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Husk Separation (Kubessa Method) Impacts the Aging Chemistry of Beer
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-01 , DOI: 10.1021/acs.jafc.4c05099 Stefan A Pieczonka 1, 2 , Lukas Brass 3 , Florian Lehnhardt 3 , Jens Eiken 4 , Alexa Wachtler 1, 2 , Leopold Weidner 1, 2 , John Brauer 5 , Michael Rychlik 1 , Martina Gastl 3 , Philippe Schmitt-Kopplin 1, 2 , Martin Zarnkow 3
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-01 , DOI: 10.1021/acs.jafc.4c05099 Stefan A Pieczonka 1, 2 , Lukas Brass 3 , Florian Lehnhardt 3 , Jens Eiken 4 , Alexa Wachtler 1, 2 , Leopold Weidner 1, 2 , John Brauer 5 , Michael Rychlik 1 , Martina Gastl 3 , Philippe Schmitt-Kopplin 1, 2 , Martin Zarnkow 3
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The removal of husks before the mashing process, also known as the Kubessa method, is an established brewing practice often positively associated with smoothness and better flavor-stability of beer. Empirical evidence on the effect of the Kubessa method on beer, however, has been lacking. Similarly, our study’s comprehensive analysis of established brewing attributes revealed that traditional methods do not fully capture the impact of husk separation in beer brewing. Conclusive evidence of the Kubessa method’s impact on beer aging chemistry was obtained through ultrahigh resolution mass spectrometry (FT-ICR-MS), revealing intricate molecular details inaccessible to conventional analytical techniques. The compositional information on thousands of molecules in Kubessa beer was resolved and compared to whole malt mashing. Machine learning algorithms applied to aging experiments identified over 500 aging-related compounds inhibited by husk separation. Complementary Time of flight mass spectrometry (ToF-MS) coupled with chromatography further confirmed that the mashing of husks introduces sulfur-containing lipid compounds. These significant differences in the beer composition provide valuable insights for further investigation into the staling protective effect of husk-separation (Kubessa process) during beer production, as empirically demonstrated in this work.
中文翻译：
壳分离（库贝萨法）影响啤酒的陈化化学
在糖化过程之前去除外壳（也称为 Kubessa 方法）是一种既定的酿造方法，通常与啤酒的顺滑度和更好的风味稳定性呈正相关。然而，库贝萨方法对啤酒的影响一直缺乏经验证据。同样，我们的研究对既定酿造属性的综合分析表明，传统方法并不能完全捕捉到啤酒酿造中果壳分离的影响。通过超高分辨率质谱 (FT-ICR-MS) 获得了 Kubessa 方法对啤酒陈化化学影响的决定性证据，揭示了传统分析技术无法获得的复杂分子细节。解析了库贝萨啤酒中数千个分子的成分信息，并将其与全麦芽糖化进行了比较。应用于老化实验的机器学习算法识别出 500 多种可通过果壳分离抑制的与老化相关的化合物。互补飞行时间质谱 (ToF-MS) 与色谱法结合进一步证实，谷壳的糖化过程中引入了含硫脂质化合物。啤酒成分的这些显着差异为进一步研究啤酒生产过程中壳分离（库贝萨工艺）的陈化保护作用提供了宝贵的见解，正如本工作的经验证明。
更新日期：2024-09-01
中文翻译：
壳分离（库贝萨法）影响啤酒的陈化化学
在糖化过程之前去除外壳（也称为 Kubessa 方法）是一种既定的酿造方法，通常与啤酒的顺滑度和更好的风味稳定性呈正相关。然而，库贝萨方法对啤酒的影响一直缺乏经验证据。同样，我们的研究对既定酿造属性的综合分析表明，传统方法并不能完全捕捉到啤酒酿造中果壳分离的影响。通过超高分辨率质谱 (FT-ICR-MS) 获得了 Kubessa 方法对啤酒陈化化学影响的决定性证据，揭示了传统分析技术无法获得的复杂分子细节。解析了库贝萨啤酒中数千个分子的成分信息，并将其与全麦芽糖化进行了比较。应用于老化实验的机器学习算法识别出 500 多种可通过果壳分离抑制的与老化相关的化合物。互补飞行时间质谱 (ToF-MS) 与色谱法结合进一步证实，谷壳的糖化过程中引入了含硫脂质化合物。啤酒成分的这些显着差异为进一步研究啤酒生产过程中壳分离（库贝萨工艺）的陈化保护作用提供了宝贵的见解，正如本工作的经验证明。
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