Vliv esterasové aktivity v nepasterovaném asepticky plněném nepasterovaném pivu

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012804" target="_blank" >RIV/60461373:22330/04:00012804 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Impact of esterase activity in aseptically packaged unpasteurized beer.

Popis výsledku v původním jazyce

Yeast extracellular esterase is mainly inactivated during pasteurization of beer, but not in aseptic processing of non-pasteurized beer. Effects of esterase activity on the volatile compounds composition and flavour stability of aseptically packaged non-pasteurized beer during storage were assessed. Analysis of volatiles using SPME-GC-MS showed that presence of esterase did not result in decreases in total ester concn. during storage at 30°C for 12 wk; decreases were, however, observed in concn. of octyl acetate and ethyl hexanoate. At the start of storage, sensory properties were detectably different for the pastuerized and non-pasteurized beers. However, these sensory differences became udetectable during storage, possibly because changes due to esterase activity were masked by sensory changes due to oxidation and other decomposition reactions.

Název v anglickém jazyce

Impact of esterase activity in aseptically packaged unpasteurized beer.

Popis výsledku anglicky

Yeast extracellular esterase is mainly inactivated during pasteurization of beer, but not in aseptic processing of non-pasteurized beer. Effects of esterase activity on the volatile compounds composition and flavour stability of aseptically packaged non-pasteurized beer during storage were assessed. Analysis of volatiles using SPME-GC-MS showed that presence of esterase did not result in decreases in total ester concn. during storage at 30°C for 12 wk; decreases were, however, observed in concn. of octyl acetate and ethyl hexanoate. At the start of storage, sensory properties were detectably different for the pastuerized and non-pasteurized beers. However, these sensory differences became udetectable during storage, possibly because changes due to esterase activity were masked by sensory changes due to oxidation and other decomposition reactions.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název periodika

Technical Quarterly, Master Brewers' Association of the Americas.

ISSN

0743-9407

e-ISSN

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Svazek periodika

41

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

5

Strana od-do

293-297

Kód UT WoS článku

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EID výsledku v databázi Scopus

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