- The document analyzes the chemical composition of spontaneously fermented American wild ales (AWAs) over time using NMR spectroscopy.
- Key acids like lactic, acetic, and succinic acids increase over time, with acetic acid dramatically increasing between years 1 and 2 due to oxygen exposure.
- Levels of 2,3-butanediol indicate the population size of enterobacteria, which was highest in winter-brewed beers and lowest in spring-brewed beers.
- Principal component analysis differentiated AWA styles based on sugar and acid content, highlighting metabolic differences between fermenting microorganisms.
The document outlines 7 lessons learned from school kids. The lessons are: don't underestimate students, show energy in teaching, give students room for creative thinking, don't label students as "boys" or "girls", share responsibilities with students, show care for students, and encourage students.
BarCamp Homebrew Presentation Final (No Transitions)Matthew Lamb
The document provides an overview of how to get started with homebrewing beer. It discusses the key ingredients in beer - malted grains, hops, yeast and water. It also outlines the basic equipment needed, including a brew pot, fermenter, bottles and caps. The process of brewing beer at home is explained in 12 steps, from cleaning equipment to bottling. Finally, it offers suggestions for next steps, such as trying different beer styles and all-grain brewing methods.
The document outlines the homebrewing process from preparation through bottling and drinking. It begins with preparing equipment, recipes, and sanitizing supplies. Next is the brew day which involves mashing, boiling, hop additions and chilling the wort. Fermentation follows as the yeast is added to the cooled wort. Finally, bottling occurs where the beer is packaged and cellared for 6 weeks before drinking. The process focuses on preparation, brew day activities, fermentation, and bottling before enjoying the final product.
This document provides an overview of the history of home brewing and the basic process. It discusses how brewing began in ancient Mesopotamia and Egypt, continued through monasteries during the Crusades, and influenced Christian saints. The industrial revolution contributed tools like the thermometer and hydrometer that are still used today. Prohibition led to bootlegging before home brewing regained popularity. The document outlines the key equipment and ingredients used in home brewing like water, grains, hops and yeast and explains their functions. It emphasizes that home brewing allows creativity and can save money compared to commercial beers.
This document provides information on the chemistry, ingredients, brewing process, and types of breweries involved in beer production. The key ingredients in beer are malt, sugars, water, hops, and yeast. Malt is dried sugars extracted from malted barley. Beer is made through a process of mixing the ingredients, boiling, fermenting with yeast, conditioning, and packaging. The process is similar across home, micro, and macro brewing but differs in equipment size and automation. There are four main types of breweries - home breweries, brew pubs, microbreweries, and macro breweries - which vary in production size from smallest to largest.
This document discusses electronic temperature control systems for homebrewing mashing and fermentation. It describes using an Arduino, thermister, relay and PID control loop to precisely regulate mash tun temperature during mashing to convert starches to sugars. It also discusses using similar components to switch refrigerators or freezers on and off to regulate fermentation temperature. The document provides circuit diagrams and notes the code is on Github and a Python GUI can control the system and be extended to Android and iOS. It encourages people to start homebrewing and links to local homebrew clubs and events.
The document provides a detailed history and overview of beer. It discusses how beer originated over 5000 years ago in Mesopotamia and was later spread by Alexander the Great and monks. Key developments included bottom fermentation which allowed for lager beers, and the creation of Pilsner beer in the 1800s. The document outlines the brewing process and key ingredients of barley, hops, water and yeast. It also describes different beer styles like ales, lagers, wheat beers and regional varieties.
The document outlines 7 lessons learned from school kids. The lessons are: don't underestimate students, show energy in teaching, give students room for creative thinking, don't label students as "boys" or "girls", share responsibilities with students, show care for students, and encourage students.
BarCamp Homebrew Presentation Final (No Transitions)Matthew Lamb
The document provides an overview of how to get started with homebrewing beer. It discusses the key ingredients in beer - malted grains, hops, yeast and water. It also outlines the basic equipment needed, including a brew pot, fermenter, bottles and caps. The process of brewing beer at home is explained in 12 steps, from cleaning equipment to bottling. Finally, it offers suggestions for next steps, such as trying different beer styles and all-grain brewing methods.
The document outlines the homebrewing process from preparation through bottling and drinking. It begins with preparing equipment, recipes, and sanitizing supplies. Next is the brew day which involves mashing, boiling, hop additions and chilling the wort. Fermentation follows as the yeast is added to the cooled wort. Finally, bottling occurs where the beer is packaged and cellared for 6 weeks before drinking. The process focuses on preparation, brew day activities, fermentation, and bottling before enjoying the final product.
This document provides an overview of the history of home brewing and the basic process. It discusses how brewing began in ancient Mesopotamia and Egypt, continued through monasteries during the Crusades, and influenced Christian saints. The industrial revolution contributed tools like the thermometer and hydrometer that are still used today. Prohibition led to bootlegging before home brewing regained popularity. The document outlines the key equipment and ingredients used in home brewing like water, grains, hops and yeast and explains their functions. It emphasizes that home brewing allows creativity and can save money compared to commercial beers.
This document provides information on the chemistry, ingredients, brewing process, and types of breweries involved in beer production. The key ingredients in beer are malt, sugars, water, hops, and yeast. Malt is dried sugars extracted from malted barley. Beer is made through a process of mixing the ingredients, boiling, fermenting with yeast, conditioning, and packaging. The process is similar across home, micro, and macro brewing but differs in equipment size and automation. There are four main types of breweries - home breweries, brew pubs, microbreweries, and macro breweries - which vary in production size from smallest to largest.
This document discusses electronic temperature control systems for homebrewing mashing and fermentation. It describes using an Arduino, thermister, relay and PID control loop to precisely regulate mash tun temperature during mashing to convert starches to sugars. It also discusses using similar components to switch refrigerators or freezers on and off to regulate fermentation temperature. The document provides circuit diagrams and notes the code is on Github and a Python GUI can control the system and be extended to Android and iOS. It encourages people to start homebrewing and links to local homebrew clubs and events.
