Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures.
Beer oxidation is strictly linked to its shelf life. Chemical variation in aldehydes, higher alcohols, hops bitter substances and esters, also could have a role key in stale flavor. Bottle refermentation, is the method by which beer in the bottle is made sparkling and is often used in craft brewing....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22001393 |
| _version_ | 1811187286629416960 |
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| author | Antonio Valentoni Antonio Santoru Manuela Sanna Mauro Fanari Maria Cristina Porcu Angela Fadda Daniele Sanna Luca Pretti |
| author_facet | Antonio Valentoni Antonio Santoru Manuela Sanna Mauro Fanari Maria Cristina Porcu Angela Fadda Daniele Sanna Luca Pretti |
| author_sort | Antonio Valentoni |
| collection | DOAJ |
| description | Beer oxidation is strictly linked to its shelf life. Chemical variation in aldehydes, higher alcohols, hops bitter substances and esters, also could have a role key in stale flavor. Bottle refermentation, is the method by which beer in the bottle is made sparkling and is often used in craft brewing. Before the process an amount of oxygen in the headspace can be a potential source of oxidation. We investigated the effect of oxygen and temperature during storage of refermented craft beer in bottles with standard and oxygen scavenger caps. Beer was stored for 13 weeks at 6, 22 and 45 °C for forced aging, and monitored by technological analysis, SPME (-) and - MS (-), Electron Paramagnetic Resonance (EPR). At 45 °C, the samples showed a decrease of International Bitterness Units and an increase in color and concentrations of oxidized molecules, and other related with the high temperature (aldehydes and furanic compounds respectively). No differences were observed between samples stored at 6 and 22 °C. Sensory analysis showed differences in the perception of paint, sweet, cardboard and freshness attributes in the samples stored at 45 °C. No differences were observed in the use of standard and oxygen scavenger caps. |
| first_indexed | 2024-04-11T14:00:54Z |
| format | Article |
| id | doaj.art-db710bb3e7954eb6a684cc65de4ce9c5 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-04-11T14:00:54Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-db710bb3e7954eb6a684cc65de4ce9c52022-12-22T04:20:08ZengElsevierFood Chemistry Advances2772-753X2022-10-011100151Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures.Antonio Valentoni0Antonio Santoru1Manuela Sanna2Mauro Fanari3Maria Cristina Porcu4Angela Fadda5Daniele Sanna6Luca Pretti7Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero SS, ItalyPorto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero SS, ItalyPorto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero SS, ItalyPorto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero SS, ItalyIstituto di Chimica Biomolecolare, Consiglio Nazionale Delle Ricerche, Trav. La Crucca 3, Sassari, I-07100, ItalyIstituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale Delle Ricerche, Trav. La Crucca 3, Sassari, I-07100, ItalyIstituto di Chimica Biomolecolare, Consiglio Nazionale Delle Ricerche, Trav. La Crucca 3, Sassari, I-07100, ItalyPorto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero SS, Italy; Corresponding author: Dr. Luca Pretti, Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero SS, Italy.Beer oxidation is strictly linked to its shelf life. Chemical variation in aldehydes, higher alcohols, hops bitter substances and esters, also could have a role key in stale flavor. Bottle refermentation, is the method by which beer in the bottle is made sparkling and is often used in craft brewing. Before the process an amount of oxygen in the headspace can be a potential source of oxidation. We investigated the effect of oxygen and temperature during storage of refermented craft beer in bottles with standard and oxygen scavenger caps. Beer was stored for 13 weeks at 6, 22 and 45 °C for forced aging, and monitored by technological analysis, SPME (-) and - MS (-), Electron Paramagnetic Resonance (EPR). At 45 °C, the samples showed a decrease of International Bitterness Units and an increase in color and concentrations of oxidized molecules, and other related with the high temperature (aldehydes and furanic compounds respectively). No differences were observed between samples stored at 6 and 22 °C. Sensory analysis showed differences in the perception of paint, sweet, cardboard and freshness attributes in the samples stored at 45 °C. No differences were observed in the use of standard and oxygen scavenger caps.http://www.sciencedirect.com/science/article/pii/S2772753X22001393Beer agingVolatiles aging markersCraft beerOxygen absorbing caps |
| spellingShingle | Antonio Valentoni Antonio Santoru Manuela Sanna Mauro Fanari Maria Cristina Porcu Angela Fadda Daniele Sanna Luca Pretti Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures. Food Chemistry Advances Beer aging Volatiles aging markers Craft beer Oxygen absorbing caps |
| title | Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures. |
| title_full | Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures. |
| title_fullStr | Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures. |
| title_full_unstemmed | Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures. |
| title_short | Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures. |
| title_sort | evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures |
| topic | Beer aging Volatiles aging markers Craft beer Oxygen absorbing caps |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X22001393 |
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