A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager

Paternoster Alexander; Jaskula-Goiris Barbara; Perkisas Tyche; Springael Johan; De Rouck Gert; De Cooman Luc; Braet Johan

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A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager

机译：模型，用于模拟温度和时间的总体老化分数对贮藏感应质量的影响

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Overall ageing scores (OAS) are used by expert beer tasters to distinguish between the different aromas and tastes, in order to assess the sensorial quality and flavour stability of beer. Flavour instability is an important issue to brewers owing to the increased global demand for beer and the difficulties of controlling beer quality in remote locations when exported. In this paper, the idea was developed and a model constructed that is able to estimate the OAS as a function of temperature and time. The study highlights not only the exponential impact of temperature on lager quality, but also the importance of the time of exposure (nonlinear effect). Further, a hypothetical case study was performed in which the OAS was determined of a lager exposed to the temperature conditions in an important Belgian beer import market. The results indicate that in cities with a mild climate (e.g. UK and Germany), lager beer will suffer quality degradation to a limited extent. Temperature in warm climate cities (e.g. Italy and China) will significantly reduce the shelf life of lager beer in a short time frame, stressing the importance of flavour quality and stability. The model can be used in both industry and research when developing commercial decisions. (C) 2019 The Institute of Brewing & Distilling

机译：专家啤酒典当者使用总体老化分数（OAS）以区分不同的香气和口味，以评估啤酒的感官质量和风味稳定性。由于在出口时，由于全球对啤酒的需求增加以及控制偏远地区的啤酒质量困难，因此风味不稳定是酿酒商的一个重要问题。在本文中，开发了这个想法，并且构造的模型能够估计作为温度和时间的函数的OAS。该研究不仅突出了温度对储存质量的指数影响，而且是暴露时间（非线性效应）的重要性。此外，进行假设的案例研究，其中将OAS确定为在重要的比利时啤酒进口市场中暴露于温度条件的啤酒。结果表明，在温和的气候（例如英国和德国）的城市中，啤酒啤酒将在有限的程度上遭受质量退化。温暖气候城市的温度（例如，意大利和中国）将在短时间内显着降低贮藏啤酒的保质期，强调了风味质量和稳定性的重要性。该模型可在开发商业决策时使用行业和研究。（c）2019年酿造和蒸馏学院

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来源
《Journal of the Institute of Brewing》 |2019年第3期|364-373|共10页
作者
Paternoster Alexander; Jaskula-Goiris Barbara; Perkisas Tyche; Springael Johan; De Rouck Gert; De Cooman Luc; Braet Johan;
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作者单位

Univ Antwerp Fac Appl Econ Sci Dept Engn Management Prinsstr 13 B-2000 Antwerp Belgium;

Katholieke Univ Leuven Lab Enzyme Fermentat & Brewing Technol Cluster Bioengn Technol CBeT Fac Engn Technol Dept Microbial & Mol Syst M2S Technol Campus Ghent Belgium;

Univ Antwerp Fac Appl Econ Sci Dept Engn Management Prinsstr 13 B-2000 Antwerp Belgium;

Univ Antwerp Fac Appl Econ Sci Dept Engn Management Prinsstr 13 B-2000 Antwerp Belgium;

Katholieke Univ Leuven Lab Enzyme Fermentat & Brewing Technol Cluster Bioengn Technol CBeT Fac Engn Technol Dept Microbial & Mol Syst M2S Technol Campus Ghent Belgium;

Katholieke Univ Leuven Lab Enzyme Fermentat & Brewing Technol Cluster Bioengn Technol CBeT Fac Engn Technol Dept Microbial & Mol Syst M2S Technol Campus Ghent Belgium;

Univ Antwerp Fac Appl Econ Sci Dept Engn Management Prinsstr 13 B-2000 Antwerp Belgium;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
beer flavour stability; Overall Ageing Score; temperature; simulation tool;

机译：啤酒风味稳定;总体老化得分;温度;仿真工具;

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A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager

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