABs (four samples even displayed no detectable GC peak), likely because of dealcoholization or too-short fermentation. Through NABLABs aging, the free DMS concentration increased (+63% on average after two years), at a degree correlated with the initial SMM level (2–118 µg/L DMS eq.; R2 = 0.79). This SMM amount revealed to be also correlated with the group I amino acid residual content (more consumed through traditional fermentations). Unlike DMSO, SMM showed significant release of free DMS after aging in spiking experiments (4% degradation after 30 days at 20 °C). As fruity fermentation esters are found in NABLABs at much lower concentrations than in conventional lagers, increasing both DMS and polyfunctional thiols by dry hopping (or DMS-enriched extracts) emerges as an opportunity to improve them. [ABSTRACT FROM AUTHOR]

Non-alcoholic beer is becoming more and more popular every year. Due to the high demand for such drinks, numerous breweries decided to produce non-alcoholic beer. There are various methods to create a beer with a reduced alcohol content. Among them are biological methods influencing the biochemistry of the brewing process and physical methods focused on removing ethanol from ready beer. Thus far, the most popular methods are vacuum rectification and reverse osmosis. This work evaluated another method called pervaporation for non-alcoholic beer production. During the study, low-alcohol beer (0.58 vol.%) was achieved from standard beer (3.62 vol.%) using pervaporation. The colour of the product remained unchanged at level 7 EBC. The concentration of ferulic acid decreased from 11.5 to 9.1 mg/dm3, and maltol was concentrated, reaching a concentration of 38 mg/dm3 in the final retentate during a 5 h process. [ABSTRACT FROM AUTHOR]

Featured Application: Screening for new yeast species may to ease the production of no/low-alcohol beers or may enable the obtaining of beers with unique sensory characteristics. Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar found in brewer's wort. Additionally, these yeasts may allow the production of a beer with unique sensory characteristics. The aim of the study was to evaluate the potential of 18 non-Saccharomyces yeast strains in the production of low-alcohol beer. As a control strain, S. cerevisiae US-05 was used. The study consisted of two parts: microbiological evaluation and small-scale fermentations. In the microbiological part, ability to ferment sugars found in a wort, resistance to stress factors, phenolic off-flavor production, and enzymatic activities of β-glucosidase and β-lyase were evaluated. In the second part of the study, yeasts were used to produce a beer from 9.3 °Plato wort. During the fermentation, its dynamics was analyzed. The obtained beers were analyzed regarding their alcohol content, pH, acidity, and color. All of the evaluated strains produced low levels of alcohol. Two of the evaluated strains were characterized by especially high β-glucosidase activity. Based on the obtained results, six of the evaluated strains are promising in brewing. [ABSTRACT FROM AUTHOR]

Why was the work done: To measure the heat resistance of three vegetative bacteria in buffer (pH 4), alcoholic and alcohol-free beer. To verify that Pediococcus acidilactici ATCC 8042 and Lactobacillus brevis BSO 566 are as heat resistant as previously reported and to establish if Enterococcus faecium NRRL B-2354 could have application in validation studies for the pasteurisation of beer. How was the work done: The heat resistance of L. brevis, P. acidilactici and E. faecium in buffer, alcoholic and alcohol-free beer was determined using two approaches - capillary test tubes and flask method. What are the main findings: E. faecium was the most heat resistant microorganism in all three liquids. D values were significantly greater, and z-values were similar or significantly greater than the corresponding values of L. brevis and P. acidilactici. Why is the work important: E. faecium is used in the food industry as a pathogenic surrogate for the validation of thermal and nonthermal processes. The work reported here suggests that E. faecium can also be used for the validation of pasteurisation of beer. Its high z-value suggests that at higher pasteurisation temperatures (>65°C) it may be more resistant than yeast ascospores and could therefore be used as an indicator for flash pasteurisation. [ABSTRACT FROM AUTHOR]

