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Type of publication: conference paper
Type of publication (PDB): Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Pranckūnaitė, Šarūnė
Contributor(s): Paulauskienė, Aurelija
Title: Alaus su priedais juslinis vertinimas
Other Title: Sensory evaluation of beer with additives
Is part of: Jaunasis mokslininkas 2017: studentų mokslinės konferencijos pranešimų rinkinys / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija,, 2017
Extent: p. 113-114
Date: 2017
Abstract: Beer – is the world's oldest and most widely consumed alcoholic drink; it is the third most popular drink overall, after water and tea. The production of beer is called brewing, which involves the fermentation of starches, mainly derived from cereal grains – most commonly malted barley. Most beer is flavoured with hops, which add bitterness and act as a natural preservative. Beer produced by fermenting wort with yeast, it can be Saccharomyces cerevisiae (top-fermenting yeast) and S. carlsbergensis (bottom-fermenting yeast). The aim of the study was to evaluate sensory properties of beer: taste, odour, extraneous odour. Where made five samples of beer: I var. (control) – beer without additives; II var. – beer with lyophilized raspberries; III var. – beer with lyophilized elder flowers; IV var. – beer with lyophilized peppermint leaves and V var. – beer with chopped wallnuts. The best of sensory properties (taste, odour, extraneous odour and color) was evaluated beer with lyophilized raspberries (II var.). The worst of sensory properties (taste, odour, extraneous odour and color) was evaluated beer with chopped wallnuts (V var.)
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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