SOME FACTORS AFFECTING BEER QUALITY

Sigler K.1, Pichov A.1, Matoulkov D.2, Gabriel P.3

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Institute of Microbiology, ASCR, v.v.i., Vdesk 1 !", 1#$ $ %r&gue #, C'ec( Re)ublic Rese&rc( Institute of *re+ing &nd M&lting )lc, ,)ov 1-, 1$ ## %r&gue $, CR " C(&rles .niversity in %r&gue, /&culty of M&t(e0&tics &nd %(ysics, 1e 1&rlovu ", 1$1 12 %r&gue $, CR Our survey co cer s so!e o" the "actors that !ay have a a#verse i "lue ce o the $uality o" the bre%i g &rocess i ge eral a # its "i al &ro#uct ' beer ( i &articular, %ith s&ecial re"ere ce to the bre%er)s yeast a # its role i beer &ro#uctio *1+. ,hese "actors i clu#e cha ges i the $uality o" ra% !aterials -the use o" a#.u cts, !ycoto/i s cause# by "u gal i "ectio s o" barley, etc.0. ,he tech ological stresses a""ecti g yeast #uri g the classical bre%i g &rocess, i.e. #uri g &ro&agatio , "er!e tatio a # storage i clu#e, e.g., o/i#ative a # stress a # stress cause# by aerobic1a aerobic shi"t, utritio al a # etha ol(i #uce# stress, col# shock, a # a##itio al stresses cause# by !o#er cha ge-s0 i bre%i g tech ology -hy#rostatic &ressure, 2O2 over&ressure, os!otic stress a # other stresses occurri g #uri g "er!e tatio i cyli #ro(co ical vessels, os!otic stresses that yeast e cou ters #uri g high(gravity bre%i g *2+, !echa ical a # che!ical stress o%i g to ce tri"ugatio a # aci# %ashi g0. ,he e""ects o" these stresses a #1or their co!bi atio s !ay a""ect the &hysiological a # tech ological state o" the yeast -cha ges i !etabolic &ath%ays, &re!ature agi g, a&o&totic cha ges, re#uce# "er!e tatio vigor, cha ges i se#i!e tatio *2+0, %hich i tur !ay stro gly a""ect the course o" %ort "er!e tatio as %ell as the $uality o" the "i al &ro#uct, i.e. beer -"lavor, aro!a, ha3e *2+0. ,he $uality o" "i ishe# beer !ay be egatively a""ecte# by biological "actors such as !icrobial s&oilage *3+, a # also by o biological i teractio s o" beer co!&o e ts -&roli e( rich hor#ei s, &oly&he ols0 i "lue ci g beer clarity. ,hese "actors !ay cause a#verse cha ges i beer "lavor co!&ou #s such as vici al #iketo es, esters, al#ehy#es, orga ic a # i orga ic sul"ur volatiles, higher alcohols or "atty aci#s. ,hese a # other cha ges !ay give rise to o""("lavors, #ecrease# "oa! stability, u #esirable ha3e, gushi g, shorte i g o" shel" li"e, or co!&lete loss o" #ri ki g $uality. /unded by Rese&rc( Center 1M -3 , CR Ministry of 4duc&tion, 5out( &nd S)orts. *1+ Sigler K., Matoulkov D., Gabriel P., Die stbier M., G4kov D., 1v&s. )ru0. 56-20, 177( 178 -27170. *2+ Sigler K., Matoulkov D., Die stbier M., Gabriel P., A))l. Microbiol. *iotec(nol. 92-60, 172:(1735 -277;0. *3+ Matoulkov D., Sigler K., <=!ec M., 1v&s. )ru0. 56-170, 3;6(873 -27170.