The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.     

Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials

There is an increase in the popularity of craft beer, which is produced by small, independent, and traditional breweries. Since craft beer popularity is rising in Portugal this research focused on assessing physicochemical parameters, total phenolic content (TPC) and the antioxidant capacity of Portuguese craft beers and raw materials used in beer production. In this experimental study, 19 beer samples were analyzed. Parameters such as pH, Total Acidity, Reducing Sugar Content and TPC were evaluated. For the determination of antioxidant activity, DPPH scavenging activity and metal chelating activity (MCA) were analyzed in all samples. Craft beers demonstrated a high phenolic content (ranging from 343.78 mg GAE/L to 2172.49 mg GAE/L), significantly different from industrial beers. Craft beers demonstrated a higher inhibition of DPPH radicals and higher MCA than the raw materials. DPPH inhibition ranged from 36.5% to 96.0% for malt and 64.7% to 79.6% in hops samples. MCA also varied between the different samples, with results of 12.0% to 24.8% in malt samples and 3.8% to 23.5% in hops. Raw materials can potentially influence the antioxidant activity of the resulting beer. Positive correlations between TPC and physicochemical properties can be useful to help consumers choose beers with added value for health.     

3个啤酒大麦品种的染色体核型、带型分析

对３个啤酒大麦品种进行了染色体核型与Ｃ－带带型分析,阐明了三品种间细胞学上的异质性,并进一步指出三者间的亲缘关系和进化程度;克位卡奇与匈８４－６２亲缘关系这,在进化上均属于较原始类型,莫特４４与前二者亲缘关系较远,属于相对较进化的类型。     

普鲁兰酶处理麦芽对啤酒中风味物质的影响

通过改变麦芽糖化过程中的普鲁兰酶添加量,研究其对麦芽啤酒风味物质产量的影响。经固相微萃取气相色谱(SPME-GC)检测分析,结果表明,添加普鲁兰酶能够降低啤酒中的醇酯比,当添加量为120 U·kg~(-1)时,麦芽啤酒风味物质产量最高;且该方法的精确度较高。该结果不仅具有重要的理论意义,还能够控制醇酯比,提高啤酒饮后感,为麦芽厂和啤酒厂提供理论依据和技术支持。     

基于杯［6］芳烃萃取头的固相微萃取-气相色谱法测定啤酒中痕量的酞酸酯类化合物

选用自制杯［6］芳烃溶胶-凝胶固相微萃取(SPME)萃取头,建立了顶空SPME与气相色谱联用检测啤酒中8种酞酸酯(PAEs)的方法。采用L25(56)正交设计对萃取条件进行了优化,所得方法检出限为0.003～3.429 μg/L,相对标准偏差不超过13.5%,加标回收率为86.3%～109.3%。采用标准加入法对3种瓶装啤酒中PAEs进行了检测,结果表明邻苯二甲酸二(2-乙基己)酯(DEHP)是啤酒中最主要的酞酸酯类污染物,含量最高达5.24 μg/L。迁移试验表明,瓶装啤酒所用塑料垫圈中高含量的DEHP可能成为酒体中PAEs的一种来源,且延长贮存时间、提高贮存温度和振荡都能加快垫圈中DEHP的迁移。     

基于因素空间变权理论的开关控制仿真研究

针对开关控制策略的决策问题,研究因素空间变权理论在开关控制中的应用.该方法利用变权均衡原理确定开关控制策略,无需整定控制器参数,控制精度高且简单实用.首先对基于因素空间变权理论的开关控制和基于PID控制算法的开关控制进行了仿真对比,研究结果表明基于因素变权的开关控制控制精度更高,抗干扰能力更强,适合复杂工业系统的应用.然后以啤酒发酵过程为对象,在由该过程非线性机理模型构成的仿真平台上进行发酵温度的开关控制仿真实验,实验结果表明因素变权开关控制具有较好的工业应用前景.     

啤酒发酵生产过程DCS的设计与应用

阐述了基于PC总线方式的啤酒发酵生产过程DCS的设计思想、系统组成原理、功能和特点。对单回路温度调节器的硬件系统组成、软件设计中的控制方式进行了探讨。通过对具体对象 1 0个 1 2 5m3 的啤酒发酵罐进行控制与应用 ,收到良好的效果     

现代生物技术在啤酒工业中的应用

分析了生物技术在啤酒工业中的应用现状与前景，充分显示了生物技术的进步将使有着古老历史的啤酒工业焕发出青春．     

啤酒发酵过程的多变量开关控制仿真研究

针对啤酒发酵过程温度控制的特点．在因素空间理论基础上提出一种全新的开关(Bang-Bang)控制算法，并结合Smith预估搜寻算法．对啤酒发酵降温模型进行了仿真试验，控制精度高于常规PID控制．计算量小，鲁棒性好，自适应性强，具有广泛的工业应用前景．