Original scientific paper

The Effect of Total Oxygen Concentraction in the Bottle on the Beer Quality During Storage

Mladen Pavlečić ; Faculty of Food Technology and Biotechnology; University of Zagreb, Croatia
Dino Tepalović ; Faculty of Food Technology and Biotechnology; University of Zagreb, Croatia
Mirela Ivančić Šantek ; Faculty of Food Technology and Biotechnology; University of Zagreb, Croatia
Tonči Rezić ; Faculty of Food Technology and Biotechnology; University of Zagreb, Croatia
Božidar Šantek orcid.org/0000-0001-9583-534X ; Faculty of Food Technology and Biotechnology; University of Zagreb, Croatia

Abstract

In this research the effect of total packaging oxygen on the quality of bottled (glass bottle) lager beer during storage was studied. The beer
was stored in a dark room at temperature of 22 - 25°C and it contained three different concentrations of total packaging oxygen: 0,09, 0,29 and 0,63 mg/L. During the 98 days storage period the concentration of trans-2-nonenal, a well known indicator of oxidation processes in the beer, was monitored. The results obtained in this research clearly show that the concentration of trans-2-nonenal is not directly related to the total oxygen concentration in the bottled beer. Sensory analysis of beer was also performed and obtained results clearly show that higher concentrations of total packaging oxygen directly effects beer quality and flavour.

Keywords

lager beer; glass bottle; oxidation; trans-2-nonenal; sensory analysis; beer quality; flavour

Hrčak ID:

84936

URI

https://hrcak.srce.hr/84936

Publication date:

24.7.2012.

Article data in other languages: croatian

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