Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage
The scope of the study was the evaluation of the selected physicochemical (O<sub>2</sub> and CO<sub>2</sub> contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extra...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3389 |
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| author | Richardos Nikolaos Salek Eva Lorencová Robert Gál Vendula Kůrová Kristýna Opustilová František Buňka |
| author_facet | Richardos Nikolaos Salek Eva Lorencová Robert Gál Vendula Kůrová Kristýna Opustilová František Buňka |
| author_sort | Richardos Nikolaos Salek |
| collection | DOAJ |
| description | The scope of the study was the evaluation of the selected physicochemical (O<sub>2</sub> and CO<sub>2</sub> contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% <i>w</i>/<i>w</i>) during a cold storage period of 6 months (4 ± 2 °C). The length of the cold storage period did not influence the values of dissolved O<sub>2</sub> and CO<sub>2</sub>, bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented “very good” sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer. |
| first_indexed | 2024-03-09T19:05:49Z |
| format | Article |
| id | doaj.art-c96dc098abbc43c9ae935acf4218ee98 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:05:49Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c96dc098abbc43c9ae935acf4218ee982023-11-24T04:40:02ZengMDPI AGFoods2304-81582022-10-011121338910.3390/foods11213389Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold StorageRichardos Nikolaos Salek0Eva Lorencová1Robert Gál2Vendula Kůrová3Kristýna Opustilová4František Buňka5Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech RepublicLaboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech RepublicThe scope of the study was the evaluation of the selected physicochemical (O<sub>2</sub> and CO<sub>2</sub> contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% <i>w</i>/<i>w</i>) during a cold storage period of 6 months (4 ± 2 °C). The length of the cold storage period did not influence the values of dissolved O<sub>2</sub> and CO<sub>2</sub>, bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented “very good” sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.https://www.mdpi.com/2304-8158/11/21/3389Czech beeroriginal wort extractstoragephysicochemical propertiessensory attributes |
| spellingShingle | Richardos Nikolaos Salek Eva Lorencová Robert Gál Vendula Kůrová Kristýna Opustilová František Buňka Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage Foods Czech beer original wort extract storage physicochemical properties sensory attributes |
| title | Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage |
| title_full | Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage |
| title_fullStr | Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage |
| title_full_unstemmed | Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage |
| title_short | Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage |
| title_sort | physicochemical and sensory properties of czech lager beers with increasing original wort extract values during cold storage |
| topic | Czech beer original wort extract storage physicochemical properties sensory attributes |
| url | https://www.mdpi.com/2304-8158/11/21/3389 |
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