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How does fermentation, filtration and stabilization of beer affect polyphenols with health benefits

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000017" target="_blank" >RIV/60193697:_____/19:N0000017 - isvavai.cz</a>

  • Result on the web

    <a href="http://www.kvasnyprumysl.eu/index.php/kp/article/view/182" target="_blank" >http://www.kvasnyprumysl.eu/index.php/kp/article/view/182</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.18832/kp2019.65.120" target="_blank" >10.18832/kp2019.65.120</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    How does fermentation, filtration and stabilization of beer affect polyphenols with health benefits

  • Original language description

    Phenolic substances affect the quality of beer and some of them have the health benefit for the consumer. Their content in the final product is influenced by a number of raw material-technological factors. We carried out 200 L pilot brews of pale lager with the different maturation period and similar brews focused on the effect of filter material (depth filtration plates /DFP/) and polyester sulfone membrane /PES/) and beer stabilization with protein and polyphenol sorbents. Flavonoids were determined using liquid chromatography in conjunction with high resolution mass spectrometry (LC-HR/MS) and sample preparation by QuEChERS method. Additionally, total polyphenols and anthocyanogens was measured. The major reduction of both total polyphenols and flavonoids occurred in the first 2–3 weeks of maturation, the longer maturation had no impact on the loss of polyphenols. Filtration of beer with DFP significantly reduced the amount of anthocyanogens, but had no effect on monomeric flavonoid polyphenols. This technique could improve colloidal stability while preserving flavonoids. Conversely, PES membrane filtering greatly reduced the prenylflavonoid content (by 85%), and reduced the amount of flavanols and flavonols at levels comparable to those of PVPP-based polyphenol sorbent (25–35%). Flavonoids in beer could be largely influenced not only by PVPP treatment, but also by membrane filters used for both cold sterilization and primary beer filtration. Protein sorbent stabilization did not affect the content of flavonoids in beer. Decreases in flavonoid glycosides during filtration/stabilization were always lower than those of free flavonoids.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    40401 - Agricultural biotechnology and food biotechnology

Result continuities

  • Project

    <a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2019

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    KVASNÝ PRŮMYSL

  • ISSN

    2570-8619

  • e-ISSN

    2570-8619

  • Volume of the periodical

    65

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    7

  • Pages from-to

    120-126

  • UT code for WoS article

    000481611700001

  • EID of the result in the Scopus database