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Characterisation of alcoholic beverages by means of spectrospic methods

By Zdeněk Fajtl

Abstract

The bachelor’s project is focused on the problem of determination of thermo-oxidative stability of mixed Radler - type drinks with low alcohol content. The project consists of both, theoretical and practical parts. The theoretical part describes the basic technological procedures used in the production of lager-type beer and also mixed drinks of Radler type. It also deals with the issue of antioxidants and/or oxidative processes with specific focus on beer and its components. The author also pays attention to spectroscopic methods, which are recently extensively applied to characterize different qualitative and quantitative parameters of foods; predominantly UV-VIS, IR and EPR spectroscopy. These methods were chosen with respect to the topic being studied. In the experimental part, the application of EPR spectroscopy and spin traps methods for the characterization of thermo-oxidative stability of the selected group of commercially available samples of Radler-type beer is presented. The values of the induction periods which were taken as a measure of thermo-oxidative stability, are compared, both for the group of Radler-type beers under study and for the commercially available samples of typical lager-type beers of identical producers, which were taken as for reference

Topics: termooxidační stabilita; indukční perioda; Radler-type mixed drinks; thermooxidative stability; spectroscopic methods; induction period; antioxidants; EPR; Beer; spektroskopické techniky; EPR spectroscopy; spinové lapače; antioxidanty; míchané nápoje typu Radler; spin traps; Pivo
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Year: 2013
OAI identifier: oai:invenio.nusl.cz:214082
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