Why was the work done: Dextrin is the non-fermentable product of starch hydrolysis and plays a role in enhancing the perceived palate fullness of beer. Therefore, increasing dextrin formation is a promising strategy to improve palate fullness, particularly in non-alcoholic and low-alcohol beers. How was the work done: This study investigated the impact of adjusting the mashing profile of a 100% barley malt mash on the dextrin content and molecular weight distribution in the wort. Mash thickness, heating rate, and mashing-in temperature with and without the addition of a thermostable a-amylase were adjusted during mashing to evaluate the impact on dextrin content and molecular weight distribution. To benchmark this work, the dextrin content and molecular weight distribution was determined in five pilsener beers and their non-alcoholic counterparts. What are the main findings: With the exception of one non-alcoholic beer which contained 72 g/L, the concentration of dextrin ranged from 15 to 30 g/L in the five commercial pilsner-type beers and their non-alcoholic equivalents. The molecular weight distribution of dextrin among the beers was similar, with 85-98% of the dextrin population characterised by a degree of polymerisation below 35. Various strategies were applied during mashing to evaluate the impact on the content and the molecular weight distribution of dextrin. A strategy that promoted dextrin formation was mashing with a lower water-togrist ratio. This resulted in delayed starch gelatinisation influenced by increased solid extract content in wort. Furthermore, at a low water-to-grist ratio, faster mash heating (up to 2°C/min) or isothermal mashing at temperatures below 72°C had no impact on dextrin formation. Isothermal mashing at 78°C supplemented with thermostable a-amylase increased the dextrin level in wort up to 60 g/L, while the molecular weight distribution of dextrin was similar to that found in commercial beers. Why is the work important: This study demonstrates that increased dextrin formation is achievable in beer but requires significant changes to the mashing process. These insights will enable brewers to enhance the palate fullness of beers, especially those which are non-alcoholic or low in alcohol. [ABSTRACT FROM AUTHOR]

Changing consumer preferences and increasing demands require adjustments in brewery operations and beer production methods. Recent trends indicate a marked decline in interest in high-alcohol beers and an increasing demand for low- and no-alcohol alternatives. The aim of this study was to evaluate and compare the volatile compound profiles produced by Saccharomyces cerevisiae var. chevalieri, a yeast strain specifically developed for non-alcoholic beer production, with a reference sample fermented with a standard Saccharomyces cerevisiae US-05 strain. Two mashing profiles were compared (with and without saccharification pause). The wort obtained was fermented with and without hops. The chemical composition and aroma compounds of the resulting beers were analysed using different chromatographic techniques (HPLC, GC-FID, GC-MS and CG-O). The modification of the mashing profile helped to obtain wort with about 50% lower maltose content. A lower FAN (free amino nitrogen) content was also observed, but this did not affect the fermentation process. Beers fermented with the Saccharomyces cerevisiae var. chevalieri strain had an average alcohol content of 0.5–0.8% v/v. This strain consumed about 25% of the available maltose. The resulting beers were dominated by fruity, floral and herbal aromas. In addition, beers fermented with a non-alcoholic beer strain scored highest in the sensory analysis. [ABSTRACT FROM AUTHOR]

At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The aim of this study was to explore the potential of Saccharomyces cerevisiae var. chevalieri, SafBrewTM LA-01 to release fruity polyfunctional thiols from glutathionylated (G-) and cysteinylated (Cys-) precursors. Interestingly, it proved to release free thiols from their glutathionylated S-conjugate much more efficiently (0.34% from G-3-sulfanylhexanol in 15 °P wort after seven days at 24 °C) than the best S. pastorianus strains previously screened (0.13% for lager yeast L7). On the other hand, despite its classification as a S. cerevisiae strain, it showed an inefficient use of cysteinylated precursors, although the release efficiency was slightly higher under NABLAB fermentation conditions (6 °P; 3 days at 20 °C). Under these conditions, as expected, LA-01 consumed only glucose, fructose, and saccharose (0.4% v/v ethanol formation) and produced only low levels of fermentation esters (1.6 mg/L in total) and dimethylsulfide (5 µg/L). The POF+ character of LA-01 also brought significant levels of 4-vinylguaiacol (810 μg/L), which could give to NABLABs the flavors of a white beer. [ABSTRACT FROM AUTHOR]

