Impact of pulsed electric field on the quality of unpasteurized beer

This work presents an attempt at determination of the impact of Pulsed Electric Fields (PEF) on the selected quality characteristics of the Czech unpasteurized beer Muderlant. To make this determination possible, the studied material was subjected to the impact of 200, 300 or 400 PEF pulses using a prototype laboratory high voltage generator. The efficiency of the method in relation to reduction of selected microorganisms and to inhibition of their growth was confirmed under refrigeration storage up to 72 (h). Lower beer bitterness and turbidity were also observed after PEF use, which should be considered a beneficial result. However, a negative impact of PEF was observed in terms of lower anti-radical ABTS activity and polyphenol content in the beer.