Pasteurization
Please check back later for additional changes
Of all the stages involved in producing beers, pasteurization is traditionally regarded as potentiating most problems with regard to subsequent flavor stability.[1]
It would appear from the data as a whole that pasteurization (of beer) had little impact on the profile of carbonyl compounds with any effect being to slightly reduce the level of a few of the carbonyl peaks. Grönqvist et al (6) found only small differences in carbonyl compounds following pasteurization.[2]
Beers were pasteurised by a high-temperature short time (HTST) process i.e. fash pasteurisation. negative infuence of high temperature during pasteurisation on phenolic content was observed. After pasteurisation, concentrations of all phenolic compounds in beers (B1 and B2) decreased in comparison with their concentrations in fltered beer (FB1 and FB2). . Zhao (2015) described the efect of pasteurisation on concentrations of phenolic compounds. The concentration of ferulic, vanillic acid and chlorogenic acid reduced when the pasteurisation units (PU) increased from 10 to 20 PU. Szwajgier (2009) also reported that after pasteurisation the content of total polyphenols decreased.[3]
- Marianne N. Lund, Signe Hoff, Torben S. Berner, René Lametsch, and Mogens L. Andersen . Effect of Pasteurization on the Protein Composition and Oxidative Stability of Beer during Storage. Journal of Agricultural and Food Chemistry 2012, 60 (50) , 12362-12370.
References[edit]
- ↑ Bamforth CW, Parsons R. New procedures to improve the flavor stability of beer. J Am Soc Brew Chem. 1985;43(4):197–202.
- ↑ Walters MT, Heasman AP, Hughes PS. Comparison of (+)–catechin and ferulic acid as natural antioxidants and their impact on beer flavor stability. Part 2: Extended storage trials. J Am Soc Brew Chem. 1997;55(3):91–98.
- ↑ Šibalić D, Planinić M, Jurić A, Bucić-Kojić A, Tišma M. Analysis of phenolic compounds in beer: from raw materials to the final product. Chem Zvesti. 2021;75(1):67–76.