Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii

被引：5

作者：

Sileoni, Valeria ^{[3
]}

Maranghi, Stefano ^{[1
]}

De Francesco, Giovanni ^{[1
]}

Perretti, Giuseppe ^{[1
]}

Marconi, Ombretta ^{[1
,2
]}

机构：

[1] Univ Perugia, Dept Agr Food & Environm Sci, I-06121 Perugia, Italy

[2] Univ Perugia, Italian Brewing Res Ctr, Via San Costanzo SNC, I-06126 Perugia, Italy

[3] Univ Mercatorum, Piazza Mattei 10, I-00186 Rome, Italy

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2023年 / 16卷 / 11期

关键词：

Low-alcohol beer; Beer flavour stability; Oxygen in the bottle; Beer shelf life; Beer tasting; Beer ageing; Beer oxidation; Cold chain; Cold storage; STRECKER ALDEHYDES; BREWING PROCESS; HAZE FORMATION; YEAST; PASTEURIZATION; QUALITY; OXYGEN; WORT; PROFILES; IMPACT;

D O I：

10.1007/s11947-023-03061-w

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Low-alcohol beer (LAB) is a growing part of the brewing industry in terms of market volumes and consumer interest. Universities and research centres are making efforts to improve organoleptic profile and flavour stability of the product. One of the main limitations of such products is the stability. These beers must be severely filtered and pasteurized, causing a significant loss of quality in terms of flavour. Herein, flavour stability of an unpasteurized and unfiltered LAB was checked during 120 days of cold storage (4 +/- 1 degrees C). The results showed that the beer remained stable for 120 days for many observed parameters. The alcohol content increased from 0.5 to 0.7% v/v. The beer without oxygen was more stable than that filled with oxygen in the headspace. The results confirmed the possibility to produce an unpasteurized craft LAB by Saccharomycodes ludwigii by the cold chain.

引用

页码：2471 / 2482

页数：12

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