SIGNIFICANCE OF SO2 IN BEER Part 3: Factors which effect on production of sulphur dioxide during brewing fermentation

被引：2

作者：

Dvorak, Josef ^{[1
]}

Dostalek, Pavel ^{[1
]}

Kellner, Vladimir ^{[2
]}

Cejka, Pavel ^{[2
]}

Culik, Jiri ^{[2
]}

Horak, Tomas ^{[2
]}

Jurkova, Marie ^{[2
]}

机构：

[1] Inst Chem Technol, Dept Fermentat Chem & Bioengn, Tech 5, Prague 16628, Czech Republic

[2] Brewing Inst Prague, Res Inst Brewing & Malting, CZ-12044 Prague, Czech Republic

来源：

KVASNY PRUMYSL | 2008年 / 54卷 / 05期

关键词：

beer; sulphur dioxide; fermentation; storage; sensory analysis;

D O I：

10.18832/kp2008008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this article the effect of yeast brewing strains and technological conditions on the production of sulphur dioxide are studied. The decrease of sulphur dioxide during the storage, its influence on the improvement of the oxidative and the stale flavour of beer and also the correlation between its concentration in beer and redox capacity of beer are monitored in this study.

引用

页码：142 / 148

页数：7

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