Role of oxygen in beer production and quality

ISBN-13: 9783639545470 / Angielski / Miękka / 2016 / 52 str.

Arsim Elshani; Ibrahim Hoxha; Renata Kongoli

Opis

Considering the huge impact that has on the quality of oxygen (fermentation alcohol, flavor, consistency, and longevity) of beer, due to the intervention and interaction with a number of its components, directed the concerned to study very carefully to determine the required quantities and its necessary various processes of beer production. According to international methods for quality analysis results beer made during the production of beer we reflect these major shortcomings, which need to be eliminated, unsatisfactory stability of beer that time also brings a change of taste, the main factor is the phenomenon oxidation (the poly phenol's, proteins) in the final product. New interventions are reaching the level of oxidation reduction, while maintaining consistently also the color of beer. The combination of monitoring quantities of oxygen, carbon substituting gas and water quantity to remove the air, in the manufacturing process, brought obtaining a beer with flavor, taste and color stable for at least one year.

O autorze

Dr. Arsim Elshani is Lecturer at Haxhi Zeka University of Peja, Kosovo, Food Technologist and Brewery Expert. Dr. Renata Kongoli is Professor at the Faculty of Biotechnology and Food, Agricultural University of Tirana, Albania and Expert of Food technology, Quality and Safety Management.