Naslov
Craft-beer sensory acceptance at mediterranean summer temperatures

Autori
Mastanjević, Kristina ; Krstanović, Vinko ; Barišić, Ana ; Mastanjević, Krešimir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Mediterranean Issues, Book 3 MEDITERRANEAN — IMPRESSIONS, CONCEPTS, STORIES / Jurčević, Katica ; Kaliterna Lipovljan, Ljiljana ; Medić, Rino ; Ramljak, Ozana - Zagreb : Institut društvenih znanosti Ivo Pilar ; Sveučilište Vern ; Hrvatska akademija znanosti i umjetnosti (HAZU) ; EMAN, 2021, 299-304

ISBN
978-953-7964-96-2

Skup
3rd International Scientific Multidisciplinary Conference MIC – Vis, 2020

Mjesto i datum
Vis, Hrvatska, 16.09.2020. - 19.09.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
craft beer ; consumers ; preference ; Mediterranean climate

Sažetak
Craft beers are characterized by a specific regional aroma that originates from raw materials, yeast, and the fermentation process. They are most often produced by the top-fermentation process or even by spontaneous fermentation. In the last decade, craft beer production and sales in the Republic of Croatia has been increasing resulting in popular brands, especially among young consumers and the female population. The increase in their consumption has been recorded in the southern, Mediterranean area of Europe more as a reflection of global, world trends, which force a specific “local” taste. However, new varieties of hops are present in craft beers in various combinations, as well as other atypical spices, and equally important larger amounts of polyphenols that change the degree and profile of bitterness. In this study, we analysed the relationship between ambient temperature (summer and winter) and the participants’ sensory preferences relating to each beer (consumers). Five different beer’s styles were analysed according to their sensory profile, and preferences (Standard Light Beer (SLB), Pilsner (PSL), Weizen Ale (WSB), India Pale Ale (IPA) and Ale Citrus Flavoured Beer (CAB)). Regarding “preference”, a panel of 40 untrained assessors was used. The most preferred style in summer was the classic PSL, and the least preferred was the CFB. Regarding the testing in the winter, the most preferred beer was also PSL, and the least preferred was a wheat ale (Weizen Ale). The most preferred style showed less bitterness and lower turbidity and polyphenol content. This study advances the understanding and complexity of the preference of different styles of craft beers in Mediterranean which has a warm climate.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA