Development of ball surface acoustic wave gas chromatograph for environmental monitoring in spacecraft and its application on the ground

For on-site analysis of surface materials on the moon, planets, and small bodies and for the monitoring of air quality in crewed spacecraft, we have developed a portable gas chromatograph (GC) equipped with a ball surface acoustic wave (SAW) sensor. In this study, we fabricated a 10 cm cube GC that implements the forward flush method using two metal micro-electro-mechanical-system (MEMS) columns coated with different stationary phases in microchannels fabricated by wet etching and diffusion bonding of stainless-steel plates. Using this GC, we succeeded in analyzing 10 kinds of gas within 10 min. In addition, for the application of the ball SAW GC on the ground, we also developed a palm-sized GC with a single metal capillary column and used it in the analysis of the headspace gas of sake. We showed that the ratio of peak areas differed among odorants depending on the brand and brewing process of sake.

Quality Identification of Sauce-Flavor Liquor Based on the Tyndall Phenomenon

There is an obvious colloid state in sauce-flavor liquor due to its unique brewing process and long storage time, which is an important quality feature of sauce-flavor. Aiming at the problems of time, cost, and the strong professionalism of the traditional quality identification method, we proposed a method to identify the quality of sauce-flavored liquor based on the Tyndall phenomenon. The influence of different wavelengths of light on the light scattering in liquor was explored, and it was concluded that the ultraviolet and blue light bands have a certain efficiency in the identification of liquor. Additionally, we analyzed the relationship between the particle size uniformity of liquor colloids and liquor quality according to the Tyndall phenomenon. We found that higher quality liquor has a brighter and lighter Tyndall path and a smaller light flooding angle due to the uniformity of the particles in it. This method can be used to achieve qualitative identification and is suitable for the identification of sauce-flavored liquor.

Finding correlations between hop catalogs and real hoppy character in brewery conditions

Brewing recipe design is mainly based on brewer’s expertise, information available in catalogs and certificates of analysis (CoA’s). Hop schedule design and formulation has become an essential topic since hoppy craft beers took the scene. But how accurate is the flavor profile information provided in catalogs? How useful is the chemical composition profile information in CoA’s? Besides current research and tons of reported experiences, hops impact is still a mystery, and topics like biotransformation are black-boxes for brewers. In this study, nine single hopped beers were brewed, and a trained panel conducted sensorial beer analysis. Then, to asses hop impact, qualitative and process-related-quantitative beer characteristics were contrasted to find valuable correlations and trends between hop catalogs and final beers. Discrepancies with catalog qualitative data were reported. In addition to what is already described in the literature, here we describe how α-acids, linalool, myrcene, and geraniol (despite the classical use for these compounds) could predict positive and negative hop impact of nine different hop varieties on bitterness, flavor, and aroma, when they are applied in different brewing process steps. Also, with this pipeline we stand the basis of a tool to be improved, available for brewers, to better predict their brews and assess new hop varieties in real-life pilot brewing set ups.

Circular economy in the brewing chain

The main aim of this review was to check for the applicability of the concept of circular economy to brewing chain. By analyzing the beer brewing process, it was possible to identify the main brewery wastes formed and packaging materials used as well as their range of composition and yields. In order to reduce the contribution of packaging material to the carbon footprint of beer, it would be necessary to replace one-way containers used nowadays with lighter, reusable, or recycled ones. Even if the contribution of beer consumption phase was taken into account, there was no definitive solution about the less environmentally impacting beer packaging format. The direct management of polyethylene terephthalate (PET) packaging for liquid foodstuffs could make available 100% recycled PET flakes to be reconverted into food-grade bottles with minimum downcycling to other non-food usage. The countless potential uses of brewery wastes in nutritional and biotechnological fields were tested in laboratory by disregarding any cost–benefit or market analysis. This was mainly because the estimated market price of dried brewer’s spent grain (BSG) resulted to be about 450% higher than that of conventional lignocellulose residues. All the alternative uses hailed in the literature appeared to be more useful for publishing articles than for defining any economically feasible reusing procedure for all brewery wastes. Owing to their high moisture content, such wastes are so perishable as to prevent their safe usage in the human food chain. Currently, their use as-is in animal feeding is the disposal method not only economically feasible but also able to reduce the greenhouse gas load of beer packed in glass bottles (GB) by about one-third of that associated with packaging materials. Not by chance, it is practiced by most industrial and craft breweries.

