Effect of production and storage of beer on its sensory stability

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A91000" target="_blank" >RIV/60460709:41210/22:91000 - isvavai.cz</a>
Result on the web
<a href="https://www.kvasnyprumysl.eu/index.php/kp/article/view/258" target="_blank" >https://www.kvasnyprumysl.eu/index.php/kp/article/view/258</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp2022.68.553" target="_blank" >10.18832/kp2022.68.553</a>

Result language
angličtina
Original language name
Effect of production and storage of beer on its sensory stability
Original language description
Freshly produced beer is in a state of chemical imbalance and its sensory characteristics change and deteriorate over time. The period when beer resists these undesirable changes is referred to as its shelf stability, which is precisely defined from a microbiological, colloidal and sensory point of view. The sensory stability of beer can be adversely affected by vibrations during transport and improper storage at elevated temperatures, the presence of oxygen and light. Sensory stability can be improved during production, in particular by selecting suitable raw materials, limiting the access of oxygen and reducing the heat load. Although this review is based on well-known and frequently discussed facts, it primarily presents the latest scientific results and theories concerning the sensory stability of beer, which have been published in recent years.
Czech name
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Czech description
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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
21101 - Food and beverages

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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