We investigated the effects of binge drinking on maximal strength, time to exhaustion during a high-intensity isometric fatigue protocol, and neuromuscular responses of the elbow flexor muscles. Ten young male participants were randomized in two conditions: (1) alcohol consumption (ALC) or (2) placebo consumption (PLA). In each condition, volunteers ingested 1g of alcohol per kg of body mass of alcoholic beer (ALC) or non-alcoholic beer (PLA). Neuromuscular performance (elbow flexors peak torque and time to exhaustion - TTE - during an isometric fatigue protocol at 70% of peak torque) and EMG parameters (amplitude and median frequency) of biceps brachii (BB) and brachioradialis (BRA) were assessed before and after drink ingestion. A breath alcohol concentration of 1.1 ± 0.25 mg/L was observed in ALC condition. Torque was similar between-conditions (p = 0.76) and condition*moment interaction (p = 0.92), with a significant reduction in post in both conditions (p = 0.01; ALC: -4.4%; PLA: -4.7%). TTE and maximal EMG amplitude of BB were not affected by conditions and moments (p > 0.05). Maximal EMG amplitude of BRA was reduced in post in both conditions (ALC: -16.4%; PLA: -14.6%). EMG amplitude of BB and BRA during the fatigue protocol had similar behavior between moments and conditions (p > 0.05) and we only observed an increase during protocol (p < 0.05). Median frequency of BB was higher in PLA compared to ALC (+9.8%). Decreases were observed in both muscles during protocol (p < 0.001). Our results revealed that binge drinking did not alter maximal strength, time to exhaustion during high-intensity isometric fatigue protocol, and neuromuscular responses. [ABSTRACT FROM AUTHOR]

Given consumers desire to prioritize their physical health, there has been a marked growth in the alcohol beverage industry toward the production of no and low-alcohol beer (NLAB). While NLAB offerings have attracted a lot of attention on the store shelves, little academic research has been given to exploring consumer perceptions of appeals used in product messaging. Utilizing a between-subjects experimental design, results from 287 participants suggest that congruent advertising appeals can play a meaningful role in influencing certain consumer response behavior to NLAB products. Specifically, consumers exposed to messaging that is congruent with their value-expressive or social adjustive attributes of self-concept had higher NLAB purchase/trial intentions. Practical implications for beverage manufacturers and directions for future research are provided. [ABSTRACT FROM AUTHOR]

Wheat allergy dependent on augmentation factors (WALDA) is the most common gluten allergy in adults. IgE-mediated sensitizations are directed towards ω5-gliadin but also to other wheat allergens. The value of the different in vitro cellular tests, namely the basophil activation test (BAT) and the active (aBHRA) and passive basophil histamine-release assays (pBHRA), in the detection of sensitization profiles beyond ω5-gliadin has not been compared. Therefore, 13 patients with challenge-confirmed, ω5-gliadin-positive WALDA and 11 healthy controls were enrolled. Specific IgE (sIgE), skin prick tests, BATs, aBHRA, and pBHRA were performed with allergen test solutions derived from wheat and other cereals, and results were analyzed and compared. This study reveals a distinct and highly individual reactivity of ω5-gliadin-positive WALDA patients to a range of wheat allergens beyond ω5-gliadin in cellular in vitro tests and SPT. In the BAT, for all tested allergens (gluten, high-molecular-weight glutenin subunits, α-amylase/trypsin inhibitors (ATIs), alcohol-free wheat beer, hydrolyzed wheat proteins (HWPs), rye gluten and secalins), basophil activation in patients was significantly higher than in controls (p = 0.004–p < 0.001). Similarly, significant histamine release was detected in the aBHRA for all test substances, exceeding the cut-off of 10 ng/mL in all tested allergens in 50% of patients. The dependency of tests on sIgE levels against ω5-gliadin differed; in the pBHRA, histamine release to any test substances could only be detected in patients with sIgE against ω5-gliadin ≥ 7.7 kU/L, whereas aBHRA also showed high reactivity in less sensitized patients. In most patients, reactivity to HWPs, ATIs, and rye allergens was observed. Additionally, alcohol-free wheat beer was first described as a promising test substance in ω5-gliadin-positive WALDA. Thus, BAT and aBHRA are valuable tools for the identification of sensitization profiles in WALDA. [ABSTRACT FROM AUTHOR]

