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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
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Factors governing the content of some heterocyclic
compounds in beer
Dedegkayev A.T., Batashov B.E., Sobolev V.V.
Keywords: taste stability, Meyer reaction, heterocyclic aldehydes, 2-furfurol, 5-metylfurfurol
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Factors governing the content of some heterocyclic
compounds in beer
To reduce forming of heterocyclic aldehydes that adversely affect beer taste stability
during aging six samples of beer were experimentally made, various technologies
of producing wort being used. The content of 2-furfurol and 5-metylfurfurol
was measured before and after artificial aging. The most effective method turned
to be when malt mashing started at 650°C, while the pause in the whirlpool was cut
from 20 to 10 minutes. It was proved by the degustation evaluation.
Read the full article
Read the full article
Keywords: taste stability, Meyer reaction, heterocyclic aldehydes, 2-furfurol, 5-metylfurfurol
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License