The document provides a detailed history and overview of beer. It discusses how beer originated over 5000 years ago in Mesopotamia and was later spread by Alexander the Great and monks. Key developments included bottom fermentation which allowed for lager beers, and the creation of Pilsner beer in the 1800s. The document outlines the brewing process and key ingredients of barley, hops, water and yeast. It also describes different beer styles like ales, lagers, wheat beers and regional varieties.
Small Molecule Chemistry of Spontaneously Fermented Coolship Ales - NERM 2013John Edwards
1) Spontaneously fermented coolship ales involve cooling unfermented wort overnight in open vessels which allows wild microbes like yeasts and bacteria to inoculate the wort. These microbes produce various flavor compounds over months to years.
2) 1H NMR spectroscopy and multivariate analysis were used to investigate and quantify differences in organic acid profiles between American and Belgian spontaneously fermented beers.
3) Results showed higher acetic acid levels in American beers which may be due to different Brettanomyces strains or oxygen levels. Fruit acids were also detected at high levels in fruit-containing beers.
1) NMR spectroscopy was used to analyze samples taken throughout the brewing process from mash to bottling to gain insights into chemical changes. During mashing, carbohydrates like malto-oligosaccharides increased while lactic acid surprisingly increased, possibly due to bacteria.
2) During boiling, no significant changes were observed but compounds like kojibiose could serve as quality indicators. Fermentation saw increases in ethanol, acids and decreases in carbohydrates as expected.
3) Principal component analysis of stream samples from two batches separated the stages like mashing versus fermentation based on compounds like ethanol and sugars. Future work aims to fully characterize the process and use modeling to identify outliers.
NMR Analysis of Beer - Particularly Sour BeersJohn Edwards
This document summarizes research using NMR to analyze sour beers. Key findings include:
- Lactic, acetic, and succinic acids are the main contributors to sourness, with optimal acid production around 120°F.
- American wild ales and Belgian lambics have different microbial communities and acid profiles.
- Ratios of linear and branched maltodextrins can differentiate beer styles.
- Multivariate analysis of NMR data separates styles including American coolship ales and Belgian lambics.
1. Students obtained Bright Ale and Pursuit IPA beer cans from Half Full Brewery to analyze and compare the bitter acid content using UV-Visible spectroscopy and HPLC.
2. UV-Visible spectroscopy results showed Pursuit IPA had a higher average IBU of 36±2 compared to Bright Ale's 21±3, matching the brewery's estimated IBUs.
3. HPLC analysis qualitatively showed Pursuit IPA had greater intensities of isocohumulone, isohumulone, and isadhumulone than Bright Ale, supporting UV-Visible results that Pursuit IPA has a higher bitter acid content.
This document provides information on key analytical methods for measuring various quality parameters in beer according to the MEBAK and ASBC standards. It discusses methods for measuring beer color, bitterness units, iso-α- and β-acids, free amino nitrogen, total polyphenols, vicinal diketones, and reducibility. For each parameter, it describes the analytical method, calculation, and typical values according to the MEBAK or ASBC standard. It also lists the available measurement programs for each parameter on the Hach DR6000 UV-VIS spectrophotometer to allow testing according to the different standards.
This document summarizes an NMR investigation into sour beers. It discusses what makes beers sour, including lactic acid, acetic acid and succinic acid produced by microbes during aging. It examines temperature dependence in sour mashing, finding 120°F suboptimal for acid production. Analysis of American and Belgian sour beers found differing acid profiles and sugar ratios can differentiate styles. Multivariate analysis segregated styles based on these chemical details.
This document summarizes a student project analyzing the beer fermentation process. The students produced a blonde ale based on a chosen recipe and analyzed the process, environmental impact, and economics. Key findings include:
1) The produced beer met the targets for alcohol by volume and final gravity, indicating successful fermentation, but was darker than specified.
2) An environmental analysis found the students' process used more water and energy than industry standards.
3) An economic analysis calculated costs of raw materials, utilities, and proposed process improvements to reduce water and energy usage.
The institute of brewing research schemeVohinh Ngo
This document discusses a method for estimating the "true protein nitrogen" fraction in worts and beers. It involves heating the sample with sodium nitrite and acetic acid to deaminate nitrogen compounds, followed by cooling when the true protein fraction precipitates out. The method is evaluated based on previous literature which showed wort contains protein fractions of varying molecular sizes and compositions. Two main protein fractions are discussed - globulin, which is not readily coagulated by boiling, and albumin, which is coagulated by heating below boiling. The document aims to precisely define and estimate the true protein fraction in worts and beers.
This document discusses protein rests during the mashing process and whether they are still necessary given improvements in barley varieties and malting operations. It provides background on why protein rests were historically used, which was to further degrade proteins and ensure sufficient FAN levels. However, modern malts have higher modification levels, making protein rests less critical. Skipping protein rests can reduce Strecker aldehyde formation, compounds linked to poorer beer stability. The document examines malt modification metrics and how well-modified standard malts provide sufficient FAN without a protein rest. It also reviews research linking low mash temperatures, high proteins, and Strecker aldehyde production.
This study analyzed different types of beers using NMR spectroscopy to better understand their molecular compositions. Beer samples from various breweries and styles were analyzed. The NMR data revealed differences in sugar concentrations between lager styles based on grain bill. Analysis of porters showed reproducibility between homebrews but differences between commercial examples. NMR of a brewing process showed changes in sugar levels during fermentation. The results suggest NMR profiling could help characterize beers and assess purity, aiding both consumers and brewers.
Production of lactic acid and acidic acidTHILAKAR MANI
This document discusses the production of acetic acid and lactic acid. It provides details on:
- Acetic acid production through chemical reactions, fossil fuels, and biological processes using acetic acid bacteria. The biological process can be aerobic or anaerobic.
- Anaerobic acetic acid production is a two-step fermentation process using yeast and Acetobacter bacteria. Clostridium bacteria can also be used in anaerobic processes.
