Effect of production and storage of beer on its sensory stability

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A91000" target="_blank" >RIV/60460709:41210/22:91000 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kvasnyprumysl.eu/index.php/kp/article/view/258" target="_blank" >https://www.kvasnyprumysl.eu/index.php/kp/article/view/258</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2022.68.553" target="_blank" >10.18832/kp2022.68.553</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of production and storage of beer on its sensory stability

Popis výsledku v původním jazyce

Freshly produced beer is in a state of chemical imbalance and its sensory characteristics change and deteriorate over time. The period when beer resists these undesirable changes is referred to as its shelf stability, which is precisely defined from a microbiological, colloidal and sensory point of view. The sensory stability of beer can be adversely affected by vibrations during transport and improper storage at elevated temperatures, the presence of oxygen and light. Sensory stability can be improved during production, in particular by selecting suitable raw materials, limiting the access of oxygen and reducing the heat load. Although this review is based on well-known and frequently discussed facts, it primarily presents the latest scientific results and theories concerning the sensory stability of beer, which have been published in recent years.

Název v anglickém jazyce

Effect of production and storage of beer on its sensory stability

Popis výsledku anglicky

Freshly produced beer is in a state of chemical imbalance and its sensory characteristics change and deteriorate over time. The period when beer resists these undesirable changes is referred to as its shelf stability, which is precisely defined from a microbiological, colloidal and sensory point of view. The sensory stability of beer can be adversely affected by vibrations during transport and improper storage at elevated temperatures, the presence of oxygen and light. Sensory stability can be improved during production, in particular by selecting suitable raw materials, limiting the access of oxygen and reducing the heat load. Although this review is based on well-known and frequently discussed facts, it primarily presents the latest scientific results and theories concerning the sensory stability of beer, which have been published in recent years.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

2570-8619

Svazek periodika

68

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

553-563

Kód UT WoS článku

000758666800001

EID výsledku v databázi Scopus

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