Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technicka 5, Prague 6-Dejvice, 166 28 Prague, Czech Republic.
Molecules. 2020 May 21;25(10):2414. doi: 10.3390/molecules25102414.
Due to the increasing popularity of unfiltered beer, new methods for its preservation are needed. High-pressure processing (HPP) was applied as a final treatment of packed beer in order to assure storage stability and to retain the desired product quality. Pressures of 250 MPa and 550 MPa for 5 min were used to process unfiltered lager beers. The impact of pressure on basic analytical characteristics was evaluated, and foam stability, the content of carbonyl compounds and sensory properties were monitored during two months of storage. Most of the basic analytical parameters remained unaffected after pressure treatment, and a beneficial effect on foam stability was demonstrated. Changes in the concentration of staling aldehydes were observed during storage. Some features of the sensory profile were affected by HPP as well as by the time of storage. Our study evaluated the suitability of HPP as a novel method for shelf-life extension of unfiltered lager beer.
由于未经过滤的啤酒越来越受欢迎，因此需要新的保存方法。高压处理（HPP）被用作包装啤酒的最终处理方法，以确保储存稳定性并保持所需的产品质量。使用 250 MPa 和 550 MPa 的压力对未经过滤的贮藏啤酒进行 5 分钟的处理。评估了压力对基本分析特性的影响，并在两个月的储存期间监测了泡沫稳定性，羰基化合物的含量和感官特性。压力处理后，大多数基本分析参数仍保持不变，并显示出对泡沫稳定性的有益影响。在储存过程中观察到老化醛的浓度发生变化。感官特征的某些特征也受到 HPP 和储存时间的影响。我们的研究评估了 HPP 作为延长未经过滤的贮藏啤酒保质期的新方法的适用性。
