Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts

Ageing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours. Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolic...

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Detalles Bibliográficos
Autores principales: Machado, Julio C., Nicola, Pedro D. M., Viegas, Olga, Santos, Mickael C., Faria, Miguel A., Ferreira, Isabel M. P. L. V. O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048385/
https://www.ncbi.nlm.nih.gov/pubmed/36981163
http://dx.doi.org/10.3390/foods12061237

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048385/
https://www.ncbi.nlm.nih.gov/pubmed/36981163
http://dx.doi.org/10.3390/foods12061237

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