دورية أكاديمية
Alert for microbreweries – a case study on unpasteurized and unfiltered beer
| العنوان: | Alert for microbreweries – a case study on unpasteurized and unfiltered beer |
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| المؤلفون: | Karel Fous, Anna Jarolímková, Petra Kubizniaková, Katarína Majtán |
| المصدر: | Kvasný průmysl, Vol 70, Iss 2, Pp 888-894 (2024) |
| بيانات النشر: | Research Institute of Brewing and Malting, Plc., 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Fermentation industries. Beverages. Alcohol |
| مصطلحات موضوعية: | storage temperature, yeast autolysis, beer stability, Fermentation industries. Beverages. Alcohol, TP500-660 |
| الوصف: | Beer stability, influenced by physical, chemical, and biological factors, poses a considerable challenge for breweries. Biological stability, as a major concern, is effectively managed through practices such as good hygiene, pasteurization, and filtration. Microbiological contamination, often recognizable by increased turbidity or off-flavours, is influenced by temperature, with optimal conditions promoting the growth of specific microorganisms. Lower temperatures slow down flavour changes and chemical reactions in beer, impacting its non-biological stability. This case study explores the impact of storage temperature on autolysis off-flavour development in 10 different unfiltered and unpasteurized beers. The results showed that autolysis off-flavour occurred at both low and higher storage temperatures and that its dependence on the temperature was minimal. This unexpected fact was discovered mainly due to uncovered significant contamination of the commercial beers tested (wild yeasts, lactic acid bacteria, enterococci and coliform bacteria). For this reason, the concentration of cells in the beer appeared as a more influential factor in the development of off-flavours, including autolysis, than the storage temperature. The partial results need to be studied in more detail, nevertheless, we felt it was important to publish the revelation of a strong contamination of beers purchased from regular stores for our experiments. At this point it can already be concluded that the low storage temperature did not help to prevent the development of the contamination and the associated sensory deterioration of the beers. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | Czech English |
| تدمد: | 2570-8619 |
| العلاقة: | https://kvasnyprumysl.eu/index.php/kp/article/view/306Test; https://doaj.org/toc/2570-8619Test |
| DOI: | 10.18832/kp2024.70.888 |
| الوصول الحر: | https://doaj.org/article/1377a3221151451eb9cfb38cf870c8cbTest |
| رقم الانضمام: | edsdoj.1377a3221151451eb9cfb38cf870c8cb |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 25708619 |
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| DOI: | 10.18832/kp2024.70.888 |