ja vēl pildīšanas iekārtas krogi normāli skatītos ...
Raksts, kurš pārskata plašāku, 25.lpp. pētījumu par alus vecināšanu (nezinu, kā īsti ''aging'' pareizi tulkot, jo ''nogatavināšana'' attiecas uz tiem aliem, kam vēl ir raugs vai arī citi apstākļi, kas varētu veicināt garšas izaugsmi, nevis degradāciju)
In the introduction section we are given an overall view of how various aspects of beer flavor change as it ages, as described by a few early studies.
* Bitterness decreases linearly, harshness of bitterness and astringency increase
* Sweet aroma increases linearly
* Ribes aroma (catty, blackcurrant) increases to a maximum before falling
* Cardboard flavor increases gradually
* Increase in caramel, burnt, toffee-like, wine, whiskey, and leathery aromas
* Decrease in fruity, estery, floral, and fresh flavors
It is noted that these are just general trends and that each beer will respond differently depending on its ingredients and process variables, as well as the manner in which the beer ages; whether it’s been old and cold, or it’s young and hot, these treatments will produce different effects. Somewhat enlightening is another cited Bamforth study which posits that, with modern manufacturing processes giving us the ability to produce beers with ridiculously low oxygen levels, beer staling must be a partly non-oxidative process. In fact, since it’s apparent that there are a variety of reactions which occur, then it follows that each of these has a different “energy of activation”, meaning each one proceeds at a different rate depending on the temperature and also that the rates that they proceed at do not increase equally as the temperature rises. Evidence of this is shown in studies which demonstrate that papery and cardboard notes increase more when beer is stored at 30C rather than 20C, while caramel-character staling flavors arise more when beer is kept at 25C compared to 30C or more.
http://beersensoryscience.wordpress.com/2010/11/15/chemistry-of-beer-aging/