Error message

  • Deprecated function: Unparenthesized `a ? b : c ? d : e` is deprecated. Use either `(a ? b : c) ? d : e` or `a ? b : (c ? d : e)` in include_once() (line 1439 of /home/science2016/public_html/includes/bootstrap.inc).
  • Deprecated function: Array and string offset access syntax with curly braces is deprecated in include_once() (line 3557 of /home/science2016/public_html/includes/bootstrap.inc).

EFFECT OF HIGH GRAVITY WORT FERMENTATION PARAMETERS ON BEER FLAVOR PROFILE

Ruslana Kosiv1, Tetiana Kharandiuk1, Lubov Polyuzhyn1, Lubov Palianytsia1, Natalia Berezovska1
Affiliation: 
1 Lviv Polytechnic National University 12 S. Bandery St., 79013 Lviv, Ukraine
DOI: 
https://doi.org/10.23939/chcht11.03.308
AttachmentSize
PDF icon full_text.pdf549.05 KB

Keywords:

Abstract: 
The effect of main fermentation temperature on a young beer taste has been studied within the range of 282–292 K for high-density wort with the concentration of 14–18 % dry matter. The taste is provided by the content of aromatics – by-products of fermentation: acetaldehyde, vicinal diketones, n-propanol, n-butanol, i-butanol, 2-methyl-butanol, 3-methyl butanol, ethyl acetate and isoamyl acetate.
References: 

[1] Meilgaard M.: J. Inst. Brewing, 2001, 107, 271. https://doi.org/10.1002/j.2050-0416.2001.tb00098.x
https://doi.org/10.1002/j.2050-0416.2001.tb00098.x

[2] Simpson W.: Brewer Int., 2004, 4, 31.

[4] Meilgaard M.: J. Agricult. Food Chem., 1982, 30, 1009. https://doi.org/10.1021/jf00114a002
https://doi.org/10.1021/jf00114a002

[5] Meilgaard M., Reid D., Wyborski K.: J. Am. Soc. Brewing Chemist., 1982, 40, 119.

[6] Tretiak L.: Vestnik Orenburg. Gos. Univ., 2012, 137, 222.

[7] Simpson W.: Organolepticheskyi Analiz v Pivovarenii [in:] Bemfort Ch. (Ed.), Novoe v Pivovarenii. Professiya, Sankt-Peterburg 2007, 468-501.

[8] ISO 5492:1992.Sensory Analysis: Vocabulary. International Organization for Standardization, Geneva.

[9] Tretiak L.: Fundament. Issledovan., 2014, 9, 1951.

[10] Briggs D., Boulton C., Brookes P., Stevens R.: Brewing. Science and Practice. Woodhead Publ., Cambridge 2004.

[11] Miedaner H., Narziss L., Eichhorn P.: Proceedings of the European Brewery Convention Congress. IRL press at Oxford University Press, Oxford 1991, 401.

[12] Kosiv R., Kharandiuk T., Polyuzhyn L. et al.: Chem. Chem. Technol., 2016, 10, 268. https://doi.org/10.23939/chcht10.03.349
https://doi.org/10.23939/chcht10.03.349

[13] Tan Y., Siebert K.: J. Agric. Food Chem., 2004, 52, 3057. https://doi.org/10.1021/jf035149j
https://doi.org/10.1021/jf035149j

[14] Kunze W.: Technology Brewing and Malting. VLB, Berlin 1996.

[15] Barnes T.: The Complete Beer Fault Guide, V. 1.4, 2011-2013.

[16] Narziss L.: Abriss der Bierbrauwerei. Wiley-VCH, Weinheim 2005.

[17] Khivrych B., Rozdobudko B.: Kharchova Nauka i Technol., 2013, 24, 31.

[18] Kharandiuk T., Kosiv R.: Zbirnyk Nauk. Prats Molodykh Uchenykh, Aspirantiv ta Studentiv, Odesa 2015, 157.

[19] Kharandiuk T., Kosiv R., Palyanytsia L., Berezovska N.: 82 Mizhnar. Nauk. Conf. Molodykh Uchenykh, Aspirantiv ta Studentiv. Ukraine, Kyiv 2016, 224.