• Food Science and Preservation
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• v.31 no.4
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• pp.633-644
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• 2024

This study investigated the fermentation characteristics and quality attributes of ale beer brewed with MBA grapes to enhance the diversity of Korean domestic ale beers. The grapes were added to the wort in two forms: must and juice, at ratios of 10% and 20%. The results showed that while ale beer with 20% grape addition began fermentation a day later, all samples completed fermentation well on the sixth day. Increasing MBA grape content lowered the pH and increased total acidity and malic acid content without significantly affecting the sour taste. Higher grape addition also decreased the beer's IBU and bitterness scores in sensory evaluation. The addition of must addition enhanced redness due to anthocyanins, significantly increasing color intensity and EBC value of ale beer. Ale beer with the addition of must exhibited higher antioxidant capacities in total phenolic compound content, DPPH radical scavenging, and FRAP activities compared to that with the addition of juice. Sensory evaluation indicated that ale beer with 20% juice addition was preferred for its color, aroma, sweetness, body, and overall preference. The addition of MBA must improved antioxidant capacity, but ale beer with 20% juice had superior sensory qualities.

• The Journal of Information Systems
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• v.30 no.2
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• pp.189-214
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• 2021

Purpose This paper aims to effectively utilize user-generated content (UGC) and analyze the market structure of a relatively new market which lacks rich user review information. Specifically, we propose a domain-specific text mining tool for the domestic craft beer market and visualize the market structure by incorporating how individual beer products are positioned in the perceptual map of consumers. Design/methodology/approach We collect user review information from Naver blogs, and extract words that describe beers. We identify semantic relationships between beer products through text mining, and then depending on these semantic relationships, construct a graph representing the market structure of the domestic craft beer market based on the consumer's perceptual map. Findings First, beer products produced in the same brewery are perceived as very similar to consumers. Second, only two products, 'Heukdang Milky Stout' and 'Gompyo', was noticeably distinguishable from other products. Third, even though 'Gyeongbokgung' is from a different brewery, it is located very close to the products of 'Jeju Beer' brewery such as 'Jeju Baeknokdam Ale' and 'Seongsan Ilchulbong Ale', which suggests the influence of 'landmark series.' We successfully show that our methodology effectively describes the market structure of the craft beer market.

• Journal of the Korean Home Economics Association
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• v.46 no.3
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• pp.49-55
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• 2008

The purpose of this study was to investigate the effects of green tea extracts (GTE) on the fermentation properties of polyphenol-enriched beers. As such, the formation patterns of tannoid in beer with GTE were investigated at 3 different infusion times, while the ale and the lager beers fortified with GTE were analyze to ascertain effects on gravity, pH, yeast viability, total polyphenol, and tannoid during fermentation period. The results were as follows: 1) The formation of tannoid in beer with GTE in the tannometer; In reaction of GTE with polyvinylpyrrolidon (PVP), control lager beer peaked in the formation of tannoid at $70\;{\sim}\;80\;mg$ of PVP, the 1st extract exceeded the detection limit, the 2nd extract at $170\;{\sim}\;180\;mg$, while the third extract at $150\;{\sim}\;160\;mg$ of PVP. The GTE were slow in reacting with PVP, and their formation patterns were different from those of polyphenols from barley and hop. 2) Ale fermentation; The final alcohol content was 9.25% (ABV). The addition of GTE increased the yeast viability after 2 days and finally reached 52.3% from 30.9%. Total polyphenol in GTE beer increased by 1.5 times (p < .05). However, its tannoid contents increased by 6.4 times. 3) Lager fermentation; The final alcohol content was 5.93% (ABV). The effect of GTE on lager beer was minimal for all variables. However, total polyphenol of GTE beer increased by 1.4 times (p < .05). Its tannoid increased by 3.3 times (p < .05).

