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Influence of Pasteurising Intensity on Beer Ageing

Author: CaoLei
Tutor: ZhouGuangZuo
School: Dalian University of Technology
Course: Microbiology
Keywords: Pasteurising intensity Ageing Beer Neural network
CLC: TS262.5
Type: Master's thesis
Year: 2012
Downloads: 65
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Abstract


With the rapid development of beer industry and the advancement of brewing technology, the problem of non biology stability and biology stability of beer that poople focused on in the past has been resolved well. Nowadays, along with the improvement of standard of life, how to guarantee flavor stability of beer, prolong the freshness date and provide fresh and good quality beer has been the focus of attention of beer industry. There are many factors that may affect the freshness of beer. Based on production practice, influence of the final process pasteurisation on beer flavour stability was studied in this paper. Different pasteurising intensity beer were obtained by adjusting production process and the relevant indices were determined periodically. Then the effect of pasteurising intensity on beer ageing was indicated by the changes of the relevant indices, the main contents of the experiments contain as follows:1. The changes of flavor compounds of different pasteurising intensity beer in a6-month room temperature storage period. The results of indices by GC indicate:the increment of unpleasant flavour compounds such as aldehyde and DMS, rise of the14PU beer are20.4%and56.4%during beer ageing was evidently higher than that of8PU and2PU beer; For favorable total volatile ester material and total higher alcohol, decrease of14PU beer are10.0%and4.8%during beer ageing was obviously higher than that of8PU and2PU beer.2. The changes of main physicochemical indices of different pasteurising intensity beer during beer ageing. The results indicate that pasteurising intensity has great effect on beer color, total polyphenol, bitterness and foam stability, has little effect on acidity and pH value, but almost has no effect on diacetyl and CO2contents.3. The changes of main aging indices of different pasteurising intensity beer during beer ageing.The results of the experiments indicate:with the increase of pasteurising intensity, after storage for6months’natual beer ageing, the thiobarbituric acid (TBA) index and5-HMF of beer constantly increased,1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and TRAP values constanly decreased. There are obvious differentiations of beer ageing indices, except the increment of5-HMF by comparison of three samples.4. Sensory analysis of different pasteurising intensity beer during beer ageing. The results of sensory analysis of a trained panel showed that the freshness and harmony of beer continuously decreased with the increase of pasteurising intensity.5. Non biology stability and biology stability of different pasteurising intensity beer during beer ageing The results indicate that after storage for6months, there are little change of non biology stability and biology stability of different pasteurising intensity beer.6. Matlab7.0, combined with sensory analysis of beer, was adopted to predict beer ageing score. Predictive results shows that the error of predictive and actual sensory analysis results was between0.4%-7.8%and the the predictive impact was very preferable.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Beer
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