Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558630" target="_blank" >RIV/60162694:G42__/23:00558630 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/22:63555398

Result on the web

<a href="https://www.mdpi.com/journal/foods" target="_blank" >https://www.mdpi.com/journal/foods</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods11213389" target="_blank" >10.3390/foods11213389</a>

Result language

angličtina

Original language name

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Original language description

The scope of the study was the evaluation of the selected physicochemical (O-2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 +/- 2 degrees C). The length of the cold storage period did not influence the values of dissolved O-2 and CO2 , bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented "very good" sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOODS

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

11

Issue of the periodical within the volume

21

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

3389

UT code for WoS article

000881091900001

EID of the result in the Scopus database

2-s2.0-85141666488