The perception and appreciation of food flavor depends on many interacting chemical compounds and external factors, and therefore proves challenging to understand and predict. Here, we combine extensive chemical and sensory analyses of 250 different beers to train machine learning models that allow predicting flavor and consumer appreciation. For each beer, we measure over 200 chemical properties, perform quantitative descriptive sensory analysis with a trained tasting panel and map data from over 180,000 consumer reviews to train 10 different machine learning models. The best-performing algorithm, Gradient Boosting, yields models that significantly outperform predictions based on conventional statistics and accurately predict complex food features and consumer appreciation from chemical profiles. Model dissection allows identifying specific and unexpected compounds as drivers of beer flavor and appreciation. Adding these compounds results in variants of commercial alcoholic and non-alcoholic beers with improved consumer appreciation. Together, our study reveals how big data and machine learning uncover complex links between food chemistry, flavor and consumer perception, and lays the foundation to develop novel, tailored foods with superior flavors. Perception and appreciation of food flavour depends on many factors, posing a challenge for effective prediction. Here, the authors combine extensive chemical and sensory analyses of 250 commercial Belgian beers to train machine learning models that enable flavour and consumer appreciation prediction. [ABSTRACT FROM AUTHOR]

Background: Beer is the most consumed alcoholic beverage globally, and the demand for differentiated beers with peculiar characteristics has intensified among beer consumers, creating a significant market niche. In this study, we developed a low alcohol light craft beer enriched with olive leaf extract (Olea europaea L.). The cold mashing technique associated with interrupted fermentation was used in the mashing step. Different concentrations of olive leaf extract (0.5, 1.0 and 2.0%) were added at the maturation stage. The samples were characterized by physicochemical parameters, phenolic and polyphenolic content, bioactive compounds, antioxidant potential, and microbiological quality. Results: The cold mash technique associated with interrupted fermentation provided a low-alcohol beer (≅1.3%). The bitterness dimension (19.0 to 23.2 IBU) and color (9–17 EBC) parameter were in accordance with the Beer Judge Certification Program (BJCP) for the American Blond Ale-style. The addition of the extract enriched the content of total phenolics (171.09 to 437.4 mg GAE/mL) and polyphenolic (221.4 to 729.0 mg/L). Coumaric, ferulic, and cinnamic phenolic acids were detected in appreciable amounts in the beers. Oleuropein was the major compound in the beverage and plant extract. After adding 2% extract, the ABTS and DPPH radical scavenging activity, as well as the ferric reduction power, increased in beers by 28.4%, 449.1%, and 120.5%, respectively. Conclusions: The extract of O. europaea L. promoted the enrichment of low-alcohol beer samples with bioactive compounds and antioxidant potential. The results obtained indicated the potential use of O. europaea L. extract as a natural oxidant in other beverages and food products. [ABSTRACT FROM AUTHOR]

The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality. [ABSTRACT FROM AUTHOR]

Non-alcoholic beer is becoming more and more popular every year. Due to the high demand for such drinks, numerous breweries decided to produce non-alcoholic beer. There are various methods to create a beer with a reduced alcohol content. Among them are biological methods influencing the biochemistry of the brewing process and physical methods focused on removing ethanol from ready beer. Thus far, the most popular methods are vacuum rectification and reverse osmosis. This work evaluated another method called pervaporation for non-alcoholic beer production. During the study, low-alcohol beer (0.58 vol.%) was achieved from standard beer (3.62 vol.%) using pervaporation. The colour of the product remained unchanged at level 7 EBC. The concentration of ferulic acid decreased from 11.5 to 9.1 mg/dm3, and maltol was concentrated, reaching a concentration of 38 mg/dm3 in the final retentate during a 5 h process.

In recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various stages of the production of low-alcohol wheat beer (mashing, boiling, and fermentation). The presented article uses biological methods to produce low-alcohol beer. For this purpose, first, the mashing process was modified (breaking 44 °C for 20 min, followed by 75 °C for 60 min). The chemical composition and aroma components of the obtained beers were determined using various chromatographic methods (HPLC, GC-MS, and GC-O). Differences were found between the aroma components depending on the stage of production at which the coriander seeds were added. Beers with the addition of coriander seeds at the fermentation stage had the highest terpene content (linalool, camphor, trans-linalool oxide, and γ-terpinene) and boiling (myrcene, limonene, citronellol, and geraniol). The least desirable process is the addition of coriander seeds at the mashing stage due to the lowest content of volatile compounds. Additionally, beers with the addition of coriander seeds for fermentation were characterized by a higher content of antioxidant compounds. This proves that the addition of coriander seeds during beer production could improve the fermentation process and modify the quality of the obtaining beer. [ABSTRACT FROM AUTHOR]

