POSOUZENÍ VLIVU PASTERIZACE A FILTRACE NA OBSAH VYBRANÝCH CHEMICKÝCH SLOŽEK PIVA

INFLUENCE OF FILTRATION AND PASTEURIZATION ON SELECTED CHEMICAL COMPONENTS OF BEER

conference paper

Czech

Cílem této práce bylo ověřit vliv pasterizace a filtrace na vybrané látky v pivě.

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. Optical emission spectrometry with inductively coupled plasma (ICP-OES) was used for elemental analysis of beer. Analysis of organic acids was evaluated by Ion chromatography. For analysis of carbohydrates and phenolic compounds HPLC with ELSD and DAD detection was used. The statistical techniques of Analysis of variance (ANOVA) and Principal component analysis (PCA) were used to assess the impact of individual post-fermentation processes on the chemical composition of beer. Correlations between the variables and the technological beer processing operations were found. 10 chemical parameters of beer from total 23 were affected by the post-fermentation procedures. The effect of filtration and pasteurization was observed in the content of the iron, silicon, potassium, magnesium, malic acid, glucose, fructose and phenolic compounds on P< 0,05 (ANOVA). Unfiltrated and unpasteurized beers were characteristic by higher mean concentration of Mg and K and by lower mean concentration of monosacharides. Filtrated unpasteurized beers on the other hand showed generally lower ammounts of Mg and K and higher ammounts of Fe, Si and monosacharides. Beers treated both by pasteurization and filtration were specific by low mean concentration of all studied analytes.

pivo, pasteurizace, filtrace, ICP-OES, HPLC, IC

Beer, pasteurization, filtration, ICP-OES, HPLC, IC

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

30. 3. 2018

978-80-552-1813-7

BEZPEČNOSŤ A KONTROLA POTRAVÍN

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