Bottle conditioning: Technology and mechanisms applied in refermented beers

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43921049" target="_blank" >RIV/60461373:22330/20:43921049 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2306-5710/6/3/56/htm" target="_blank" >https://www.mdpi.com/2306-5710/6/3/56/htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/beverages6030056" target="_blank" >10.3390/beverages6030056</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Bottle conditioning: Technology and mechanisms applied in refermented beers

Popis výsledku v původním jazyce

Bottle conditioning refers to amethod of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonation, and has further significance related to formation of distinctive sensory attributes and enhancement of sensory stability, which are the phenomena associated with ongoing yeast metabolic activities in the final package. This review covers historical development of the method, describes metabolic pathways applied during refermentation, and explains practical aspects of the refermentation process management. Furthermore, an overview of the traditional and novel approaches of bottle conditioning with mixed yeast bacterial cultures and its impact on the properties of final beer is provided. © 2020 by the authors.

Název v anglickém jazyce

Bottle conditioning: Technology and mechanisms applied in refermented beers

Popis výsledku anglicky

Bottle conditioning refers to amethod of adding fermenting wort or yeast suspension in sugar solution into beer in its final package. Additionally denoted as bottle refermentation, this technique has been originally developed to assure beer carbonation, and has further significance related to formation of distinctive sensory attributes and enhancement of sensory stability, which are the phenomena associated with ongoing yeast metabolic activities in the final package. This review covers historical development of the method, describes metabolic pathways applied during refermentation, and explains practical aspects of the refermentation process management. Furthermore, an overview of the traditional and novel approaches of bottle conditioning with mixed yeast bacterial cultures and its impact on the properties of final beer is provided. © 2020 by the authors.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Beverages

ISSN

2306-5710

e-ISSN

—

Svazek periodika

6

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

14

Strana od-do

1-14

Kód UT WoS článku

000616119100015

EID výsledku v databázi Scopus

2-s2.0-85094179247