Effect of production and storage of beer on its sensory stability

Authors

  • Karel Štěrba Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
  • Lucie Kyselová Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague 2, Czech Republic

DOI:

https://doi.org/10.18832/kp2022.68.553

Keywords:

beer stability, sensory evaluation, carbonyl compounds, aldehyde

Abstract

Freshly produced beer is in a state of chemical imbalance and its sensory characteristics change and deteriorate over time. The period when beer resists these undesirable changes is referred to as its shelf stability, which is precisely defined from a microbiological, colloidal and sensory point of view. The sensory stability of beer can be adversely affected by vibrations during transport and improper storage at elevated temperatures, the presence of oxygen and light. Sensory stability can be improved during production, in particular by selecting suitable raw materials, limiting the access of oxygen and reducing the heat load. Although this review is based on well-known and frequently discussed facts, it primarily presents the latest scientific results and theories concerning the sensory stability of beer, which have been published in recent years.

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Published

2022-02-15

How to Cite

Štěrba, K., & Kyselová, L. (2022). Effect of production and storage of beer on its sensory stability. KVASNY PRUMYSL, 68(1), 553-563. https://doi.org/10.18832/kp2022.68.553
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