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Effect of Wort Boiling System and Hopping Regime on Wort and Beer Stale-Flavor Aldehydes
The main factor responsible for the sensory aging of beer is the increase in off-flavor aldehydes during beer storage. In pilot brews (200 L) of pale lager beer with different hopping regimes and wort boiling systems, 15 carbonyls were monitored using the GC-MS method. Factor analysis revealed sever...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453677/ https://www.ncbi.nlm.nih.gov/pubmed/37628110 http://dx.doi.org/10.3390/foods12163111 |