Effect of high gravity wort fermentation parameters on beer flavor profile

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dc.citation.epage313
dc.citation.issue3
dc.citation.spage308
dc.citation.volume11
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorKosiv, Ruslana
dc.contributor.authorKharandiuk, Tetiana
dc.contributor.authorPolyuzhyn, Lubov
dc.contributor.authorPalianytsia, Lubov
dc.contributor.authorBerezovska, Natalia
dc.coverage.placenameLviv
dc.date.accessioned2018-06-21T09:53:17Z
dc.date.available2018-06-21T09:53:17Z
dc.date.created2017-01-20
dc.date.issued2017-01-20
dc.description.abstractДосліджено вплив температури головного бродіння в діапазоні 282–292 К високогустинного пивного сусла концентрацією 14–18 % сухих речовин на смаковий профіль молодого пива, зумовлений вмістом смако-ароматичних речо- вин – побічних продуктів бродіння: ацетальдегіду, віцинальних дікетонів, н-пропанолу, н-бутанолу, ізобутанолу, 2-метил- бутанолу, 3-метил-бутанолу, етилацетату, ізоамілацетату.
dc.description.abstractThe effect of main fermentation temperature on a young beer taste has been studied within the range of 282–292 K for high-gravity wort with the concentration of 14–18 % dry matter. The taste is formed by aromatics – the by-products of fermentation: acetaldehyde, vicinal diketones, n-propanol, n-butanol, i-butanol, 2-methylbutanol, 3-methyl butanol, ethyl acetate and isoamyl acetate.
dc.format.extent308-313
dc.format.pages6
dc.identifier.citationEffect of high gravity wort fermentation parameters on beer flavor profile / Ruslana Kosiv, Tetiana Kharandiuk, Lubov Polyuzhyn, Lubov Palianytsia, Natalia Berezovska // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2017. — Vol 11. — No 3. — P. 308–313.
dc.identifier.citationenEffect of high gravity wort fermentation parameters on beer flavor profile / Ruslana Kosiv, Tetiana Kharandiuk, Lubov Polyuzhyn, Lubov Palianytsia, Natalia Berezovska // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2017. — Vol 11. — No 3. — P. 308–313.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/42100
dc.language.isoen
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 3 (11), 2017
dc.relation.references[1] Meilgaard M.: J. Inst. Brewing, 2001, 107, 271. https://doi.org/10.1002/j.2050-0416.2001.tb00098.x
dc.relation.references[2] Simpson W.: Brewer Int., 2004, 4, 31.
dc.relation.references[3] Schmelzle А.: Dissert. TU Berlin, Verlag Dr. Hut, München 2013.
dc.relation.references[4] Meilgaard M.: J. Agricult. Food Chem., 1982, 30, 1009. https://doi.org/10.1021/jf00114a002
dc.relation.references[5] Meilgaard M., Reid D., Wyborski K.: J. Am. Soc. Brewing Chemist., 1982, 40, 119.
dc.relation.references[6] Tretiak L.: Vestnik Orenburg. Gos. Univ., 2012, 137, 222.
dc.relation.references[7] Simpson W.: Organolepticheskyi Analiz v Pivovarenii [in:] Bemfort Ch. (Ed.), Novoe v Pivovarenii. Professiya, Sankt- Peterburg 2007, 468-501.
dc.relation.references[8] ISO 5492:1992.Sensory Analysis: Vocabulary. International Organization for Standardization, Geneva.
dc.relation.references[9] Tretiak L.: Fundament. Issledovan., 2014, 9, 1951.
dc.relation.references[10] Briggs D., Boulton C., Brookes P., Stevens R.: Brewing. Science and Practice. Woodhead Publ., Cambridge 2004.
dc.relation.references[11] Miedaner H., Narziss L., Eichhorn P.: Proceedings of the European Brewery Convention Congress. IRL press at Oxford University Press, Oxford 1991, 401.
dc.relation.references[12] Kosiv R., Kharandiuk T., Polyuzhyn L. et al.: Chem. Chem. Technol., 2016, 10, 268. https://doi.org/10.23939/chcht10.03.349
dc.relation.references[13] Tan Y., Siebert K.: J. Agric. Food Chem., 2004, 52, 3057. https://doi.org/10.1021/jf035149j
dc.relation.references[14] Kunze W.: Technology Brewing and Malting. VLB, Berlin 1996.
dc.relation.references[15] Barnes T.: The Complete Beer Fault Guide, V. 1.4, 2011-2013.
dc.relation.references[16] Narziss L.: Abriss der Bierbrauwerei. Wiley-VCH, Weinheim 2005.
