The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer
Abstract
:1. Introduction
2. Materials and Methods
2.1. Malts and Yeast Strain
2.2. Wort Production and Characterisation
2.3. Bioreactor Configuration for Fermentation
2.4. Bottle Maturation of Beer
2.5. Analysis of Fermented Wort and Matured Beer
2.5.1. Extraction of Phenolic Acids in Wort and Beer via the Non-Hydrolysed Method
2.5.2. Analysis of Phenolic Acids in Composite Malt Wort and Beer
2.5.3. Quantification of 4-Vinylguaiacol in Wort and Beer
2.5.4. Total Anthocyanin by the pH Differential Method
2.5.5. Antioxidant Activity via 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2-2′-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) Assays
2.5.6. Statistical Analysis
3. Results and Discussion
3.1. Glucose and Maltose Dynamics during Fermentation and Beer Maturation
3.2. Ethanol Production
3.3. Colour Unit of Cast Wort and Matured Beer
3.4. Ferulic Acid Changes and 4-Vinylguaiacol Production during the Brewing Process as an Impact of Composite Riceberry Rice Malt–Barley Malt and Yeast Type
3.5. p-Coumaric Acid Kinetic in Fermented Wort and Beer
3.6. Sinapic Acid (SA) Kinetics in Fermented Wort and Beer
3.7. Vanillic Acid Dynamics in Fermented Wort and Matured Beer
3.8. Dynamics of Monomeric Anthocyanin in Fermented Wort and Beer
3.9. Antioxidant Activity (AOA) during Wort Fermentation and in Beer via DPPH and ABTS Assay
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Samples | Composite Malt Ratio | Wort Characteristics | ||
---|---|---|---|---|
Barley Malt (B) (%w/w) | Riceberry Rice Malt (R) (%w/w) | Free Amino Nitrogen (mg/L) | pH | |
B100 | 100 | 0 | 282.00 ± 1.92 f | 5.36± 0.01 c |
R40B60 | 60 | 40 | 195.90 ± 0.72 d | 5.36 ± 0.01 c |
R60B40 | 40 | 60 | 171.70 ± 1.32 c | 5.28 ± 0.01 b |
R80B20 | 20 | 80 | 145.70 ± 0.39 b | 5.24 ± 0.00 c |
R100 | 0 | 100 | 127.70 ± 1.00 a | 5.21 ± 0.01 a |
B100 | R40B60 | R60B40 | R80B20 | R100 | |
---|---|---|---|---|---|
Cast wort | 10.36 ± 0.11 | 11.89± 0.29 | 16.43 ± 0.24 | 26.27 ± 0.18 | 29.49 ± 0.15 |
POF− | 8.36 ± 0.12 | 7.36 ± 0.23 | 13.28 ± 0.11 | 22.02 ± 0.16 | 24.46 ± 0.20 |
POF+ | 7.36 ± 0.10 | 6.97 ± 0.18 | 12.36 ± 0.05 | 20.36 ± 0.09 | 22.15 ± 0.1 |
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Gonu, H.; Withayagiat, U. The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer. Fermentation 2022, 8, 392. https://doi.org/10.3390/fermentation8080392
Gonu H, Withayagiat U. The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer. Fermentation. 2022; 8(8):392. https://doi.org/10.3390/fermentation8080392
Chicago/Turabian StyleGonu, Hellie, and Ulaiwan Withayagiat. 2022. "The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer" Fermentation 8, no. 8: 392. https://doi.org/10.3390/fermentation8080392