Kvasny Prum. 1993; 39(10): 292-299 | DOI: 10.18832/kp1993020

Study of changes during beer ageing.Peer-reviewed article

P. ČEJKA, D. HAŠKOVÁ

The changes of stabilized samples of 12% lager beers during ageing were experimentally determined. The changes were monitored analytically as well as sensorialy. The beer ageing occurred naturally (by storing at20 °C) and artificially. For the artificial ageing of beer the effect of an increased temperature was used: a) shorter thermal shocks at a higher temperature and b) longer expositions to a lower temperature. The aim of the study was to prove changes between the natural ageing and the artificial one. In addition, the forecast sensorial stability of beer was compared with natural sensorial ageing. The examined parameters enable approximately predicting of sensory stability of beer.
(In Czech, English summary only)

Keywords: peer, sensorial acitity, change, ageing

Published: October 1, 1993