Influence of the pasteurization and filtration on selected chemical components of beer

abstrakt

angličtina

The aim of this work was to study the influence of the pasteurization and filtration on selected chemical compounds in beer. Specifically, the influence on elemental composition, content of organic acids, carbohydrates and phenolic substances was studied. Effects of the post fermentation procedures were studied on 4 groups of Czech lager beers (filtrated unpasteurized, filtrated pasteurized, nonfiltrated pasteurized and nonfiltrated unpasteurized). Optical emission spectrometry with inductively coupled plasma (ICP-OES) was used for elemental analysis of beer. Organic acids in beer were analyzed by Ion chromatography. For determination of carbohydrates High performance liquid chromatography with ELSD detector (HPLC-ELSD) was used and phenolic compounds were determined by HPLC with diode array detector (HPLC-DAD). Analysis of dataset was performed by usage of univariate and multivariate statistical methods (analysis of variance and principal component analysis). Parameters that showed the most significant differences between individual groups of beers were obtained. Also correlations between the variables (chemical composition) and the technological beer processing operations were found. 12 chemical parameters of beer from total of 23 were significantly (significance level 0.05) affected by the post fermentation treatment. The effect of filtration and pasteurization was observed in content of the iron, silicon, potassium and magnesium, malic acid, monosaccharides glucose and fructose and phenolic compounds.

beer, HPLC, pasteurization

VOPELKOVÁ, D.; POŘÍZKA, J.; ŠTURSA, V.; DIVIŠ, P.

2. 10. 2017

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