Aging of craft durum wheat beer fermented with sourdough yeasts

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43899433" target="_blank" >RIV/60461373:22330/16:43899433 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.lwt.2015.08.026" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2015.08.026</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2015.08.026" target="_blank" >10.1016/j.lwt.2015.08.026</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Aging of craft durum wheat beer fermented with sourdough yeasts

Popis výsledku v původním jazyce

The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a period of 6 months at two different temperatures: shelf temperature (28 oC) and normal cold storage temperature (8 oC). The results showed that the three beers had similar physico-chemical, volatile and sensory characteristics. This suggests the possible use of autochthonous yeasts in the brewing process to create a stronger link with the local region. During aging, a decrease in the content of esters and higher alcohols, and an increase in carbonyl compounds occurred at the higher temperature. No significant differences were found in physico-chemical parameters during storage except for the color, which increased at 28 oC. Six months of aging did not significantly modify sensory perception of the beers.

Název v anglickém jazyce

Aging of craft durum wheat beer fermented with sourdough yeasts

Popis výsledku anglicky

The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a period of 6 months at two different temperatures: shelf temperature (28 oC) and normal cold storage temperature (8 oC). The results showed that the three beers had similar physico-chemical, volatile and sensory characteristics. This suggests the possible use of autochthonous yeasts in the brewing process to create a stronger link with the local region. During aging, a decrease in the content of esters and higher alcohols, and an increase in carbonyl compounds occurred at the higher temperature. No significant differences were found in physico-chemical parameters during storage except for the color, which increased at 28 oC. Six months of aging did not significantly modify sensory perception of the beers.

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

2016

Kód důvěrnosti údajů

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

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

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Svazek periodika

65

Číslo periodika v rámci svazku

leden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

487-494

Kód UT WoS článku

000364796700064

EID výsledku v databázi Scopus

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