Relationship of iso-alfa-acid content and endogenous antioxidative potential during storage of lager beer

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43897055" target="_blank" >RIV/60461373:22330/14:43897055 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/jib.140" target="_blank" >http://dx.doi.org/10.1002/jib.140</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jib.140" target="_blank" >10.1002/jib.140</a>

Result language
angličtina
Original language name
Relationship of iso-alfa-acid content and endogenous antioxidative potential during storage of lager beer
Original language description
One of the critical issues regarding the quality of beer is the change in its chemical composition that occurs during storage. Decomposition of iso-alfa-acids results in an undesirable decrease in bitterness as well as a deterioration in the sensory profile of the beer. These changes are caused by the susceptibility of iso-alfa-acids to degradation owing to the influence of reactive oxygen species and light. The aim of this study was to investigate the influence of storage conditions (temperature, light) on the degradation of iso-alfa-acids during aging, with the main focus on monitoring the relationship between the turnover of iso-alfa-acids, the sulphur dioxide content and the antioxidative potential of stored beer as measured by electron spin resonance spectroscopy. In agreement with previous investigations, a significant decrease in the content of bitter compounds (up to 18 % relative to the original level, depending on storage conditions) was observed. A significant decrease in th
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Project
<a href="/en/project/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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