Kvasny Prum. 1967; 13(2): 26-30 | DOI: 10.18832/kp1967003

Effect of volatile substances upon the quality of beer.Peer-reviewed article

G. BASAŘOVÁ

The article deals with volatile substances determining the aroma and taste of beer. The effect of such factors as methods used to control stabilization, adsorption and enzymatic processes, temperature of main fermentation and reduced period of afterfermention on the composition of volatile substances are analysed. It has been found, that the composition of volatile substances depends also upon the material of fermenting tuns and maturing vats. Organoleptic properties of beer from wooden vessels are superior to those of beer processed in metal vessels.
(In Czech, English summary only)

Keywords: volatile substances, beer, quality, taste

Published: February 1, 1967