The influence of wort aeration and yeast preoxygenation on beer staling processes |
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Authors: | Sofie A Depraetere Filip Delvaux David De Schutter Ian S Williams Joris Winderickx Freddy R Delvaux |
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Affiliation: | 1. Centre for Malting and Brewing Science, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Leuven, Belgium;2. Danbrew, Teknikerbyen 34, 2830 Virum, Copenhagen, Denmark;3. Department of Molecular Physiology of Plants and Micro-organisms, Katholieke Universiteit Leuven, Kasteelpark Arenberg 31, 3001 Heverlee, Belgium |
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Abstract: | The influence of oxygen on the beer staling process is considered to be of major importance. Therefore, the impact of wort aeration, which is thought to cause wort oxidation processes, on beer ageing, has been examined. Pilsner and ale beers were produced with the classical wort aeration technique or by the use of the yeast preoxygenation process, in which yeast cells are exposed to oxygen before fermentation. The staling of these beers was studied using P&T GC–MS and sensory analysis. GC–MS analyses of the natural and forced aged beers showed no significant differences between the two treatments. Sensory evaluation of natural and forced beers confirmed these results. Thus, normal wort aeration (8 mg/l) does not appear to determine flavour stability in a direct manner. This is probably due to the short contact of the wort with oxygen at low temperatures before the onset of fermentation. |
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Keywords: | Wort aeration Yeast preoxygenation Beer ageing Oxygen Flavour stability |
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