Bottle conditioning: Technology and mechanisms applied in refermented beers

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43921049" target="_blank" >RIV/60461373:22330/20:43921049 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2306-5710/6/3/56/htm" target="_blank" >https://www.mdpi.com/2306-5710/6/3/56/htm</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/beverages6030056" target="_blank" >10.3390/beverages6030056</a>

Result language
angličtina
Original language name
Bottle conditioning: Technology and mechanisms applied in refermented beers
Original language description
Bottle conditioning refers to amethod of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonation, and has further significance related to formation of distinctive sensory attributes and enhancement of sensory stability, which are the phenomena associated with ongoing yeast metabolic activities in the final package. This review covers historical development of the method, describes metabolic pathways applied during refermentation, and explains practical aspects of the refermentation process management. Furthermore, an overview of the traditional and novel approaches of bottle conditioning with mixed yeast bacterial cultures and its impact on the properties of final beer is provided. © 2020 by the authors.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)