Mass spectrometry for the characterization of brewing process

Area of Science:

• Food Science
• Analytical Chemistry
• Biotechnology

Background:

• Beer is a globally consumed fermented beverage with increasing demand for quality.
• Traditional methods for monitoring beer production can be time-consuming and lack specificity.
• Understanding the chemical dynamics throughout the brewing process is crucial for quality control.

Purpose of the Study:

• To develop and apply a novel analytical strategy, termed "processomics," for real-time monitoring of beer manufacturing.
• To identify key chemical markers indicative of different production stages using mass spectrometry.
• To demonstrate the utility of this approach for ensuring beer quality and optimizing the brewing process.

Main Methods:

• Utilized electrospray ionization high-resolution mass spectrometry (ESI-HRMS) for substance identification.
• Employed multivariate data analysis, specifically partial least squares discriminant analysis (PLS-DA), for marker identification.
• Collected samples at critical stages of the brewing process in a Brazilian craft brewery.

Main Results:

• ESI-HRMS coupled with PLS-DA successfully differentiated between various production stages.
• Identified process-specific markers including barley components ((+)-catechin), peptides, hop compounds (humulone), yeast metabolites, and flavor compounds (caproic acid, glutaric acid, 2,3-butanediol).
• Detected off-flavor precursors and other trace compounds, offering insights into potential quality issues.

Conclusions:

• "Processomics" provides a rapid and practical method for assessing the status of beer production.
• This analytical strategy aids in preventing increased production costs and ensuring desirable product attributes like flavor and foam stability.
• The approach offers a novel way to understand, control, and improve food and beverage manufacturing processes.