Abstract: Exploring the variation of beer quality during storage and predict its shelf life is the basis of ensuring quality in Belgian ale amber craft beer. The original beer was firstly sterilized by ultra-high pressure (300 MPa, 15 min, 25℃) and simulated pasteurization (62℃ water bath, 30 min), respectively. Then the variation of total acid, diacetyl, colority, turbidity and foam stability of all beer samples during storage was recorded using accelerated shelf-life testing, and sensory evaluation was carried out to predict the shelf life of beer. The results showed that after the testing, the increments of total acid, diacetyl and colority of UHP samples were lower than those of the pasteurized samples, and the turbidity and foam stability were better, of which were closer to those of the original beer. The shelf life of UHP samples stored at 20 ℃ was 24 days, and that of the pasteurized samples was 7 days. The shelf life of UHP samples stored at 4 ℃ was 87 days, which was significantly higher than the 20 days of pasteurized samples. UHP sterilization combined with lower storage temperature can slow down the destruction of beer quality, better control the increase of diacetyl and total acid, as well as maintain good colority, turbidity and foam stability of beer. UHP treatment can not only kill harmful microbes of beer effectively, but also ensure the beer quality and prolong the shelf life.
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ZHANG Fan,JIANG Zhuo,ZHANG Guowen,et al. Effect of ultra high pressure sterilization on the storage quality and shelf life prediction of Belgian ale amber craft beer[J]. Food and Fermentation Industries, 2021, 47(16): 203-210.
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