The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer

BACKGROUND Beer flavor stability is important to brewers as a result of the increased global demand for beer. Increasing export leads to prolonged periods of transportation and storage and causes fresh flavor deterioration. Therefore, the present study examined the effect of different temperatures in combination with vibrations on beer quality. Beer was exposed to vibrations (50 Hz, 15 m s−2, simulating transport) at 5, 30 and 45 °C for 22, 38 and 90 h and (for half the samples) aged for 60 days at 30 °C. RESULTS The results obtained indicated decreased oxygen concentrations as a result of an elevated temperature and vibrations. There was no effect (P > 0.05) on color and a limited effect of temperature and vibrations on iso‐α‐acids. The parameters temperature and vibrations have a significant influence (P