Effect of Wort Boiling System and Hopping Regime on Wort and Beer Stale-Flavor Aldehydes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F23%3AN0000006" target="_blank" >RIV/60193697:_____/23:N0000006 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2304-8158/12/16/3111" target="_blank" >https://www.mdpi.com/2304-8158/12/16/3111</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods12163111" target="_blank" >10.3390/foods12163111</a>
Alternative languages
Result language
angličtina
Original language name
Effect of Wort Boiling System and Hopping Regime on Wort and Beer Stale-Flavor Aldehydes
Original language description
The main factor responsible for the sensory aging of beer is the increase in off-flavor aldehydes during beer storage. In pilot brews (200 L) of pale lager beer with different hopping regimes and wort boiling systems, 15 carbonyls were monitored using the GC-MS method. Factor analysis revealed several groups of aldehydes with similar behavior during wort boiling. The concentration of most of them decreased with atmospheric wort boiling and increased with the time and energy-saving pressurized boiling system. Wort clarification was a critical step because of the increase in carbonyl concentration, with the level of most carbonyls being higher in the final wort compared to sweet wort. The hopping regimes only affected the level of 3-methylbutan-2-one in the wort. The concentration of carbonyls decreased significantly (30-90%) during fermentation, except for trans-2-butenal, which increased by 59% on average, likely due to the release from imine complex. The concentration of free aldehydes in the fresh beers was similar for all variants used, but the pressurized wort boiling system could result in lower sensory stability of the beer due to the release of aldehydes from inactive complexes formed during fermentation. This aspect requires further investigation.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
12
Issue of the periodical within the volume
16
Country of publishing house
CH - SWITZERLAND
Number of pages
11
Pages from-to
3111
UT code for WoS article
001056927900001
EID of the result in the Scopus database
2-s2.0-85168883528