Kvasny Prumysl, 2001 (vol. 47), issue 10
Effect of amino acids content in beer on its sensoric stability.Peer-reviewed article
P. VESELÝ, J. BOHÁČ, G. BASAŘOVÁ
Kvasny Prum. 2001; 47(10): 276-279 | DOI: 10.18832/kp2001020 
The additions of amino acids phenylalanin (100mg/l) and methionin (20 mg/l) in the samples of tree types of 12 % pale industrially produced beers, the following artificial aging for 14 days at the temperature of 37 °C and 45 °C, and the natural aging for tree months at the temperature 20 °C have produced no substantial effect on changes in values of colour, polyphenol compounds, vicinal diketones and oxid-reduction capacity when compared with original beers and with the samples with distilled water addition. During the artificial and natural aging, the total content of amino acid has declined. From the point view of sensoric testing, the addition of...
Effect of tunnel pasteurization upon sensory stability of beer. II. Monitoring of effect given by time of pasteurization carried out at the temperature of 63 °C.Peer-reviewed article
J. JANOUŠEK, G. BASAŘOVÁ
Kvasny Prum. 2001; 47(10): 280-285 | DOI: 10.18832/kp2001021
This information follows up withthe previous article (Kvasny Prum. 47, 2001, p. 202)and presents results of the influence upona wide spectrum of the physicochemical parameters of beer, given by the effect of the time of tunnel pasteurization realized on full scale produced pale lager beers at the temperature of 63 °C. The prolongation of the pasteurization period became evident by increase of colours and contect of diacetyl and oxidized polyphenols while, contrary to that, total polyphenols, anthokyanogens and bitter substances declined. The samples of beers pasteurized for a longer period had lower reduction capacity and manifested more intense reaction...