Effect of Formulation on Physico-chemical and Sensory Properties of Beer

Bc. Brem Sam

Diplomová práce

Abstract:

The brewing industry continues to evolve with advancements in technology and consumer preferences, necessitating comprehensive studies to understand the intricate interplay between operating conditions, formulation choices, and the resulting chemical composition and sensory properties of beer. This thesis investigates the multifaceted effects of operating conditions and formulation on beer, focusing on the utilization of five diverse adjuncts: orange skin, red grape, white grape, sugar, and honey. The research seeks to evaluate the impact of incorporating different varieties of dried grapes and musts into beer formulations. By systematically varying the types of adjuncts used, the study aims to discern their influence on key parameters such as flavor profile, color, and mouthfeel. Lastly, the focus shifts to selecting the optimal beer formulation that maximizes process efficiency while enhancing compositional attributes and sensory characteristics. Through sensory analysis and chemical profiling, the goal is to identify the formulation that best aligns with consumer preferences.

Keywords

Brewing, fermentation, grape must, adjuncts, sensory

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 22. 4. 2024

Obhajoba závěrečné práce

• Vedoucí: doc. Ing. Jaroslav Havlík, Ph.D.
• Oponent: Luboš Paznocht, Ph.D.

Česká zemědělská univerzita v Praze

Fakulta agrobiologie, potravinových a přírodních zdrojů

Magisterský studijní program:
Sustainable Agriculture and Food Security