- Lactic acid is a product of carbohydrate fermentation and is produced by microbes and higher organisms during metabolism. It has various uses including in dairy and cheese production.
This document describes experiments to determine the alcohol content and titratable acidity of an alcoholic beverage. For acidity, the beverage was titrated with sodium hydroxide and the results were used to calculate the percentage of acetic acid as 0.1904%. For alcohol content, an ebulliometer was used to measure the boiling point of the sample, with results of 3.5% and 3.8% alcohol, and a mean of 3.65%. An ebulliometer works by measuring the change in boiling point temperature caused by the presence of alcohol.
This document discusses modeling the bitterness levels in beer worts over time, as measured by International Bitterness Units (IBU). Three beer worts of different densities and a water sample were boiled for various time periods with hops added. Samples were taken and their IBU values measured using the standard spectrophotometric method. The results were used to develop nonlinear models to predict IBU values as a function of boil time and wort density. The models showed that IBU levels reach their final values much faster than the typical assumed boiling time of one hour.
This document describes a method for using a YSI 2900 Series Biochemistry Analyzer to determine ethanol concentrations in beer. The analyzer uses a membrane containing alcohol oxidase to catalyze the oxidation of ethanol to produce a current proportional to the ethanol concentration. Beer samples are diluted and run on the analyzer, and ethanol concentrations are calculated based on the readings. Results from the analyzer show good agreement with a standard test kit. The analyzer provides rapid, precise analysis of ethanol in beer which is useful for brewing process monitoring and quality control.
A Method for the Quantification of Ethanol Content in Consumable Fruit Juices...PerkinElmer, Inc.
Production of alcohol has been long established in society with many styles that take advantage of the metabolism of sugars into ethanol. While the production of ethanol is desirable for alcoholic beverages, it is undesirable for other beverages which contain sugars that do not wish to be sold as an alcoholic beverage. Such sugar metabolism is naturally occurring and is well understood to happen in raw fruit as well as processed juice and can vary by type, variety and maturation in the growing season. A new application has been developed in the accurate determination of ethanol content in samples of these products utilizing the PerkinElmer® TurboMatrix™ headspace (HS) autosampler for better reproducible results.
The Flavour Consequences Of Good IntentionsBillSimpson19
This document summarizes a presentation on common beer flavor problems that can arise from sustainability initiatives and how to avoid them. It discusses how initiatives aimed at using local raw materials, natural raw materials, reducing raw material use, and reducing energy use in the brewhouse can potentially impact beer flavors. Specifically, it notes that local raw materials may limit distinctive hop varieties, natural and organic raw materials may ferment differently, reducing material use can impact hop flavors, and lowering evaporation rates can risk retaining off-flavors like DMS or grainy flavors. The presentation provides examples of these issues and discusses compensating steps brewers can take to maintain flavor profiles while pursuing sustainability goals.
Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, Puerto Real, Cádiz, Spain.
Alchohol Distillation Principles Equipment Relationships And SafetyEdward Dobson
This document provides an overview of alcohol distillation processes and equipment. It discusses the basic principles of distillation, types of distillation systems suitable for small-scale alcohol production (continuous feed column and pot distillation), and safety considerations. The continuous feed column process is described in detail, including how vapor and liquid interact within the stripping and rectifying sections to gradually increase the alcohol concentration through successive evaporation and condensation. The goal is to give readers a general understanding to help evaluate alcohol production options and technology requirements.
The document discusses various topics related to beer, including:
1. Measurement scales for properties like bitterness, strength, color, and density that are used in brewing.
2. Chemical components like terpenes that contribute flavors and aromas to beer.
3. Traditional beer styles from Switzerland, including alpine beers with high alcohol content.
4. The history and cultural significance of beer, from ancient Sumerian goddess Ninkasi to modern largest breweries.
This document summarizes research using low-field NMR to screen sexual enhancement and weight loss supplements for adulteration. Researchers analyzed several male enhancement supplements using 43-300 MHz NMR and found some contained undeclared drugs like sildenafil or caffeine. Weight loss supplements were also analyzed, with some containing banned stimulants like sibutramine or phenolphthalein. Future work proposed developing an NMR database of standards and automated methods to screen more supplements.
Small Molecule Chemistry of Spontaneously Fermented Coolship Ales - NERM 2013John Edwards
1) Spontaneously fermented coolship ales involve cooling unfermented wort overnight in open vessels which allows wild microbes like yeasts and bacteria to inoculate the wort. These microbes produce various flavor compounds over months to years.
2) 1H NMR spectroscopy and multivariate analysis were used to investigate and quantify differences in organic acid profiles between American and Belgian spontaneously fermented beers.
3) Results showed higher acetic acid levels in American beers which may be due to different Brettanomyces strains or oxygen levels. Fruit acids were also detected at high levels in fruit-containing beers.
1) NMR spectroscopy was used to analyze samples taken throughout the brewing process from mash to bottling to gain insights into chemical changes. During mashing, carbohydrates like malto-oligosaccharides increased while lactic acid surprisingly increased, possibly due to bacteria.
2) During boiling, no significant changes were observed but compounds like kojibiose could serve as quality indicators. Fermentation saw increases in ethanol, acids and decreases in carbohydrates as expected.
3) Principal component analysis of stream samples from two batches separated the stages like mashing versus fermentation based on compounds like ethanol and sugars. Future work aims to fully characterize the process and use modeling to identify outliers.
NMR Analysis of Beer - Particularly Sour BeersJohn Edwards
This document summarizes research using NMR to analyze sour beers. Key findings include:
- Lactic, acetic, and succinic acids are the main contributors to sourness, with optimal acid production around 120°F.
- American wild ales and Belgian lambics have different microbial communities and acid profiles.
- Ratios of linear and branched maltodextrins can differentiate beer styles.
- Multivariate analysis of NMR data separates styles including American coolship ales and Belgian lambics.
1. Students obtained Bright Ale and Pursuit IPA beer cans from Half Full Brewery to analyze and compare the bitter acid content using UV-Visible spectroscopy and HPLC.