Electrostatic fermentation avoids the cellular redox imbalance of traditional fermentation, but knowledge gaps exist. This study explores the impact of electrostatic fermentation on the growth, volatile profile, and genetic response of Saccharomyces pastorianus Saflager S-23. The applied voltage (15 and 30 V) in the electrostatic fermentation system increased the growth and substrate utilization of S. pastorianus while decreasing ethanol production. The aromas typically associated with traditional fermentation, such as alcoholic, grape, apple, and sweet notes, were diminished, while aromas like roses, fruits, flowers, and bananas were augmented in electrostatic fermentation. RNA-seq analysis revealed upregulation of genes involved in cell wall structure, oxidoreductase activity, and iron ion binding, while genes associated with protein synthesis, growth control, homeostasis, and membrane function were downregulated under the influence of applied voltage. The electrostatic fermentation system modulates genetic responses and metabolic pathways in yeast, rendering it a promising method for tailored beer production. Demonstrating feasibility under industrial-scale and realistic conditions is crucial for advancing towards commercialization. [ABSTRACT FROM AUTHOR]

Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer's spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and BSG + GJ (supplemented with 10% grape juice) were used as a wort substrate to inoculate Lachancea thermotolerans, Wickeramhomyces anomalus, Torulaspora delbruecki and Pichia kluyveri non-conventional yeasts to produce NABLAB craft beer. Results showed that wort composed of only recycled BSG produced appreciated NAB beers (ethanol concentration from 0.12% to 0.54% v/v), while the addition of 10% grape juice produced LAB beers (ethanol concentration from 0.82 to 1.66% v/v). As expected, volatile compound production was highest with the addition of grape juice. L. thermotolerans showed lactic acid production, characterizing both worts with the production of ethyl butyrate and isoamyl acetate. T. delbrueckii exhibited relevant amounts of hexanol, phenyl ethyl acetate and β-phenyl ethanol (BSG + GJ). W. anomalus and P. kluyveri showed consistent volatile production, but only in BSG + GJ where fermentation activity was exhibited. The overall results indicated that reused BSGs, non-conventional yeasts and grape juice are suitable bioprocesses for specialty NABLAB beer. [ABSTRACT FROM AUTHOR]

It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer does not imply this should be consumed as a source of nutrition. But the popularity of nonalcoholic beer is growing, and the lessons learnt from non-starch polysaccharides in brewing can be largely translated to nonalcoholic beer. For context, we briefly review the origins of dietary fiber, its importance within the human diet and the significance of water-soluble dietary fiber in beverages. We review the relationship between non-starch polysaccharides and brewing, giving focus to the techniques used to quantify non-starch polysaccharides in beer, how they affect the physicochemical properties of beer and their influence on the brewing process. The content of non-starch polysaccharides in both regular and low/nonalcoholic beer ranges between 0.5 − 4.0 g/L and are predominantly composed of arabinoxylans and β-glucans. The process of malting, wort production and filtration significantly affect the soluble non-starch polysaccharide content in the final beer. Beer viscosity and turbidity are strongly associated with the content of non-starch polysaccharides. [ABSTRACT FROM AUTHOR]

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BACKGROUND: The main aim of this 2‐year non‐randomized parallel controlled clinical pilot trial was to evaluate the long‐term effect of a moderate daily intake of beer (with and without alcohol) on cardiovascular health in postmenopausal women. A total of 34 participants were grouped into three study arms: 16 were administered alcoholic beer, 6 consumed non‐alcoholic beer, and 12 were in the control group. Changes in glucose metabolism, lipid profile, liver enzymes, anthropometric measurements, body composition, and blood pressure variables were monitored. Data on medical history, diet, and exercise were collected, and gustatory capacities were determined. RESULTS: Moderate consumption of beer, both alcoholic and non‐alcoholic, seemed to have positive effects on biochemical indicators of cardiovascular health in postmenopausal women, with 660 mL day−1 of non‐alcoholic beer reducing low‐density lipoprotein cholesterol blood levels, and 330 mL day−1 of alcoholic beer increasing high‐density lipoprotein cholesterol. The evolution of changes in android and gynoid fat percentage and their ratio differed significantly between study groups, which was attributable to either the interventions or the disparity between groups regarding the time elapsed since menopause onset. Iso‐α‐acids recognition threshold could be involved in intervention group election, whereas the sensory phenotypes studied were not associated with alcohol drinking frequency. CONCLUSIONS: Moderate beer consumption was found to improve the lipid profile of postmenopausal women, although their effects in preventing cardiometabolic alterations deserve further research (trial registration number: ISRCTN13825020; https://doi.org/10.1186/ISRCTN13825020). © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The article explores the challenges faced by beer production, particularly for craft brewers, due to the potential decline in yields and quality of beer hops, a crucial ingredient. Topics discussed include the impact of climate change on hop yields and beer quality, the need for adaptation in traditional farming practices, and the potential solutions offered by biotechnology, such as engineered yeasts and genetic modification, to enhance beer flavors.

