Complexation of transition metals by chelators added during mashing and impact on beer stability

dc.contributor.authorMertens, Tuur
dc.contributor.authorKunz, Thomas
dc.contributor.authorWietstock, Philip C.
dc.contributor.authorMethner, Frank‐Jürgen
dc.date.accessioned2022-04-01T06:54:41Z
dc.date.available2022-04-01T06:54:41Z
dc.date.issued2021-10-25
dc.date.updated2022-03-21T12:57:41Z
dc.description.abstractBeer inevitably changes due to an array of staling reactions. A major factor in beer ageing is the involvement of transition metals (iron, copper, manganese) in oxidative reactions. To tackle the flavour stability issue, metal chelation was investigated. Based on previous research, five primary chelators (tannic acid, gallic acid, EDTA, citric acid and phytic acid) were screened using experimental design for their capacity to reduce the content of wort transition metals. The chelating agents were added under varying conditions (mash out temperature, mash pH, grain bill, chelator concentration, addition time) during laboratory scale mashing to assess how they altered complexation and metal load. Fourteen alternative chelators (ferulic acid, tartaric acid, quercetin, chlorogenic acid and ten polyphenolic food extracts: green tea, pomegranate, grape seed, reishi, cinnamon, curcuma, milk thistle, ginkgo, grapefruit seed and raspberry) were also explored. Metal ions were analysed using inductively coupled plasma optical emission spectrometry and wort oxidative stability by electron spin resonance spectroscopy. Mash pH was the most decisive of all tested process variables: acidified mashing (pH 6 to 5) produced worts with more iron, manganese and zinc (230, 320 and 150%, respectively). Addition of effective chelators counteracted this undesirable effect for iron. Green tea extract, tannic acid and, particularly, pomegranate extract all resulted in lower wort iron. Conversely, addition of EDTA, caused iron, manganese and zinc to increase. Pomegranate extract (90% ellagic acid) was the best performing chelator and reduced radical generation in wort (80% reduction by 60 mg/L addition), making it a promising novel compound in the improvement of beer shelf life. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.en
dc.description.sponsorshipEC/H2020/722166/EU/Food science, technology and engineering - European Joint Doctorate training towards knowledge, skills and mobility/EJDFoodScien
dc.identifier.eissn2050-0416
dc.identifier.issn0046-9750
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/16640
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-15417
dc.language.isoenen
dc.rightsThis is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
dc.rights
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc540 Chemie und zugeordnete Wissenschaftende
dc.subject.otheroxidative beer stabilityen
dc.subject.othertransition metalsen
dc.subject.otherchelate complexesen
dc.subject.otherchelator efficacyen
dc.subject.otherinductively coupled plasma optical emission spectrometryen
dc.subject.otherelectron spin resonance spectroscopyen
dc.titleComplexation of transition metals by chelators added during mashing and impact on beer stabilityen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.doi10.1002/jib.673en
dcterms.bibliographicCitation.issue4en
dcterms.bibliographicCitation.journaltitleJournal of the Institute of Brewingen
dcterms.bibliographicCitation.originalpublishernameWileyen
dcterms.bibliographicCitation.originalpublisherplaceNew York, NYen
dcterms.bibliographicCitation.pageend357en
dcterms.bibliographicCitation.pagestart345en
dcterms.bibliographicCitation.volume127en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften>Inst. Lebensmitteltechnologie und Lebensmittelchemie>FG Brauwesende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Brauwesende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen
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