Impact of falling-film freeze concentration in a commercial Lager beer
Innovations and technology are the driving forces for new beer industry products, especially in exploring new flavor profiles. Freeze concentration (FC) emerges as an alternative to take advantage of this opportunity. This work studied the falling-film freeze concentration (FFFC) application on etha...
| Authors: | , , , |
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| Format: | article |
| Publication Date: | 2023 |
| Country: | España |
| Institution: | Universitat Politècnica de Catalunya (UPC) |
| Repository: | UPCommons. Portal del coneixement obert de la UPC |
| Language: | English |
| OAI Identifier: | oai:upcommons.upc.edu:2117/408634 |
| Online Access: | https://hdl.handle.net/2117/408634 https://dx.doi.org/10.1111/JFPE.14292 |
| Access Level: | Open access |
| Keyword: | Beer tasting Sensory evaluation Flavor--Testing Freeze concentration Falling film Lager beer Sensory profile Anàlisi sensorial Sabor Cervesa--Degustació Àrees temàtiques de la UPC::Enginyeria agroalimentària |
| Summary: | Innovations and technology are the driving forces for new beer industry products, especially in exploring new flavor profiles. Freeze concentration (FC) emerges as an alternative to take advantage of this opportunity. This work studied the falling-film freeze concentration (FFFC) application on ethanol–water solutions and commercial beer. The effect of flow rate, freezing temperature, and initial concentration of ethanol in the model solution was studied, and the best conditions were found with a surface response analysis and then applied to a commercial beer. The effect on the sensory profile was determined by multidimensional approximation for the lager beer and the concentrated liquid. A significant effect of initial concentration and freezing temperature were found in the ethanol–water solutions, and the best condition was found at -25°C, 400¿L/h, and 0.03 w/w, with a concentration index of 1.35. This condition was evaluated for commercial beer, where a concentration index of 1.18 was achieved, caused by solids in beer and molecular interactions of ethanol with other compounds. The sensory profile of a commercial lager beer was modified by increasing the intensity in 38% of the flavor descriptors and the preservation of the other 41% after applying FFFC. The effect of this technique in beer could be a novel method to produce beer products with new flavor profiles. |
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