The impact of xanthohumol on a brewing yeast's viability, vitality and metabolite formation (vol 117, pg 368, 2011)

• Type: Other Publications
• Date: 2016

Authors

Magalhaes, PJ (Author) Other; Carvalho, AB (Author) Other; Goncalves, LM (Author) Other; Pacheco, JG (Author) Other; Guido, LF (Author) FCUP; Branyik, T (Author) Other; Rodrigues, PG (Author) Other; Kuncova, G (Author) Other; Dostalek, P (Author) Other; Barros, AA (Author) FCUP

Other information

Authenticus ID: P-00F-JCF

DOI: 10.1002/jib.310

Abstract (EN): 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. © 2011 The Institute of Brewing & Distilling.

Language: English

Type (Professor's evaluation): Scientific