Comparative Study of Dark Beer Before and After Freeze Drying Rehydration Cycle

Author:

Cinkmanis Ingmārs1,Gailums Guntis1,Vucāne Sanita1

Affiliation:

1. Faculty of Food Technology , Latvia University of Life Sciences and Technologies , 2 Lielā Str., Jelgava , LV-3001 , Latvia

Abstract

Abstract The aim of the study was to compare dark beer before and after a freeze drying rehydration cycle. The pH, colour, and concentrations of extract, organic acids, and phenolic compounds were determined. Dark beer before and after freeze drying was analysed using standard brewing analysis methods of the Mitteleuropäische Brautechnische Analysenkommision (MEBAK) and two types of chromatography: high-performance liquid chromatography (HPLC) and gas chromatography mass spectrometry (GC/MS). Increase of pH was not observed in dark beer after freeze drying. Dissolved powdered beer in deionised water was clear, dark brown, without sediments, and reproduced the original commercially available dark beer, with original extract substance content 8.88%. Concentrations of the following organic acids were determined: oxalic, tartaric, quinic, malic, ascorbic, lactic, acetic, citric, fumaric, and succinic. Volatile compounds by GC/MS analysis were isolated from dark beer before and after freeze drying.

Publisher

Walter de Gruyter GmbH

Subject

Multidisciplinary

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Evaluation of the Phenolic Profile of Bear’s Garlic (Allium Ursinum L.) Leaves;Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.;2022-08-01

2. Analysis of organic acids in herbal and fruit syrups by liquid chromatography;FOODBALT;2019-05-02

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