Diacetyl causes an unwanted buttery off-flavor in lager beer. It is spontaneously generated from α-acetolactate, an intermediate of yeast's valine biosynthesis released during the main beer fermentation. Green lager beer has to undergo a maturation process lasting two to three weeks in order to reduce the diacetyl level below its taste-threshold. Therefore, a reduction of yeast's α-acetolactate...

BACKGROUND Many epidemiological studies have evaluated whether different alcoholic beverages protect against cardiovascular disease. We performed a meta-analysis of 26 studies on the relationship between wine or beer consumption and vascular risk. Methods and Results- General variance-based method and fitting models were applied to pooled data derived from 26 studies that gave a quantitative es...

Aiming to gain insights into the impact of storage conditions on chemical profile beer samples, changes relative amount several classes compounds was monitored. The influence statistically discerned using hierarchical cluster analysis complemented by heatmap date visualization. Aldehydes, furanic and esters showed a clear role in beers stored at 37 ± 1 °C (contribution >1, as obtained data visu...

Abstract Beer has been enjoyed by consumers for years. Today, hops are inextricably associated with this beverage. Although they have the subject of research decades, knowledge their bittering components and interactions during beer production process is still incomplete. Current literature clearly indicates that bitterness experienced in comes from a much wider range compounds than just iso-?-...

The popular bar prank known in colloquial English as beer tapping consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being known for a long time, to the best of our knowledge, the phenomenon still lacks scientific explanation. Although it seems natural to think that shock-ind...

The increasing online reviews regarding products and services have provided an important reference for people considering pruchasing a products. The rating prediction thus can further help online shopping portals to shape their recommendation system by recommending products that might get higher ratings. In this project, we conduct the rating prediction for beer review. We conduct the analysis ...

Sialosis, rather than sialadenosis, has been recommended by the World Health Organization as the correct diagnostic term for a unique form of salivary gland swelling characterized by persistent painless bilateral parotid swellings with the occasional involvement of the submandibular salivary gland. Sialosis is known to occur in a variety of conditions including alcoholism, diabetes, malnutritio...

Decreasing alcohol in beer and increasing the pleasure of lower alcohol beers is a potential way to limit total alcohol consumption. Consumers' willingness to drink alcohol-reduced beers is mainly limited by unfavorable flavor characteristics that arise during consumption. To investigate the temporal flavor dominance during consumption, we analyzed the five most dominant beer flavors from nine ...

Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L(-1), reaching 80% and 100...

The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. oBrix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 ester...