Effect of high hydrostatic pressure on quality parameters of lager beer

Buzrul S., Alpas H., Bozoglu F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.85, sa.10, ss.1672-1676, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 85 Sayı: 10
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1002/jsfa.2166
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1672-1676
  • Anahtar Kelimeler: high hydrostatic pressure, quality parameters, lager beer, INACTIVATION
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Unpasteurized lager beer samples from a commercial brewery were treated either by high hydrostatic pressure (HHP; 200, 250, 300, 3SOMPa for 3 and 5min at 20 degrees C) or by conventional heat pasteurization (60 degrees C for 15 min). The main attributes of the beer, such as ethanol content, extract and pH, were not affected by either treatment; however HHP and heat pasteurization affected colour, chill haze, protein sensitivity and bitterness. Change in bitterness was higher in conventional heat pasteurization, but pressures up to 300 MPa had no significant affect on bitterness. Although more studies should be carried out to investigate the effects of HHP treatment on different types of lagers and ales, our results revealed that HHP could be successfully used to process beer, even at temperatures well below those required for heat pasteurization, without affecting some of the quality attributes. (c) 2005 Society of Chemical Industry