A Hands‐On Guide to Brewing and Analyzing Beer in the Laboratory

Beer would not exist without microbes. During fermentation, yeast cells convert cereal‐derived sugars into ethanol and CO(2). Yeast also produces a wide array of aroma compounds that influence beer taste and aroma. The complex interaction between all these aroma compounds results in each beer having...

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Detalles Bibliográficos
Autores principales: Thesseling, Florian A., Bircham, Peter W., Mertens, Stijn, Voordeckers, Karin, Verstrepen, Kevin J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Protocol
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9286407/
https://www.ncbi.nlm.nih.gov/pubmed/31518063
http://dx.doi.org/10.1002/cpmc.91

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9286407/
https://www.ncbi.nlm.nih.gov/pubmed/31518063
http://dx.doi.org/10.1002/cpmc.91

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