Influence of the pasteurization and filtration on selected chemical components of beer

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F17%3APU126918" target="_blank" >RIV/00216305:26310/17:PU126918 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of the pasteurization and filtration on selected chemical components of beer
Original language description
The aim of this work was to study the influence of the pasteurization and filtration on selected chemical compounds in beer. Specifically, the influence on elemental composition, content of organic acids, carbohydrates and phenolic substances was studied. Effects of the post fermentation procedures were studied on 4 groups of Czech lager beers (filtrated unpasteurized, filtrated pasteurized, nonfiltrated pasteurized and nonfiltrated unpasteurized). Optical emission spectrometry with inductively coupled plasma (ICP-OES) was used for elemental analysis of beer. Organic acids in beer were analyzed by Ion chromatography. For determination of carbohydrates High performance liquid chromatography with ELSD detector (HPLC-ELSD) was used and phenolic compounds were determined by HPLC with diode array detector (HPLC-DAD). Analysis of dataset was performed by usage of univariate and multivariate statistical methods (analysis of variance and principal component analysis). Parameters that showed the most significa
Czech name
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Czech description
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Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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