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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| 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 |