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...

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Detalles Bibliográficos
Autores principales: Mikyška, Alexandr, Štěrba, Karel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
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

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