An exploratory study of US craft brewery owners’ motivations for adopting environmental practices

Purpose Craft brewers in the USA have long sought to improve the efficiency of beer production to achieve their primary aims of improving the product and increasing profit margins. More recently, however, there has been a move toward the adoption of more sustainable production techniques aimed at reducing the environmental impact of the brewing process itself. This study aims to investigate the factors that drive engagement with environmental practices among US craft brewery owners. Design/methodology/approach The present study uses an exploratory sequential mixed methods design where, first, a qualitative thematic analysis was conducted via semi-structured in-depth interviews with 31 craft brewers from across the USA. Second, a quantitative online survey was distributed to craft brewers nationwide, and 237 valid responses were collected to rank the preidentified motivational factors. Findings The findings of the present study are in alignment with those of previous studies conducted in a broader business context. This study contributes to an understanding of the factors driving environmental engagement, as well as their relative significance to craft brewers, which is critical to increasing the ability to target financial and physical resources and make the brewing process more sustainable and environmentally friendly. Research limitations/implications The study has theoretical and practical implications for craft breweries, policymakers and academics. From the perspective of policy, there is limited work exploring this topic in the specific context of craft brewing. This study, thus, contributes to an understanding of the factors driving environmental engagement, as well as their relative significance to craft brewers – which is critical to increasing the ability to target resources, both financial and material, and make the brewing process more sustainable and environmentally friendly. Originality/value Identifying exactly what it is that guides the decision-making processes of craft brewery owners, in regard to the adoption of new or improved environmental practices, has several advantages. First, it serves as a guide to help breweries adapt to the evolving needs of a progressive society; second, it assists government and policymakers in formulating effective and relevant legislation; and third, it helps consumers to better understand their role and position in business processes and decision-making.

Karakteristik Fisikokimia dan Sensoris Kopi Arabika Menoreh dengan Teknik Seduhan Cold Brew

<p><em>Coffee is one of the most widely distributed and </em><em>consumed</em><em> </em><em>beverages</em><em> in the world. </em><em>In general, coffee is brewed using hot water, but</em><em> </em><em>a</em><em>s the coffee industry develops, cold water</em><em> also</em><em> </em><em>can be used for </em><em>the coffee brewing process</em><em>. This brewing technique is known as </em><em>cold bre</em><em>w.</em><em> There is</em><em> little</em><em> information </em><em>regarding</em><em> the characteristics of cold brew</em><em> coffee</em><em>. T</em><em>herefore</em><em> it is necessary to study the characteristics of cold brew </em><em>beverage</em><em>s, especially with local Indonesian coffee</em><em> as its main ingredient. This research used</em><em> Menoreh Arabica coffee</em><em> as its main research object</em><em>. Th</em><em>is study aimed</em><em> to determine the physicochemical and sensory characteristics of </em><em>M</em><em>enoreh </em><em>A</em><em>rabica coffee with cold brew brewing techniques.</em><em> This research</em><em> begins with roasting coffee into three types, </em><em>which</em><em> is light (T = 193</em><em> </em><em>^o</em><em>C, t = 5 minute), medium (T = 208</em><em> </em><em>^o</em><em>C, t = 7 minute), and dark (T = 223</em><em> </em><em>^o</em><em>C, t = 13 minute). Furthermore,</em><em> </em><em>the coffee is g</em><em>rinded</em><em> into two types</em><em> grind size</em><em> </em><em>(</em><em>medium and coarse</em><em>)</em><em>. </em><em>Samples</em><em> of cold brew formulation w</em><em>ere</em><em> made with an extraction time of 8 hours. </em><em>The </em><em>sensory analysis</em><em> is conducted</em><em> based on the SCA method. </em><em>Sensory data analysis was done to</em><em> determine the three best formulations</em><em> </em><em>according to roast </em><em>profiles,</em><em> continued with</em><em> the physicochemical analysis. The best cold brew sample obtained from this research was </em><em>medium-coarse</em><em> Arabica Menoreh coffee, </em><em>with the highest </em><em>sensory </em><em>parameters </em><em>values in </em><em>aroma, acidity, aftertaste, and sweetness</em><em>. </em><em>The value of pH, chlorogenic acid, and some organic acids affect acidity. Lactic acid affects</em><em> </em><em>body value,</em><em> and c</em><em>affeine levels were relatively stable in each sample. </em><em>This research result can be used as a reference for product diversification of Arabica Menoreh coffee.</em><em></em></p>