Abstract To improve the control of Type 2 diabetes (T2D), this study investigated the potential benefits of an alcohol-free beer flavored with bitter gourd leaves, a plant with proven hypoglycemic properties. The high fat/streptozotocin (HFD/STZ) model was used to induce diabetes in Wistar rats as test subjects. The rats were divided into eight groups (n = 5) as follows: HP (STZ + 100% Hops); BG (STZ + 100% Bitter Gourd); 75:25BG (STZ + 75% Hops; 25%BG); 50:50BG (STZ + 50%Hops50%Bitter Gourd); 25:75BG (STZ + 25%Hops75%Bitter Gourd); Acarbose (STZ + Acarbose); DC (STZ-diabetic control group); NC (Normal Control group). Following a 14-day treatment, there was a significant (p

Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market. In recent years, production capacities have been increasing, the range of products has been expanding, and craft brewing has been developing. Non-alcoholic beer is becoming more and more popular. The production technology is carried out in two ways - it is the dealcoholization of the finished drink, or a change in the technological processes of production. In the presented article, the possibility of preparing a low-gravity wort and fermenting it with various strains of yeast for the preparation of non-alcoholic beer is investigated. The technological characteristics of three types of yeast used for the production of low-alcohol drinks, fermentation activity and absorption of solids during fermentation were studied. It has been established that the yeast strain Saf Brew TM LA-01 has the lowest degree of fermentation and is most suitable for the fermentation of low-gravity wort in the production of non-alcoholic beer. The mode of fermentation and post-fermentation of beer has been selected, as a result of which the content of ethyl alcohol does not exceed 0.5 vol.% and contains fermentation by-products in quantities corresponding to established standards.

Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of the typical properties of beer and sparkling wine with different levels of alcohol. The research featured industrial samples of beer and sparkling wine with different volume fractions of ethyl alcohol. The comparative analysis relied on standard research methods and included sensory evaluation, acidity, sparkling properties in terms of carbon dioxide desorption rate, carbon dioxide content, foamy properties, viscosity, phenolic substances, beer proteins, and optical characteristics. Alcoholic beer had a better taste and possessed a typical beer flavor. The flavor and taste profile of sparkling wines depended on the raw material. The sparkling coefficient of non-alcoholic beer was 1.2–7.5% higher than that of alcoholic beer because drinks with less ethanol have better carbon dioxide solubility. For alcoholic sparkling wine, the sparkling coefficient was higher by 19.7% than for its non-alcoholic analogue due to bound forms of carbon dioxide. The foaming properties of alcoholic drinks were better than those of the non-alcoholic samples due to the higher protein content. The yellowness and optical density of drinks at a wavelength of 350 nm depended on the amount of phenolic substances. The color index of beer depended on the content of melanoidins. The modern dealcoholization technologies make it possible to produce non-alcoholic beverages with the same sensory properties as their alcoholic prototypes. However, these technologies can be improved in terms of bound carbon dioxide, proteins, phenolic substances, and flavor.

