Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558630" target="_blank" >RIV/60162694:G42__/23:00558630 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/22:63555398

Výsledek na webu

<a href="https://www.mdpi.com/journal/foods" target="_blank" >https://www.mdpi.com/journal/foods</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods11213389" target="_blank" >10.3390/foods11213389</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Popis výsledku v původním jazyce

The scope of the study was the evaluation of the selected physicochemical (O-2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 +/- 2 degrees C). The length of the cold storage period did not influence the values of dissolved O-2 and CO2 , bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented "very good" sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.

Název v anglickém jazyce

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Popis výsledku anglicky

The scope of the study was the evaluation of the selected physicochemical (O-2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 +/- 2 degrees C). The length of the cold storage period did not influence the values of dissolved O-2 and CO2 , bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented "very good" sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

FOODS

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

11

Číslo periodika v rámci svazku

21

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

14

Strana od-do

3389

Kód UT WoS článku

000881091900001

EID výsledku v databázi Scopus

2-s2.0-85141666488