Influence of Top Pressure on the Flavor and Sensorial Characteristics of Lager Beer

Abstract

The top pressure of CO2 has been studied in the brewing industry as a method for improving the quality of beer. This study focused on the influence of top pressure on the flavor of lager beers by measuring different physicochemical and flavor parameters during primary fermentation and maturation. Sensorial analyses were also conducted to reveal the relationship between the instrumental data and the sensory results. Based on a detailed evaluation of the parameters and multivariate data analysis, it was demonstrated that the top pressure influenced the sensorial characteristics of lager beer by balancing the flavor in lager beers. The flavor quality was improved by altering the relative contents of the volatile compounds produced and improving the organoleptic properties of beer. On the other hand, the increased CO2 pressure slightly reduced the rate of fermentation, but its effects on the acetaldehyde and DMS content were minimal. A study on consumer preferences was also carried out to determine the possible impact of top pressure and wort gravity on the flavor quality of beers and market preferences. The maturation characteristics appeared to be improved by using a top pressure of 1.5 bar for 8°P and 0.5 bar for 12°P.