Low-alcohol beer (LAB) is a growing part of the brewing industry in terms of market volumes and consumer interest. Universities and research centres are making efforts to improve organoleptic profile and flavour stability of the product. One of the main limitations of such products is the stability. These beers must be severely filtered and pasteurized, causing a significant loss of quality in terms of flavour. Herein, flavour stability of an unpasteurized and unfiltered LAB was checked during 120 days of cold storage (4 ± 1 °C). The results showed that the beer remained stable for 120 days for many observed parameters. The alcohol content increased from 0.5 to 0.7% v/v. The beer without oxygen was more stable than that filled with oxygen in the headspace. The results confirmed the possibility to produce an unpasteurized craft LAB by Saccharomycodes ludwigii by the cold chain. [ABSTRACT FROM AUTHOR]

To improve the control of Type 2 diabetes (T2D), this study investigated the potential benefits of an alcohol-free beer flavored with bitter gourd leaves, a plant with proven hypoglycemic properties. The high fat/streptozotocin (HFD/STZ) model was used to induce diabetes in Wistar rats as test subjects. The rats were divided into eight groups (n = 5) as follows: HP (STZ + 100% Hops); BG (STZ + 100% Bitter Gourd); 75:25BG (STZ + 75% Hops; 25%BG); 50:50BG (STZ + 50%Hops50%Bitter Gourd); 25:75BG (STZ + 25%Hops75%Bitter Gourd); Acarbose (STZ + Acarbose); DC (STZ-diabetic control group); NC (Normal Control group). Following a 14-day treatment, there was a significant (p < 0.05) reduction in blood sugar, serum glucose, α-amylase activity, α-glucosidase activity, and lipase activity. As the percentage of bitter gourd inclusion increased, the expression of GLUT-2 and insulin genes was upregulated. The beer sample with the lowest percentage inclusion of Hops (25:75BG) had the lowest glycemic index (GI). The study suggested that bitter gourd-flavored alcohol-free beer reduces blood glucose through muptiple pathways and could be a useful dietary intervention in the management of type 2 diabetes. [ABSTRACT FROM AUTHOR]

Water-extractable arabinoxylan (WEAX) may cause major problems during clarification processes in a brewery owing to its ability to form gel networks. However, high WEAX contents can also enhance the nutritional quality of the final product as they play an important role in the human diet. Therefore, precise quantification of WEAX is required. Current methods are very time- and resource-consuming as well as limited in the number of samples and in some cases provide low accuracy. Thus, a reproducible high-throughput method for the quantification of WEAX optimized for beer was developed, reaching recovery rates (RRs) of almost 100%. The assay is based on Douglas's colorimetric method. Hydrolysis was conducted using glacial acetic acid to induce the formation of red color complexes resulting from the interaction between pentose degradation products and phloroglucinol. The method was successfully transferred to a multi-mode microplate reader to minimize the loss of color intensity over time and to obtain a high throughput. By using 96-well plates, up to 40% of the previous analysis time could be saved, and a larger number of samples could be analyzed in one batch. The collected data determined xylose as an optimal calibration standard due to high accuracy and reproducibility. The respective AX control standards showed RR within the range of 95–105% without exception. To validate and show the ruggedness of the modified method, WEAX concentration in seven commercial German beers (e.g., lager, pilsner, wheat beer, non-alcoholic beer) was quantified. Interfering hexose sugars that lead to measurement errors when analyzing samples with high amounts of fermentable sugars (e.g., non-alcoholic beer produced by limited fermentation) were eliminated by Saccharomyces diastaticus fermentation. Further investigations were carried out by means of LC-MS in order to obtain additional information about the reddish product in the hydrolyzed samples. In this context, C16H12O6 could be identified as one of numerous condensation products, contributing to the coloring. The collected data showed the impact of diverse factors on the measured AX concentration and helped optimize the experimental procedure for a high sample throughput with precise and highly reproducible results. The proposed quantification method should be primarily used in completely fermented finished beer to emphasize the time aspect. Wort samples and non-alcoholic beer produced by limited fermentation can be also analyzed, but only after fermentation with S. diastaticus. [ABSTRACT FROM AUTHOR]

