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Monitoring Volatile Substances in Beer in Relation to Beer Production Technology

Jana Kleinová 1, Milan Geršl 2, and Jan Mareček 2
1. Department of Agricultural, Food and Environmental Engineering; Department of Chemistry and Biochemistry, Mendel University in Brno, Brno, Czech Republic
2. Department of Agricultural, Food and Environmental Engineering, Mendel University in Brno, Brno, Czech Republic
Abstract—The content of volatile substances was analysed in relation to beer production technology using a gas chromatograph along with a mass spectrometric detector (GC-MS). Wort boiling increases the percentage of β-myrcene compared with other components of the essential oil of hops while reducing the level of malt volatiles except for furanmethanol. Maltol loss through evaporation exceeds the production during the Maillard reaction. The concentration of fermentation products was detected to be the highest on day 4 of fermenting. Secondary fermentation results in a noticeable decrease in the content of esters over the initial weeks of the process. The content of volatiles in the beer wort is not proportional to their production during wort boiling and fermentation. The evaporation of volatile substances can be reduced by using high-pressure wort pans. During fermentation the volatile substances are expelled by carbon dioxide; the process can be limited using closed fermentation tanks. 
 
Index Terms—beer, gas chromatography, volatile compounds, solid phase microextraction, hops

Cite: Jana Kleinová, Milan Geršl, and Jan Mareček, "Monitoring Volatile Substances in Beer in Relation to Beer Production Technology," Journal of Advanced Agricultural Technologies, Vol. 2, No. 2, pp. 134-137, December 2015. Doi: 10.12720/joaat.2.2.134-137
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