Beer: Advances in Processing and Preservation

Antonietta      Baiano; Amalia      Conte; Matteo      Alessandro Del Nobile

doi:10.2174/187221212801227167

Abstract

Brewing is a typical example of traditional biotechnology, which has been object of several studies and experiments performed by researchers and simple passionate people. The results of these activities are represented by a number of inventions concerning genetic modifications of barley, microbiological and biochemical applications, alternative raw materials and new technical solutions for processing and packaging. Most of these inventions have been registered as European, U.S., and international patents whose result was the improvement of beer quality, the increase of product safety, and the reduction of production costs in the big breweries that adopted them. The present review includes a summary of the main inventions concerning raw materials, processing, quality, and packaging of beer and beer-like beverages.

Keywords: Beer, raw materials, process conditions, packaging, shelf life, alcoholic beverage, for beer packaging, beverage container, staling compounds, Aging, brewing industry, carbonated hop-malt beverage, commercial beers, antioxidant, Beer production