2. UV-Visible spectroscopy results showed Pursuit IPA had a higher average IBU of 36±2 compared to Bright Ale's 21±3, matching the brewery's estimated IBUs.
3. HPLC analysis qualitatively showed Pursuit IPA had greater intensities of isocohumulone, isohumulone, and isadhumulone than Bright Ale, supporting UV-Visible results that Pursuit IPA has a higher bitter acid content.
This document provides information on key analytical methods for measuring various quality parameters in beer according to the MEBAK and ASBC standards. It discusses methods for measuring beer color, bitterness units, iso-α- and β-acids, free amino nitrogen, total polyphenols, vicinal diketones, and reducibility. For each parameter, it describes the analytical method, calculation, and typical values according to the MEBAK or ASBC standard. It also lists the available measurement programs for each parameter on the Hach DR6000 UV-VIS spectrophotometer to allow testing according to the different standards.
This document summarizes an NMR investigation into sour beers. It discusses what makes beers sour, including lactic acid, acetic acid and succinic acid produced by microbes during aging. It examines temperature dependence in sour mashing, finding 120°F suboptimal for acid production. Analysis of American and Belgian sour beers found differing acid profiles and sugar ratios can differentiate styles. Multivariate analysis segregated styles based on these chemical details.
This document summarizes a student project analyzing the beer fermentation process. The students produced a blonde ale based on a chosen recipe and analyzed the process, environmental impact, and economics. Key findings include:
1) The produced beer met the targets for alcohol by volume and final gravity, indicating successful fermentation, but was darker than specified.
2) An environmental analysis found the students' process used more water and energy than industry standards.
3) An economic analysis calculated costs of raw materials, utilities, and proposed process improvements to reduce water and energy usage.
The institute of brewing research schemeVohinh Ngo
This document discusses a method for estimating the "true protein nitrogen" fraction in worts and beers. It involves heating the sample with sodium nitrite and acetic acid to deaminate nitrogen compounds, followed by cooling when the true protein fraction precipitates out. The method is evaluated based on previous literature which showed wort contains protein fractions of varying molecular sizes and compositions. Two main protein fractions are discussed - globulin, which is not readily coagulated by boiling, and albumin, which is coagulated by heating below boiling. The document aims to precisely define and estimate the true protein fraction in worts and beers.
This document discusses protein rests during the mashing process and whether they are still necessary given improvements in barley varieties and malting operations. It provides background on why protein rests were historically used, which was to further degrade proteins and ensure sufficient FAN levels. However, modern malts have higher modification levels, making protein rests less critical. Skipping protein rests can reduce Strecker aldehyde formation, compounds linked to poorer beer stability. The document examines malt modification metrics and how well-modified standard malts provide sufficient FAN without a protein rest. It also reviews research linking low mash temperatures, high proteins, and Strecker aldehyde production.
This study analyzed different types of beers using NMR spectroscopy to better understand their molecular compositions. Beer samples from various breweries and styles were analyzed. The NMR data revealed differences in sugar concentrations between lager styles based on grain bill. Analysis of porters showed reproducibility between homebrews but differences between commercial examples. NMR of a brewing process showed changes in sugar levels during fermentation. The results suggest NMR profiling could help characterize beers and assess purity, aiding both consumers and brewers.
Production of lactic acid and acidic acidTHILAKAR MANI
This document discusses the production of acetic acid and lactic acid. It provides details on:
- Acetic acid production through chemical reactions, fossil fuels, and biological processes using acetic acid bacteria. The biological process can be aerobic or anaerobic.
- Anaerobic acetic acid production is a two-step fermentation process using yeast and Acetobacter bacteria. Clostridium bacteria can also be used in anaerobic processes.
- Lactic acid is a product of carbohydrate fermentation and is produced by microbes and higher organisms during metabolism. It has various uses including in dairy and cheese production.
This document describes experiments to determine the alcohol content and titratable acidity of an alcoholic beverage. For acidity, the beverage was titrated with sodium hydroxide and the results were used to calculate the percentage of acetic acid as 0.1904%. For alcohol content, an ebulliometer was used to measure the boiling point of the sample, with results of 3.5% and 3.8% alcohol, and a mean of 3.65%. An ebulliometer works by measuring the change in boiling point temperature caused by the presence of alcohol.
This document discusses modeling the bitterness levels in beer worts over time, as measured by International Bitterness Units (IBU). Three beer worts of different densities and a water sample were boiled for various time periods with hops added. Samples were taken and their IBU values measured using the standard spectrophotometric method. The results were used to develop nonlinear models to predict IBU values as a function of boil time and wort density. The models showed that IBU levels reach their final values much faster than the typical assumed boiling time of one hour.
This document describes a method for using a YSI 2900 Series Biochemistry Analyzer to determine ethanol concentrations in beer. The analyzer uses a membrane containing alcohol oxidase to catalyze the oxidation of ethanol to produce a current proportional to the ethanol concentration. Beer samples are diluted and run on the analyzer, and ethanol concentrations are calculated based on the readings. Results from the analyzer show good agreement with a standard test kit. The analyzer provides rapid, precise analysis of ethanol in beer which is useful for brewing process monitoring and quality control.
A Method for the Quantification of Ethanol Content in Consumable Fruit Juices...PerkinElmer, Inc.
Production of alcohol has been long established in society with many styles that take advantage of the metabolism of sugars into ethanol. While the production of ethanol is desirable for alcoholic beverages, it is undesirable for other beverages which contain sugars that do not wish to be sold as an alcoholic beverage. Such sugar metabolism is naturally occurring and is well understood to happen in raw fruit as well as processed juice and can vary by type, variety and maturation in the growing season. A new application has been developed in the accurate determination of ethanol content in samples of these products utilizing the PerkinElmer® TurboMatrix™ headspace (HS) autosampler for better reproducible results.
