banner
beer

For beer lovers, there’s nothing like the taste of a fresh, cold brew on a hot day. But stale beer can develop a flavor akin to wet cardboard, which is caused by aldehyde compounds produced during fermentation. Although brewers have tried to reduce the formation of compounds, the problem of staling has yet to be conquered.

Recently, however, a group of researchers investigating yeasts with antistaling ability discovered that the flavor stability of beer could be improved by increasing the availability of a molecule called NADH. To test their theory, they artificially enhanced the levels of specific genes related to NADH production. The results are published in the Journal of Agricultural and Food Chemistry.

When compared with a control beer, the beer from the overexpressed yeast demonstrated superior antistaling capacities, with reductions in acetaldehyde ranging from 26.3% to 47.3%. In addition, levels of sulfur dioxide (SO2), a natural antioxidant, were increased while changes to other aroma components were only marginal. The researchers concluded that “this concept was useful for improving the antistaling stability without changing the flavor of beer.”

More from IFTNEXT right arrow

Preparing corn for climate change

Scientists at the University of Illinois recently completed a study—published in Global Change Biology—on the effect ozone pollution has on corn.

Understanding how compounds in chili peppers fluctuate during ripening

New research into the accumulation of two important compounds in chili peppers may help plant breeders understand what contributes to the increasing and decreasing levels of these compounds as chili peppers develop and could also provide insights into the development of food ingredients.

Herbivorous fish may hold key to sustainable aquaculture

The discovery of an unusual fish that sustains itself by consuming a vegetarian diet of specialized algae holds promise as a more sustainable source of dietary protein for humans.

A new look at the almond tree genome

Scientists studying the genomes of an almond tree variety and the peach tree gained some important insights that may help improve the species, according to a study published in The Plant Journal.

Latest News right arrow

As coronavirus spreads, fresh produce becomes tougher to get to consumers

According to Reuters, fresh fruit and vegetables will become increasingly scarce in Europe as the coronavirus pandemic hampers the global movement of produce and of the people needed to gather crops.

Bolthouse Farms to acquire carrot operations of Rousseau Farming

Bolthouse Farms has agreed to acquire Arizona-based Rousseau Farming’s carrot operations.

Mapping the cannabis genome to improve crops and health

Unlocking the full potential of cannabis for agriculture and human health will require a coordinated scientific effort to assemble and map the cannabis genome, according to an international study led by researchers at the University of Saskatchewan (USask).

Tapping the potential of urban horticulture

Urban horticulture may hold the key to providing local populations with their supply of fresh fruit and vegetables, according to a study published in Nature Food.

Researchers discover the genetic mechanism behind stem rust in wheat

A study published in Nature Communications sheds new light on the underlying genetic mechanism that causes suppression, potentially removing a barrier to developing crops with stronger immunity using modern genomic tools.