Husk Separation (Kubessa Method) Impacts the Aging Chemistry of Beer
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| Názov: | Husk Separation (Kubessa Method) Impacts the Aging Chemistry of Beer |
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| Autori: | Stefan A. Pieczonka, Lukas Brass, Florian Lehnhardt, Jens Eiken, Alexa Wachtler, Leopold Weidner, John Brauer, Michael Rychlik, Martina Gastl, Philippe Schmitt-Kopplin, Martin Zarnkow |
| Zdroj: | J Agric Food Chem |
| Informácie o vydavateľovi: | American Chemical Society (ACS), 2024. |
| Rok vydania: | 2024 |
| Predmety: | Time Factors, Food Handling, Taste, Beer, Edible Grain, Article, Food and Beverage Chemistry/Biochemistry, beer, husk separation, aging, Maillardreaction, FT-ICR-MS, machine learning, Food Handling/methods [MeSH], Beer/analysis [MeSH], Taste [MeSH], Time Factors [MeSH], Mass Spectrometry [MeSH], Maillard reaction, Edible Grain/chemistry [MeSH], Mass Spectrometry, ddc |
| Popis: | The removal of husks before the mashing process, also known as the Kubessa method, is an established brewing practice often positively associated with smoothness and better flavor-stability of beer. Empirical evidence on the effect of the Kubessa method on beer, however, has been lacking. Similarly, our study's comprehensive analysis of established brewing attributes revealed that traditional methods do not fully capture the impact of husk separation in beer brewing. Conclusive evidence of the Kubessa method's impact on beer aging chemistry was obtained through ultrahigh resolution mass spectrometry (FT-ICR-MS), revealing intricate molecular details inaccessible to conventional analytical techniques. The compositional information on thousands of molecules in Kubessa beer was resolved and compared to whole malt mashing. Machine learning algorithms applied to aging experiments identified over 500 aging-related compounds inhibited by husk separation. Complementary Time of flight mass spectrometry (ToF-MS) coupled with chromatography further confirmed that the mashing of husks introduces sulfur-containing lipid compounds. These significant differences in the beer composition provide valuable insights for further investigation into the staling protective effect of husk-separation (Kubessa process) during beer production, as empirically demonstrated in this work. |
| Druh dokumentu: | Article Other literature type |
| Popis súboru: | application/pdf |
| Jazyk: | English |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.4c05099 |
| Prístupová URL adresa: | https://pubmed.ncbi.nlm.nih.gov/39219102 https://repository.publisso.de/resource/frl:6485287 https://mediatum.ub.tum.de/1755821 |
| Rights: | CC BY URL: http://creativecommons.org/licenses/by/4.0/Permits the broadest form of re-use including for commercial purposes, provided that author attribution and integrity are maintained (http://creativecommons.org/licenses/by/4.0/). |
| Prístupové číslo: | edsair.doi.dedup.....04f8ded8b7721228f8d3897be8cb0a04 |
| Databáza: | OpenAIRE |
Nájsť tento článok vo Web of Science | Abstrakt: | The removal of husks before the mashing process, also known as the Kubessa method, is an established brewing practice often positively associated with smoothness and better flavor-stability of beer. Empirical evidence on the effect of the Kubessa method on beer, however, has been lacking. Similarly, our study's comprehensive analysis of established brewing attributes revealed that traditional methods do not fully capture the impact of husk separation in beer brewing. Conclusive evidence of the Kubessa method's impact on beer aging chemistry was obtained through ultrahigh resolution mass spectrometry (FT-ICR-MS), revealing intricate molecular details inaccessible to conventional analytical techniques. The compositional information on thousands of molecules in Kubessa beer was resolved and compared to whole malt mashing. Machine learning algorithms applied to aging experiments identified over 500 aging-related compounds inhibited by husk separation. Complementary Time of flight mass spectrometry (ToF-MS) coupled with chromatography further confirmed that the mashing of husks introduces sulfur-containing lipid compounds. These significant differences in the beer composition provide valuable insights for further investigation into the staling protective effect of husk-separation (Kubessa process) during beer production, as empirically demonstrated in this work. |
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| ISSN: | 15205118 00218561 |
| DOI: | 10.1021/acs.jafc.4c05099 |