A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe

Perkins Muredzi; Chiridza Lynette Tendai; Dinga N. Moyo; Clive Winini

doi:doi:10.11648/j.ijnfs.s.2014030601.14

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A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe

Perkins Muredzi, Chiridza Lynette Tendai, Dinga N. Moyo, Clive Winini

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1)

Received: 26 September 2014 Accepted: 30 September 2014 Published: 17 October 2014

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Abstract

Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-test.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1) This article belongs to the Special Issue Optimizing Quality and Food Process Assessment
DOI	10.11648/j.ijnfs.s.2014030601.14
Page(s)	22-29
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Lag Time, Flavour Stability, T150 (Degree of Staling), Ribes, Strecker Degradation

References

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APA Style

Perkins Muredzi, Chiridza Lynette Tendai, Dinga N. Moyo, Clive Winini. (2014). A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe. International Journal of Nutrition and Food Sciences, 3(6-1), 22-29. https://doi.org/10.11648/j.ijnfs.s.2014030601.14

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ACS Style

Perkins Muredzi; Chiridza Lynette Tendai; Dinga N. Moyo; Clive Winini. A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe. Int. J. Nutr. Food Sci. 2014, 3(6-1), 22-29. doi: 10.11648/j.ijnfs.s.2014030601.14

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AMA Style

Perkins Muredzi, Chiridza Lynette Tendai, Dinga N. Moyo, Clive Winini. A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe. Int J Nutr Food Sci. 2014;3(6-1):22-29. doi: 10.11648/j.ijnfs.s.2014030601.14

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@article{10.11648/j.ijnfs.s.2014030601.14,
  author = {Perkins Muredzi and Chiridza Lynette Tendai and Dinga N. Moyo and Clive Winini},
  title = {A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6-1},
  pages = {22-29},
  doi = {10.11648/j.ijnfs.s.2014030601.14},
  url = {https://doi.org/10.11648/j.ijnfs.s.2014030601.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2014030601.14},
  abstract = {Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-test.},
 year = {2014}
}

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TY  - JOUR
T1  - A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe
AU  - Perkins Muredzi
AU  - Chiridza Lynette Tendai
AU  - Dinga N. Moyo
AU  - Clive Winini
Y1  - 2014/10/17
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2014030601.14
DO  - 10.11648/j.ijnfs.s.2014030601.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 22
EP  - 29
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2014030601.14
AB  - Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-test.
VL  - 3
IS  - 6-1
ER  -

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Author Information

Perkins Muredzi

Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere Box BE 277, Harare, Zimbabwe
Chiridza Lynette Tendai

Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere Box BE 277, Harare, Zimbabwe
Dinga N. Moyo

Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere Box BE 277, Harare, Zimbabwe
Clive Winini

Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere Box BE 277, Harare, Zimbabwe

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APA Style

Perkins Muredzi, Chiridza Lynette Tendai, Dinga N. Moyo, Clive Winini. (2014). A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe. International Journal of Nutrition and Food Sciences, 3(6-1), 22-29. https://doi.org/10.11648/j.ijnfs.s.2014030601.14

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ACS Style

Perkins Muredzi; Chiridza Lynette Tendai; Dinga N. Moyo; Clive Winini. A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe. Int. J. Nutr. Food Sci. 2014, 3(6-1), 22-29. doi: 10.11648/j.ijnfs.s.2014030601.14

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AMA Style

Perkins Muredzi, Chiridza Lynette Tendai, Dinga N. Moyo, Clive Winini. A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe. Int J Nutr Food Sci. 2014;3(6-1):22-29. doi: 10.11648/j.ijnfs.s.2014030601.14

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@article{10.11648/j.ijnfs.s.2014030601.14,
  author = {Perkins Muredzi and Chiridza Lynette Tendai and Dinga N. Moyo and Clive Winini},
  title = {A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {6-1},
  pages = {22-29},
  doi = {10.11648/j.ijnfs.s.2014030601.14},
  url = {https://doi.org/10.11648/j.ijnfs.s.2014030601.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2014030601.14},
  abstract = {Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-test.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe
AU  - Perkins Muredzi
AU  - Chiridza Lynette Tendai
AU  - Dinga N. Moyo
AU  - Clive Winini
Y1  - 2014/10/17
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2014030601.14
DO  - 10.11648/j.ijnfs.s.2014030601.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 22
EP  - 29
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2014030601.14
AB  - Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-test.
VL  - 3
IS  - 6-1
ER  -

Copy | Download