A preliminary study about the influence of high hydrostatic pressure processing on the physicochemical and sensorial properties of a cloudy wheat beer

摘要

High hydrostatic pressure (HHP) (400 MPa/15 min, 500 MPa/10 min, 600 MPa/5 min at 20 degrees C) and heat (60 degrees C/15 min) processing of wheat beers were evaluated by examining their impacts on microorganisms, colloidal haze, flavour, foam stability and shelf-life prediction during 84 days of storage at 20 degrees C. The results obtained showed that the microbiological stability of HHP beers was comparable with heat-treated samples, and the development of both aerobic bacteria and lactic acid bacteria was inhibited for 84 days of storage. The main parameters of the wheat beer, such as ethanol content, original extract, pH, bitterness and viscosity, were scarcely affected by either treatment compared with the control samples; however, heat pasteurization increased the colour value. Heat-pasteurized beer resulted in an increase in the phenethyl alcohol concentration and a decrease in isoamyl acetate and ethyl acetate levels compared with the HHP samples. These treatments did not affect the amount of 4-vinylguaiacol and 4-vinylphenol in the beer. The HHP-treated beers had higher colloidal haze and foam stability values than the heat-pasteurized beers. Dynamic light scattering analysis showed that HHP treatments at 500 MPa/10 min resulted in smaller and more uniform particle sizes, which had a positive effect on beer haze stability during storage. Copyright (C) 2016 The Institute of Brewing & Distilling.