Assessment of the effect of pasteurization and filtration on the content of selected nutrients in beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F21%3APU142394" target="_blank" >RIV/00216305:26310/21:PU142394 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-konference-2021-abstrakty-a5-pdf-p213391" target="_blank" >https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-konference-2021-abstrakty-a5-pdf-p213391</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Assessment of the effect of pasteurization and filtration on the content of selected nutrients in beer

Popis výsledku v původním jazyce

Beer is a complex chemical matrix that consists of over 450 constituents [1]. Besides polysaccharides, proteins, lipids and organic acids beer also contains nutritionally important substances such as vitamins, phenolic compounds and elements [2]. Phenolic compounds affect the formation of beer haze, redox state, colour, flavour, foam stability and stability of the beer during aging [3]. Mineral content is significantly connected to sensory properties of beer, enzymatic activity during mashing and regulate processes during boiling, cooling and fermentation of wort [4]. B vitamins are water-soluble substances used by yeasts in many biochemical pathways as cofactors. Post-fermentation treatments (e.g. pasteurization, filtration) are important in brewing to achieve stability and durability of the final product and form desired organoleptic properties. However, these procedures may influence the chemical composition of beer [5]. In this study, a total of 28 samples of beer were analysed. They were divided

Název v anglickém jazyce

Assessment of the effect of pasteurization and filtration on the content of selected nutrients in beer

Popis výsledku anglicky

Beer is a complex chemical matrix that consists of over 450 constituents [1]. Besides polysaccharides, proteins, lipids and organic acids beer also contains nutritionally important substances such as vitamins, phenolic compounds and elements [2]. Phenolic compounds affect the formation of beer haze, redox state, colour, flavour, foam stability and stability of the beer during aging [3]. Mineral content is significantly connected to sensory properties of beer, enzymatic activity during mashing and regulate processes during boiling, cooling and fermentation of wort [4]. B vitamins are water-soluble substances used by yeasts in many biochemical pathways as cofactors. Post-fermentation treatments (e.g. pasteurization, filtration) are important in brewing to achieve stability and durability of the final product and form desired organoleptic properties. However, these procedures may influence the chemical composition of beer [5]. In this study, a total of 28 samples of beer were analysed. They were divided

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů