High-gravity brewing without adjuncts – The effect on beer parameters

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43922859" target="_blank" >RIV/60461373:22330/21:43922859 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60193697:_____/21:N0000006

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0023643821009087?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643821009087?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2021.111755" target="_blank" >10.1016/j.lwt.2021.111755</a>

Jazyk výsledku

angličtina

Název v původním jazyce

High-gravity brewing without adjuncts – The effect on beer parameters

Popis výsledku v původním jazyce

High-gravity brewing (HGB) is a common practise in industrial breweries. The aim of this study was to examine the effect of HGB on analytical and quality parameters of all-malt beer. Parameters were evaluated in bottom-fermented (BF) beer and some data were compared with results from top-fermented (TF) beer. In both, BF and TF beer, two brews were produced where a higher original gravity (OG) beer was diluted to the level of a lower OG beer. Increased ester production was the principal reason for changes in the flavour profile. Especially higher levels of acetate esters (ethyl acetate, isoamyl acetate) affected beer aroma, creating fruity and solvent-like odours. Higher alcohol and acetaldehyde contents were not affected by HGB. The use of HGB for BF beer did not affect important quality parameters such as thiobarbituric acid number (TBA) or foam stability. The content of beer ageing markers (carbonyl compounds) was also not affected by the use of the HGB technology. In sensorial evaluation, differences in flavours of BF HGB beer were evaluated in a triangle test. Beer without dilution was preferred by tasters, commenting on better harmony in bitterness and beer body. © 2021 Elsevier Ltd

Název v anglickém jazyce

High-gravity brewing without adjuncts – The effect on beer parameters

Popis výsledku anglicky

High-gravity brewing (HGB) is a common practise in industrial breweries. The aim of this study was to examine the effect of HGB on analytical and quality parameters of all-malt beer. Parameters were evaluated in bottom-fermented (BF) beer and some data were compared with results from top-fermented (TF) beer. In both, BF and TF beer, two brews were produced where a higher original gravity (OG) beer was diluted to the level of a lower OG beer. Increased ester production was the principal reason for changes in the flavour profile. Especially higher levels of acetate esters (ethyl acetate, isoamyl acetate) affected beer aroma, creating fruity and solvent-like odours. Higher alcohol and acetaldehyde contents were not affected by HGB. The use of HGB for BF beer did not affect important quality parameters such as thiobarbituric acid number (TBA) or foam stability. The content of beer ageing markers (carbonyl compounds) was also not affected by the use of the HGB technology. In sensorial evaluation, differences in flavours of BF HGB beer were evaluated in a triangle test. Beer without dilution was preferred by tasters, commenting on better harmony in bitterness and beer body. © 2021 Elsevier Ltd

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

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

Rok uplatnění

2021

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

—

Svazek periodika

148

Číslo periodika v rámci svazku

AUG 2021

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

6

Strana od-do

—

Kód UT WoS článku

000674469400009

EID výsledku v databázi Scopus

2-s2.0-85107064855