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.132-140
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• 2017

Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.238-242
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• 2008

In this study, hydrogen sulfide ($H_2S$) production was examined during beer fermentation using two ale and two lager yeast strains. In the lager yeast fermentation, a large amount of $H_2S$ was produced in the early fermentation stages when the yeast were actively fermenting wort, indicating a positive relationship between the level of H2S production and the yeast growth rate during fermentation. The ale yeasts produced much lower levels of H2S than the lager yeasts. In the lager fermentation, a higher fermentation temperature shortened the fermentation period, but much higher levels of $H_2S$ were produced at higher temperatures. American pilsner lager yeast fermenting at $15^{\circ}C$ produced a relatively high level of $H_2S$ at the end of fermentation, which would require a longer aging time to remove this malodorous volatile sulfur compound. Not including the English ale strain, which produced a higher level of H2S at lower temperatures, the ale yeast produced lower levels of $H_2S$ at lower temperatures, suggesting that each strain has an optimum fermentation temperature for H2S production.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.142-147
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• 2013

This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (E-tongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.491-500
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• 2017

Sweet potato-malt worts were prepared by using sweet potato paste of Shinyulmi and Shinjami as the main adjunct, enzymes, malt, hop, and water. We brewed low-malt beers of the lager- or ale-type by using these worts and inoculating bottom and top fermenting yeast, respectively. Moreover, the componential and functional characteristics of the resulting beers were evaluated. During saccharification of sweet potato, the addition of an enzyme agent containing ${\alpha}-amylase$ caused an improvement in filterability and an increase of total sugar. The sugar content of sweet potato-malt wort which was prepared by the addition of 0.1% enzyme agent containing ${\alpha}-amylase$ and a three-step infusion procedure was $13.5^{\circ}Brix$ adequate for beer brewing. The polyphenol and anthocyanin contents of Shinjami beer were increased with increasing content of the paste, and also increased DPPH and ABTS radical scavenging activities. But in Shinyulmi beer it were decreased. A strong correlation was obserbed between antioxidave activities and polyphenol and anthocyanin contents of sweet potato beers. In all lager- and ale-type low-malt beers using 41.6% of Shinjami pastes, sensory attributes very similar to those of 100% malt beer were obtained and they were very good as they had unique red color.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.9
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• pp.206-214
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• 2018

This study was conducted from August 2017 to May 2018. Beer was prepared by different ratio of rice and malt and different types of beer, and quality analysis were conducted. The ratio of rice and malt was divided into 0:100 (S0), 20:80 (S1), 40:60 (S2), 60:40 (S3) and 80:20 respectively. We compared the characteristics of the mashing methods(infusion and decoction method) and investigated the characteristics of different types of beer (lager, ale, wheat beer) using yeast (bottom and top yeast). Even with different ratios of rice and malt, normal infusion time was observed and the iodine test was confirmed to be normal. Also, the mashing proceeded normally and the sugar content of the primary wort was between $21.0{\sim}21^{\circ}brix$. In mashing method, the mash concentration, color and flavor of wort were the highest in the three mash method(decoction method). During the fermentation period of beer, the sugar content, pH and yeast number did not differ significantly depending on the ratio of rice and malt, and the type of yeast. Higher alcohol and esters also had no correlation with the ratio of rice to malt, and wheat beer was somewhat higher. The higher the ratio of rice, the more the color intensity(EBC) decreased, the bitter unit(BU) and the preference decreased. When the rice ratio was higher than the malt rate, the degree of preference decreased significantly. Based on the results of this study, it is expected that the rice ratio will be less than the malt ratio and the flavor of the wort will be improved by using the deccoction method. If the malt is supplemented with the use of the special malt and the various hops according to the beer type, it may be helpful to manufacture rice beer.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.35-43
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• 2017

The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except "cereal" aroma and "salty" taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of "yellow color", "caramel aroma", and "barley taste" versus "hop aroma", "sour", and "citrus aroma". In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness ($b^*$) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.