Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old Beer
Three bottles of different beers were found in 2015 during a reconstruction of the brewery of the Raven Trading s.r.o. company in Záhlinice, Czech Republic. Good storage conditions enabled analysis of their original characteristics. Ali three bottles contained most probably lager type beer. First be...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2016-12-01
|
| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/146 |
| _version_ | 1818334783206326272 |
|---|---|
| author | Jana Olšovská Dagmar Matoulková Jurgen Felsberg Markéta Jelínková Martin Dušek Pavel Čejka Karel Štěrba |
| author_facet | Jana Olšovská Dagmar Matoulková Jurgen Felsberg Markéta Jelínková Martin Dušek Pavel Čejka Karel Štěrba |
| author_sort | Jana Olšovská |
| collection | DOAJ |
| description | Three bottles of different beers were found in 2015 during a reconstruction of the brewery of the Raven Trading s.r.o. company in Záhlinice, Czech Republic. Good storage conditions enabled analysis of their original characteristics. Ali three bottles contained most probably lager type beer. First beer (bright, original extract 10.3%) had sulfuric and fecal off-flavors. The second beer (dark, original extract 7.6 %) was very acidic, resembling Lambic beer. DNA analysis proved the presence of lager yeast Saccharomyces pastorianus and contaminant Dekkera bruxelfensis. The third beer (light brown, original extract 10.4%) contained small C02 bubbles and was slightly bitter. As a consequence of natural aging process the extremely high concentration of 2-turfural was found. The relatively high degree of adjuncts addition could be assumed based on high concentration of myristic acid and simultaneously low concentration of silica. DNA of contaminating microorganisms in all samples was proved. |
| first_indexed | 2024-12-13T14:13:01Z |
| format | Article |
| id | doaj.art-49f698de6cdf489f948ad055e9064100 |
| institution | Directory Open Access Journal |
| issn | 2570-8619 |
| language | ces |
| last_indexed | 2024-12-13T14:13:01Z |
| publishDate | 2016-12-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj.art-49f698de6cdf489f948ad055e90641002022-12-21T23:42:23ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl2570-86192016-12-016211-1232633410.18832/kp2016032146Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old BeerJana Olšovská0Dagmar Matoulková1Jurgen Felsberg2Markéta Jelínková3Martin Dušek4Pavel Čejka5Karel Štěrba6Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2Institute of Microbio/ogy, Academy of Sciences of the Czech Republic, v. v. i, CZ - 142 20 Prague, Vídeňská 1038, Czech RepublicInstitute of Microbiology, Academy of Sciences of the Czech Republic, v. v. i, CZ - 142 20 Prague, Vídeňská 1038, Czech RepublicResearch Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2Three bottles of different beers were found in 2015 during a reconstruction of the brewery of the Raven Trading s.r.o. company in Záhlinice, Czech Republic. Good storage conditions enabled analysis of their original characteristics. Ali three bottles contained most probably lager type beer. First beer (bright, original extract 10.3%) had sulfuric and fecal off-flavors. The second beer (dark, original extract 7.6 %) was very acidic, resembling Lambic beer. DNA analysis proved the presence of lager yeast Saccharomyces pastorianus and contaminant Dekkera bruxelfensis. The third beer (light brown, original extract 10.4%) contained small C02 bubbles and was slightly bitter. As a consequence of natural aging process the extremely high concentration of 2-turfural was found. The relatively high degree of adjuncts addition could be assumed based on high concentration of myristic acid and simultaneously low concentration of silica. DNA of contaminating microorganisms in all samples was proved.http://www.kvasnyprumysl.eu/index.php/kp/article/view/146century-old beerbeer agingsensory analysiscarbonyl compoundscarbohydratesvolatile compoundsfatty acidsdegradation of bitter compoundsmineralsDekkera bruxellensisSaccharomyces bayanusSaccharomyces pastorianus |
| spellingShingle | Jana Olšovská Dagmar Matoulková Jurgen Felsberg Markéta Jelínková Martin Dušek Pavel Čejka Karel Štěrba Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old Beer Kvasný průmysl century-old beer beer aging sensory analysis carbonyl compounds carbohydrates volatile compounds fatty acids degradation of bitter compounds minerals Dekkera bruxellensis Saccharomyces bayanus Saccharomyces pastorianus |
| title | Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old Beer |
| title_full | Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old Beer |
| title_fullStr | Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old Beer |
| title_full_unstemmed | Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old Beer |
| title_short | Analysis of Century Old Beer- Chemical, Sensoria! and Genetic Profile of 100-Year-Old Beer |
| title_sort | analysis of century old beer chemical sensoria and genetic profile of 100 year old beer |
| topic | century-old beer beer aging sensory analysis carbonyl compounds carbohydrates volatile compounds fatty acids degradation of bitter compounds minerals Dekkera bruxellensis Saccharomyces bayanus Saccharomyces pastorianus |
| url | http://www.kvasnyprumysl.eu/index.php/kp/article/view/146 |
| work_keys_str_mv | AT janaolsovska analysisofcenturyoldbeerchemicalsensoriaandgeneticprofileof100yearoldbeer AT dagmarmatoulkova analysisofcenturyoldbeerchemicalsensoriaandgeneticprofileof100yearoldbeer AT jurgenfelsberg analysisofcenturyoldbeerchemicalsensoriaandgeneticprofileof100yearoldbeer AT marketajelinkova analysisofcenturyoldbeerchemicalsensoriaandgeneticprofileof100yearoldbeer AT martindusek analysisofcenturyoldbeerchemicalsensoriaandgeneticprofileof100yearoldbeer AT pavelcejka analysisofcenturyoldbeerchemicalsensoriaandgeneticprofileof100yearoldbeer AT karelsterba analysisofcenturyoldbeerchemicalsensoriaandgeneticprofileof100yearoldbeer |