Finishing and Stability Session
Qi li, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University
Co-author(s): Chunfeng Liu, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, China; Jianjun Dong, R&D Center, Tsingtao Brewery Co. Ltd., Qingdao, China; Xiangsheng Yin, Cargill Malt, Wayzata, MN, USA
ABSTRACT: The hydrogen bonding is prone to be formed by many components in beer. Influencing factors of hydrogen bonding intensity in beer was observed by the nuclear magnetic resonance (NMR) method in this study. Results showed that ethanol content was the primary influencing factor, and its correlation coefficient was 0.629 for correlation analysis (CA). Some factors had a positive correlation with hydrogen bonding intensity, such as the content of original gravity, ethanol, isobutanol, Cl–, K+, pyruvic acid, and lactic acid in beer. A mathematical model of hydrogen bonding chemical shift (CS) and the content of ethanol, pyruvic acid, and K+ was obtained through principal component analysis (PCA) and multiple regression analysis (MRA), with the adjusted R2 being 0.736 (P = 0.001). PCA and RA methods proved that Ethanol content was the most important factor that could impact the hydrogen bonding association in beer. Then, a multiple non-linearity model could be obtained as follows: hydrogen bonding association intensity (CS) = 4.916 + 0.003[E] – 0.005[P] + 5.031E–8[K2] + 1.558E–5[K×P] + 2.369E–5[E2P] – 2.207E–5[P3] + 2.244E–8[K3] – 5.947E–7[K2P] – 2.037E–5[E2K] + 4.276E–6[P2K]. The average error was 1.34% in the validated experiment.
Qi Li received an engineering doctoral degree in fermentation engineering from Jiangnan University in Wuxi, China. She began employment with Jiangnan University in 1999 as a teacher in the Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangsu Province, China. Since 2009, she has functioned as vice president for the School of Biotechnology in Jiangnan University. Besides serving on the Beer Industry Association subcommittees, she has served on National Professional Standardization Techniques Commission committees, as an adjunct professor for Nanjing University of Technology, and as the specially invited beer judge of China.
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