A5022969819- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Multisensory perception and integration
- Advanced Chemical Sensor Technologies
- Hops Chemistry and Applications
- Sensory Analysis and Statistical Methods
- Postharvest Quality and Shelf Life Management
Carlsberg Group (Denmark)
2021-2024
Why was the work done: The deterioration of flavour fresh beer is challenging for brewing industry. Despite extensive research on instability, focus has centred a limited set parameters, rather than taking broader approach.
 How in this study, intent to produce stable beer. Using low kilning temperature, malt staling potential used combination with best practice three batches unpasteurised top fermented pale beers at pilot scale. Forty-three markers were analysed and aged (30°C 15, 30,...
Changes in hop-derived compounds of beer were evaluated over 10 months storage at 3 and 20°C, revealing significant changes the beers stored warm. Beer pH colour increased, together with 'hop creep' through unpasteurised dry-hopped beers. Hop bitter acids decreased moderately during 20°C but not 3°C hop aroma - key contributors to dry-hop flavour significantly depleted upon warm storage. Cold resulted retention these beers, especially mono- sesquiterpenes which exhibited greatest losses...