A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer

作者：Li Hong^*; Liu Fang; He Xi; Cui Yunqian; Hao Jianqin

来源：Journal of the Institute of Brewing, 2015, 121(1): 38-43.

DOI：10.1002/jib.194

• ageing
• beer
• flavour stability
• kinetics
• prediction
• staling
• thiobarbituric acid (TBS)
• time to detection of flavour changes (TDFC)

The kinetics of beer ageing were studied based on the development of beer stale flavour with storage time. Results showed that the beer ageing rates at 50 and 60 degrees C were 30.0 and 56 times as fast as those at room temperature, respectively. Based on these findings, two methods (method A and B) for predicting the time to detection of flavour change' (TDFC) of beer were developed. TDFC is the beer shelf-life in terms of flavour stability. In method A, beers were stored in a 50 degrees C water bath and the intensity of beer ageing was scored daily. Thus, the range of TDFC of the beer was acquired according to the maximum number of days within which the intensity of beer ageing was 2 and the minimum number of days within which the intensity of beer ageing was >2. In method B, the 2-thiobarbituric acid (TBA) values of a beer were determined before and after 1day of storage in a 50 degrees C water bath, and the TDFC of the beer was calculated using the equation: <disp-formula content-type="mathematics" id="jib194-disp-0001">TDFC<mml:mspace width="0.25em"></mml:mspace><mml:mfenced open="(" close=")">days</mml:mfenced>=<mml:mfrac>5.19TBA</mml:mfrac></disp-formula>where TBA is the increment of TBA value during 1day of storage at 50 degrees C. Both methods were simple, rapid and accurate.

• 出版日期2015
• 单位中国食品发酵工业研究院