A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6-1, November 2014, Pages: 22-29
Received: Sep. 26, 2014;
Accepted: Sep. 30, 2014;
Published: Oct. 17, 2014
Views 3569 Downloads 180
Perkins Muredzi, Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere Box BE 277, Harare, Zimbabwe
Chiridza Lynette Tendai, Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere Box BE 277, Harare, Zimbabwe
Dinga N. Moyo, Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere Box BE 277, Harare, Zimbabwe
Clive Winini, Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere Box BE 277, Harare, Zimbabwe
Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-test.
Chiridza Lynette Tendai,
Dinga N. Moyo,
A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe, International Journal of Nutrition and Food Sciences. Special Issue: Optimizing Quality and Food Process Assessment.
Vol. 3, No. 6-1,
2014, pp. 22-29.
Aron, P. and. Shellhammer, T., 2010. A Discussion of Polyphenols in Beer Physical and Flavour Stability, J. Inst. Brew., 116(4), 369–380.
ASBC, 1992. Methods of analysis, 8th Edition, The American Society of Brewing Chemists., 565p
Bamforth, C.W., 1999. The science and understanding of the flavour stability of beer: a critical assessment. Brauwelt International, 98–110
Bamforth, C., 2011. 125th Anniversary Review: The Non-Biological Instability of Beer, J. Inst. Brew., 117(4), 488–497.
Bright, D., Stewart, G. G., & Patino, H., 1999, A novel assay for antioxidant potential of specialty malts. Journal of the American Society of Brewing Chemists, 57, 133–137.
Clapperton, J.F., 1976. Ribes flavour in beer. Journal of the Institute of Brewing, 82, 175–176
Dalgliesh, C.E., 1977. Flavour stability. Proceedings of the European Brewery Convention Congress, 623–659.
De Cooman, L., Aerts, G., Overmeire, H., & De Keukeleire, D., 2000. Alterations of the profiles of iso-alpha-acids during beer ageing, marked instability of trans-iso-alpha-acids and implications for beer bitterness consistency in relation to tetrahydroiso-alpha-acids.
Journal of the Institute of Brewing, 106, 169–178.
De Clerck, J., 1957. A Textbook of Brewing. Vol. 1, New York; Chapman Hall.
Engan, S., 1969. Some changes in beer flavour during aging. Journal of the Institute of Brewing, 75, 371–376.
European Brewery Convention., 1998. Analytica EBC, 5th Edition, Fachverlag Hans Carl publisher, Nurnberg, pp654
Frank J and Wallen N., 2003. How to design and evaluate research in education, College House: New Jersey
Gora, D., 2003. Taste stability improvement: ESR studies on beer production. Goals- F04. SABMiller Tyskie (Kompania Piwowarska S.A.)
Greenhoff, K., & Wheeler, R.E., 1981. Analysis of beer carbonyls at the part per billion level by combined liquid chromatography and high pressure liquid chromatography. Journal of the Institute of Brewing, 86, 35–41.
Grimmer, H.R., and Torline, P., 2003. Consistency to the consumer in Institute and Guild of Brewing. Africa Section- proceedings 9th Brewing Convention. Victoria Falls, Zambia.
Hashimoto, N., 1966. Rep. Res. Lab. Kirin Brewery Co., 9, 1.
Huvaere, K., Andersen, M. L., Olsen, K., Skibsted, L. H., Heyerick, A., & De Keukeleire, D. 2003. Radicaloid-type oxidative decomposition of beer bittering agents revealed. Chemistry-a European Journal, 9, 4693–4699.
Institue of Brewing and Distillation., 2008. Diploma in brewing 2 revision notes version 1. Jamieson, A. M., & Van Gheluwe, J. E. A.,1970. Identification of a compound responsible for cardboard flavor in beer. Proceedings of the American Society of Brewing Chemists, 192–197
Kaneda, H., Kano, Y., Kamimura, M., Kawaskishi, S., & Osawa, T., 1991. A study of beer staling using chemiluminescence analysis. Journal of the Institute of Brewing, 97, 105–109.
Kaneda, H., Kano, Y., Osawa, T., Kawakishi, S., & Kamada, K., 1989. The role of free radicals in beer oxidation. Journal of the American Society of Brewing Chemists, 47, 49–53.
Lustig, S., Miedaner, H., Narziss, L., & W., B., 1993. Untersuchungen flu¨chtiger aromastoffe bei der bieralterung mittels multidimensionaler gaschromatographie. Proceedings of the European Brewery Convention Congress, 445–452
Nielson S. S., 2002. Introduction to Chemical Analysis on Foods, Perdue University –West Lafayette, Indiana. CBS Publishers and Distributors, New Delhi India
Palamand, S. R., & Hardwick, W. A., 1969. Studies on the relative flavor importance of some beer constituents. MBAA Technical Quarterly, 6, 117–128
Parasfevas A and Atinay (2008) Planning Research in Hospitality and Tourism, Elsevier Ltd
Preedy, V.R., 2009. Beer in Health and Disease Prevention. Elsevier Inc.: London.
Punch K.F., 2004. Introduction to Social Research (Qualitative and Quantitative Approaches) Sage Publications, London
SAB Brewing manual, volume 111 –Microbiological methods, August 2002 SAB Beer Division Quality assurance manual
Schaefer R. T., 2006. Sociology –A brief introduction 6th Edition. McGraw Hill
Thum, B., Miedaner, H., Narziss, L., & Black, W., 1995. Bildung von Alterundscarbonylen – mo¨geliche Mechanismen und Bedeutung bei der Bierlagerung. Proceedings of the European Brewery Convention Congress, 491–498.
Torline, P., and H. Grimmer, H., 2002, Presentation at Miller Brewing Co., Milwaukee, WI: The quest for long shelf life of beer. SAB Ltd., Corporate Technical Center.
Vanderhaegen, B., Neven, H., Daenen, L., Verstrepen, K. J., Verachtert, H., & Derdelinckx, G., 2004. Furfuryl ethyl ether: Important aging flavor and a new marker for the storage conditions of beer. Journal of Agricultural and Food Chemistry, 52, 1661–1668.
Verbelen, P. J. Mulders, S. V. Saison, D. Laere, S.V. Delvaux, F. and Delvaux, F. R. 2008. Characteristics of high cell density fermentations with different lager yeast strains, J. Inst. Brew., 114: 127–133.