Coffee story: Unveiling indigenous delicacy through sensorial transaction

This paper explores the potential of spatial atmosphere as the basis of a coffee stall design, creating an intimate understanding of the possible sensory transactions that occurred throughout the coffee-brewing process. In this reflective piece, a coffee stall design process is presented and dissected to unveil the programmatic basis of the design. A closer look at multi-sensory experiences that include sight, smell, and sound in the process of brewing is considered essential. They hold a significant role in perceiving the surrounding atmosphere and how it impacts our design process. A series of equipment and ingredient tracing is conducted to identify the optimal barista's workflow and the production of a multi-sensory experience, rethinking the purpose of the surrounding objects from two different perspectives. Such a process positioned the atmosphere exploration as a focus in achieving a unique programme where the objects within the coffee-making process generate the space through materiality and immateriality.

Nutritional and Fungal Load Dynamics of Fresh Brewers’ Grain Stored Under Aerobic Conditions

Brewers’ spent grain (BSG) is the amplest by-product of the brewing process. Fresh BSG is currently used as low-cost cattle feed due to its microbiological instability and high perishability. While recent research has looked the effects of storage time and temperature on the characteristics of wet brewers grains (WBG) as ruminant feeds. Three storage temperatures (15°C, 20°C, and 25°C) and periods (2, 4 and 6 days) were arranged in a 3×3 factorial design. Surface spoilage was not apparent at 15 °C throughout the storage periods. Deterioration was not also observed at 20 °C until the fourth day of storage where slight mold growth was apparent. Extensive mold growth was detected late in the sixth day at 20° C and continued manifestations up until the last day of storage at 25°C. Changes in major nutrients, DM losses, and yeast and mold colony count were significantly affected by the interaction of storage temperatures and durations (P<0.05). Except for samples stored at 15° C, nutrients contents decreased concomitantly (exceptions are ADF, lignin, and loss in DM) with prolonged storage times (p<0.05) and increasing temperatures (p<0.05). Contrast analysis indicated that it would be safe to store under aerobic storage conditions and feed the WBG for dairy cattle.

Potential for the valorisation of brewer’s spent grains: A case study for the sequential extraction of saccharides and lignin

This study highlights the possibility of using brewers’ grains (BSGs) for the successive extraction of the main lignocellulosic biopolymers, namely, cellulose, hemicelluloses and lignin. An exhaustive chemical characterisation revealed a variability of composition in distinct batches of BSGs, depending on their origin and the brewing process used. In particular, the protein content can vary from 13wt% to 23wt%, which is accompanied by a change in the hemicelluloses content from 9% to 23% (in the samples of our study). By applying a two-step aqueous treatment, involving an acid (1.25% v/v aq. H2SO4) and a base (3% w/v aq. NaOH) at a temperature of 120°C and fixed reaction time of a few tens of minutes (15–90 minutes), more than 80% of hemicelluloses could be recovered. Cellulose could be isolated at more than 68%, while a high purity lignin could be recovered from a lignin-rich fraction (70wt%). Our work also suggests that the variability of the chemical composition of these BSGs is a hindrance to achieving process standardisation and large-scale exploitation. The pooling of various materials is therefore not a recommended option, and the preliminary chemical analysis of the composition is therefore a prerequisite for an efficient extraction process.