Wyniki wyszukiwania

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Kwaśne piwa - czyżby nowy trend w Polsce?

100%

Bogacz A.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2016

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tom 60

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nr 07-08

2

Piwa kwaśne jako potencjalne źródło amin biogennych

100%

Piechowicz W., Ciosek A., Satora P., Poreda A.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2018

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tom 62

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nr 12

Biogenic amines are low-molecular organic bases, formed by the decarboxylation of neutral and basic amino acids. The accumulation of amines in the human body, leading to a series of adverse reactions such as vomiting, diarrhea or headaches is caused by the adoption of excessive doses or impairment of natural enzymes. The aim of the work was to determine the level of biogenic amines in samples of sour beer available on the market, worts of varying degrees of bitterness (0, 4 and 8 IBU) and in beers produced from these worts. Based on the results, it was claimed that the concentration of biogenic amines in acidic beers exceeds even 10 times the concentration found in lager beers. However, no significant effect of bitterness on the final content of biogenic amines with the exception of histamine and cadaverine was observed.

3

Bakterie jako partner drożdży piwowarskich w produkcji piw kwaśnych

84%

Foszczynska B., Chmielewska J., Kawa-Bygielska J., Dziuba E.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2016

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tom 60

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nr 09

The possibility to produce light, sour beers with Saccharomyces cerevisiae Safale US-05 yeast and Lactobacillus delbrueckii WLP 667 bacteria was evaluated. After secondary fermentation of wort, green beers were bottled and refermented with white sugar, unrefined cane sugar, heather honey or cherry syrup. After secondary fermentation as well as after maturation ethanol content, real extract, the real attenuation, pH and total acidity were determined. Beers were also sensory evaluated. Beers with the addition of cherry syrup fermented with co-culture of yeast and bacteria were the most highly rated by the tasters (39.2 points).

4

Piwa kwaśne i problemy z ich warzeniem

59%

Modrzejewska K.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2018

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tom 62

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nr 11

Sour beers and methods of their production have been known for hundreds of years. This process is based on spontaneous fermentation carried out mainly by species of microorganisms such as Lactobacillus, Pediococus or Brettanomyces. These microorganisms are able to synthesize metabolites that lower the pH of the wort and give the finished product the desired sensory characteristics characteristic of a given beer style. Brewing of sour beers leads to contamination of the whole equipment used brewery microorganisms, and sterilization and disinfection is difficult and expensive from a technological point of view. The production of sour beers is also time-consuming and the end result is uncertain, which makes the final price of the product is prohibitive, but it does not discourage connoisseurs. Lite uniqueness of these beers causes an increase in demand over the last years.

Ograniczanie wyników

4 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Bogacz A.

1 Chmielewska J.

1 Ciosek A.

1 Dziuba E.

1 Foszczynska B.

1 Kawa-Bygielska J.

1 Modrzejewska K.

1 Piechowicz W.

1 Poreda A.

1 Satora P.

2 2018

2 2016

Kwaśne piwa - czyżby nowy trend w Polsce?

Piwa kwaśne jako potencjalne źródło amin biogennych

Bakterie jako partner drożdży piwowarskich w produkcji piw kwaśnych

Piwa kwaśne i problemy z ich warzeniem