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SOME CHANGES IN BEER FLAVOUR DURING AGEING
Author(s) -
Engan Sigmund
Publication year - 1969
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1969.tb03229.x
Subject(s) - isoamyl acetate , acetaldehyde , chemistry , food science , ethyl acetate , flavour , ageing , fermentation , formate , yeast , chromatography , ethanol , biochemistry , biology , catalysis , genetics
Bottled beers were stored for 5–6 months at 0° C., 25° C. and 40° C. At the highest temperature, decreases in the concentrations of ethyl acetate and isoamyl acetate were found. Ethyl formate showed an increase in concentration, and the concentration of acetaldehyde increased at the beginning of storage, and decreased thereafter. At the lower temperatures the changes in concentrations of these compounds were considerably smaller; at 0° C. they were hardly detectable in most cases. Different beer types, fermented with the same yeast strain, behaved differently on ageing.