Initial microbiological experience in small-scale fruit beer product development
The market share of small-scale breweries in the total Hungarian beer market was 3 percent in 2020 [1]. The goal of the law affecting the sale of small-scale beers (the so-called “Beer Act”, published in Issue 275 of 2020 of the Hungarian Gazette on December 11, 2020) is to create an opportunity for...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2022
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| Sorozat: | Élelmiszervizsgálati közlemények
68 No. 2 |
| Kulcsszavak: | Élelmiszeripari technológia, Termékfejlesztés - sör, Mikrobiológia - sör |
| Tárgyszavak: | |
| doi: | 10.52091/EVIK-2022/2-2-ENG |
| Online Access: | http://acta.bibl.u-szeged.hu/79468 |
| Tartalmi kivonat: | The market share of small-scale breweries in the total Hungarian beer market was 3 percent in 2020 [1]. The goal of the law affecting the sale of small-scale beers (the so-called “Beer Act”, published in Issue 275 of 2020 of the Hungarian Gazette on December 11, 2020) is to create an opportunity for small-scale breweries to gain a better market position [2]. The measure is expected to have a positive effect on the trends that have been going on in Hungary for years, such as the increase in the number of market participants, the expansion of the product range and the increase in consumer interest. In addition to the above encouraging trends, as consumers, we find that, on average, small-scale breweries lag behind large-scale producers in terms of producing a constant high quality and in ensuring the stability and shelf life of the bottles of beers. The quality deficit mentioned is mainly due to the deficiencies in the quality management systems of small breweries, the inadequate level of expertise available and the specific sales conditions. In this article, small-scale product development of a fruit beer representing one of the most sensitive product categories in terms of packaged product stability because of its low alcohol content and, at the same time, high sugar content is presented. Mainly the experience related to the achievement of microbiological stability is summarized in the paper, while also dealing with the development of the manufacturing environment, summarizing the most important sources of danger and possibilities for failure, and drawing the attention of existing and future manufacturers to the possibility that the certificates of conformity of manufacturers of brewing equipment do not always guarantee their proper functioning, and in many cases they may have to be reviewed and modified. The microbiological relationships mentioned in our manuscript are based on our own observations. The product-specific test methods used in the course of the project are also presented in detail. |
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| Terjedelem/Fizikai jellemzők: | 3877-3887 |
| ISSN: | 0422-9576 |