Abstract
Freshly produced beer is in a state of chemical imbalance and its sensory characteristics change and deteriorate over time. The period when beer resists these undesirable changes is referred to as its shelf stability, which is precisely defined from a microbiological, colloidal and sensory point of view. The sensory stability of beer can be adversely affected by vibrations during transport and improper storage at elevated temperatures, the presence of oxygen and light. Sensory stability can be improved during production, in particular by selecting suitable raw materials, limiting the access of oxygen and reducing the heat load. Although this review is based on well-known and frequently discussed facts, it primarily presents the latest scientific results and theories concerning the sensory stability of beer, which have been published in recent years.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