The Flavour Consequences Of Good IntentionsBillSimpson19
This document summarizes a presentation on common beer flavor problems that can arise from sustainability initiatives and how to avoid them. It discusses how initiatives aimed at using local raw materials, natural raw materials, reducing raw material use, and reducing energy use in the brewhouse can potentially impact beer flavors. Specifically, it notes that local raw materials may limit distinctive hop varieties, natural and organic raw materials may ferment differently, reducing material use can impact hop flavors, and lowering evaporation rates can risk retaining off-flavors like DMS or grainy flavors. The presentation provides examples of these issues and discusses compensating steps brewers can take to maintain flavor profiles while pursuing sustainability goals.
Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), IVAGRO, Puerto Real, Cádiz, Spain.
Alchohol Distillation Principles Equipment Relationships And SafetyEdward Dobson
This document provides an overview of alcohol distillation processes and equipment. It discusses the basic principles of distillation, types of distillation systems suitable for small-scale alcohol production (continuous feed column and pot distillation), and safety considerations. The continuous feed column process is described in detail, including how vapor and liquid interact within the stripping and rectifying sections to gradually increase the alcohol concentration through successive evaporation and condensation. The goal is to give readers a general understanding to help evaluate alcohol production options and technology requirements.
The document discusses various topics related to beer, including:
1. Measurement scales for properties like bitterness, strength, color, and density that are used in brewing.
2. Chemical components like terpenes that contribute flavors and aromas to beer.
3. Traditional beer styles from Switzerland, including alpine beers with high alcohol content.
4. The history and cultural significance of beer, from ancient Sumerian goddess Ninkasi to modern largest breweries.
Similar to PANIC 2014 - PNA - Sour Beer Chemistry Poster (20)
This document summarizes research using low-field NMR to screen sexual enhancement and weight loss supplements for adulteration. Researchers analyzed several male enhancement supplements using 43-300 MHz NMR and found some contained undeclared drugs like sildenafil or caffeine. Weight loss supplements were also analyzed, with some containing banned stimulants like sibutramine or phenolphthalein. Future work proposed developing an NMR database of standards and automated methods to screen more supplements.
This document presents the results of using benchtop NMR instruments at field strengths of 42 MHz, 60 MHz, and 80 MHz to develop partial least squares (PLS) regression models for predicting the composition of omega-3 fatty acid supplements and properties of diesel fuels, and compares the results to models developed using a 300 MHz superconducting NMR instrument. Excellent correlations were obtained for all instruments, demonstrating that benchtop NMR can provide equivalent analysis to higher field instruments for industrial quality control applications. An independent NMR application software is proposed to facilitate implementation of chemometric models across different NMR platforms.
Multinuclear liquid and solid-state NMR of Fructoborate complexJohn Edwards
This study used 1H, 13C, and 11B NMR spectroscopy to analyze the chemical structure, composition, and stability of Fruitex-B, a calcium fructoborate dietary supplement. NMR methods were developed to quantify the mono-complex, di-complex, free borate, and free fructose present in Fruitex-B. The results showed the complex is predominantly a di-ester form with borate coordinated to two fructose molecules. NMR analysis of multiple product batches demonstrated consistency in the relative concentrations of complex components. The study also examined the molecular stability of Fruitex-B when exposed to temperatures from 35-70°C.
Elemin - 27Al qNMR Analysis of a Senonian Trace Mineral SupplementJohn Edwards
1) 27Al NMR was used to identify and quantify the aluminum species in Elemin, a mineral supplement. It found the aluminum was present as soluble aluminum sulfate, not insoluble forms like aluminum oxide or hydroxide.
2) Quantitative NMR analysis determined the aluminum content was 2.41% by weight, consistent with ICP-MS results.
3) Solid-state NMR supported that only soluble aluminum sulfate was present, as it did not detect signals of insoluble aluminum compounds.
pde5i adulteration of herbal supplementsJohn Edwards
This study investigated the use of benchtop 60 MHz NMR spectroscopy to identify and quantify undeclared phosphodiesterase type 5 inhibitor (PDE5i) drugs like sildenafil and tadalafil in male enhancement supplements. Samples obtained from local gas stations were found to contain undeclared PDE5is at close to pharmaceutical dosages. Both 60 MHz and 300 MHz NMR could identify and quantify the adulterants. While 300 MHz provided higher resolution, 60 MHz was sufficient for screening and could enable field testing with only a 110V power supply.
1H qNMR of EPA and DHA Omega-3 Fatty Acid: PLS-Regression Models Obtained at ...John Edwards
Application of 60 and 300 MHz 1H NMR with PLS-Regression to correlate 1H NMR spectra variability with GC derived EPA and DHA Content in a fish oil nutritional supplement manufacturing process.
Benchtop NMR of Adulterants in Sexual Enhancement and Weight-Loss Supplements...John Edwards
NMR utilization as screening tool for illegal adulteration of herbal supplements with pharmaceutical doses of viagra, tadalafil and their various analogs.
Presented at SMASH 2014, Atlanta, September 2014
This document summarizes presentations given by John Edwards of Process NMR Associates on March 23, 2014. It discusses using NMR to analyze:
1) The quality and constituents of aloe vera, including required components for certification.
2) Acid profiles of sour beers to quantify lactic, acetic, succinic, and citric acids.
3) Adulteration of male enhancement formulations with PDE5 inhibitors like sulfoaildenafil.
An automated 1H qNMR method was developed for the Mnova platform to quantify components in complex mixtures. This method was applied to analyze samples of Aloe vera raw materials and beer. For the Aloe vera samples, the major active components, degradation products, additives, and adulterants were automatically quantified. Individual species concentrations were calculated from peak areas using global spectrum deconvolution. Concentrations could be reported in various units using a flexible calculation editor. A similar analysis of various beer varieties quantified ethanol, organic acids, and other components to characterize different beer types and process variations. The automated qNMR method provides a rapid, straightforward means of quantitative analysis to assess material quality and process changes.