dc.relation.references[17] Khivrych B., Rozdobudko B.: Kharchova Nauka i Technol., 2013, 24, 31.
dc.relation.references[18] Kharandiuk T., Kosiv R.: Zbirnyk Nauk. Prats Molodykh Uchenykh, Aspirantiv ta Studentiv, Odesa 2015, 157.
dc.relation.references[19] Kharandiuk T., Kosiv R., Palyanytsia L., Berezovska N.: 82 Mizhnar. Nauk. Conf. Molodykh Uchenykh, Aspirantiv ta Studentiv. Ukraine, Kyiv 2016, 224.
dc.relation.referencesen[1] Meilgaard M., J. Inst. Brewing, 2001, 107, 271. https://doi.org/10.1002/j.2050-0416.2001.tb00098.x
dc.relation.referencesen[2] Simpson W., Brewer Int., 2004, 4, 31.
dc.relation.referencesen[3] Schmelzle A., Dissert. TU Berlin, Verlag Dr. Hut, München 2013.
dc.relation.referencesen[4] Meilgaard M., J. Agricult. Food Chem., 1982, 30, 1009. https://doi.org/10.1021/jf00114a002
dc.relation.referencesen[5] Meilgaard M., Reid D., Wyborski K., J. Am. Soc. Brewing Chemist., 1982, 40, 119.
dc.relation.referencesen[6] Tretiak L., Vestnik Orenburg. Gos. Univ., 2012, 137, 222.
dc.relation.referencesen[7] Simpson W., Organolepticheskyi Analiz v Pivovarenii [in:] Bemfort Ch. (Ed.), Novoe v Pivovarenii. Professiya, Sankt- Peterburg 2007, 468-501.
dc.relation.referencesen[8] ISO 5492:1992.Sensory Analysis: Vocabulary. International Organization for Standardization, Geneva.
dc.relation.referencesen[9] Tretiak L., Fundament. Issledovan., 2014, 9, 1951.
dc.relation.referencesen[10] Briggs D., Boulton C., Brookes P., Stevens R., Brewing. Science and Practice. Woodhead Publ., Cambridge 2004.
dc.relation.referencesen[11] Miedaner H., Narziss L., Eichhorn P., Proceedings of the European Brewery Convention Congress. IRL press at Oxford University Press, Oxford 1991, 401.
dc.relation.referencesen[12] Kosiv R., Kharandiuk T., Polyuzhyn L. et al., Chem. Chem. Technol., 2016, 10, 268. https://doi.org/10.23939/chcht10.03.349
dc.relation.referencesen[13] Tan Y., Siebert K., J. Agric. Food Chem., 2004, 52, 3057. https://doi.org/10.1021/jf035149j
dc.relation.referencesen[14] Kunze W., Technology Brewing and Malting. VLB, Berlin 1996.
dc.relation.referencesen[15] Barnes T., The Complete Beer Fault Guide, V. 1.4, 2011-2013.
dc.relation.referencesen[16] Narziss L., Abriss der Bierbrauwerei. Wiley-VCH, Weinheim 2005.
dc.relation.referencesen[17] Khivrych B., Rozdobudko B., Kharchova Nauka i Technol., 2013, 24, 31.
dc.relation.referencesen[18] Kharandiuk T., Kosiv R., Zbirnyk Nauk. Prats Molodykh Uchenykh, Aspirantiv ta Studentiv, Odesa 2015, 157.
dc.relation.referencesen[19] Kharandiuk T., Kosiv R., Palyanytsia L., Berezovska N., 82 Mizhnar. Nauk. Conf. Molodykh Uchenykh, Aspirantiv ta Studentiv. Ukraine, Kyiv 2016, 224.
dc.relation.urihttps://doi.org/10.1002/j.2050-0416.2001.tb00098.x
dc.relation.urihttps://doi.org/10.1021/jf00114a002
dc.relation.urihttps://doi.org/10.23939/chcht10.03.349
dc.relation.urihttps://doi.org/10.1021/jf035149j
dc.rights.holder© Національний університет „Львівська політехніка“, 2017
dc.rights.holder© Kosiv R., Kharandiuk T., Polyuzhyn L., Palianytsia L., Berezovska N., 2017
dc.subjectпиво
dc.subjectсмаковий профіль
dc.subjectвисокогус- тинне пивоваріння
dc.subjectbeer
dc.subjectflavor profile
dc.subjecthigh gravity brewing
dc.titleEffect of high gravity wort fermentation parameters on beer flavor profile
dc.title.alternativeВплив параметрів зброджування високогустинного сусла на смаковий профіль пива
dc.typeArticle

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Chemistry & Chemical Technology. – 2017. – Vol. 11, No. 3