The Impact of Xanthohumol on a Brewing Yeast's Viability, Vitality and Metabolite Formation

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Paulo J Magalhaes (Author) Other; Aurora B Carvalho (Author) Other; Luis M Goncalves (Author) Other; Joao G Pacheco (Author) Other; Luis F Guido (Author) FCUP; Tomas Branyik (Author) Other; Pedro G Rodrigues (Author) Other; Gabriela Kuncova (Author) Other; Pavel Dostalek (Author) Other; Aquiles L A Barros (Author) FCUP

Journal

Title: Journal of the Institute of Brewing

Vol. 117

Pages: 368-376

ISSN: 0046-9750

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 13 Citations

Scopus - 2 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-Z1M

Abstract (EN): J. Inst. Brew. 117(3), 368-376, 2011 In order to understand how xanthohumol affects a brewing yeast's metabolism, yeast viability and vitality were studied during the production of a xanthohumol enriched beer (10 mg/L xanthohumol) on a 50 L pilot plant scale. The results showed that yeast viability was not significantly affected, but yeast vitality in the xanthohumol enriched brewing trials was slightly better. The content of higher alcohols, esters and organic acids was similar to the control in all the xanthohumol enriched brewing trials, however the content of sulphur dioxide, acetaldehyde and saturated fatty acids was lower in the xanthohumol enriched brewing trials. To the authors' knowledge, this is the first time brewing trials have been carried out showing that xanthohumol has a positive effect on a yeast's physiological condition.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9