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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: [email protected]; 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 |