How maturation time affects the chemical and sensory profile of pale lager beer

A. Mikyška, K. Štěrba, Tomáš Horák
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Abstract

The maturation of beer is an important production step with an impact on its quality. Changes in the chemical and sensory profile between 2 and 6 weeks of cold maturation were evaluated in pilot brews (200 l) of a pale lager of 11% and 15% original gravity. In addition to the basic analytical parameters and shelf life, volatiles, hop essential oils, fatty acids, amino acids and stale flavour aldehydes were monitored. The sensory quality of the beers was evaluated using descriptive method. The dynamics of changes in the monitored groups of analytes during maturation of the tested variants was different, but without substantial influence on the overall impression and shelf life of the beer. Under the experimental conditions, it was possible to reduce the maturation time of a common Czech-style lager to 2 weeks of cold lagering. The gradual slight improvement in the overall impression of beers brewed at original gravity indicates the need for a long maturation period to fine-tune the sensory profile of premium lagers. A short maturation period of 2 weeks appears to be beneficial for beers brewed using a high gravity brewing protocol. The findings obtained can be a useful guide for optimising the maturation of Czech-style lager in practice, although the dynamics of changes in the monitored substances and their influence on the sensory characteristics of the beer may be to some degree different when scaled up to operational practice.
熟成时间如何影响淡啤酒的化学和感官特征
啤酒的熟成是影响啤酒品质的重要生产步骤。在2至6周的冷熟期间,化学和感官特征的变化在淡色啤酒(200升)中进行了评估,淡色啤酒的原始重力为11%和15%。除了基本分析参数和保质期外,还监测了挥发物、啤酒花精油、脂肪酸、氨基酸和陈腐风味醛。采用描述性方法对啤酒的感官质量进行评价。在测试的变体成熟过程中,被监测的分析物组的动态变化是不同的,但对啤酒的整体印象和保质期没有实质性的影响。在实验条件下,有可能将普通捷克风格窖藏的成熟时间缩短到2周的冷窖藏。在原始重力下酿造的啤酒的整体印象逐渐略有改善,这表明需要长时间的成熟来微调优质拉格啤酒的感官特征。两周的短成熟期似乎对使用高重力酿造协议酿造的啤酒有益。所获得的研究结果可以在实践中为优化捷克式窖藏的成熟提供有用的指导,尽管监测物质的变化动态及其对啤酒感官特性的影响可能在一定程度上不同,但当扩大到操作实践时。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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