Kvasny Prum. 1995; 41(12): 374-379 | DOI: 10.18832/kp1995024

The changes of significant beer properties through potassium peroxosulphate oxidation.Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ, D. ZDVIHALOVÁ

Changes in colour, colloidal stability, flavour properties and beer aroma after oxidation through potassium peroxosulphate are discussed. Potassium peroxosulphate solution was being dosed into bottles containing beer (0,01 - 0,05 %) and after their sealing the bottles were warmed up for 1 to 3 days at 30 - 50 °C. Potassium peroxosulphate admixture manifested itself through colour enhancement oxidation aroma intensity and colloidal stability decrease. Beer colour underwent changes from yellow to red-brownish, beer aroma from touch of sweetness to cardboard, pungent, bity and caramel aroma of old beer. The described method allows a rapid evoking of beer ageing typical features, which, otherwise are under progress for a long time period, offering thus contribution to beer ageing process investigation.
(In Czech, English summary only)

Keywords: beer, property, changes, oxidation, potassium peroxosulphate

Published: December 1, 1995