This document summarizes a presentation given by John Edwards on using NMR to analyze nutraceuticals, herbal supplements, and food additives. It discusses how NMR can be used to detect economic- and efficacy-driven adulteration of products like aloe vera and herbal erectile dysfunction supplements. The presentation outlines NMR methods, parameters, and advantages for complex mixture analysis. It provides examples of detecting adulteration in commercial aloe vera powders and analyzing constituents in pure and commercial inner leaf juices.
SMASH - NMR of Fish Oil Poster - 9-24-13John Edwards
1. The document describes a study comparing the use of 60 MHz and 300 MHz NMR spectroscopy for developing PLS regression models to predict the EPA and DHA omega-3 fatty acid content of samples taken from different points in a fish oil nutritional supplement manufacturing process.
2. Samples were analyzed using both 60 MHz and 300 MHz NMR and the resulting spectra were used to develop single PLS regression models for EPA and DHA content. The models developed from 60 MHz and 300 MHz NMR spectra yielded identical performance, demonstrating the 60 MHz system can provide comparable results.
3. The 60 MHz benchtop system does not require cryogens and is compact enough to place directly in a manufacturing facility for at-line or potential on-
This document summarizes the use of NMR spectroscopy to analyze residual catalytic cracker feed-streams and develop predictive models of physical and chemical properties. 1H and 13C NMR data from over 50 samples were analyzed at different magnetic field strengths. Both 1H NMR spectra with 0.1 ppm bins and 13C NMR spectra with 1 ppm bins were used to calculate proton and carbon-type parameters. Strong correlations between these NMR-derived parameters and properties like density, viscosity index, sulfur content and aromatics levels show that predictive models can be developed that are independent of NMR instrument magnetic field strength. Variable selection identified the most important carbon-type parameters for describing properties like density, reducing the number of variables needed in the linear equations.
This document summarizes a presentation given by John Edwards of Process NMR Associates on May 7, 2012 regarding the latest developments in online nuclear magnetic resonance (NMR) technology for process monitoring and control applications. It discusses the development of three generations of online NMR systems with improved magnet design, electronics, and software. Examples of applications of online NMR for process monitoring and control are given for refineries, chemical plants, and other process facilities.
John Edwards Online NMR - 1st PANIC - 10-16-12John Edwards
The document discusses John Edwards presenting on applications of online 60 MHz high-resolution NMR systems in industry. It provides examples of Process NMR Associates' 250+ analytical NMR customers and describes their third generation Aspect AI NMR system which features a new magnet and probe design for improved stability, sensitivity, and software capabilities. The presentation also shows examples of NMR being used for monitoring various industrial processes.
John Edwards MNova User Meeting - SMASH - 9-22-13John Edwards
This document discusses the use of NMR spectroscopy by Process NMR Associates for quantitative analysis and chemometric modeling. It describes using NMR to develop automated quantitative analysis methods for complex mixtures like aloe vera juice. Large NMR datasets are preprocessed for chemometric regression to derive chemical and physical properties. Examples shown include quantitative 1H NMR analysis of constituents in aloe vera juice and using NMR data and PLS modeling to monitor an omega-3 supplement manufacturing process.
John Edwards ACS NERM 2013 - Fish Oil Analysis -10-22-13John Edwards
This document summarizes a study comparing 60 MHz and 300 MHz 1H NMR spectroscopy for quantifying eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels in fish oil samples at different stages of a nutritional supplement manufacturing process. Partial least squares regression models were developed using NMR spectral data to predict EPA and DHA concentrations measured by gas chromatography. The 300 MHz NMR models had R2 values of 0.993 and 0.992 for EPA and DHA, respectively, outperforming models based on 60 MHz NMR, peak integrals, and fused NMR-FTIR data. High-resolution 1H NMR can thus accurately quantify key omega-3 fatty acids in fish oils
The document summarizes a presentation given by John Edwards on using quantitative 1H NMR to analyze complex mixtures like aloe vera leaf juice. It describes the NMR instrumentation and experimental parameters used, advantages of NMR analysis, characteristic peaks for identifying major aloe vera constituents, and calculations for quantifying acetylated polysaccharides and isocitrate content. NMR can rapidly, reproducibly, and quantitatively detect targeted and non-targeted compounds to characterize raw materials and finished products.
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This document summarizes a presentation given by John Edwards of Process NMR Associates on using high-resolution NMR systems for online industrial applications. It discusses three generations of NMR systems developed by Process NMR Associates and ASPECT AI for improved stability, sensitivity, and chemometric capabilities. Several industrial applications are described, including using NMR for closed-loop reformer control, steam cracking optimization, and gasoline blending optimization. The document concludes by acknowledging contributions from Paul Giammatteo of Process NMR Associates and Tal Cohen of ASPECT AI and Modcon.
1) 1H NMR spectroscopy can be used to quantify key components in aloe vera leaf juice such as acetylated polysaccharides, glucose, maltodextrin, and isocitrate. The method requires minimal sample preparation and provides reproducible, quantitative results.
2) Characteristic proton signals are used to identify and quantify each component based on chemical shifts, peak multiplicity, and number of protons. Calibration is performed using an internal standard.
3) The method is detailed in the American Herbal Pharmacopoeia monograph on aloe vera and can detect both natural components and potential adulterants in aloe vera products.
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PANIC 2014 - PNA - Sour Beer Chemistry Poster
1. Brewing American Lambic: Small Molecule Chemistry of Spontaneously
Fermented Coolship Beers
Adam J. DiCaprio & John C. Edwards
Process-NMR Associates, 87A Sand Pit Rd Danbury, CT 06810
Background
Conclusions
Results
Allagash-004-H_FD.esp
Spontaneously fermented beer has been an integral part of the Belgian
brewing tradition for many hundreds of years, and has given rise to a
diverse family of Lambic beer, including Gueuze, Kriek, Framboise,
Faro and Flanders ales. These beers, share the characteristic dry
acidity derived from the "spontaneous" fermentative organisms involved
in their production.
