Beer contains the vitamins pyridoxine (B6) and folates (B9); their content is variable and depends on several factors. The aim of this study was to investigate the level of these vitamins during large and small scale brewing so as to identify the steps that can influence their levels in the final product. A Golden Ale and Scottish Ale were brewed at sales gravity in a 12 hL plant and a Gold Lager from a bottom fermented high gravity wort at a commercial scale. The levels of pyridoxine at mash-in differed between the brewing processes, due to the different malt used. Pyridoxine levels decreased during mashing while the pyridoxamine concentration remained constant. Although an increase of pyridoxine was observed after the fermentation, its level decreased in the final beers from the large scale process reflecting dilution and pasteurisation. With regard to folates, the levels increased during mashing, decreased after wort boiling and increased during fermentation. This study showed that both pyridoxine and folates were solubilised during the process and remained in the final product. © 2021 The Institute of Brewing & Distilling.

Romanini, E., Rastelli, S., Donadini, G., Lambri, M., Bertuzzi, T., Pyridoxine and folates during small and large scale brewing, <<JOURNAL OF THE INSTITUTE OF BREWING>>, 2021; 127 (2): 135-139. [doi:10.1002/jib.645] [http://hdl.handle.net/10807/187455]

Pyridoxine and folates during small and large scale brewing

Romanini E.
;
Rastelli S.;Lambri M.;Bertuzzi T.
2021

Abstract

Beer contains the vitamins pyridoxine (B6) and folates (B9); their content is variable and depends on several factors. The aim of this study was to investigate the level of these vitamins during large and small scale brewing so as to identify the steps that can influence their levels in the final product. A Golden Ale and Scottish Ale were brewed at sales gravity in a 12 hL plant and a Gold Lager from a bottom fermented high gravity wort at a commercial scale. The levels of pyridoxine at mash-in differed between the brewing processes, due to the different malt used. Pyridoxine levels decreased during mashing while the pyridoxamine concentration remained constant. Although an increase of pyridoxine was observed after the fermentation, its level decreased in the final beers from the large scale process reflecting dilution and pasteurisation. With regard to folates, the levels increased during mashing, decreased after wort boiling and increased during fermentation. This study showed that both pyridoxine and folates were solubilised during the process and remained in the final product. © 2021 The Institute of Brewing & Distilling.
Inglese
Romanini, E., Rastelli, S., Donadini, G., Lambri, M., Bertuzzi, T., Pyridoxine and folates during small and large scale brewing, <>, 2021; 127 (2): 135-139. [doi:10.1002/jib.645] [http://hdl.handle.net/10807/187455]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10807/187455
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