Kvasny Prum. 2004; 50(11-12): 330-334 | DOI: 10.18832/kp2004021

Study of actual sensorial stability of beers.Peer-reviewed article

Miloš HRABÁK, Pavel ČEJKA, Karel NIKOLAI

VÚPS, a. s., Lípová 15, 120 44 Praha 2 / Research Institute of Brewing and Malting, Plc., Lípová 15, CZ 120 44 Prague

In the article, partial results of the project "Study of actual sensorial stability" are described. The task of the project was to carry out a simple monitoring of actual sensorial stability of selected samples of beers, based on a gradual sensorial evaluation during their natural aging, and to try to make basic characteristic of the sensory stability of beer. The results of the project enabled to divide the beer samples into four basic categories according to the character and speed of sensorial aging.In the article, partial results of the project "Study of actual sensorial stability" are described. The task of the project was to carry out a simple monitoring of actual sensorial stability of selected samples of beers, based on a gradual sensorial evaluation during their natural aging, and to try to make basic characteristic of the sensory stability of beer. The results of the project enabled to divide the beer samples into four basic categories according to the character and speed of sensorial aging.

Keywords: beer, sensory stability, ageing

Published: November 1, 2004