Storage stability of pasteurized non-filtered beer

Signe Hoff; Marianne Lund Lametsch; Mikael Agerlin Petersen; William Frank; Mogens Larsen Andersen

doi:10.1002/jib.85

Storage stability of pasteurized non-filtered beer

Signe Hoff, Marianne Lund Lametsch, Mikael Agerlin Petersen, William Frank, Mogens Larsen Andersen

8 Citations (Scopus)

Abstract

The influence of pasteurization on non-filtered beers was investigated during accelerated storage (40°C, 41 days). Two beers were produced from the same hopped wort, which was fermented with two different yeast strains. Half of the bottled beers were tunnel pasteurized resulting in four different beer samples. The pasteurization influenced the volatile profile of both fresh beers, but during storage the differences between the volatile profiles of pasteurized and non-pasteurized beers disappeared. During the storage period, the pasteurized beers gave a lower rate of radical formation, as evaluated by electron spin resonance spectroscopy, indicating a better oxidative stability. The pasteurization had no effect on the levels of the pro-oxidative metals iron and copper. Pasteurization slightly increased the protein content of the beers. SDS-PAGE analysis showed that the two beers had different protein profiles, which changed during storage; however, pasteurization of both beers did not affect their protein profiles. The level of thiols were lowered in one beer and raised in the other beer by pasteurization, but during storage the levels of thiols decreased at the same rate in all of the beers. It was concluded that pasteurization had a positive influence on the oxidative stability of non-filtered beer.

Original language	English
Journal	Journal of the Institute of Brewing
Volume	119
Issue number	3
Pages (from-to)	172-181
Number of pages	10
ISSN	0046-9750
DOIs	https://doi.org/10.1002/jib.85
Publication status	Published - 2013

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title = "Storage stability of pasteurized non-filtered beer",

abstract = "The influence of pasteurization on non-filtered beers was investigated during accelerated storage (40°C, 41 days). Two beers were produced from the same hopped wort, which was fermented with two different yeast strains. Half of the bottled beers were tunnel pasteurized resulting in four different beer samples. The pasteurization influenced the volatile profile of both fresh beers, but during storage the differences between the volatile profiles of pasteurized and non-pasteurized beers disappeared. During the storage period, the pasteurized beers gave a lower rate of radical formation, as evaluated by electron spin resonance spectroscopy, indicating a better oxidative stability. The pasteurization had no effect on the levels of the pro-oxidative metals iron and copper. Pasteurization slightly increased the protein content of the beers. SDS-PAGE analysis showed that the two beers had different protein profiles, which changed during storage; however, pasteurization of both beers did not affect their protein profiles. The level of thiols were lowered in one beer and raised in the other beer by pasteurization, but during storage the levels of thiols decreased at the same rate in all of the beers. It was concluded that pasteurization had a positive influence on the oxidative stability of non-filtered beer.",

author = "Signe Hoff and Lametsch, {Marianne Lund} and Petersen, {Mikael Agerlin} and William Frank and Andersen, {Mogens Larsen}",

year = "2013",

doi = "10.1002/jib.85",

language = "English",

volume = "119",

pages = "172--181",

journal = "Journal of the Federated Institutes of Brewing",

issn = "0046-9750",

publisher = "Wiley-Blackwell",

number = "3",

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TY - JOUR

T1 - Storage stability of pasteurized non-filtered beer

AU - Hoff, Signe

AU - Lametsch, Marianne Lund

AU - Petersen, Mikael Agerlin

AU - Frank, William

AU - Andersen, Mogens Larsen

PY - 2013

Y1 - 2013

N2 - The influence of pasteurization on non-filtered beers was investigated during accelerated storage (40°C, 41 days). Two beers were produced from the same hopped wort, which was fermented with two different yeast strains. Half of the bottled beers were tunnel pasteurized resulting in four different beer samples. The pasteurization influenced the volatile profile of both fresh beers, but during storage the differences between the volatile profiles of pasteurized and non-pasteurized beers disappeared. During the storage period, the pasteurized beers gave a lower rate of radical formation, as evaluated by electron spin resonance spectroscopy, indicating a better oxidative stability. The pasteurization had no effect on the levels of the pro-oxidative metals iron and copper. Pasteurization slightly increased the protein content of the beers. SDS-PAGE analysis showed that the two beers had different protein profiles, which changed during storage; however, pasteurization of both beers did not affect their protein profiles. The level of thiols were lowered in one beer and raised in the other beer by pasteurization, but during storage the levels of thiols decreased at the same rate in all of the beers. It was concluded that pasteurization had a positive influence on the oxidative stability of non-filtered beer.

AB - The influence of pasteurization on non-filtered beers was investigated during accelerated storage (40°C, 41 days). Two beers were produced from the same hopped wort, which was fermented with two different yeast strains. Half of the bottled beers were tunnel pasteurized resulting in four different beer samples. The pasteurization influenced the volatile profile of both fresh beers, but during storage the differences between the volatile profiles of pasteurized and non-pasteurized beers disappeared. During the storage period, the pasteurized beers gave a lower rate of radical formation, as evaluated by electron spin resonance spectroscopy, indicating a better oxidative stability. The pasteurization had no effect on the levels of the pro-oxidative metals iron and copper. Pasteurization slightly increased the protein content of the beers. SDS-PAGE analysis showed that the two beers had different protein profiles, which changed during storage; however, pasteurization of both beers did not affect their protein profiles. The level of thiols were lowered in one beer and raised in the other beer by pasteurization, but during storage the levels of thiols decreased at the same rate in all of the beers. It was concluded that pasteurization had a positive influence on the oxidative stability of non-filtered beer.

U2 - 10.1002/jib.85

DO - 10.1002/jib.85

M3 - Journal article

SN - 0046-9750

VL - 119

SP - 172

EP - 181

JO - Journal of the Federated Institutes of Brewing

JF - Journal of the Federated Institutes of Brewing

IS - 3

ER -

Storage stability of pasteurized non-filtered beer

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