Physicochemical and sensory properties of Czech lager beers with increasing original wort extract values during cold storage

Salek, Richardos-Nicolaos; Lorencová, Eva; Gál, Robert; Kůrová, Vendula; Opustilová, Kristýna; Buňka, František

dc.title	Physicochemical and sensory properties of Czech lager beers with increasing original wort extract values during cold storage	en
dc.contributor.author	Salek, Richardos-Nicolaos
dc.contributor.author	Lorencová, Eva
dc.contributor.author	Gál, Robert
dc.contributor.author	Kůrová, Vendula
dc.contributor.author	Opustilová, Kristýna
dc.contributor.author	Buňka, František
dc.relation.ispartof	Foods
dc.identifier.issn	2304-8158 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2022
utb.relation.volume	11
utb.relation.issue	21
dc.type	article
dc.language.iso	en
dc.publisher	MDPI
dc.identifier.doi	10.3390/foods11213389
dc.relation.uri	https://www.mdpi.com/2304-8158/11/21/3389
dc.relation.uri	https://www.mdpi.com/2304-8158/11/21/3389/pdf?version=1666869045
dc.subject	Czech beer	en
dc.subject	original wort extract	en
dc.subject	storage	en
dc.subject	physicochemical properties	en
dc.subject	sensory attributes	en
dc.description.abstract	The scope of the study was the evaluation of the selected physicochemical (O-2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 +/- 2 degrees C). The length of the cold storage period did not influence the values of dissolved O-2 and CO2 , bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented "very good" sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1011262
utb.identifier.obdid	43883985
utb.identifier.scopus	2-s2.0-85141666488
utb.identifier.wok	000881091900001
utb.identifier.pubmed	36360002
utb.source	J-wok
dc.date.accessioned	2023-01-06T08:03:59Z
dc.date.available	2023-01-06T08:03:59Z
dc.description.sponsorship	internal grant agency of Tomas Bata University in Zlin, Czech Republic [IGA/FT/2022/005]
dc.description.sponsorship	Univerzita Tomáše Bati ve Zlíně: IGA/FT/2022/005
dc.rights	Attribution 4.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.rights.access	openAccess
utb.ou	Department of Food Technology
utb.contributor.internalauthor	Salek, Richardos-Nicolaos
utb.contributor.internalauthor	Lorencová, Eva
utb.contributor.internalauthor	Gál, Robert
utb.contributor.internalauthor	Kůrová, Vendula
utb.contributor.internalauthor	Opustilová, Kristýna
utb.fulltext.affiliation	Richardos Nikolaos Salek 1, Eva Lorencová 1,, Robert Gál 1, Vendula Kůrová 1, Kristýna Opustilová 1 and František Buňka 2 1 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01 Zlín, Czech Republic 2 Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic Correspondence: lorencova@utb.cz; Tel.: +420-576-03-3010
utb.fulltext.dates	Received: 24 September 2022 Revised: 25 October 2022 Accepted: 25 October 2022 Published: 27 October 2022
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utb.fulltext.sponsorship	This study was kindly supported by the internal grant agency of Tomas Bata University in Zlín, Czech Republic (IGA/FT/2022/005) and funded by resources dedicated to specific university research.
utb.wos.affiliation	[Salek, Richardos Nikolaos; Lorencova, Eva; Gal, Robert; Kurova, Vendula; Opustilova, Kristyna] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, TG Masaryka 5555, Zlin 76001, Czech Republic; [Bunka, Frantisek] Univ Def, Fac Mil Leadership, Dept Logist, Lab Food Qual & Safety Res, Kounicova 65, Brno 66210, Czech Republic
utb.scopus.affiliation	Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, Zlín, 760 01, Czech Republic; Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, Brno, 662 10, Czech Republic
utb.fulltext.projects	IGA/FT/2022/005
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology