Analytical Properties of Vitamin-Enriched Beer
MBAA TQ vol. 44, no. 3, 2007, pp.
179-182 |
VIEW ARTICLE Emese Jeney-Nagymate and P. Fodor. Corvinus
University of Budapest, Faculty of Food Science, Department of Applied
Chemistry, 1118 Budapest, Vill�nyi �t 29-41, Hungary.
Abstract
The aim of this study was to examine the effects of the addition of
vitamins E and C on the quality properties of beer. The alcohol content
and concentration of iso-alpha-acid, diacetyl, and 2,3-pentandione were
determined at different pH values. These parameters are impacted by yeast
mass and activity, so the effects of added vitamins E and C and pH on
yeast were investigated. Lower pH increased the alcohol content and
reduced diacetyl and 2,3-pentandione. When the addition of vitamin E was
examined, the alcohol and iso-alpha-acid contents increased as the vitamin
concentration increased. Vitamin E addition did not affect the
concentration of vicinal diketones. The effect of ascorbic acid (vitamin
C) was due to its acidic character. The alcohol content of the samples
increased with the addition of ascorbic acid, and the yeast adsorbed more
iso-alpha-acid on its surface. In the case of samples with low pH, the
changes were the same as those experienced with the addition of ascorbic
acid. When vitamins E and C were added together to the samples their
effects were combined.
Keywords: alcohol, beer, iso-alpha-acid, vicinal diketone,
vitamin
S�ntesis
Se estudi� los efectos de la adici�n de vitaminas E y C a la
cerveza. Se determin� el contenido de alcohol y la concentraci�n de
iso-alfa-�cidos, diacetilo y 2,3-pentadi�n a diferentes valores de pH.
Estos par�metros son afectados por la levadura y su actividad, por lo que
se investig� el efecto de vitamina E y C, y de pH, sobre la levadura. Un
menor valor de pH aument� el contenido de alcohol y redujo el diacetilo y
el 2,3-penta�di�n. El alcohol y los iso-alfa-�cidos aumentaron al aumentar
la concentraci�n de vitamina E, pero las dicetonas vicinales no fueron
afectados. El efecto del �cido asc�rbico (vitamina C) se debi� a su
car�cter ac�dico. El contenido de alcohol aument� con la adici�n de �cido
asc�rbico y la levadura adsorbi� m�s iso-alfa-�cido en su superficie. En
las muestras con bajo pH, los cambios fueron los mismos que aquellos con
la adici�n de �cido asc�rbico. Cuando se les adicion� juntos vitaminas E y
C, sus efectos se combinaron.
Palabras claves: alcohol, cerveza,
dicetonas vicinales, iso-alfa-�cidos, vitaminas
