Kvasny Prum. 1993; 39(11): 330-333 | DOI: 10.18832/kp1993021

Evaluation of beer vigourand its effect on the sensorial quality.Peer-reviewed article

J. ČEPIČKA, Nguyen THI THANH HUONG, J. POKORNÝ

The estimation of beer vigour, the level of carbon dioxide by three methods, temperature, bittemess and sensorically also temperature, bitterness and staleness were performed with a collection of 43 Czech-made beers. The statistically determined linear correlations among the individual parameters were proved. Nevertheless, the plot between the beer vigour and the other factors could be described with the term including not only the factors proper but some interactions among them and some square terms, as well. Therefore, the beer vigour is dependent on a temperature, level of carbon dioxide and less significantly on a level of bitter substances and products resulting from the staleness of beer.
(In Czech, English summary only)

Keywords: beer, sensorial quality, carbon dioxide

Published: November 1, 1993