Kvasny Prum. 2011; 57(6): 143-148 | DOI: 10.18832/kp2011012

Direct spectroscopy of beer and its distillate.Peer-reviewed article

Jan ŠAVEL, Petr KOŠIN, Adam BROŽ
Budějovický Budvar, n. p., Karolíny Světlé 4, 370 21 České Budějovice

The UV absorption spectra of model compounds, non-alcoholic beer, fresh pale and dark lager and pale lager after 10 years of storage were measured. Absorption spectra of diluted beer showed a typical UV absorption maximum around 260 nm, which responded to polyphenols and beer reductones coming from carbohydrates. The increase of absorbance in the visible region is probably caused by growing proportion of dimers and polymers of reductones and/or polyphenols but further decomposition of such compounds may also occur. Other substances e.g . α-phenylalanine provided similar spectrum pattern. Ethanol could inhibit oxidation and polymerization reactions. Reductones and α-phenylalanine had similar spectra as their oxidation products.The UV absorption spectra of model compounds, non-alcoholic beer, fresh pale and dark lager and pale lager after 10 years of storage were measured. Absorption spectra of diluted beer showed a typical UV absorption maximum around 260 nm, which responded to polyphenols and beer reductones coming from carbohydrates. The increase of absorbance in the visible region is probably caused by growing proportion of dimers and polymers of reductones and/or polyphenols but further decomposition of such compounds may also occur. Other substances e.g . α-phenylalanine provided similar spectrum pattern. Ethanol could inhibit oxidation and polymerization reactions. Reductones and α-phenylalanine had similar spectra as their oxidation products.

Keywords: beer, aging, reductones, polyphenols, UV spectrophotometry, antioxidant

Received: February 24, 2011; Accepted: April 7, 2011; Published: June 1, 2011 

References

  1. Klein, H., Krammer, R., Natter, M.: Schnellbestimmung zur Vorhersage der Geschmacksstabilität von Bier.Eur.Brew.Conv.Proc. 26th Congress, Maastricht 1997, příspěvek 66, 556-560. Oxford: IRL Press, 1997. ISBN 0-19-963690-7.
  2. Savel, J., Kosin, P., Broz, A.: New oxidation destructive analysis (NODA). Monatsschr. Brauwiss. 62, 2009, 155-163.
  3. Brož, A.:Vliv jakostních znaků surovin na požadované parametry piva. Doktorandská disertační práce, VŠCHT, ÚKCHB, Praha, 2010.
  4. Weeranantaphan, J., Downey, G.: Identity confirmation of a branded, fermented cereal produkt by UV spectroscopy: A feasibility study involving a trappist beer. J. Inst. Brew. 116, 2010, 56-61. Go to original source...
  5. Večeřa, M., Gasparovič, J.: Důkaz a identifikace organických látek. 2. vyd., Praha, 1973.
  6. Šavel, J., Zdvihalová, D.: Oxidative destruction analysis of beer and intermediates.Eur.Brew.Conv.Proc.27 th Congress, Cannes 1999, příspěvek 34, 267-279.
  7. Basařová, G., Šavel, J., Basař, P., Lejsek, T.: Pivovarství. Teorie a praxe výroby piva..Vyd.VŠCHT Praha, 1. vyd. 2010. ISBN 97880-7080-734-7.
  8. Vogl, O.: Addition polymers of aldehydes. J. Polym. Sci. Part A: Polymer Chem. 38, 2000, 2293-2299. Go to original source...
  9. Adamiec, J., Cejpek, K., Rössner, J., Velíšek, J.: Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine. Czech J. Food Sci. 19, 2001, 13-18. Go to original source...
  10. Adamiec, J., Rössner, J., Velíšek, J., Cejpek, K., Šavel, J.: Minor Strecker degradation products of phenylalanine and phenylglycine. Eur. Food Res. Technol. 212, 2001, 135-140. Go to original source...
  11. Novotný, O., Cejpek, K., Velíšek, J.: Formation of -hydroxycarbonyl and -dicarbonyl compounds during degradation of monosaccharides. Czech J. Food Sci. 25, 2007, 119-130. Go to original source...
  12. O'Brien, J., Nursten, H. E., Crabbe M. J. C., Ames, J. M.: The Maillard reaction in foods and medicine. Royal Soc. Chem., Cambridge, UK. 1998. ISBN 0-85404-733-6. Go to original source...

Return to the content