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Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold
Richardos Nikolaos Salek1, Eva Lorencová1, Robert Gál1
1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic.
Abstract:
The scope of the study was the evaluation of the selected physicochemical (O2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 ± 2 °C). The length of the cold storage period did not influence the values of dissolved O2 and CO2, bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented "very good" sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.
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