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Development of guidelines for microbiological control in microbrewery; Sviluppo di linee guida per il controlloo microbiologico nelle microbirrerie

Moretti, Elio ; Fantozzi, Paolo

Alma Mater Studiorum - Università di Bologna ; 2013

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  • Titolo:
    Development of guidelines for microbiological control in microbrewery; Sviluppo di linee guida per il controlloo microbiologico nelle microbirrerie
  • Autore: Moretti, Elio
  • Altro autore: Fantozzi, Paolo
  • Editore: Alma Mater Studiorum - Università di Bologna
  • Anno: 2013
  • Descrizione: Over the past 15 years the Italian brewing scene showed interesting changes, especially with regard to the creation of many breweries with an annual production of less than 10,000 hectoliters. The beers produced by microbreweries are very susceptible to attack by spoilage micro-organisms that cause the deterioration of beer quality characteristics. In addition, most of the microbreweries do not practice heat treatments of stabilization and do not carry out quality checks on the product. The high presence of beer spoilage bacteria is an economic problem for the brewing industry because it can damage the brand and it causes high costs of product retrieval. This thesis project was aimed to study the management of the production process in the Italian microbreweries within a production less than 10,000 hl. In particular, the annual production, type of plant, yeast management, process management, cleaning and sanitizing of a representative sample of microbreweries were investigated. Furthermore was made a collection of samples in order to identify, with simple methods, what are spoilage bacteria more present in the Italian craft beers. 21% of the beers analysed were positive at the presence of lactic acid bacteria. These analytical data show the importance of understanding what are the weak points...
  • Soggetti: Agr/15 Scienze E Tecnologie Alimentari
  • Identificativo: DOI: 10.6092/unibo/amsdottorato/5872
  • Fonte: DataCite

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