. . . . "RIV/60461373:22330/04:00012804!RIV/2005/MSM/223305/N" . . "Lusk, Lance" . "5"^^ . "Vesel\u00FD, Petr" . "Vliv esterasov\u00E9 aktivity v nepasterovan\u00E9m asepticky pln\u011Bn\u00E9m nepasterovan\u00E9m pivu"@cs . "2"^^ . "41" . "Yeast extracellular esterase is mainly inactivated during pasteurization of beer, but not in aseptic processing of non-pasteurized beer. Effects of esterase activity on the volatile compounds composition and flavour stability of aseptically packaged non-pasteurized beer during storage were assessed. Analysis of volatiles using SPME-GC-MS showed that presence of esterase did not result in decreases in total ester concn. during storage at 30\u00B0C for 12 wk; decreases were, however, observed in concn. of octyl acetate and ethyl hexanoate. At the start of storage, sensory properties were detectably different for the pastuerized and non-pasteurized beers. However, these sensory differences became udetectable during storage, possibly because changes due to esterase activity were masked by sensory changes due to oxidation and other decomposition reactions." . "Basa\u0159ov\u00E1, Gabriela" . "Seabrooks, John" . "Impact of esterase activity in aseptically packaged unpasteurized beer." . "3" . "[240BB27BF7C6]" . . . "7"^^ . "Impact of esterase activity in aseptically packaged unpasteurized beer."@en . . "Ryder, David" . "Impact of esterase activity in aseptically packaged unpasteurized beer." . "Vliv esterasov\u00E9 aktivity v nepasterovan\u00E9m asepticky pln\u011Bn\u00E9m nepasterovan\u00E9m pivu"@cs . . "567369" . "Z(MSM 223300005)" . . "Impact of esterase activity in aseptically packaged unpasteurized beer."@en . . "Vliv esterasov\u00E9 aktivity v nepasterovan\u00E9m asepticky pln\u011Bn\u00E9m nepasterovan\u00E9m pivu"@cs . "RIV/60461373:22330/04:00012804" . "293-297" . "US - Spojen\u00E9 st\u00E1ty americk\u00E9" . . . "Yeast extracellular esterase is mainly inactivated during pasteurization of beer, but not in aseptic processing of non-pasteurized beer. Effects of esterase activity on the volatile compounds composition and flavour stability of aseptically packaged non-pasteurized beer during storage were assessed. Analysis of volatiles using SPME-GC-MS showed that presence of esterase did not result in decreases in total ester concn. during storage at 30\u00B0C for 12 wk; decreases were, however, observed in concn. of octyl acetate and ethyl hexanoate. At the start of storage, sensory properties were detectably different for the pastuerized and non-pasteurized beers. However, these sensory differences became udetectable during storage, possibly because changes due to esterase activity were masked by sensory changes due to oxidation and other decomposition reactions."@en . "Technical Quarterly, Master Brewers' Association of the Americas." . "Volgyi, Abtibua" . "22330" . . "Beer;esterase activity;SPME"@en . . "0743-9407" . "Navarro, Alfonso" . .