Sensory Stability of Beer

Authors

  • P. Nádaský Department of Biochemical Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava
  • D. Šmogrovičová Department of Biochemical Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava

Abstract

This review summarises current data on chemical origin of various aging flavours and the reaction mechanisms responsible for their formation. The formation of typical flavours during beer storage could be linked to the Maillard reactions, formation of straight-chain aldehydes, ester formation, ester degradation, acetal formation, etherification and degradation of hop bitter compounds. Most of the reactions cannot be avoided, but they can be minimized. In addition to the storage temperature and conditions, the characteristics of aging beer are affected mainly by its chemical composition. Polyphenols present in beer act as antioxidants, which are involved in maintaining physical and chemical stability of beer by elimination of free radicals.

Downloads

Published

2010-10-15

How to Cite

Nádaský, P., & Šmogrovičová, D. (2010). Sensory Stability of Beer. Chemické Listy, 104(9). Retrieved from http://ww-w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1254

Issue

Vol. 104 No. 9 (2010)

Section

Articles