Vliv dodávky kyslíku na tvorbu chuti v průběhu výroby nealkoholického piva: Modelová studie

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F08%3A00019946" target="_blank" >RIV/60461373:22330/08:00019946 - 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

Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-free Beer Production: A Model Study

Popis výsledku v původním jazyce

The influence of oxygen supply on the formation and conversion of the most important flavour compounds during continuous alcohol-free beer production was studied in a complex model medium. It contained inorganic salts, nutrients and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, furfural) and mimicked real brewery wort with an advantage of constant composition. Fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilized on spent grains.The formation (ethanol, higher alcohols, esters, vicinal diketones, acetaldehyde) and reduction (aldehydes) of flavour active compounds at different aeration rates was observed. The results suggest that the oxygen supply represent an influential tool for controlling the degree of fermentation and flavour formation carried out by immobilized biocatalyst. Under optimal oxygen supply in the continuous immobilized cell reactor it was possible to obtain a fermented model medium with a compos

Název v anglickém jazyce

Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-free Beer Production: A Model Study

Popis výsledku anglicky

The influence of oxygen supply on the formation and conversion of the most important flavour compounds during continuous alcohol-free beer production was studied in a complex model medium. It contained inorganic salts, nutrients and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, furfural) and mimicked real brewery wort with an advantage of constant composition. Fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilized on spent grains.The formation (ethanol, higher alcohols, esters, vicinal diketones, acetaldehyde) and reduction (aldehydes) of flavour active compounds at different aeration rates was observed. The results suggest that the oxygen supply represent an influential tool for controlling the degree of fermentation and flavour formation carried out by immobilized biocatalyst. Under optimal oxygen supply in the continuous immobilized cell reactor it was possible to obtain a fermented model medium with a compos

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

<a href="/cs/project/GA104%2F06%2F1418" target="_blank" >GA104/06/1418: Kontinuální kvašení nealkoholického piva</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Journal of the American Society of Brewing Chemists

ISSN

0361-0470

e-ISSN

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Svazek periodika

66

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

000261437900005

EID výsledku v databázi Scopus

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