It is challenging to achieve ethanethiol extraction, enrichment in a single-drop microextraction system, and an assay with good sensitivity and selectivity for analyzing food analytes in complex matrices. In this study, we combined headspace single-drop microextraction (HS-SDME) with nanodrop array spectrophotometry applied for ultra-trace determination of ethanethiol. A suspended drop of gold nanoparticles (AuNPs) solution was utilized for sensing ethanethiol as an acceptor phase. The thiol portion of ethanethiol molecules binds to the negatively charged AuNPs. Thus, the aim of target enrichment was attained, while matrix effects interference was also minimized. The approach can be used for the direct detection of ethanethiol in food without any sample pretreatment. The obtained range of linearity was 1–1000 µM and 100–1000 nM. The detection limits were 66.62 nM, comparable with those of previously reported methods. The method successfully determined ethanethiol in food (beverage, non-alcoholic beer, and cheese). [ABSTRACT FROM AUTHOR]

Running recovery is challenging for several body systems and can be improved by nutritional focus. Non-alcoholic beer is a widely used post-exercise beverage for its antioxidant and energetic properties. After three consecutive days of 1 h submaximal running (80% HRmax), antioxidant enzyme activity (glutathione peroxidase [GPx], glutathione reductase [GR], catalase), lactate dehydrogenase (LDH) activity as a muscle damage blood marker, and lower limb thermographic values were determined in order to observe possible changes in 20 subjects divided into two groups: control (n = 10) and NAB (n = 10). NAB drank 10 mL/kg of non-alcoholic beer post-exercise (both groups drank water ad libitum). Non-alcoholic beer did not show statistically significant changes compared to water. Regarding the effect size, the NAB group had a medium increase in thermography values (15′Post-15′Pre) on days 1 and 2 compared to the control group; a large increase in LDH activity (both 60′Post-0′Post and 60′Post-Pre) on day 2, and a medium increase (60′Post-0′Post) on day 3; a medium decrease in GR (60′Post-Pre) on days 1 and 3; and a large (60′Post-0′Post) and medium (60′Post-Pre) decrease in GPx on day 3. These findings support the idea that non-alcoholic beer is not an appropriate recovery beverage after 1 h running for three consecutive days. [ABSTRACT FROM AUTHOR]

The ideal yeast for the production of alcohol-free beer does not form ethanol, produces a distinct and pleasant taste and has probiotic properties. This study characterized the potential of a wine yeast, Saccharomyces cerevisiae CCM 9181, to be an ideal alcohol free beer strain. It was found to be maltose-negative, and the ethanol content in fermented all-malt wort has never exceeded the legal limit of 0.5% v/v. Its specific growth rate (µ) was the highest at 25 °C (μ = 0.41 ± 0.01 h−1) and it was not affected by iso-α-bitter acids (15–50 IBU, international bitterness units). A response surface methodology was used to optimize the temperature and pitching rate affecting the formation of total higher alcohols and esters. A statistical analysis of the experimental data revealed that temperature affected esters most significantly, while both temperature and pitching rate had the most significant effects on higher alcohols. The sensory properties of beers were evaluated by trained panelists and they were described as malty, clove-like, having a very mild bitterness and a bouquet of white wine. The survival rate of S. cerevisiae CCM 9181 after simulated passage through the gastrointestinal tract was investigated as a first step to evaluate its probiotic properties. Our analyses show that Saccharomyces cerevisiae CCM9181 is a suitable candidate for the large-scale commercial production of alcohol-free beer and has probiotic potential that needs to be studied further. [ABSTRACT FROM AUTHOR]

Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants' perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants' awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties. [ABSTRACT FROM AUTHOR]

Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non-alcoholic beers with a sensory profile appealing to consumers. There are plenty of methods for obtaining such beverages; one of these methods involves utilizing non-conventional yeasts for wort fermentation. In this work, the production of low-alcohol beer using commercially available Saccharomycodes ludwigii and Torulaspora delbrueckii strains were compared. The results showed that Torulaspora delbrueckii achieved the lowest level of attenuation, producing beer with an ethanol concentration of 2.58% vol. Saccharomycodes ludwigii displayed a slightly higher level of attenuation; however, its alcohol concentration was slightly lower than in the case of Torulaspora delbrueckii and reached 2.50% vol. Fully fermented beers produced using Saccharomycodes ludwigii and Torulaspora delbrueckii represented reduced ethanol concentrations by 12% and 15%, respectively, in comparison to Saccharomyces cerevisiae. Nevertheless, in order to produce non-alcoholic beers, arrested fermentation is necessary. In such a case, Saccharomycodes ludwigii reached the highest level of attenuation among non-alcoholic beers. [ABSTRACT FROM AUTHOR]