Abstract The top pressure of CO2 has been studied in the brewing industry as a method for improving the quality of beer. This study focused on the influence of top pressure on the flavor of lager beers by measuring different physicochemical and flavor parameters during primary fermentation and maturation. Sensorial analyses were also conducted to reveal the relationship between the instrumental data and the sensory results. Based on a detailed evaluation of the parameters and multivariate data analysis, it was demonstrated that the top pressure influenced the sensorial characteristics of lager beer by balancing the flavor in lager beers. The flavor quality was improved by altering the relative contents of the volatile compounds produced and improving the organoleptic properties of beer. On the other hand, the increased CO2 pressure slightly reduced the rate of fermentation, but its effects on the acetaldehyde and DMS content were minimal. A study on consumer preferences was also carried out to determine the possible impact of top pressure and wort gravity on the flavor quality of beers and market preferences. The maturation characteristics appeared to be improved by using a top pressure of 1.5 bar for 8°P and 0.5 bar for 12°P.

中文翻译：

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顶压对拉格啤酒风味和感官特性的影响

摘要 CO2 顶压作为提高啤酒质量的一种方法已在啤酒工业中进行了研究。本研究通过测量初级发酵和成熟过程中的不同理化和风味参数，重点研究顶压对拉格啤酒风味的影响。还进行了感官分析，以揭示仪器数据与感官结果之间的关系。基于对参数的详细评估和多变量数据分析，证明顶部压力通过平衡拉格啤酒的风味来影响拉格啤酒的感官特性。通过改变产生的挥发性化合物的相对含量和改善啤酒的感官特性，可以改善风味质量。另一方面，增加的 CO2 压力略微降低了发酵速度，但其对乙醛和 DMS 含量的影响很小。还进行了一项关于消费者偏好的研究，以确定顶压和麦芽汁重力对啤酒风味质量和市场偏好的可能影响。通过对 8°P 使用 1.5 bar 的顶部压力和对 12°P 使用 0.5 bar 的顶部压力，熟化特性似乎得到了改善。