Effect of amino acids content in beer on its sensory stability
2001
Vesely, P. | Bohac, J. | Basarova, G. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi)
Phenylalanine (100 mg/L) and methionine (20 mg/L) were added to three types of 12 % pale industrially produced beers. An artificial aging was performed at 37 and 45 deg C for 14 days, followed by a natural aging at 20 deg C for 3 months. There were no substantial changes in beer colour, concentrations of polyphenols and vicinal diketones and in redox capacity in comparison with original beers and samples with addition of distilled water. The concentration of total amino acids decreased during both types of aging. The addition of phenylalanine worsened slightly, whereas that of methionine substantially the scores of sensory evaluation. Beer composition changes and sensory tests results of samples stored at 37 deg C for 14 days were comparable to those stored at 20 deg C for 3 months.
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