Aging of craft durum wheat beer fermented with sourdough yeasts
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43899433" target="_blank" >RIV/60461373:22330/16:43899433 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.lwt.2015.08.026" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2015.08.026</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2015.08.026" target="_blank" >10.1016/j.lwt.2015.08.026</a>
Alternative languages
Result language
angličtina
Original language name
Aging of craft durum wheat beer fermented with sourdough yeasts
Original language description
The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a period of 6 months at two different temperatures: shelf temperature (28 oC) and normal cold storage temperature (8 oC). The results showed that the three beers had similar physico-chemical, volatile and sensory characteristics. This suggests the possible use of autochthonous yeasts in the brewing process to create a stronger link with the local region. During aging, a decrease in the content of esters and higher alcohols, and an increase in carbonyl compounds occurred at the higher temperature. No significant differences were found in physico-chemical parameters during storage except for the color, which increased at 28 oC. Six months of aging did not significantly modify sensory perception of the beers.
Czech name
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Czech description
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Classification
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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Result continuities
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)
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT - Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
65
Issue of the periodical within the volume
leden
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
8
Pages from-to
487-494
UT code for WoS article
000364796700064
EID of the result in the Scopus database
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