The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented
with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a
period of 6 months at two different temperatures: shelf temperature (28 C) and normal cold storage
temperature (8 C). The results showed that the three beers had similar physico-chemical, volatile and
sensory characteristics. This suggests the possible use of autochthonous yeasts in the brewing process to
create a stronger link with the local region.
During aging, a decrease in the content of esters and higher alcohols, and an increase in carbonyl
compounds occurred at the higher temperature. No significant differences were found in physicochemical
parameters during storage except for the color, which increased at 28 C. Six months of aging
did not significantly modify sensory perception of the beers.
The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermentedwith autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over aperiod of 6 months at two different temperatures: shelf temperature (28 C) and normal cold storagetemperature (8 C). The results showed that the three beers had similar physico-chemical, volatile andsensory characteristics. This suggests the possible use of autochthonous yeasts in the brewing process tocreate a stronger link with the local region.During aging, a decrease in the content of esters and higher alcohols, and an increase in carbonylcompounds occurred at the higher temperature. No significant differences were found in physicochemicalparameters during storage except for the color, which increased at 28 C. Six months of agingdid not significantly modify sensory perception of the beers.
การแปล กรุณารอสักครู่..