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1

Starzenie piwa - reakcje utleniania

100%
Szczepanik O., Ciosek A., Fulara K., Poreda A.
Przemysł Fermentacyjny i Owocowo-Warzywny
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2019
|
tom 63
|
nr 12
The sensory stability of beer is a big challenge for the brewer. A series of changes that occur during storage of the finished product means that good quality beer may become inappropriate for consumption even as early as one month after production. This article briefly describes the problem of sensory instability, features of beer aging, and oxidation mechanisms that are the main reason for sensory changes in beer during storage
2

Wpływ procesu wymrażania na skład chemiczny piwa typu Eisbock

100%
Szczepanik O., Poreda A., Pater A.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2017
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tom 61
|
nr 08
Commercial bock-style beer was frozen using two proposed freeze-down technologies: rapid separation of ice from the liquid phase, and technology of liquidphase draining from ice. Each technology was used in two temperature variants: –15°C and –84°C. As a result of freezing process, two fractions of equal volume of eisbock and ice were obtained from each sample. They were analyzed for real extract, bitterness and ethyl alcohol content. The purpose of the study was to evaluate the freezing technology used and to determine the changes in chemical composition and loss caused by freezing, during the production of eisbock beer. The degree of beer thickening by the rapid separation of ice from the liquid phase was small, and the loss of the constituents of beer was close to 50%. Higher increase in density of extract, the bitter compounds and the alcohol (close to 150%) was achieved by the liquid phase draining from ice.
3

Propagacja bakterii kwasu mlekowego na potrzeby browarnictwa - dobór parametrów procesu

100%
Ciosek A., Poreda A., Szczepanik O.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2017
|
tom 61
|
nr 09
We carried out propagation of lactic acid bacteria, using different process parameters: a) concentration of wort extract in the range of 8–16 °Plato; b) temperature 25°C and 37°C. The number of bacteria, their viability and a pH value of the growth medium were measured. The aim of the study was to identify the best parameters of the propagation process, which would allow to obtain in a short time a suspension containing bacteria of high vitality and abundance. On the basis of the results the wort of 12°Plato was proposed to use for propagation of lactic acid bacteria. Process temperature, especially for propagation lasting more than 24 h, should be relatively low (25°C). Application of higher temperature (37°C) results in good propagation after 1 day, but the bacterial viability decreases considerably when the process is prolonged (after 7 days the dead cell count was 73% (compared to 1.3% after 1 day). If the temperature is lower, the drop in viability is not so dramatic (after 7 days the dead cell count was 42%).
4

Wpływ nachmielenia brzeczki na bakterie kwasu mlekowego

88%
Ciosek A., Nagy V., Szczepanik O., Fulara K., Poreda A.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2019
|
tom 63
|
nr 12
The study investigated the effect of wort hopping on the acidification capacity of the Lactobacillus brevis strain in the production of sour beers. Three variants of wort were prepared, differing in the dose of hops (0, 4 and 8 IBU). Then mixed fermentation was performed - first 72 hours of lactic fermentation (30°C), followed by alcoholic fermentation (20°C for 7 days). During the process the drop in pH wort/beer was measured daily, but alcohol content, real extract and lactic acid concentration at the end of the process. The research shows that a small addition of hops (4 IBU) reduces bacterial metabolism, which results in insufficient wort acidification (lower drop of pH and lactic acid production)
5

Mash hopping (chmielenie zacieru) - parametry procesu chmielenia a jakość brzeczki

76%
Fulara K., Pater A., Ciosek A., Szczepanik O., Zdaniewicz M., Poreda A.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2019
|
tom 63
|
nr 05-06
As part of the MashHopping project implemented by the team of the Krakow School of Brewing University of Agriculture in Krakow, the technology of hoppy sour beer is developed, which involves using mash hopping. The low temperature of mashing will reduce the formation of iso-alpha-acids (low level of bitterness), which will improve the growth conditions of lactic acid bacteria. Due to the relatively low temperature, volatiles are expected not to escape and to be preserved in wort and beer. This work contains the results of preliminary tests, the aim of which was to determine the parameters of mash hopping that allows obtaining a wort with a low level of bitterness and a perceptible hop aroma. The results indicate that the level of bitterness in the wort before boiling depends on the content of alpha-acids in hops and the dose of hop, but it decreases slightly during wort boiling. Mash hopping does not affect the pH of the wort and the concentration of the wort extract
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