Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

The scope of the study was the evaluation of the selected physicochemical (O(2) and CO(2) contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5;...

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Detalles Bibliográficos
Autores principales: Salek, Richardos Nikolaos, Lorencová, Eva, Gál, Robert, Kůrová, Vendula, Opustilová, Kristýna, Buňka, František
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657140/
https://www.ncbi.nlm.nih.gov/pubmed/36360002
http://dx.doi.org/10.3390/foods11213389

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657140/
https://www.ncbi.nlm.nih.gov/pubmed/36360002
http://dx.doi.org/10.3390/foods11213389

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