Search results for "Brewing"

Teaching in Higher Education: Students’ Deep Learning of Brewing by Labwork

2019

Abstract The amount of theoretical and practical information to be given to students from engineering food specialty is increasingly greater. Within this perspective, it is important to use teaching-learning methods which to develop students’ cognitive ability through the efficient by of them of knowledge acquired at fundamental and specialized disciplines. The article aims to present in an integrated graphical manner the laboratory entitled “Determination of alcoholic concentration of beer by distillation” within the discipline of “Technology and control in the malt and beer industry” that is taught to students in the field of Food Engineering. The integrative approach to the laboratory th…

Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing…

2009

A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-microm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d(4)-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g(-1); the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g(-1), respectively. The inter- and intra-day precisio…

New development opportunities for the craft brewing segment: the case study of a micro-malthouse

2017

In Italy in the past few years, the number of small breweries penetrating the craft beer sector has grown exponentially. Craft producers intend to give a strong added value and a local character to their production in different ways. One of these is the use of malt derived from small batches of local cereals and pseudo cereals. The aim of this study is the assessment of investment profitability, through a cost-benefit analysis (CBA), for a compact and a modular micro-malting plant in Sicily (Southern Italy). The CBA for a micro-malthouse was carried out considering both installation and operating costs. Net present value (NPV), discounted benefit-cost ratio (DBCR) and internal rate of retur…

Craft Beer Sector: New Technologies and Economic Opportunities for Local Development

Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry

2019

Purpose This paper aims to illustrate the organisational and managing models characterising the craft beer producers in Sicily (Southern Italy) and the main issues of the provision of raw materials. Design/methodology/approach A direct survey involving the overall population of 41 craft breweries operating in Sicily in 2016 was carried out. Then 29 questionnaires were collected for exploratory analysis. A hierarchical cluster analysis was also performed out to group companies by similar structural, productive and economic features. Findings The findings of the survey showed a Sicilian craft beer industry characterised by a substantial dependence on the import of malts hops and yeasts and t…

Heavy metal sorption in biosorbents – Using spent grain from the brewing industry

2019

The sorption properties of brewer's spent grain (BSG) were assessed in terms of its usefulness in removing heavy metals from solutions. The specific objectives of the investigation involved studying sorption equilibrium and kinetics, assessing the influence of other cations on sorption efficiency, and examining the possibility of bed regeneration. The studies were carried out in a static system, with a constant ratio of solution volume to biosorbent mass, and using a flow through system. The affinity of metal cations to BSG functional groups was established and increased in the series: Mn2þzZn2þ < Ni2þ < Cd2þ < Cu2þ < Pb2þ. The BSG's sorption capacities (mmol g�1), determined using the Lang…

Influence of roasting and different brewing processes on ochratoxin A content in coffee determined by high-performance liquid chromatography-fluoresc…

2008

A rapid and reliable procedure has been developed for the determination of ochratoxin A (OTA) in green and roasted coffee. The method consists of extraction of the sample with methanol-5% aqueous sodium hydrogen carbonate/1% PEG8000 (20:80), followed by immunoaffinity column (IAC) clean-up and, finally, high-performance liquid chromatography (HPLC) determination with fluorimetric detection. Mean recoveries for green and roasted coffee spiked at different levels ranging from 94 and 105% were obtained. The limit of determination (S/N = 3) was 0.032 ng g(-1) and the precision (within-laboratory relative standard deviation) was 6%. The method described has been used to assess the influence of r…

Contributions Regarding the Reduction of Production Costs for Brewing by Recovering and Reusing the Carbon Dioxide

2014

Abstract Nowadays in every field the main aim is to produce corresponding quality products at competitive prices for buyers. In addition to the multiple possibilities to reduce the brewing production cost, one of the most significant ways is to reduce the production cost by recovering the carbon dioxide (CO2) resulting from the fermentation of beer, taking into account the fact that the CO2 thus resulting is completely natural. This scientific paper presents a certain strategy based on costs, strategy which relies on the experience of the authors, on the economic impact of CO2 recovery resulting from the fermentation of beer and which reflects itself in the production cost and implicitly in…

Use of microbial enzyme on brewing

2015

Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production

2021

The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth…