Kvasny Prum. 1987; 33(8-9): 269-274 | DOI: 10.18832/kp1987055

Changes of carbonyl compound during after-fermentation.Peer-reviewed article

J. VOBORSKÝ, M. KAHLER

Concentration changes of 25 carbonyl and volatile compounds were observed during the after-fermentation of 10 and 12 % beers made from malt and unmalted grain. The results are represented in the form of diagrams. These experiments comprise four series of wort that were prepared by a unit mashing process. The throw of the substituted worts contained besides malt 12 % of saccharose and 8 % of barley grist. The conditions of mashing, fermentation and after-fermentation were the same in all four batches. From analytical results follows: the optimum length of the procedure is for 12 % beers prepared from unmalted grain 50 days, for beers prepared from malt 70 days. The lowest concentrations of detected compounds were found after tree weeks of fermentation. There was a good agreement between the sensorial evaluation and the analytical data. When the optimum length of fermentation was ceased the sensorial properties, especially with 12 % beers, got worse.
(In Czech, English summary only)

Keywords: beer, secondary fermentation, mashing, wort, sensorial evaluation, carbonyl compounds

Published: August 1, 1987