Lactic Acid
American Geuze-Style
3%
Normalized Intensity
0.010
20%
Acetic Acid
As demonstrated in Figure 4, raw quantitative analysis of AWA over the
course of fermentation demonstrates the large variance found in
spontaneously fermented ales. It is easy to infer that the method of brewing
is authentic from this data alone.
Succinic Acid
0.005
77%
Production of many of these beers involves the overnight cooling of
unfermented beer (wort) in large, open coolships. During this time the
wort is organically inoculated with wild microbes including
Saccharomyces spp., Brettanomyces spp., Acetobacter spp. and many
members of the Lactobacillaceae. Over the course of months to years,
these wild microbes are responsible for the production of numerous,
small flavor-active compounds, all of which contribute to the complex
nature of these beers.
0
3.0
2.5
2.0
Lactic
1.5
Acetic
•
Succinic
Chemical Shift (ppm)
0.055
The majority of the acidity in an AWA is derived from the three main acids:
Lactic, Acetic and Succinic acids, and the addition of fruit is apparent in the
spectra, as organic acids characteristic of respective fruits are obvious
(Figure 3).
Allagash-006-H_FD.esp
American Kriek-Style
Lactic Acid
0.050
0.045
0.040
•
These bacteria were found in large numbers at the beginning of
AWA fermentation (Figure 1), and are commonly found in all
Lambic-style fermentations².
•
An increased amount of 2,3-butanediol means less simple sugars
were available for fermentation into acids, which would partially
explain the trends observed in acid vs. 2,3-butanediol
concentrations observed in Figure 4.
•
0.035
Normalized Intensity
Varying levels of 2,3-butanediol (a flavor-neutral product of enteric
bacterial fermentation) is indicative of the relative population size of
Enterobacteriaceae in AWA.
The lowest level of 2,3-butanediol was observed in the beer
brewed in the Spring. This could potentially give insight into the
relative number of ambient Enterobacteriaceae in Spring vs.
Winter.
35%
0.030
43%
0.025
0.020
Acetic Acid
0.015
Malic Acid
Succinic Acid
0.010
4%
0.005
18%
0
-0.005
3.0
2.5
2.0
Lactic
1.5
Acetic
Succinic
Malic
Chemical Shift (ppm)
Allagash-005-H_FD.esp
American Framboise-Style
0.055
Lactic Acid
0.050
0.045
Normalized Intensity
0.040
0.035
0.030
Citric Acid
•
0.020
0.010
Typical Coolship design. Photo Credit: M.
Farrell.
35%
0.025
0.015
Spontaneously fermenting beer at Brewery
Timmermans
35%
Acetic Acid
0.005
Succinic Acid
•
This is most likely due to the increase in the relative proportion of
Brettanomyces spp. (Figure 1), which is an oxidative yeast capable
of producing large amounts of acetic acid³.
•
3%
A
Between year 1 & 2, the amount of acetic acid increases dramatically.
As fermentation continues, oxygen will slowly diffuse through the
porous aging vessels (oak barrels)⁴, providing a substrate for the
oxidation of ethanol to acetic acid.
27%
0
3.0
2.5
2.0
Lactic
1.5
Acetic
Succinic
Citric
Chemical Shift (ppm)
The microbes involved in fermentation follow a relatively stable pattern
(Figure 1). It is therefore likely that studies of the development of the
chemistry of
coolship ales over
time can give
insight into the
general microbial
population of a
spontaneously
fermented ale.
This is possible by
tracking and
quantifying
molecules with
specific microbial
origins.
Figure 3: Acid regions and relative acid proportions of 3 different styles of AWA. A Gueuze-style beer (top) is
a blend of one, two and three year old beer. A Kriek-style beer (middle) is a 2-year old beer that has been
aged on cherries (a high malic acid fruit) for 4 months. A Framboise-style beer (bottom) is a two year old beer
that has been aged on raspberries (a high citric acid fruit) for 4 months.
10000
9000
1600
8000
Concentration (mg/L)
•
1800
1400
•
1200
6000
1000
The absence of acetic acid in one year old beer is indicative of a
microbial terroir low in Acetobacteriaceae, which is ideal in the
production of sour alcoholic beverages. This assumption is
confirmed by the previous study (Figure 1).
Citric Acid
Succinic Acid
5000
800
Acetic Acid
Lactic Acid
4000
600
Ethyl Acetate
2,3-Butanediol
3000
400
200
1000
0
0
1
1
2
3
Blend
Age (yrs)
•
Figure 4: Absolute concentrations of major components found in AWA (Acids: left y-axis, Others: right y-axis).
The age of the beers refers to the fermentation time (in years) for the respective barrels sampled, as all
samples came from separate batches. The 1 & 3 year old barrels were brewed in the Winter (November) and
the 2 year old barrel was brewed in the Spring (May). Blend refers to the finished Gueuze-style AWA (Figure
3, top).
Perhaps the most
important flavoractive compounds found in Lambic are the organic acids that contribute
to the unique and distinguishing tartness all Lambic beers share.
Generally speaking, the majority of the acidity is derived from lactic
acid, produced by Lactic Acid Bacteria (LAB), though acetic, succinic,
citric and malic acids can contribute to the acids present in a Lambic.
Because of the powerful flavor potential of acetic acid⁵, blenders
may choose to minimize the concentration by mixing in larger
proportions of younger beers (Figure 4, Blend), though this is
entirely qualitative from the perspective of the blender.
•
7000
2000
Figure 1: Relative population proportions of yeast (top) and bacteria
(bottom) found in the coolship ales produced by the same brewery involved in
this study. Figure adapted from Bokulich, N. A. et. al. (2012).
Based on this data, it would seem that after one year, the CO₂
“cushion” caused by active fermentation is reduced, facilitating
oxygen diffusion & acetic acid formation.
Though no trend was obvious through ethyl acetate (EtAc) quantitation, it
is known that EtAc in beer decreases in concentration over time⁶.
•
Because EtAc is the most common ester found in beer, and is
responsible for imparting a “fruity” aroma⁷ it is obvious from the
data that EtAc plays an important role in sensory perception of
AWA, as the highest concentration of EtAc was found in the
blended product.
