Analysis of Century Old Beer - Chemical, Sensorial and Genetic Profile of 100-Year-Old Beer

0506536 - MBÚ 2020 RIV CZ eng J - Článek v odborném periodiku
Olšovská, J. - Matoulková, D. - Felsberg, Jürgen - Jelínková, Markéta - Dušek, M. - Čejka, P. - Štěrba, K.
Analysis of Century Old Beer - Chemical, Sensorial and Genetic Profile of 100-Year-Old Beer.
Kvasný průmysl. Roč. 62, 11-12 (2016), s. 326-334. ISSN 0023-5830
Institucionální podpora: RVO:61388971
Klíčová slova: century-old beer * sensory analysis * carbonyl compounds
Obor OECD: Microbiology
Způsob publikování: Open access
https://kvasnyprumysl.cz/artkey/kpr-201611-0001_analyza_stoleteho_piva_-_chemicky_senzoricky_a_geneticky_profil_100_let_stareho_piva.php

Three bottles of different beers were found in 2015 during a reconstruction of the brewery of the Raven Trading s.r.o. company in Zahlinice, Czech Republic. Good storage conditions enabled analysis of their original characteristics. All three bottles contained most probably lager type beer. First beer (bright, original extract 10.3%) had sulfuric and fecal off-flavors. The second beer (dark, original extract 7.6 %) was very acidic, resembling Lambic beer. DNA analysis proved the presence of lager yeast Saccharomyces pastorianus and contaminant Dekkera bruxellensis. The third beer (light brown. criginal extract 10.4%) contained small CO2 bubbles and was slightly bitter. As a consequence of natural aging process the extremely high concentration of 2-furfural was found. The relatively high degree of adjuncts ackition could be assumed based on high concentration of myristic acid and simultaneously low concentration of silica. DNA of contaminating microorganisms in all samples was proved.
Trvalý link: http://hdl.handle.net/11104/0297764