STUDY ON SOLUTIONS FOR STABILIZING FRUITY FLAVOUR MIXED BEER DURING FILTRATION AND PACKAGING

Le Viet Cong

Abstract


Nowadays, fruity flavours mixed beers are very popular and widely accepted in the world. However, there aren’t brewers producing this brand of beer in Vietnam; hence it is mostly imported products. New beer types can be produced based on lager beer, then mixed with natural flavours, sugar and citric acid. Mixed beer have low alcohol content ranged from 2.5 to 3.0 % v/v. Due to the blending process of lager beer with other ingredients mixed beer may have different stability from the base lager beer. The aim of this study is to improve beer stability up to six months shelf-life. Experiments were conducted on 500 liters pilot scale. The base lager beer was filtered using Silicagel at dosing rate from 10 to 50 g/hl, polyvinyl polypyrrolidone (PVPP) at dosing rate from 10 to 30 g/hl, and sodium metabisulfite at dosing rate from1 to 5 g/hl were used during beer filtration and blending. Mixed beer was bottled at volume of 450 ml, and then was pasteurized with pasteurization units (PU) from 8 to 18. Final beer was assessed with physicochemical, sensorial and microbiological properties. The results showed that, to achieve six months of beer stability, PVPP dose at 20 g/hl, sodium metabisulfite at 3 g/hl and 16-18 pasteurization units was required.


Keywords


fruity flavour mixed beer, beer stability, pasteurization.

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DOI: https://doi.org/10.15625/2525-2518/55/5A/12200

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Published by Vietnam Academy of Science and Technology