Effect of high gravity wort fermentation parameters on beer flavor profile

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.
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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.
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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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