•
Saisons
Recently, the explosive diversification and growth of the craft brewing
industry in the United States has led to the creation and expansion of
the American Wild Ale (AWA) style, which includes beers brewed in a
manner nearly identical to that of the traditional Belgian Lambic,
excepting geographical differences. In this project, quantitative 1H-NMR
methodology and multivariate discriminate analysis was used to
investigate and quantify the key “macro-chemistry” of typical American
Wild Ales as finished products and over the course of their fermentation.
This data was then used to draw conclusions about previously studied
microbiological populations¹ participating in the fermentation.
Belgian
Foudre
Beer
•
Hybrid
Beer
American
Foudre
Beer
No obvious trends were observed in citric or succinic acids.
•
Belgian
Geuzes
American
Coolship
Beers
It is also possible that the increased EtAc levels are due to the
bottle conditioning of AWA.
PCA analysis of full lyophilized spectra successfully discriminated 20
individual beers across 8 styles
IPA +
Lagers
•
100%
Brett
Beers
Correlations were dependent mostly on sugars, as volatiles (acetic
acid, lactic acid & ethanol) were partially lost during freeze drying,
and were thus excluded.
•
•
Methods
Figure 5: Results of Principal Component Analysis of 20 individual beers spanning 8 separate styles.
Though only ~76% of the variance is explained in PCA-1 & PCA-2, samples segregate effectively by
style (left). Integrals were taken from 0.5-9.5 ppm to every 0.02ppm, excluding ethanol, lactic acid,
acetic acid and maleic acid (qNMR standard) and normalized to 1000. For this PCA the aromatic region
was also excluded (~5.7ppm-9.5ppm) (top right). Loadings on PCA 2 indicate discrimination based on
sugars and non-volatile acids, highlighting potential metabolic differences between the variety of
organisms involved in producing all of these beers (bottom right).
Beer was acquired directly from a domestic brewery.
Vol. =175µL (straight runs) & 500µL (lyophilized)
Samples were run on a Mercury-VX 300 spectrometer operating
at 299.681 MHz.
•
Spectral Parameters: pw=67.5°, d1=5s, at=7s, T=27°C
•
nt=256 (straight runs) / nt=128 (lyophilized)
Spectra processed in Mnova & ACD
Chemometrics performed in Eigenvector
Foudre
Beers
Spectra and Assignments
Brett
Beers
Kriek
Beer
Framboise
Beer
Coolship Beers
Foudre Beers
Brett Beers
References:
Figure 2: “Straight” analysis (top) and lyophilized analysis (bottom) of an American Gueuze-style beer
with peak assignments. Straight analysis samples were used for the quantification of volatile compounds
(lactic acid, acetic acid, and ethyl acetate)
1.
2.
3.
4.
Bokulich, Bamforth & Mills (2012). PLoS One, 7:1-11.
Sparrow (2005). Wild Brews, Chapter 4; pp. 110-111.
Uscanga et.al. (2003). Appl. Microbiol. Biotechnol., 61;157-162.
Sparrow (2005). Wild Brews, Chapter 7; pp. 197.
Figure 6: PCA Analysis of AWA
based on whole spectra (top
left). Whole spectra were
correlated based on all
resonances excluding ethanol.
Correlations based on the whole
spectrum were strongly
influenced by maltodextrin and
lactic acid resonances.
Unlabeled data points
(diamonds) represent coolship
beers. Circles drawn are for
labelling purposes only, and are
not statistically significant.
Dotted line indicates the 95%
confidence limit. Correlation of
the aromatic region yielded a
much more effective separation
of samples (bottom left).
Unmarked samples represent
Framboise Beer (triangle) and
Kriek Beer (star). The strongest
correlations for the aromatic
analysis were due to aromatic
amino acids (i.e. Phenylalanine)
and polyphenolic resonances
(below).
5. Engan (1973). J. Inst. Brew., 80:162-163.
6. Vanderhaegen (2007). Food Chem., 103(2): 404-412.
7. Kobayashi et. al. (2008). J. Biosci. Bioeng., 106(4): 317-323.
PCA analysis of AWA based on whole spectra successfully separated 4
of the 5 styles, but couldn’t separate coolship ales from the other styles.
•
•
•
•
•
PCA analysis of the aromatic region of AWA successfully separated all
styles, including the coolship ales.
•
These resonances are currently largely unassigned, but include
amino acids (phenylalanine, histidine etc.), flavonoids (catechin),
polyphenols & benzoic acids (hydroxycinnamic acids, syringic acid
etc.).
•
Correlations in this region could potentially be caused by pH
dependent peak movement, but differences between samples was
minimal.
•
Coolship beers occurred closest to Foudre beers (brewed with
mixed Lactobacillus culture), demonstrating that the majority of the
variation within the aromatic region is due to contributions by
resident prokaryotes.
•
Because Brett Beers (brewed with 100% Brettanomyces
culture) were more divergent (relative to Coolship & Foudre
beers), it is safe to assume the majority of aromatic
discrimination was not due to the activity of resident yeasts.
Future Goals & Acknowledgements
The future of this research project will involve the expansion of spectra and
data sets to further explain the chemistry of AWA production.
• Collect samples from single barrels as a time-course study, as samples from
multiple barrels demonstrate the exciting variability in AWA fermentation.
• Collect samples from multiple barrels of identical batches and use PCA to
examine non-evident barrel-to-barrel divergences.
• Collect samples from separate batches and use PCA to discriminate
samples based on brewing season.
• Expand these methods to study the overall process of brewing traditional
beers (on-going)
• “From Mash to Bottle: Application of NMR to the Brewing
Process”
• In conjunction with Yard’s Brewing Company, Philadelphia,
PA.
• I would like to thank the brewers associated with this
project for furnishing samples, and John C. Edwards &
Edward R. Zartler for having an acceptable taste in fine
ales and the patience to teach a molecular biologist the
ropes of NMR.