Publication detail

Assessment of the effect of pasteurization and filtration on the content of selected nutrients in beer

PUNČOCHÁŘOVÁ, L. DIVIŠ, P. POŘÍZKA, J. ŠIMÍČKOVÁ, A. VOPELKOVÁ, D. et al.

Original Title

Assessment of the effect of pasteurization and filtration on the content of selected nutrients in beer

Type

abstract

Language

English

Original Abstract

Beer is a complex chemical matrix that consists of over 450 constituents [1]. Besides polysaccharides, proteins, lipids and organic acids beer also contains nutritionally important substances such as vitamins, phenolic compounds and elements [2]. Phenolic compounds affect the formation of beer haze, redox state, colour, flavour, foam stability and stability of the beer during aging [3]. Mineral content is significantly connected to sensory properties of beer, enzymatic activity during mashing and regulate processes during boiling, cooling and fermentation of wort [4]. B vitamins are water-soluble substances used by yeasts in many biochemical pathways as cofactors. Post-fermentation treatments (e.g. pasteurization, filtration) are important in brewing to achieve stability and durability of the final product and form desired organoleptic properties. However, these procedures may influence the chemical composition of beer [5]. In this study, a total of 28 samples of beer were analysed. They were divided into three groups according to their post-fermentation treatments – NPNF (non-pasteurized, non-filtered), NPF (non-pasteurized, filtered) and PF (pasteurized, filtered). The content of catechin, gallic acid, vanillic acid, coumaric acid, ferulic acid and B group vitamins (B2, B3, B6, B9 and B12) were determined using HPLC-DAD. Elemental analysis of beer was performed by ICP-OES. This research indicates that post-fermentation treatments affect the chemical composition of beer and its nutritional value. Pasteurization and filtration caused a decrease of phenolic compounds content. Filtration influenced concentration of riboflavin and niacin. Another statistically significant differences were identified in the content of elements, specifically Fe, K, Si and Mg.

Keywords

beer, pasteurization, filtration, phenolic compounds, B vitamins, elements

Authors

PUNČOCHÁŘOVÁ, L.; DIVIŠ, P.; POŘÍZKA, J.; ŠIMÍČKOVÁ, A.; VOPELKOVÁ, D. et al.

Released

25. 11. 2021

Publisher

Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno

ISBN

978-80-214-6002-7

Book

Studentská odborná konference CHEMIE JE ŽIVOT 2021

Edition

Ing. Petr Dzik, Ph.D.

Edition number

první

Pages from

54

Pages to

55

Pages count

2

URL

https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-konference-2021-abstrakty-a5-pdf-p213391

BibTex

@misc{BUT175086,
  author="Lenka {Punčochářová} and Jaromír {Pořízka} and Pavel {Diviš} and Adéla {Šimíčková} and Dominika {Vopelková} and Václav {Štursa}",
  title="Assessment of the effect of pasteurization and filtration on the content of selected nutrients in beer",
  booktitle="Studentská odborná konference CHEMIE JE ŽIVOT 2021",
  year="2021",
  series="Ing. Petr Dzik, Ph.D.",
  edition="první",
  pages="54--55",
  publisher="Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno",
  isbn="978-80-214-6002-7",
  url="https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-konference-2021-abstrakty-a5-pdf-p213391",
  note="abstract"
}