Influence of utilized fermentation method on change of analytic and sensoric beer profile.

Abstract

The aim of the work was to study the influence of the used yeast strain on the analytic and sensoric profile of beer in dependence of the technologic method. A serie of pilot-plant brews was carried out where every brew differed in compliance with the employed yeast strain (the strains Nos. 95, 7, 2 and 96 were utilized) in combination with the cold classical system fermenting plant-cellar, warm classical system fermenting plant-cellar, cold single-phase system in cylindro-conical fermenter, warm single-phase system in cylindro-conical fermenter, and two-phase system in cylindro-conical fermenter-cellar. The study was completed by a production test where two groups of plant beers, produced in cylindro-conical frementer and using two different yeast strains (Nos. 95, and 7), were compared. The results were processed by statistic methods (analysis of variance, factor analysis, and cluster analysis). The work presents a detailed documentation on factors that influence the respective analytic or sensoric parameters. The selection of the yeast strain and of the employed technology (classical system, intensified fermentation, different temperature) may regulate the analytic and sensoric parameters of the final product.(In Czech, English summary only)

Keywords

• beer
• fermantation
• sensoric parameters
• statistics