Relationship of iso-alfa-acid content and endogenous antioxidative potential during storage of lager beer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43897055" target="_blank" >RIV/60461373:22330/14:43897055 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1002/jib.140" target="_blank" >http://dx.doi.org/10.1002/jib.140</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.140" target="_blank" >10.1002/jib.140</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Relationship of iso-alfa-acid content and endogenous antioxidative potential during storage of lager beer

Popis výsledku v původním jazyce

One of the critical issues regarding the quality of beer is the change in its chemical composition that occurs during storage. Decomposition of iso-alfa-acids results in an undesirable decrease in bitterness as well as a deterioration in the sensory profile of the beer. These changes are caused by the susceptibility of iso-alfa-acids to degradation owing to the influence of reactive oxygen species and light. The aim of this study was to investigate the influence of storage conditions (temperature, light) on the degradation of iso-alfa-acids during aging, with the main focus on monitoring the relationship between the turnover of iso-alfa-acids, the sulphur dioxide content and the antioxidative potential of stored beer as measured by electron spin resonance spectroscopy. In agreement with previous investigations, a significant decrease in the content of bitter compounds (up to 18 % relative to the original level, depending on storage conditions) was observed. A significant decrease in th

Název v anglickém jazyce

Relationship of iso-alfa-acid content and endogenous antioxidative potential during storage of lager beer

Popis výsledku anglicky

One of the critical issues regarding the quality of beer is the change in its chemical composition that occurs during storage. Decomposition of iso-alfa-acids results in an undesirable decrease in bitterness as well as a deterioration in the sensory profile of the beer. These changes are caused by the susceptibility of iso-alfa-acids to degradation owing to the influence of reactive oxygen species and light. The aim of this study was to investigate the influence of storage conditions (temperature, light) on the degradation of iso-alfa-acids during aging, with the main focus on monitoring the relationship between the turnover of iso-alfa-acids, the sulphur dioxide content and the antioxidative potential of stored beer as measured by electron spin resonance spectroscopy. In agreement with previous investigations, a significant decrease in the content of bitter compounds (up to 18 % relative to the original level, depending on storage conditions) was observed. A significant decrease in th

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/QI111B053" target="_blank" >QI111B053: Nové postupy pro využití zemědělských surovin a produkci hlavních druhů potravin zvyšující jejich kvalitu, bezpečnost, konkurenceschopnost a výživový benefit spotřebiteli.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

120

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

212-219

Kód UT WoS článku

000339561100008

EID výsledku v databázi Scopus

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