Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Malting, Brewing and Beer".

Deadline for manuscript submissions: 15 May 2025 | Viewed by 2467

Special Issue Editor


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Guest Editor
Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
Interests: alcoholic beverages; cereal products; food waste recovery; functional foods; olive oil; phenolic compounds; sensorial studies
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Special Issue Information

Dear Colleagues,

The world of beer, both craft and industrial, is constantly evolving and always provides new growth stimuli to producers, researchers, and consumers. Despite several contributions investigating beer-related topics, much remains to be considered. Therefore, you and your colleagues are invited to submit research articles, reviews, short communications, and technical reports containing experimental and theoretical results for inclusion in this Special Issue related to the following topics:

  • Analysis of beer trends;
  • Beers with low or no alcohol content and dealcoholization technologies;
  • Beer and health, beer and nutrition, beer safety;
  • Beer regulation;
  • Brewing process to produce industrial and craft beer;
  • Conventional and non-conventional brewing yeasts and fermentations;
  • Development and evaluation of beer packaging materials; migration tests;
  • Economic and social impact of craft and industrial beer;
  • Innovation in brewing technologies and brewing raw materials;
  • Environmental impact and LCA applied to craft and industrial beer;
  • Machines and systems for beer production;
  • Recent development in analytical methods applied to evaluate beer quality;
  • Recovery and use of beer by-products;
  • Sensory properties of beer and consumer science.

Dr. Antonietta Baiano
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • antioxidants
  • brewing
  • conventional and not-conventional raw materials
  • fermentation
  • nutritional characteristics
  • packaging
  • quality
  • regulation
  • sensorial evaluation
  • Saccharomyces and not-Saccharomyces yeast strains

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Published Papers (2 papers)

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Research

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11 pages, 713 KiB  
Article
Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation
by Antonietta Baiano, Francesco Grieco and Anna Fiore
Beverages 2024, 10(3), 51; https://doi.org/10.3390/beverages10030051 - 26 Jun 2024
Viewed by 1138
Abstract
Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research [...] Read more.
Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research described aimed to optimize the quality of beers fermented by an oenological Schizosaccharomyces pombe strain alternately combined with two S. cerevisiae strains (WB06, commercial; 9502, of an oenological origin). The influence of both in-bottle refermentation (alternately carried out by one of the two Saccharomyces cerevisiae strains used in the sequential first fermentation) and starchy ingredients (three mixtures of 65% of malted barley alternately combined with 35% of unmalted common, durum, or emmer wheat) was studied. The beer formulation was optimized through a two-factor mixed three- and two-level design, where the two factors were the starchy ingredients and the refermenting S. cerevisiae. Beers from durum wheat beers refermented by WB06 had the highest alcohol contents. Common wheat beers refermented by 9502 showed the highest antioxidant activity values. The highest overall sensory score was assigned to the beers refermented by 9502. The fitted quadratic model had a good predictive ability for five physicochemical and fourteen sensory characteristics, with an R2 often higher than 0.9. Full article
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Review

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12 pages, 745 KiB  
Review
The Importance of Cleaning and Sanitation in Homebrewing
by Kristina Habschied, Vinko Krstanović and Krešimir Mastanjević
Beverages 2024, 10(4), 97; https://doi.org/10.3390/beverages10040097 - 5 Oct 2024
Viewed by 455
Abstract
The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers [...] Read more.
The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers need to employ more effort than the standardized brewing industry. Cleaning and sanitation ask for a meticulous and thorough, almost perfect cleaning and sanitation pattern in order to ensure healthy fermentation and safe beer. The implementation of cleaning and sanitation methods can greatly prolong the lifespan of kegged or bottled beer and accent the excellent aromas and taste of homebrewed beer. Since there is a lack of scientific literature concerning this aspect of brewing, this paper is conceptualized as a review that covers all the major concerning/hazardous points in homebrewing and summarizes potential actions to maximize cleaning and sanitation efficiency in the homebrewing process. Full article
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